It is nearly the end of August, the monsoon is in full swing
(an inch of rain here a couple of days ago), school is in for fall (to
paraphrase our local rocker Alice Cooper) and all we need are some nights when it
drops below 80 degrees. It seems that a number of our customers are
anxious to schedule tastings or wine dinners, so I will be asking our winery
owners and winemakers to look at their calendars to see when they would like to
visit sunny
Separately, we have scheduled our annual wine tasting for
the afternoon of Sunday, September 28th. As in the past, we
are doing this in combination with three other distributors. We will be
inviting representatives from the wineries we started representing recently,
and will have a representative selection of wines from each of our wineries.
New
Restaurants:
5
New Retail/Wine Bar
Outlets: 2
New
Wineries
2
New Sales
People
1
Amano
(602) 305-9466
(520) 219-1235
(480) 962-4224
(602) 954-2040
(928) 443-8848
Opening soon
Cellars Fine Wine and Spirits
(602) 265-9463
Kym Jenke grew up at the family farm
in the Barossa Valley, Australia. (You know where this is going to finish
up - yes he is the owner and winemaker for Jenke Vineyards.) Kym
went to school in
Many of us in Orangewood
Wines love Italian wines. Some of us have either tried to sell to Italian
Ristorante or have requests for an Italian wine that will fit on a non-Italian
wine list. Steve Noble has been selling wine for us for the last 6 months
and he remembered running into Matthew Fioretti in
Sherri Wilson
Sherri has been in the Food and
Beverage industry for some time, including representing an
As we look at the 16,000 liquor licenses that have been
issued in
The next step is to work with our customers to help them
sell the wines to their customers. One way of doing that is to hold wine
tastings of one form or another. Perhaps it’s a special for the night,
perhaps one night there is a flight available at a reasonable price, a wine dinner;
there are a number of variations. For the restaurateur this allows
customers to try wines that perhaps they would not risk trying, and if it works
adds one or more wines to the consumers list of wines
they are comfortable ordering in the future. For us, the distributor,
this gives us a chance to help the restaurateur, train their staff and get the
consumers excited too, so that the wine is added to the wine list on a
permanent basis.
That’s the theory and, in practice, it works like this most
of the time. I have noticed that some of our customers think we are free
servers and have us running around delivering food, while their regular servers
are given the night off. Such a set up misses the point. Our goal
is to train those servers and also have time to talk to the customers and
provide a wine focus not normally available.
The Rambler
rambles on…
From
all of us at Orangewood Wines,
Richard
(newsletter writer) and Laurie (editor)
Orangewood
Wines