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Quick question - I live in a small town, and have started to get a reputation as "the wine guy", due to my weekly tastings I host at a local restaurant and a weekly 20 minute radio show I do about wine. Lately I've been getting requests for me to come to people's houses and do private tastings, pair wines for gourmet dinner clubs, and to select wines and host tastings for different charity organizations. While I love wine and talking about wine, I'm also very busy, and I can't keep doing all of these events for free. Are there any guidelines for what appropriate compensation is for these services, or am I out of line even thinking about charging? If I do wind up charging, should I get a business licence? If any of you wine pros can help me out I would appreciate it.
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Jan 28, 2012 03:18
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| # ¿ Apr 27, 2024 14:37 |
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I have a quick question. I'm putting on a tasting in a couple of days focusing on white wines from Germany, Austria and Hungary, and haven't had a chance to taste some of the selections. I would like to order the tasting from dry to sweet. Here is the order I had placed them in, any advice would be appreciated. Royal Tokaji Fumint SA Prum QbA Blue Fish Dry Riesling Wolfgang Concerto Gruner Veltliner Laurenz V Gruner Veltliner Laurnenz und Sophie Singing SA Prum Wehlner Sonnenuhr Kabinett SA Prum Graacher Himmelreich Spatlese Royal Tokaji Mad Cuvee Royal Tokaji 5 Puttonyos Thanks for the help! paradigmblue fucked around with this message at 22:43 on Mar 20, 2012 |
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Mar 20, 2012 21:48
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benito posted:I'd do the Austrians first, then the Germans, and finally the Hungarians in Furmint-Mad-5 Puttonyos. For a guided tasting I prefer to keep similar grapes and regions together to better show the contrasts from "same grape, same soil, different productions". Thanks, that's sound advice, and I think that's the direction I'll go.
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Mar 21, 2012 02:19
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Crimson posted:Anyone ever been to/heard of (removed). Realized being specific might be a dumb idea. Interviewing for a nice somm position in Vegas! Very excited. Good luck!
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Mar 28, 2012 07:32
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This could be fun. I'd love to throw some East Coast wines on, but I'm not familiar enough with any to include them (seriously, none of the distributors here even carry a Finger Lakes riesling). All of these should be widely available. Esoteric is fun, but I went with "safer" wines. You didn't say how large of a list you wanted us to play around with, so I went with "large". By The Glass List: Sparkling from sweet to dry Schramsberg Cremant, Napa Valley, California Gruet Blanc de Noir, New Mexico Roederer Estate Brut, Anderson Valley, California Whites from sweet to dry Ste. Chapelle Ice Wine Riesling, Idaho Gundlach Bundschu Gewurztraminer, Sonoma Valley, CA Elk Cove Riesling, Willamette Valley, OR Dr. Loosen and Chateau Ste. Michelle Eroica Riesling, Columbia Valley, WA Trefethen Dry Riesling, Oak Knoll District, Napa Valley, CA Willakenzie Estate Pinot Gris, Willamette Valley, OR Chateau Ste. Jean Pinot Blanc, Alexander Valley, CA Seghesio Arneis, Russian River Valley, CA Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc, Horse Heaven Hills, WA Robert Mondavi Reserve Fume Blanc, Napa Valley, CA or Ferrari-Carano Fume Blanc Sonoma Cutrer Chardonnay, Russian River Valley, CA Mer Soleil Chardonnay, Santa Lucia Highlands, CA Reds from light to heavy Domaine Drouhin Pinot Noir, Willamette Valley, OR Erath Estate Selection Pinot Noir, Willamette Valley, OR Cambria Pinot Noir, Santa Maria Valley, CA Long Shadows Nine Hats Sangiovese, WA Three Rivers Red, Walla Walla, WA Januik Merlot, Columbia Valley, WA Clos du Val Merlot, Napa Valley, CA Milbrandt Estate Malbec, Columbia Valley, WA White Oak Syrah, Napa Valley, CA Landmark Steelplow Syrah, Sonoma County, CA Ed Meades Zinfandel, Mendocino County, CA Renwood Old Vine Zinfandel, Sierra Foothills, CA Bookwalter Subplot Red Blend, Columbia Valley, WA Artesa Elements Red Blend, Sonoma, CA Guenoc Petite Sirah, Lake County, CA Conn Creek Cabernet Franc, Napa Valley, CA Charles Krug Cabernet Sauvignon, Napa Valley, CA Mt. Veeder Cabernet Sauvignon, Napa Valley, CA Hess Allomi Cabernet Sauvignon, Napa Valley, CA (I wish I could think of non-Napa Valley Cabs for the list, and I really wanted to put a Washington State cab on here, but the ones that came to mind - Januik, Woodward Canyon, Mark Ryan, Donedei, Andrew Will, L'Ecole, Hewitt, etc. all are too expensive for a BTG list. Makes me realize that I need to brush up on moderately price Washington Cabs.)
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Jul 28, 2012 12:32
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Longtiem posted:Cool, I'll grab some of those ones mentioned eventually. Can you post your current list for comparison?
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Jul 31, 2012 19:36
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| # ¿ Apr 27, 2024 14:37 |
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Perfectly Cromulent posted:
There's really not one rule of thumb, due to different pour sizes and markups. Generally restaurant by the glass pours are either 4oz (6 glasses per bottle) 5oz (five glasses per bottle) or 6oz (4 glasses per bottle). Target pour cost (which is the cost of the glass to the restaurant divided by the price to consumer of that glass) ranges from 20% to 40%, depending on the restaurant and the cost of the glass. A restaurant may run very low pour cost on cheap wines, but then run a high pour cost on a more expensive glass because they can still make more dollars profit on the glass than on the cheaper selection. I can't speak for anywhere else, but in my market, 28% pour cost and a 5oz glass pour is pretty standard.
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Aug 2, 2012 08:30
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