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| September 2009 | Vol 2 Issue 8 | ||||||||||||||
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Trendy Vino The response to our webinar on Banquet Wine Sales and Upsells was outstanding, and as a result, we have had a lot of great comments that you would like more wine info! So, I thought every now and then I would feature some hot trendy wines that are getting a lot of attention as of late. And remember . . . anything trendy is a great upsell! Remember to always offer wine tasting with all food tastings for your clients and that your wine suppliers and distributors are happy to help you with pairing suggestions on all your banquet menu items and training for your staff. Here they are. . .  2004 Narcissa, Columbia Valley Produced by Whitman Cellars in Walla Walla, Washington and is a blend of 63% Cabernet Sauvignon, 13% Syrah, 12% Malbec, 10% Merlot and 2% Cabernet Franc. It is aged for 18 months in French and American Oak. The winemaker, Steve Lessard, describes it: "This robust Bordeaux-style blend is multi-layered with tobacco, coffee, leather, cherry, blackberry, and white pepper. The wine is inviting with soft, round acidity, a rich mid-palate and long balanced tannins on the finish. Enjoy this wine with red meat or tomato-based dishes for the next five years." Two sparkling wines that are absolutely on FIRE right now. . .  Segura Viudas Brut Reserva Segura Viduas Brut Reserva was named one of Wine & Spirits 100 Best Buys of the Year. It will appear in the November Buying Guide and will be accompanied by a score of 90 Points. It is also on Wine Enthusaist's Top 100 Best Buy List, ranking #9. Segura Viudas Brut Reserva, created from a blend of reserve and non-vintage wines, is clean and delicate, yet rich in flavor. A cuvée of Macabeo, Parellada and Xarel-lo grapes grown in the renowned Alt Penedès region of Spain, the wine is vinified according to méthode champenoise technique and is aged in the bottle for a minimum of three years. This fine cuvée is fairly crisp with an interesting floral note and mouth-pleasing sensation of creaminess. It pairs beautifully with a variety of appetizers, as well as crab, shrimp, Thai cuisine, roast pork, quail, foie gras or semi-sweet desserts. Look to triple-aged Gouda or hard aged cheeses for the cheese course.  Gloria Ferrer Va De Vi Ultra Cuvee This hot new sparkling wine from Gloria Ferrer received a Gold Medal at the 2009 San Francisco Chronicle Wine Competition, and was featured in Contra Costa Times as Top Summer Value wine. Food Pairings: Va De Vi Ultra Cuvee is a versatile accompaniment to savory hors d'oeuvres like patè or potstickers, delicious with spicy Indian or Thai cuisine and pairs wonderfully with fruit-based desserts like pound cake with fresh berries, pear or apple tarts. Look to fresh chèvre, brie or other semi-soft cheeses for the cheese course.  Clos du Bois, Sonoma Reserve Merlot, Alexander Valley With the craziness of the "Sideways effect" of Pinot Noir in the industry and lack of merlot sales, there is now the highest quality of merlot fruit out in the market and for price points that you just you can't beat. This particular merlot was aged all in French Oak and fruit selection all from the Alexander Valley and offers aromas of violets, black cherry, plum and mocha that introduce forward berry/cherry fruit flavors and balanced oak tannins, followed by a long finish with oak and chocolate notes. The 2002 vintage received a score of 92 points from Wine & Spirits, while the 2001 received a gold medal in the San Francisco Chronicle Wine Competition. >> Print this article
"There exist limitless opportunities in every industry. Where there is an open mind, there will always be a frontier"
- Charles F. Kettering |
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A Peek into the 2010 Wedding Season Trends! Yes, we are coming quickly into the biggest booking season for 2010 weddings. The time period from Thanksgiving, 2009 and Valentine's Day, 2010 will yield the highest number of weddings for 2010 than any other time period of the year. Are you ready? One of the ways to prepare for all the fun to come is to become keenly aware of the trend information for the coming year. With the incredible amount of information and "inspiration" that our excited brides now have access to on the internet, they will be bringing all sorts of ideas and visions to you to help them create a truly inspired event. I encourage all of you to register for my webinar on October 21 at 11am PST, titled "Preparing for the 2010 Wedding Season" for a complete rundown on "all things wedding" for 2010. In the meantime, here's a little fun to whet the appetite! DIY (Do-It-Yourself) Weddings Yes, brides are just HOT on this idea of getting more involved for some homemade touches. For the most part, this trend is not a good one (financially) for our industry, as it takes work away from certain vendors and wedding planners, but we cannot ignore it. So, find a way to get involved with it! If brides want the "DIY" feel of a wedding, help them plan those touches - you can even host creative workshops for the brides and bridesmaids to create fun touches! Colorful, Fun Shoes Brides and bridesmaids alike are loving this trend of pairing a beautiful and very colorful pair of shoes with their beautiful white or cream wedding gowns. The bolder the better! Fun and stylish shoes for bridesmaids are also BIG! No more boring pumps! Unexpected Surprises Creating fun and inspired experiences throughout the event is not only fun and memorable, but a great upsell! Think of the event in three parts:
Smaller Guest Lists Intimate weddings not only allow the bride to create a more "close-knit" family and friends event, but also to splurge where they want to because of less budget restraints due to a larger crowd. Bridesmaids' Luncheons Along with the smaller guest list trend and many brides looking to save a little on the budget comes a chance for them to really go all out and express their style with a much smaller group - the bridesmaids! Fabulous linens and china are WAY less expensive when creating a party for 20 people instead of 200, so you can create a really over the top bridesmaids luncheon that will satisfy the bride's cravings for all the incredible inspired ideas they have seen in the trendiest blogs! Brides take this opportunity to use bold colors and décor to really make a statement. With a small guest list, design takes center stage here! >> Print this article
"The golden opportunity you are seeking is in yourself. It is not in your environment; it is not in luck or chance, or the help of others; it is in
yourself alone" - Orison Swett Marden |
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| People in the News! | |||
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Congratulations to our new
Beverly Clark Certified Wedding Professionals: Julie Williamson, Catering Director, The Golf Club at Fossil Creek Cecilia Chamer, Wedding Coordinator, Palmetto Bay Plantation Michelle Barbic, Executive Assistant, Sheraton Buganvillas Hotel Meliza Lessard, Wedding Coordinator, Fairmont Mayakoba Dawn Candrea, Private Event Director, Ancala Country Club Michelle Owens, Private Event Director, The Golf Club at Castle Hills Natalie Johnstone, Private Event Director, Lakeridge Country Club As well as gaining their certification, they now have the right to use a logo with their new designation on all marketing materials.
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| What Do You Want to See? | ||
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Send us your ideas for future newsletters and topics and we'll do our best to accommodate your request. >> Submit Your Ideas and/or Subscribe to our Newsletter |
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| Webinar Series | ||
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#4 - Preparing for the 2010
Wedding Season Join us Online on October 21, 2009 at 11am PDT/1:00pm CDT/1:00pm EDT (approximately a one-hour duration) Topics will include: Trend Alert - What's on the Horizon for 2010, Destination Weddings - This May Be Your New Market!, Making the Most of Your Advertising Dollars, Multi-Cultural Wedding Opportunities, Planning and Participating in Bridal Events, Your Annual Wedding Marketing Plan - New Ideas! To register or for more information >> Please visit our Learning Center |
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| 11H Entertainment | ||
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| Connect with Lynne | ||
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BeverlyClarkTraining.com |
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| Certification Course | ||
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All-new, 2009 Beverly Clark Wedding Professional Certification Course
Know the secrets to not only increasing your wedding revenue, but to creating the experiences that will leave your brides in awe! Pricing: $599.00 per person Please inquire about multiple person discounts. For more info & to register, please visit: >> BeverlyClarkTraining.com
"With more success comes greater problems along with greater ability to solve them."
- Mark Victor Hansen |
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| About Lynne | ||
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Editor in Chief Lynne LaFond DeLuca Lynne is the Sr. Vice President, Business Development and Education for Beverly Clark Hospitality Training. She is a highly regarded speaker in the special events industry and has written for industry publications including Boardroom and Catering magazines. Lynne has trained people around the world in the art of catering industry sales and operations. She has an absolute passion for what she does and for helping the people that she works with in the hospitality industry to perform at their maximum level. lynne@beverlyclarkenterprises.com More info on having Lynne as a Guest Speaker at your next industry event or sales meeting, please visit >> Beverly Clark Hospitality Training |
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| Resources | ||
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Beverly's Advertising Resources Contact a Beverly Clark Representative about advertising on one of our websites. A strong internet marketing presence is a MUST today! T | 800.933.3434 E | info@beverlyclarkenterprises.com For information on advertising in this newsletter please go to our: >> Newsletter ad information Training and Certification For more information on the online Beverly Clark Hospitality Certification Program as well as live training, seminars and on-property consultation services please visit: BeverlyClarkTraining.com |
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| Credits | ||
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Top photo courtesy of Alec & T Photography |
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