Marketing Wine

For the Brown Veal stew, I would make a wine that has a medium body, and medium acid content. The reason for this is because of the synergy that these two have together, the way these pairings work is like when you squeeze lemon onto your oysters, or when you add Parmesan cheese over spaghetti marinara that further enhance the dish. The strong flavors of fatty veal, and spices would be more flavorful due to the acid and body of the wine, if you were to take a spoonful of stew and drink wine after it would restart your taste buds, and give the dish a clear flavor instead of being repetitive and one sided, with the wine it would allow those flavors to stand out and highlight the dish.

The best way to train servers to sell the wine would be to know the essential flavors of the wine by describing the notes that come from the varietal of grape and the flavors that come from the earth. To explain how the flavors would combine together and create a different experience compared to having the wine alone or pairing it with the dish. Asking the guest if they prefer a certain wine is also good practice, and giving some background of the wine that is being presented.  

References:

Zraly, K. (2016). Windows on the world complete wine course. New York: Sterling Epicure.

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