Mon, 18 August 2014
Food & Wine Events are a great way to showcase your food, wine list and the skill of chefs and sommelier. Customers book and pay in advance – they’re keen, the numbers are known and the cash is already in the bank. What’s not to love?
In this interview, Ken Burgin talks with Rafael Delgado, an experienced sommelier based in Orlando, Florida. He has prepared a 7-course Menu, pairing American cuisine with Napa Valley Wines. In the first part of the interview, he describes how he has matched the wines with the food, focusing on regionality, balance of flavours, matching body, contrasting flavours and encouraging the use of all the senses. This is not just ‘swallow and talk’, but building on volume, aromas, weight and texture.
In the second part of the interview, they talk about all the ways an event like this can be promoted to existing and new customers – through ‘four wall’ methods within the venue, and via the website, social media, email and online event listing services. There’s a lot of marketing detail covered, with methods that can be used for any type of event.
You can find Rafael on his blog, and he was also a guest in Podcast 77 on Wine Trends, Wine Descriptions and Educating Customers.