I love selling wine that is a) awesome & b) requires a cradle, candle & decanter. This 100% Syrah from Cornas in the Northern Rhône had plenty of sediment, which the guest doesn't need in the glass.

I love the process of gently taking the wine out of the bin, placing it in the cradle, presenting it to the guest, watching the candle light through the bottle's neck to avoid putting sediment in the decanter, pouring a taste, stepping back to wait for the guest's approval & seeing a huge smile.

I can only imagine how delicious the wine was with Chef's short ribs!

Jeffrey's Restaurant

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine