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+--- Thread: Need lots of advice (/thread-20097.html)
- Sarah Taylor - 11-16-2000
Hello
I'm a recently appointed catering sales manager for a large international 3 star hotel chain.
I have been given the project of putting together an 'excellent wine list' - one that is particular favored towards red meat. Additionally I need a red wine or a recipe for a hot / mould winter wine. Do you have any ideas or suggestions. Please, all are very much appreciated!!
King regards
Sarah Taylor
- winoweenie - 11-16-2000
Sarah, welcome to the board. You better get some good light bulbs cause you need to do some serious reading. winoweenie
- Bucko - 11-16-2000
Hiring a wine consultant from the area might be the wisest choice here....
Bucko
- Innkeeper - 11-16-2000
First of all, at the risk of turning you off, I can't believe that a large international 3 star hotel chain does not have a beverage director, and leaves the wine list to a catering sales manager. That could well be the problem. To help you, go to the "For The Novice" thread and click on "Book Review." The book review is an a book written by one of your competitors. There is lots of good information in it, and the author would probably give you some help if you contacted her.
- Thomas - 11-18-2000
I shall have to second IK's comment. Incredible how hotels abuse wine and food!
But if that "3 star" hotel chain would like to hire a "4 star" wine consultant, I am available.