Our two summer wine dinners have wrapped up! Aside from the wonderful experience of indulgent evenings, our serving staff learned valuable wine tips at both occasions.
After hiring, all Rowland’s serving staff members are immediately taught proper wine service, but hearing tips and tasting advice from an industry expert is always helpful.
Scott Finaly of Duckhorn Vineyards sat down with our staff before the Duckhorn dinner and shared information he had collected throughout decades of experience. For instance, a trend away from classic Chardonnays towards fruity Sauvignon Blancs was a center conversation. Finaly gave the staff helpful tasting notes that are sure to please Rowland’s patrons. The Sauvignon Blancs in Rowland’s cellar pair well with our new menu item the Beet Terrine salad and the classic King Prawn starter.
Reds were not forgotten either. Aeration was a key point during the sit down and oftentimes red wine is not given the appropriate time to aerate at a dinner table. Finaly gave our wait staff advice on how to help that process.
Wine service and knowledge is an endless pursuit and Rowland’s servers especially are constantly looking for new avenues to explore, trends to learn, and tastings to experience.
Click here to view our wine by the glass menu!