Let's Talk Wine!

**Rawr** · 01-13-10, 11:14 AM

Originally Posted by Xavsnipe

Originally Posted by Rawr

Originally Posted by Xavsnipe

Originally Posted by Rawr

Originally Posted by Xavsnipe

Originally Posted by Rawr

Originally Posted by Xavsnipe

Originally Posted by finc.hairy

http://www.veuve-clicquot.com/ FTW!!

Oh man Veuve Clicquot..... "La Viuda" or The Widow....

Damn I could bathe in that shit everyday....this is the best champagne I've ever had....my sister was going to get married, but she never did because she had an asshole fiance...so we're stuck with all the liquor from the wedding....so I have cases and cases and cases and cases of this shit stocked up in my place.

Ahaha that both sucks / is awesome.

I was at my parents house last year during christmas time and I saw a bottle of Veuve in their liquor cabinet and took it home since they neither knew nor cared about what it was... oh I was in heaven.

I love how everyone get's all uppity Crystal (which is complete overpriced shit btw) when something as wonderful as Veuve exists... well not everyone, but the rap community... I guess I kinda answered my own question there though..

Haha yea, but Veuve is no Boones either....that shit is prime champagne.

Well yeah, but you can get it for $50 or so, whereas Crystal (or is it Cristal) is like $200

Depends on what bottle you're buying...but yea, the starting price would be around $50.00.

Yeah the Brut is about $50, and the Brut is still niiiiiiiiiice =p. Oh and my restaurant sells it for like $86 a bottle, lewl.

Yea, it's damn lovely. What kind of restaurant do you have?

Well I don't OWN the restaurant, I'm a bartender there. I work at Bravo! Cucina Italiana (basically the same as Brio if you have heard of that one). It's a moderately decent italian place, with prices a little higher than say macaroni grill, but the food is much better. It's basically the best you can get outside of a real italian family owned restaurant.

**Xavsnipe** · 01-13-10, 11:17 AM

nice, very nice....we're actually planning on opening one here...varied quisine...probably mediterranean, italian, spanish...my sister in law is a chef, so...the plan is to open it in about 6-7 months.

**Rawr** · 01-13-10, 11:21 AM

Originally Posted by Xavsnipe

nice, very nice....we're actually planning on opening one here...varied quisine...probably mediterranean, italian, spanish...my sister in law is a chef, so...the plan is to open it in about 6-7 months.

Well that's kinda awesome! I would suggest reading Kitchen Confidential by Anthony Bourdain then (you may get some good pointers from it). The restaurant biz is very tough, and I wish you luck with that one. :9

**WileECyte** · 01-13-10, 11:33 AM

I tend to prefer white wines. Unoaked Chardonnay, Sauvignon Blanc and Viognier are my preferred types. Some of my favorite wineries are Madfish, Kim Crawford, Nobilo (definitely an Aussie/New Zealand slant).

As for reds, typically we'll pick up a Georges Deboeuf Beaujolais or we've also had quite a bit of Rex Goliath Pinot Noir lately.

My wife and I went on a winery tour in the Fredericksburg, TX area and found a number of Texas wineries we really enjoyed. The Barons Bach Burgandy from the Fredericksburg Winery is outstanding and we enjoyed all the wines we sampled at Chisholm Trail Winery. There's 26 winerys in and around Fredericksburg so it makes for a nice long weekend getaway.

**Rawr** · 01-13-10, 11:35 AM

Oh I forgot about Kim Crawford, I do enjoy their SB.

**deathgodusmc** · 01-13-10, 11:40 AM

Wine sucks it all tastes like ass but then again so does beer.

**-Sauso-** · 01-13-10, 11:44 AM

But Rawr you are only 20!..

I never buy wine or remember the name of it if i have a glass.

**Rawr** · 01-13-10, 11:48 AM

Originally Posted by -Sauso-

But Rawr you are only 20!..

I never buy wine or remember the name of it if i have a glass.

I'm not ONLY 20, I AM 20, which is like a huge difference! Besides I lived abroad for a year where I could drink legally, so I deserve a special drinking license, and therefore drink accordingly :P

**Xavsnipe** · 01-13-10, 11:58 AM

Originally Posted by Rawr

Originally Posted by Xavsnipe

nice, very nice....we're actually planning on opening one here...varied quisine...probably mediterranean, italian, spanish...my sister in law is a chef, so...the plan is to open it in about 6-7 months.

Well that's kinda awesome! I would suggest reading Kitchen Confidential by Anthony Bourdain then (you may get some good pointers from it). The restaurant biz is very tough, and I wish you luck with that one. :9

yea I've got a few friends in the business, one owns Chicago UNO grill and the other one Friday's and another one Applebee's and Wendy's....which are franchises and probably a different business model than a non-franchise restaurant with a level or two above in quality, but they tell me it's hell, at least the first year...then you learn from your mistakes a whole lot in the process and you're much more stable goin into your second year.

**Rawr** · 01-13-10, 12:09 PM

Originally Posted by Xavsnipe

Originally Posted by Rawr

Originally Posted by Xavsnipe

nice, very nice....we're actually planning on opening one here...varied quisine...probably mediterranean, italian, spanish...my sister in law is a chef, so...the plan is to open it in about 6-7 months.

Well that's kinda awesome! I would suggest reading Kitchen Confidential by Anthony Bourdain then (you may get some good pointers from it). The restaurant biz is very tough, and I wish you luck with that one. :9

yea I've got a few friends in the business, one owns Chicago UNO grill and the other one Friday's and another one Applebee's and Wendy's....which are franchises and probably a different business model than a non-franchise restaurant with a level or two above in quality, but they tell me it's hell, at least the first year...then you learn from your mistakes a whole lot in the process and you're much more stable goin into your second year.

You will have absolutely no life outside your job for about 2 years (if you want to be a GOOD manager / owner). So expect lots of 80 hour weeks. Not to mention that an industry with something crazy like a 90% turnover for hourly employees is always fun.