Passion

My first post is out and about what I should write next well you will see in the next week I will not just write about wine.

I committed my life to the hospitality industry so you will see a lot of different subjects here and just to let everyone know you will ask yourself why I am going to imagine tomato plants quite a bit, a wine freak needs something do relax to and somebody who doesn’t talk back.

Passion

I believe that in the hospitality industry you need a lot of passion to survive and do get somewhere unfortunately I have seen already some cases where it didn’t go to well or even ended nasty.

Still passionate people in this industry who work 14hour in a kitchen constantly exposed to the heat, stress and pressure those are fascinating me and in their 10 minutes cigarette break come up with new ideas for a dish or restaurant manger coming up with a new idea for an event.

And if you are talking to them and see the passion sparking out of their eyes then you think again how do they do it, almost no private life and the world is just circling about the business.

When I ran in to somebody from a different restaurant chef or waiter doesn’t matter what position after the usual how are you, the next question is how business is? How many covers did you do last night?

Sometimes you would think why do we do it the money is not that good if you see how many hours we work compare to a lawyer or accountant gets an hour but the most guys will tell you the like what they are doing and on the other side you hear so much gossip and moaning and winching as in any other industry maybe more when you talk to the guys on the Wall street right now.

My previous boss I worked for is the best example for passion , she immigrated over twenty years ago to New Zealand and started after she got settled a small wine bar after 20 years it was known as one of the best wine bars and restaurants in Australia & New Zealand she knows everybody who is just a little bit serious about food & wine.

If somebody comes in to the restaurant and is asking for a beer well that’s a easy decision for the customer because there is just one beer in the bottle and over 60 wines by the glass available but the best comes now the beer offered is a Pilsner and a good poured Pilsner needs a good head what is very unusual for Americans, Australians and New Zealander and what do they do complain of course pour the beer probably in the glass, I want it right know (Pilsner needs at least five minutes to be poured probably) well all this request of the customer were not full filled instead she or the wait staff explained to them how it’s supposed to be done probably and this for 20 year every day (364 days a year).

The same scenario with the beef, premium New Zealand Beef in the menu it said it is available Rare –Medium rare und Medium so if somebody asked for it Medium well or even Well done that was always exiting.

No prime eye fillet ever went out cooked more than medium, she would either talk them into have it medium or tell them go for something else on the menu.

I always admired her passion and strength for her principles and finally to hear from a pro working over 40 years in the industry.

 If the customer is wrong we tell him thanks god for this reliving words because the customer is not always right that was the most refreshing words I heard in the last years in my early years in my career.

Thank you Lisa

In my next posts you will see the word passion over and over again because of people like Lisa we are going a step away from Fast Food places where you just order and the only thing what you hear from the other side is would you like salad or fries or $ 5.99.- (please if you are lucky).

People you tell you why this is done this way and from where that is from, don’t become a victim of not knowing what you are eating or drinking.

New Age of dry Austrian Riesling !!!

My first post goes to a grape variety what is in my opinion way to underrated and people still believe Riesling or Reisling how some people pronounced is sweet but that is a long time ago.

And in some supermarket wine sections in New Zealand you still will see a big signs saying Reisling, anyway i want to introduce you to three Dry Austrian Riesling from the Wachau

(north west of Vienna).

A beautiful view over the Wachau from the castle Duernstein (left), King Richard Lion heart was kept here 900 years ago as a prisoner.

Top Riesling Producer

Let me start with the middle Weingut Knoll you will see this is one of the most remarkable labels i have seen so far and the gentleman's name on the label is Urban he is the patron saint of all who work in the wine industry, that was a good reason for me and my college to finish a bottle through out lunch but just for the good spirit of course. 



Riesling Smaragd 2008, Loibenberg, Wachau

Wonderful fresh intensity to the rich aromatic nose. The palate is rich, dry and complex

with lots of intensity and a mineral edge to the full fruit. A stunning wine.

Weingut Prager one of the most prodigious wineries in Austria making wine since over half
 a century today Ilse and Toni Bodenstein are the winemakers of this elite vineyard and believe in the soil and terroir like the previous winemakers and owners did 500 years ago.

View from the vineyard hill of the Winery Prager

(Weissenkirchen)

Riesling Smaragd 2008, Achleiten, Wachau

Its aromatic palate interplay of white peach, wet stones and subtle herbs and flowers 
particular defines Riesling for this site, A glossy, creamy rich texture and smoky notes.

Weingut Hirtzberger since five generations they are producing wine here on their old fashioned winery house build in the 13th century. Rewarded with a lot of national and international trophy's making one of my favourite Rieslings.

Riseling Smaragd 2008, Hochrain, Wachau

Starts with floral notes and lychee on the nose followed closely by dense peach,
melon and tropical fruit. The underlying acidity and mineral imparts longevity
and depth. A truly graceful selection.

Well my experience has shown me that you need to talk people into Riesling, if you say

dry Riesling most of my guests look at me like i am from a different planet usually my first thought is the must have misunderstood me because a have a pretty strong Austrian

accent so i repeat myself and its still the same expression on their faces and then i start

to explain  how well it goes with Lobster or Seafood in general and i try to explain its dry

 its not sweet but i think 70% i do that i fail and the choose a Chardonnay or a Pinot grigio

 and i ask myself why did i even put the effort into that and on a bad day i would wish i

 could have stayed at home and talk to my tomato plant.

My boss would tell me right now to change my selling strategy what i tried but on the end

of the day i want to find the right wine for the right customer.

After a long night a couple of drinks, half a pack of cigarettes and a good  night sleep

 i try to sell my Riesling again and educate people a little bit.

 Riesling is like Chardonnay from a different country its tastes totally different.

And by the way if you fertilize your tomato plant with a little Riesling once a week you

 will have a positive result.