updated wine resource 4.29.14

The Salty Pig -- Wine by the Glass Resource – Fall/Winter 2013

SPARKLING

 

Mercat, Cava, Catalonia, Spain

• Cava is sparkling wine from Spain that is made in the Champagne Method, meaning that the wine undergoes a secondary fermentation in the bottle rather than being injected with CO2.
• Produced from a blend of the three main cava grapes: Macabeo, Xarel-lo and Parellada, estate bottled and aged over 12 months on its lees
• Tasting Notes: Ripe fruit and toast dominate the nose with a fuller, creamier finish on the palate.  Great for sipping!

Philippe Augis, Brut Rose, Touraine, Loire Valley, France

• 100% Cot also known as Malbec
• This wine is also made in the traditional Champagne Method
• Produced from a grape known as Cot in the Loire Valley but Malbec everywhere else.
• Winemakers in the Loire Valley are known to embrace organic and natural winemaking, with as little intervention as possible.  This wine is not certified organic, but the property only employs these practices
• Tasting Notes:  Floral and delicate nose with a touch of sweetness on the mouth that finishes dry.  Perfect thirst quencher.

 

 

WHITES

 

Raza, Arinto/Azal/Trajadura, Vinho Verde, Portugal

• 50% Arinto, 35% Azal, 15% Trajadura. These are all white grapes native to Portugal.
• Vinho Verde is translated to “green wine.” It indicates that the wine is bottled and meant to be consumed while it is young.
• Vinho Verde is the name of the region within Minho, Portugal that produces this style of light, easy-drinking white wine.
• Vinho Verde has become more popular during the last couple of years. It represents great quality for a very low price.
• This wine has a slight sparkle because it undergoes malolactic fermentation in the bottle.
• Tasting Notes: Light, crisp, white wine with a slight sparkle. This is the lightest wine we currently offer. It features abundant notes of green apple and white peach. It is fresh, young, lively and goes perfectly with salads and seafood. 

Skouras, Roditis/Moscofilero, Peloponnese, Greece

• 70% Roditis, 30% Moscofilero
• The wine is fermented in stainless steel vats, with a very short aging period.
• The Skouras winery is operated by a Burgundy trained winemaker and focuses on indigenous varietals.
• Moscofilero is considered to a noble grape variety in Peloponnese which translates roughly to “full of vines”
• Tasting Notes: Orange peel, and juicy citrus on the nose with a touch of minerality.  A crisp, dry, refreshing wine ideal for lighter fair… Get a Pinot Grigio drinker to try a sip!

Stefano Antonucci, Verdicchio, Marche, Italy

• 100% Verdicchio

• Verdicchio is an underdog grape, even in its native Italy. It is now finally coming into fashion after being overlooked for so long.  It is grown primarily in the Marche region of Italy. Wines from this grape are known for having pronounced acidity and citrus notes.
• Marche (pronounced MAR-KAY) is a region located on the Eastern coast of Central Italy, right on the Adriatic Sea.
• Tasting Notes: This medium bodied wine is aromatic and well-structured. Its mouthwatering acidity is balanced by its lingering dry finish. It is a very clean, ripe, and fresh wine. Recommend it to a Sauvignon Blanc drinker!

Librandi, Greco, Ciro, Calabria, Italy

• 100% Greco from Ciro, a region in Calabria, Italy.
• Greco is an ancient white grape that most likely originiated in Greece, hence the name. It is not related to the more widely known grape, Greco di tufo.
• Ciro is located in Calabria, in southern Italy. It is one of the oldest wine making regions in the world.
• Tasting Notes: This is a cool white wine with a unique mouth feel and crowd pleasing tasting notes. This wine starts out crisp and clean, but finishes on the fuller side. The texture of the wine is mouth filling and almost tannic, though there are no tannins in this wine. Notes of overripe pear and candied stone fruit dominate the palate, balanced by subtle notes of white flowers and minerality. Super interesting, funky wine that is still extremely easy to drink. Pair this wine with spicier foods.

Little James Basket Press, Languedoc, France

• 55% Viognier, 45% Sauvignon Blanc
• Viognier was close to extinction in the 1970’s, but due to a recent cult following this grape has become very popular.
• Viognier is marked by its rich mouthfeel, lush aromatics, exotic spice, and apricot notes.
• Viognier is typically low in acid, however it is blended with the naturally acidic sauvignon blanc, which makes for a balanced wine
• Langquedoc is a region in Southern France, close to Spain.
• Tasting Notes: Medium bodied wine with zesty acidity, abundant fruit & floral notes, and a lively nose. This richly aromatic wine boasts notes of elderflower, apricot, lemon, and balancing undertone of stony minerality.

De Morgenzon (DMZ ), Chardonnay, Stellenbosch, South Africa

• 100% Chardonnay
• The vineyard is located in a cooler climate of South Africa, which preserve the acidity of the grapes.
• The wine is aged in both French oak barrels and stainless steel.
• This wine is very creamy in texture and taste, this is due to 3 factors: Malolactic fermentation, lees, and French oak barrels.
  • Malolactic fermentation occurs with very tart lactic acid is converted to malic acid. Malic acid is associated with dairy products, like yogurt.
  • Lees are dead yeasts. When wine is aged on the lees it gain complexity and body.
• Tasting Notes: Plush, medium-full body with a creamy texture and notes of vanilla, almonds, and tropical fruit.

 

ROSE

Sierra Cantabria, Rioja, Spain

• 50% Tempranillo, 30% Garnacha, 20% Viura
• Viura is a white grape that is widely planted in Rioja. Its also known as macabeo. Viura lends a freshness and minerality to the rose.
• Garnacha (also known as Grenache) and Tempranillo (also known as Tinto Fino), both red grapes, add body and flavor to the wine.
• The estate is named after the Sierra Cantabria mountain range.  This mountain range protects the estate from cold northern winds.  The mountain range creates a micro climate that is very conducive to producing great wines.  The climate created is a blend of a Mediterranean climate and a Continental climate: mild winters and gentle summers.
• Tasting Note:  This is a lively, bright rose.  Aromatic nose of ripe strawberries, raspberries, pomegranate, and white flowers.  It has a refreshing acidity, pleasant, slightly drawn out finish with abundant red fruit notes balanced by a bit of minerality.
   

REDS

 

Cleto Chiarli, Lambrusco, Emilia-Romagna, Italy

• 100% Lambrusco
• Lambrusco is both a grape and a style of wine – effervescent red, white, or rose wine.  There are over 60 (!) different subvarieties of lambrusco grown throughout Italy.
• Emilia-Romagna is considered to be gastronomic capital of Italy, home to prestigious Bologna, Modena, and Parma.  While there are some very good wines made here, they rarely make their way stateside.  Lambrusco is different.  It has enjoyed waxing and waning degrees of popularity over the years.
• The Chiarli estate is family owned and operated and has been making lambrusco since 1860.
• This wine is “amabile” in sweetness, meaning it is off-dry.
• This red is chilled and slightly sparkling. Bring an ice bucket to guests who order it by the bottle.
• Tasting notes: This wine is a fun, playful red perfect for the warmer months. The carbonation of the wine is delicate, much more so than the other sparkling wines we offer. Notes of ripe red fruit and purple flowers are apparent in this wine. It is great with food! Try with food native to Emilia-Romagna like Parmesean, Proscuitto, and various pasta dishes.

Berger, Zweigelt, Niederosterreich, Austria100% Zweigelt

• Zweigelt is a red grape native to Austria. It produces lighter bodied reds with low levels of tannin and bright fruit notes. One critic compared drinking this wine to being “covered in strawberry kisses.” Couldn’t have said it better myself.
• Niederosterreich is a term applied to lower Austria, more specifically, this wine is from the region of Kremstal, Austria.
• Tasting Notes: This is an easy drinking, light bodied red with gentle tannins. It has notes of fresh red fruit and subtle spice and earth undertones. This is a great recommendation for a pinot noir drinker. This wine is pairs perfectly with a variety of charcuterie and cheeses.

Allegrini, Corvino/ Rondinella/ Molinara, Valpolicella, Italy

• 65% Corvina, 30% Rondinella, 5% Molinara
• Valpolicella is one of the most important wine regions in Italy. It is located within the Veneto region of Northeast Italy. It is mostly known for amarone wines (rich wines made using raisinated grapes.) This Valpolicella is done the style of easy-going, every day wine drunk in the region.
• This is a very fresh, easy-to-drink wine that is extremely food friendly and pairs excellently with charcuterie and lighter pasta dishes.
• Tasting Notes: Youthful, fresh, aromatic wine with a medium-light body. Notes of ripe cherries, red fruit, pepper, and herbs dominate both the nose and the palate.

Gran Familia, Tempranillo, Rioja Alta, Spain

• 95% Tempranillo, 5% Graciano
• Over the past decade or so, wines from Rioja have become increasingly robust and oaky, in response to the growing demands for modern, polished wine.  This wine, however, is a great expression of traditional winemaking in Rioja.  The oak presence is restrained, letting the fruit shine.
• Tasting Note: Vibrant red fruits, blanketed with exotic spices and leather.  Round in the mouth with a meaty body that begs for food.  Great for heartier fare!

Pietrantonj, Montepulciano, Abruzzo, Italy

• 100% Montepulciano

• Roberta Pietrantonj is the winemaker. This estate boasts that they have the oldest continuously operating winery in Italy.  The winery actually predates the formation of Italy as we know it. The winery is like a time machine: they have making their wine is the same way for generations.  The barrels used to age their wine are all very old, so they do not impart oaky notes, they are used mainly to aerate the wine.
• Abruzzo is located in on the Eastern coast of Central Italy, on the Adriatic Sea. Marche is its neighbor to the North.
• Tasting Notes: This is a crowd –pleaser wine. It has a solid medium body, pronounced, but not  aggressive, acidity and a sturdy tannin structure.  Dark fruit notes in the wine are balanced by the wine’s subtle spicy, earthiness.

Rainoldi, Rosso di Valtellina (DOC), Lombardia, Italy                                   

• 100% Chiavennasca (local name for Nebbiolo)
• This wine is made in Lombardy, very close to Switzerland, in an Alpine climate (high elevation).  The soils here are sandy and silty.  Due to the incline and elevation, most vineyards are terraced and all of them are worked by hand. 
• The Nebbiolo grapes are generally the highest elevation on the north bank of the valley to ensure proper ripening.
• The wine is aged for one month is Slovenian oak barrels before finishing out its one year bottle aging requirement.  Only about 2,000 cases produced/year.
• The Rainoldi estate’s mission statement is: Wine as a culture.  I like this very much.
• Tasting Note: The nose of this wine is reminiscent of dried herbs and dried flowers with an understated red and black fruit quality.  The classic tar note is certainly there.  In the mouth it is highly structured with firm tannin and taut acidity.  Medium bodied with a firm and lingering finish.

Massaya, Cinsault /Cabernet Sauvignon /Syrah, Bekaa Valley, Lebanon

• 60%Cinsault, 20%Cabernet Sauvignon, 20% Syrah
• The mountains of the region allow for wine to be grown in this region because they protect the vineyards from the deserts to the east and from the  rain from the west.
• Lebanon is among the oldest sites of wine production in the world.  Bekaa Valley is named after Bacchus. The Roman god of wine and winemaking. FUN FACT.
• Two brothers run this estate. They went to school in France which influenced their winemaking, as they grow French varietals and utilize French techniques in their wine making.
• Tasting Notes: This selection is perfect for the modern wine drinker. It is very full bodied with abundant notes of cooked fruit & oak and features gripping tannins.

Rio Madre, Graciano, Rioja Baja, Spain

• 100% Graciano
• Graciano is typically a blending grape rarely found outside of Rioja, Spain.  It is prized for its deep color, high tannins, high acid, aromatics, and potential to age.
• This is a very unique expression of a Rioja wine. Wines from Rioja typically feature Tempranillo. Many wine producers even stopped growing Graciano because it is a finicky grape that gives low yields of fruit.
• The wine makers worked on this 100% Graciano wine for years. They understood the potential and the beauty of the grape despite its difficult to produce.
• Rioja Baja is a subregion of Rioja and is hotter than its two sister subregions.
• Tasting Notes: This is a deeply colored, full-bodied wine that is high in tannins.  Aromatic nose of red fruit, spice, earth, and purple flowers that carry through onto the palate.

 

SHERRIES

 

Hidalgo, Fino, Jerez

• 100% Palomino
• Hidalgo’s history in Andalusia dates back to the 18^th century when the family moved from northern Spain.  They make a wide range of sherries, many considered to be the best in their respective styles.
• The pale, clean color of this wine belies its beauty and complexity.  The wine is elegant and bone-dry on the palate, yet the finish lingers on.
• The finesse of this wine comes from the fact that the house uses finos from aged soleras, sometimes 6 and 7 years old.
• Tasting Note: Excellent aperitif! The nose is similar to a manzanilla but with less brine influence, more olivey.  The chamomile note is more of a wildflower note with herbal underbrush.  There is certainly a savory characteristic to it as well.  On the palate it is smooth, yet tangy, with a bit more power than a manzanilla.

Bodegas Grant, La Garrocha, Amontillado, Jerez

• 100% Palomino
• Bodegas Grant has been family owned and operated since 1841.  “La Garrocha” refers to a traditional and intricate horseback dance that is performed in the region.
• Amontillado sherry starts off as a fino or manzanilla.  Eventually the flor dies off and the wine begins to oxidize.
• This wine spends 10-12 years in solera which is fairly youthful.  Some amontillados are in solera for up to 40 years.
• While this wine does retain some color, it has no more or less sugar than the fine or manzanilla. 
• Tasting Note: Dried and raisinated fruit, prunes, raisins, apricots with abundant nutty characteristics, caramel, and spice.  On the palate it is dry with moderate acidity and developing dried fruit and nut flavors.  As Martin said, “A more serious gastronomic wine.”  Excellent with charcuterie and cheese!

 

Host Meeting Notes Spring 2014

Host Meeting Notes Spring ‘14

PATIO

POLICIES

• Cap all parties at 10 people
• Dining required at all times (if drinking)
• Patio closes at 11PM, we stop seating at 10PM
• No smoking
• No alcohol unless sitting at a table. Guests cannot wait at the benches with a drink (water OK)
• No dogs on the patio (service dogs OK with license) (dogs OK if outside the patio barriers

RESERVATIONS

• May request patio but not guarantee it. Must be very clear about this. We will decide day-of where to put them based on our availability at that time. If there is no space outside and they insist on sitting on the patio, we can put them on the waitlist.
• Cap reservations requesting the patio at 10 people

SET UP

• Set up with: Menus, Cordless phone, Floor plan, Waitlist, Reservation book, To-Go pouch, Notepad, Pens, Business cards, Rag, Windex, Rollups
• End of night: Bring everything in. Charge the cordless phone in the office.
• Keep the host stand clean and tidy. Wipe it down every few days

WAITLIST

• Only one waitlist for entire restaurant (Inside, Outside, First available: always mark which one)
• Two hosts: One runs waitlist (never leaves host stand), Second host does open menu counts, seats guests, keeps track of which tables have checks/dessert/etc.
• Be extra diligent about making sure guests have closed out checks. If they want to transfer, over communicate this with everyone involved. If they are going from the bar to the patio, they must close out, no transferring.
• If it looks like it is going to rain, stop seating inside. Have servers check if any of their tables would like to move inside and tell them which table to take them to. They have priority, and then walk ins. Servers should not move anyone inside without asking a host first. Tell the kitchen and bar any time a party moves inside. If a party insists on sitting outside (and we haven’t closed the patio), be clear that we cannot guarantee a table inside later.

OTHER IMPORTANT THINGS

• Give frequent open menu counts to the kitchen. This means how many menus total are at tables on the patio. Go to the pass to tell them so the bar can hear as well
• Extra communication with to-go orders, and don’t forget the boxes!
• No more than 3 tables pushed together for large parties.  1-4 people: 1 table (5 OK but ask first) 5-8 people: 2 tables. 9-10 people: 3 tables.
• Be aware of “back bay playas” and tell a manager of any incidents. Call Tent City if necessary
• Remember inside reservations and make sure everyone knows if a table is being held. It can be easy to forget about the inside when only the patio is busy and a server may have sat a party at a table you need. Over communicate and check inside often.
• Make sure you have enough menus for that shift before it starts
• Deliveries go around the patio (not through) to the back door.

We need to work on …

RESERVATIONS:

• Check the reservation book EVERY shift.
• It is the AM host duty to confirm reservations. Make sure any AM calls for reservations are confirmed that same shift. There should be zero “awaiting confirmation” reservations when the PM host arrives.
• We will now reconfirm all reservations day-of. Reiterate that we can only hold the table for 15 minutes,  split the check up to 4 ways, and double check that a high top is ok (unless requested a low table already)
• Large Parties: 8+: need manager approval/confirmation. 15+ for full dinner: take down email address and explain prix fixe menu/ preordering.  Cocktail hour: explain community table and stress that they may only order through the server, full dinner at 7 (exceptions on case by case basis)
• If a PM host receives a call and is unable to confirm it with the guest because it is too busy, make sure a manager has approved it and write a note in the planner if it is too late to call the guest back so the AM host knows to call back and confirm it.
• Date and initial everything. Do not forget to write when you have day-of confirmed a reservation.
• If possible, seat tables in 1.5-2hour chunks of time before a reservation. (Ex.  9pm reservation: seat around 5 so you have time to seat it again at 7. Do not wait until 7 to start thinking about it)
• “Awaiting confirmation”: a guest has requested a reservation and knows it is not set in stone yet. “OKed by mgr”: Still not confirmed with guest, but can call the guest to confirm. “Left a message”: Left a message requesting a call back, still not confirmed. “Confirmed”: the reservation is happening. “15 min hold/4 checks/high-top ok”: should be written when this is told to the guest with initial and date. Tell them to call if they are running late. “Day of confirmed”: they have been called and gone over number in party, time, 15 min hold, etc.

USHERING TO BAR

• Make guests feel welcome by walking them to the bar, or at the very least telling them they will be more comfortable on the far end of the bar. Anywhere but the pass.
• Two hosts: One host runs the waitlist; Second host immediately guides them to somewhere where they can stand with a menu.

CLEANING MENUS

• From now on, it will be part of the host duties to clean the menus for the next shift. If it is a slow day, feel free to wipe down even more than that.

PLANNER

• PM host write down unconfirmed, approved reservations for AM host to call.
• Write down all lost and found items

OTHER THINGS

• Borrowing things from Coda and vice versa: make sure a manager is always involved and in the know.

Host Dress Code

• No Tube Tops, Spaghetti  Straps, or cropped shirts
• Shirts cannot be too low cut
• Undergarments cannot be showing
•  No T shirts, sweatshirts, and shirts with logos
  • A t shirt under a jacket/sweater is ok
• Jeans/pants cannot have rips/holes and must be hemmed
• Skirts and shorts cannot be too short
  • Mid-thigh or longer
• Leggings are appropriate under dresses, long tunics or shirts, and/or long sweaters/jackets
   
  Please let me know if you have any questions/concerns!
   

Host Policies and Procedures

The Salty Pig

Host Policies and Procedures

Hosts are extremely instrumental in having guests enjoy their experiences at TSP.  You are the very first people they interact with when coming through the door.  Remember to be engaging and enthusiastic!

Menu Changes

Be aware of which menu items are available at what time of day and give the appropriate menus to the guests.  When switching out menus from lunch/brunch to dinner at the host stand, make sure you are also doing this for the bar.  The menu schedule goes as follows:

Mon-Fri: 

Lunch @ 11am

Pig Boards/Pizzas/Salads @ 3pm

Dinner @ 5pm

Pig Boards/Pizzas @ 11pm-12am

Bar open til 1am

 

Sat & Sun:

Brunch @ 10:30am

Pig Boards/Salads @ 3pm

Pig Boards/Salads/Pizzas @ 4pm

Dinner @ 5pm

Pig Boards/Pizzas @ 11pm-12am

Bar open til 1am

 

Reservation Policy

We take reservations for parties of 6 or more.  Any party of 8 or more requires a manager’s approval.  When taking a reservation inquiry for a large party, be sure to take down the following information:

• number of guests in party
• name and phone number of person booking the party
• email address if it is a very large party (20 or more) that the manager may need to contact about preordering food and payment options
• is this meal a special event?
• will they be having a full meal or drinks and appetizers?
• the date of the inquiry and your initials

There are always exceptions to the reservation policy.  Any extenuating circumstance should be noted.  If the guest informs us that there are children in the party or that a guest will be using a wheelchair, please take the reservation.  Special occasions such as birthdays, anniversaries, or press meals should be taken as a reservation even if the party is under 6 guests.  Be aware of VIPs and likewise name droppers.

If you are ever in doubt, please take a message and a manager will get back to the guest.

Both the AM and PM hosts should go through the reservation book and make the MOD aware of anything that needs confirmation on a daily basis.

Tardiness

If a party is late for a reservation, we can only hold their table for 15 minutes after the reservation time before seating it with another party.   Also, at least half of a party must be present before we are able to seat them.  If the party ends up being smaller then the original reservation, seat the party in a way that takes up less tables and allows us to seat the remaining table(s) with other parties.

Once a table is ready for someone on the wait list, we can only hold the table open for 5 minutes before seating it with another party.  This means that anyone who has left the restaurant while on the wait list has 5 minutes after we have called them to return and be seated.  It is important that we inform guests of this policy when we see them leaving the restaurant.

Phone Etiquette

“Thank you for phoning The Salty Pig. How may I help you?” is the universal way that we answer the phone at TSP.

When fielding calls, it is important to always pay attention to the guests that are physically in the restaurant.  They are our top priority.  If the phone is ringing and you cannot pick it up, don’t.  If you have the opportunity to answer the phone and place the guest on hold, please do so.

Guests calling to request a reservation for a party under 6 may inquire about wait list times.  A good way to deal with this is to mention that, “Our peak hours are from about 7 to about 9:30.  There is really no way to predict what the wait will be like on that evening.  Typically the wait can range anywhere from 20 minutes to over an hour.”

Managing the Wait List

Managing the wait list is the most difficult duty of the host.  Accurately quoting wait times can be difficult on very busy nights.  Quoting waits by using a 15 minute window will help give you some wiggle room (i.e. 30-45 minutes).  We do not accept call-aheads.  The guests that are physically in the restaurant are our top priority.

When we are about to go on a wait list, take a walk around the room.  What tables have paid?  They will probably leave within 5-10 minutes.  What tables are on dessert?  They will probably leave in 15-20 minutes.  Tables finishing up entrees will probably be gone within a half an hour.  Knowing what will be immediately available will help you accurately quote your wait times.  If you are about to go on a wait and you do not have any tables finishing entrees, on dessert, or with their checks, quote 45 minutes to 1 hour.  You are better off over quoting than under quoting, although we strive to quote accurately.

If a guest is irritated or their wait time has gone over by more than a few minutes, involve a manager immediately.

Communicating with Guests

Every guest who enters The Salty Pig must be greeted even if it seems obvious they are heading straight for the bar.  Make  your presence known by offering a warm “Hello” and finding out if they would like to sit at the bar or in the restaurant. 

There is very limited standing room in the restaurant for guests who are waiting for a table.  The bar area can fill up very quickly, and guests may begin to stand in high traffic areas, such as the food pass, drink pass, in front of the entrance to the kitchen, etc.  It is important to guide them to an area where they will feel comfortable without impeding the operation of the restaurant floor.  After greeting a guest and taking down their info for the wait list, politely inform them of where a comfortable place for them to stand would be.  By steering them away from the high traffic areas, you are preventing the need for a server or bartender to have to ask the guests to move and possibly making them feel awkward.