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I just read an article on the dangers of drinking.... Scared the crap out of me. So that's it!
After today, no more reading !
Monday, December 22, 2008
Thursday, December 11, 2008
SEASONS OF THE VINE
Bud Swelling: A primary bud awakens from dormancy as the vine pumps life up from its roots. (January/February)
Bud Break: Leaves from buds left on canes after winter pruning begin to emerge. (February/March)
Leaf Emergence: Leaves are now recognized and shoots are beginning to photosynthesize. (March)
Shoot Growth: More leaves emerge as the shoot elongates. At this point, shoots are still highly susceptible to frost that can significantly damage crop yield. (March).
Flower Cluster Emergence: Many of these tender young flowers will become this year’s fruit. (March/April)
Flower Clusters Before Bloom: Flowers are fully formed but not yet bloomed. (April)
Beginning Of Bloom: Flower caps pop off to reveal the reproductive stigma and stamens of the vine’s flowers. (April/May)
Full Bloom: Because grape flowers are self pollinating their bloom is unlike many fruits that display extravagant blooms to attract birds and bees to help them pollinate. (May)
End Of Bloom: All the flowers that will get fertilized have been pollinated and the berries begin to swell. (May/June)
Just Before Berry Set: Remnants of flowers remain before the unfertilized berries fall off the cluster.
(May/June)
Berry Set: flowers that have been fertilized now become firmly attached to the stem and will eventually become grapes. (June)
Berries Enlarging: Cells within the berries are dividing as well as expanding. (June)
Cluster Closing: Berries have reached full size and have no room for further enlarging. (June/July)
Beginning of Veraison: Berries begin to turn color, soften and further their flavors and sugars. (July)
Veraison Nearly Complete: the point at which most grape clusters have completed veraison is an ideal point to thin out those clusters that are the furthest from completing veraison. (July/Aug)
Ripe Clusters: Grape flavors are fully mature; acids and sugar are in balance- its Harvest Time! (Sept./Oct.)
Harvest: Harvest grapes, depending on location, and prepare for winemaking process. (Sept/Oct.)
Prune: Cut back canes to prepare for dormant winter and next year’s spring. (Dec./Jan.)
CHEERS!
www.finewineonline.net
Bud Break: Leaves from buds left on canes after winter pruning begin to emerge. (February/March)
Leaf Emergence: Leaves are now recognized and shoots are beginning to photosynthesize. (March)
Shoot Growth: More leaves emerge as the shoot elongates. At this point, shoots are still highly susceptible to frost that can significantly damage crop yield. (March).
Flower Cluster Emergence: Many of these tender young flowers will become this year’s fruit. (March/April)
Flower Clusters Before Bloom: Flowers are fully formed but not yet bloomed. (April)
Beginning Of Bloom: Flower caps pop off to reveal the reproductive stigma and stamens of the vine’s flowers. (April/May)
Full Bloom: Because grape flowers are self pollinating their bloom is unlike many fruits that display extravagant blooms to attract birds and bees to help them pollinate. (May)
End Of Bloom: All the flowers that will get fertilized have been pollinated and the berries begin to swell. (May/June)
Just Before Berry Set: Remnants of flowers remain before the unfertilized berries fall off the cluster.
(May/June)
Berry Set: flowers that have been fertilized now become firmly attached to the stem and will eventually become grapes. (June)
Berries Enlarging: Cells within the berries are dividing as well as expanding. (June)
Cluster Closing: Berries have reached full size and have no room for further enlarging. (June/July)
Beginning of Veraison: Berries begin to turn color, soften and further their flavors and sugars. (July)
Veraison Nearly Complete: the point at which most grape clusters have completed veraison is an ideal point to thin out those clusters that are the furthest from completing veraison. (July/Aug)
Ripe Clusters: Grape flavors are fully mature; acids and sugar are in balance- its Harvest Time! (Sept./Oct.)
Harvest: Harvest grapes, depending on location, and prepare for winemaking process. (Sept/Oct.)
Prune: Cut back canes to prepare for dormant winter and next year’s spring. (Dec./Jan.)
CHEERS!
www.finewineonline.net
Tuesday, November 25, 2008
VARIETALS AND THEIR DESCRIPTORS
SAUVIGNON BLANC, CHARDONNAY, SYRAH, MERLOT, CABERNET SAUVIGNON
SAUVIGNON BLANC
1. The most famous white varietal of Bordeaux and the Loire Valley
2. Sauvignon Blanc grows especially well in California and New Zealand
3. When Sauvignon Blanc is barrel-fermented or barrel=aged, it is often referred to as Fume Blanc
VARIETAL DESCRIPTORS
Sauvignon Blanc is generally light to medium-bodied with crisp acidity.
Fruits: Melon, Fig, Grapefruit, and Gooseberry
Earth: Minerals
Florals & Spice: Grass, Hay, Straw, Herbs
FOOD & WINE PAIRING
Poultry & Seafood: Light chicken dishes, Mussels, Clams, Dungeness crab, Scallops, Ceviche
Cheese & Nuts: Monterey Jack, Mild Cheddar, Almonds, and Pine Nuts
Vegetables & Fruit: Corn, Caesar Salad, Yellow & Orange Tomato, Apple, Cantaloupe, and Figs
Sauces: Vinaigrettes, Light Olive Oil, Light Cream, Fruit Salsa
Herbs & Spices: Saffron, Tarragon, Sesame Seeds, and Basil
Desserts: Fruit Salad, Melons
CHARDONNAY
1. The Chardonnay grape was first planted in France early 12th Century
2. Chardonnay is the most famous and most widely planted of all the white wine varietals
3. It is the most popular white wine varietal and in 2007 accounted for nearly 25% of all the dollars spent on table wine
4. Chardonnay is planted in 35 of the 42 total wine producing countries
5. California now exceeds France in Chardonnay acreage
6. Chardonnay can be one of the most versatile and food friendly wines
7. Chardonnay typically does better in somewhat cooler, growing regions
8. Winemaking style will have a tremendous impact on finished Chardonnay wines
VARIETAL DESCRIPTORS
Chardonnay is usually light, medium, or full bodied with medium to high acids. It can be layered and complex or fruit forward and simple.
Fruits: Apple, Pear, Citrus, Tropical, Mango, and Pineapple
Earth: Minerals, Toast Oak
Floral & Spice: Floral, Vanilla, Butterscotch, Honey, and Bread Dough
FOOD & WINE PAIRING
Meat & Seafood: Chicken, Pork, Duck Breast, Quail, Lobster, Scallops, Swordfish, Mussels, Snapper
Cheese & Nuts: Havarti, Jarlsberg, Humboldt Fog, Gouda, Almonds, Coconut, Cashews, Hazelnuts
Vegetables & Fruits: Roasted Garlic, Pumpkin, Avocado, Spinach, Stone Fruits, Papaya, Mango, and Apple
Sauces: Cream, Butter, Fruit Salsa, non-spicy Chutney, Olive Oil
Herbs & Spices: Cinnamon, Saffron, Tarragon, White pepper, Fennel, Mustard, Clove, Nutmeg
Desserts: Fruit Compote, Cheesecake, and Apple Pie
SYRAH
1. Syrah is one of the oldest varitels dating back to 500 BC
2. It was once thought to have originated from Persia near the city of Shiraz, but recent DNA tests have confirmed it is indigenous to France
3. Over 50% of the worlds Syrah vineyards are planted in the Rhone region of France
4. Syrah makes excellent, even world-class wines on its own, but is often used as a blending grape
5. Syrah should not be confused with Petite Syrah, which is predominately Durif
6. Syrah is very adaptable and grows well in a of climatic conditions
7. It is a relatively late ripening grape
8. Small berries with thick skins mean a high skin-to-juice ratio and intense, concentrated flavors
9. Syrah first came to California in the early 1880”s, primarily from Spanish sources
10. In 1985 there were only 100 acres of Syrah planted in California. As of 2006 there are over 15,000 acres planted throughout the entire state.
VARIETAL DESCRIPTORS
Syrah tends to be medium to heavy body, often deep violet to nearly black in color with chewy texture & richness.
Fruits: Cherry, Raspberry, Blackberry, Plum, Cassis, and Currant
Earth: Leather, Truffle, Tobacco, Barnyard, Mushroom, and Tar
Floral & Spice: Violet, Smoke, Clove, Pepper, Sage, Lavender, and Chocolate, Mint
FOOD & WINE PAIRING
Meat & Seafood: Lamb, Venison, Beef, Bacon, Goose, Rabbit, and Salmon
Cheese & nuts: Sharp Cheddar, Gorgonzola, Camembert, Hazelnut
Fruits & Vegetables: Currant, Stewed Tomato, Beets, and Plum
Sauces: Heavy red sauces, BBQ, Mushroom, Mustard
Herbs & Spices: Oregano, Sage, and Curry
Desserts: Dark Chocolate, Dark Berry Sauces
MERLOT
1. Merlot is a distant cousin of the Cabernet Sauvignon
2. The word Merlot means little Blackbird
3. Merlot, not Cabernet is the most important and most widely planted grape variety in Bordeaux
4. Merlot is known for its soft, velvety quality and its suppleness
5. Growing conditions cannot be too hot or too cold
6. Compared to Cabernet, Merlot has: lower acids, lower tannins, ripens relatively early so it can handle slightly cooler climates than Cabernet
7. Merlot continues to be the top-selling red wine varietal among American Consumers
VARIETAL DESCRIPTORS
Stylistically Merlot is all over the place depending on the origin of the fruit and the winemaking. It can be fruity or tannic, simple or complex, light or heavy bodied.
Fruits: Blueberry, Plum, Blackberry, Black Cherry, and Raspberry
Earth: Tobacco, Barnyard, and Tar
Floral & Spices: Rose, Violet, Vanilla, Chocolate, and Mint
FOOD & WINE PAIRING
Meat & Poultry: Beef, Ribs, Chicken, and Game Birds
Cheese & Nuts: Aged Goat Cheese, Hard Cheeses
Vegetables & Fruits: Black beans, Stewed Tomato, Beets, Plum
Sauces: Heavy red sauces, Berry sauces, Bordelaise, Béarnaise
Herbs & Spices: Thyme, Dill
Desserts: Milk Chocolate, Dark Chocolate, Berry sauces
CABERNET SAUVIGNON
1. The oldest recorded reference to Cabernet Sauvignon is from 600 years ago in Bordeaux
2. Cabernet is prized as a collector’s wine because of its aging potential
3. Cabernet prefers moderately warm to warm, somewhat arid growing regions
4. It is the most robust red grape varietal, full bodies, with relatively high alcohol and acid levels
5. Cabernet is widely grown in the “Old World” and “New World” countries
VARIETAL DESCRIPTORS
Cabernet Sauvignon is medium to heavy-bodied with firm structure and complexity of style. Color can range from deep ruby red to garnet.
Fruits: Cassis, Plum, Blackberry, Black Cherry, Black Currant, and Olive
Earth: Tobacco, Tar, Barnyard, Lead pencil, and Minerals, Leather
Floral & Spices: Smoke, Cigar box, Pepper, Vanilla, Chocolate, Mint, Cedar, Herbs
FOOD & WINE PAIRING
Meat & Poultry: Roast Beef, Lamb Chops & Shanks, Chicken, Game Birds, Veal, and Halibut
Cheese & Nuts: Blue-veined Cheeses, Cheddar, Swiss, Fontina, Muenster, and Limburger
Vegetables & Fruits: Bell Peppers, Plums, Blackberries, Grilled Squash, Roasted vegetables
Sauces: Madeira, Port, Gorgonzola, Mint, and Horseradish
Herbs & Spices: Rosemary, Thyme, Oregano, Marjoram, Pepper
Desserts: Chocolate, Berry sauces, Plum Compote
CHEERS!
www.finewineonline.net
SAUVIGNON BLANC
1. The most famous white varietal of Bordeaux and the Loire Valley
2. Sauvignon Blanc grows especially well in California and New Zealand
3. When Sauvignon Blanc is barrel-fermented or barrel=aged, it is often referred to as Fume Blanc
VARIETAL DESCRIPTORS
Sauvignon Blanc is generally light to medium-bodied with crisp acidity.
Fruits: Melon, Fig, Grapefruit, and Gooseberry
Earth: Minerals
Florals & Spice: Grass, Hay, Straw, Herbs
FOOD & WINE PAIRING
Poultry & Seafood: Light chicken dishes, Mussels, Clams, Dungeness crab, Scallops, Ceviche
Cheese & Nuts: Monterey Jack, Mild Cheddar, Almonds, and Pine Nuts
Vegetables & Fruit: Corn, Caesar Salad, Yellow & Orange Tomato, Apple, Cantaloupe, and Figs
Sauces: Vinaigrettes, Light Olive Oil, Light Cream, Fruit Salsa
Herbs & Spices: Saffron, Tarragon, Sesame Seeds, and Basil
Desserts: Fruit Salad, Melons
CHARDONNAY
1. The Chardonnay grape was first planted in France early 12th Century
2. Chardonnay is the most famous and most widely planted of all the white wine varietals
3. It is the most popular white wine varietal and in 2007 accounted for nearly 25% of all the dollars spent on table wine
4. Chardonnay is planted in 35 of the 42 total wine producing countries
5. California now exceeds France in Chardonnay acreage
6. Chardonnay can be one of the most versatile and food friendly wines
7. Chardonnay typically does better in somewhat cooler, growing regions
8. Winemaking style will have a tremendous impact on finished Chardonnay wines
VARIETAL DESCRIPTORS
Chardonnay is usually light, medium, or full bodied with medium to high acids. It can be layered and complex or fruit forward and simple.
Fruits: Apple, Pear, Citrus, Tropical, Mango, and Pineapple
Earth: Minerals, Toast Oak
Floral & Spice: Floral, Vanilla, Butterscotch, Honey, and Bread Dough
FOOD & WINE PAIRING
Meat & Seafood: Chicken, Pork, Duck Breast, Quail, Lobster, Scallops, Swordfish, Mussels, Snapper
Cheese & Nuts: Havarti, Jarlsberg, Humboldt Fog, Gouda, Almonds, Coconut, Cashews, Hazelnuts
Vegetables & Fruits: Roasted Garlic, Pumpkin, Avocado, Spinach, Stone Fruits, Papaya, Mango, and Apple
Sauces: Cream, Butter, Fruit Salsa, non-spicy Chutney, Olive Oil
Herbs & Spices: Cinnamon, Saffron, Tarragon, White pepper, Fennel, Mustard, Clove, Nutmeg
Desserts: Fruit Compote, Cheesecake, and Apple Pie
SYRAH
1. Syrah is one of the oldest varitels dating back to 500 BC
2. It was once thought to have originated from Persia near the city of Shiraz, but recent DNA tests have confirmed it is indigenous to France
3. Over 50% of the worlds Syrah vineyards are planted in the Rhone region of France
4. Syrah makes excellent, even world-class wines on its own, but is often used as a blending grape
5. Syrah should not be confused with Petite Syrah, which is predominately Durif
6. Syrah is very adaptable and grows well in a of climatic conditions
7. It is a relatively late ripening grape
8. Small berries with thick skins mean a high skin-to-juice ratio and intense, concentrated flavors
9. Syrah first came to California in the early 1880”s, primarily from Spanish sources
10. In 1985 there were only 100 acres of Syrah planted in California. As of 2006 there are over 15,000 acres planted throughout the entire state.
VARIETAL DESCRIPTORS
Syrah tends to be medium to heavy body, often deep violet to nearly black in color with chewy texture & richness.
Fruits: Cherry, Raspberry, Blackberry, Plum, Cassis, and Currant
Earth: Leather, Truffle, Tobacco, Barnyard, Mushroom, and Tar
Floral & Spice: Violet, Smoke, Clove, Pepper, Sage, Lavender, and Chocolate, Mint
FOOD & WINE PAIRING
Meat & Seafood: Lamb, Venison, Beef, Bacon, Goose, Rabbit, and Salmon
Cheese & nuts: Sharp Cheddar, Gorgonzola, Camembert, Hazelnut
Fruits & Vegetables: Currant, Stewed Tomato, Beets, and Plum
Sauces: Heavy red sauces, BBQ, Mushroom, Mustard
Herbs & Spices: Oregano, Sage, and Curry
Desserts: Dark Chocolate, Dark Berry Sauces
MERLOT
1. Merlot is a distant cousin of the Cabernet Sauvignon
2. The word Merlot means little Blackbird
3. Merlot, not Cabernet is the most important and most widely planted grape variety in Bordeaux
4. Merlot is known for its soft, velvety quality and its suppleness
5. Growing conditions cannot be too hot or too cold
6. Compared to Cabernet, Merlot has: lower acids, lower tannins, ripens relatively early so it can handle slightly cooler climates than Cabernet
7. Merlot continues to be the top-selling red wine varietal among American Consumers
VARIETAL DESCRIPTORS
Stylistically Merlot is all over the place depending on the origin of the fruit and the winemaking. It can be fruity or tannic, simple or complex, light or heavy bodied.
Fruits: Blueberry, Plum, Blackberry, Black Cherry, and Raspberry
Earth: Tobacco, Barnyard, and Tar
Floral & Spices: Rose, Violet, Vanilla, Chocolate, and Mint
FOOD & WINE PAIRING
Meat & Poultry: Beef, Ribs, Chicken, and Game Birds
Cheese & Nuts: Aged Goat Cheese, Hard Cheeses
Vegetables & Fruits: Black beans, Stewed Tomato, Beets, Plum
Sauces: Heavy red sauces, Berry sauces, Bordelaise, Béarnaise
Herbs & Spices: Thyme, Dill
Desserts: Milk Chocolate, Dark Chocolate, Berry sauces
CABERNET SAUVIGNON
1. The oldest recorded reference to Cabernet Sauvignon is from 600 years ago in Bordeaux
2. Cabernet is prized as a collector’s wine because of its aging potential
3. Cabernet prefers moderately warm to warm, somewhat arid growing regions
4. It is the most robust red grape varietal, full bodies, with relatively high alcohol and acid levels
5. Cabernet is widely grown in the “Old World” and “New World” countries
VARIETAL DESCRIPTORS
Cabernet Sauvignon is medium to heavy-bodied with firm structure and complexity of style. Color can range from deep ruby red to garnet.
Fruits: Cassis, Plum, Blackberry, Black Cherry, Black Currant, and Olive
Earth: Tobacco, Tar, Barnyard, Lead pencil, and Minerals, Leather
Floral & Spices: Smoke, Cigar box, Pepper, Vanilla, Chocolate, Mint, Cedar, Herbs
FOOD & WINE PAIRING
Meat & Poultry: Roast Beef, Lamb Chops & Shanks, Chicken, Game Birds, Veal, and Halibut
Cheese & Nuts: Blue-veined Cheeses, Cheddar, Swiss, Fontina, Muenster, and Limburger
Vegetables & Fruits: Bell Peppers, Plums, Blackberries, Grilled Squash, Roasted vegetables
Sauces: Madeira, Port, Gorgonzola, Mint, and Horseradish
Herbs & Spices: Rosemary, Thyme, Oregano, Marjoram, Pepper
Desserts: Chocolate, Berry sauces, Plum Compote
CHEERS!
www.finewineonline.net
Sunday, November 9, 2008
The “Fashionista” Turned "Wine Consultant Machine"
October 27, 2008
GrapeVine: Team Leader Dale Rossi: The “Fashionista” Turned "Wine Consultant Machine"
GV: Dale, can you tell us how you came to join us at WineShop At Home?
DR: First off let me say that I’m always throwing parties, so when I found out about Wine Shop At Home, doing in home guided Wine Tastings, I jumped all over it! I love wine and could never take the time to go Napa. My Tasting was a great success and I had the opportunity to go to another Tasting through a mutual friend of mine and the Consultant (Meg Collins). As I was sitting there taking it all in, I had an “Ah Ha” moment and tugged on her skirt and whispered “I need to be doing this”. After meeting with her, I knew this was for me. I knew nothing about direct selling companies, I was a clothing designer turned wardrobe stylist, it didn’t matter. After becoming a Consultant I saw the unlimited earning potential and hit the ground running and my business took on a life of it’s own!
GV: It sounds like you’ve got some mighty big dreams in mind for yourself!
DR: You bet I do. One of My greatest dreams for my business is to grow my team and reach that 6 figure income, so I share a house in Tuscany with my family. Another is to ROCK southern California by providing the best wine experience around!One of the things I’m most proud of is, turning myself from a “Fashionista” into a Wine Consultant machine!! I knew nothing about wine. I’m proud to say I go to my Tastings with total credibility. I can’t believe I made Team Leader!! WhoooAh! Onward and upward I say!
GV: Dale, tell us a little bit about your family and how you balance your home life with your business.
DR: Well I wasn’t fortunate enough to have children, but I was sent my guardian angel, my knight in shinning armor, Marc my significant other. He’s an incredible person and is very supportive of my business. He loves to join me on my Tastings and do the pouring and my Hosts love it! I have established a schedule so Marc and I have our time. It also allows us quality time with family and friends. One of the greatest things about being an Independent Wine Consultant with Wine Shop At Home is I set my own hours, and schedule my Tastings around my availability.
GV: I bet you have some great Wine Tastings, Dale. Tell us a little about one of your favorites.
DR: All of my Tastings are great! They are just a real kick in the pants! I have to pinch myself every time. But one in particular where the Host just GOT IT! She coached her guests well and everybody was on time and excited. They all were very eager to learn. It was very interactive, great questions were asked. I picked the wine sampler that best fit the guests for that Tasting. Which made it very difficult them to pick their favorites, they LOVED them all! So I ended up selling 8 ½ cases and got two bookings. The Host was thrilled, she learned more in that hour and a half about wine than she did all of her years of buying and enjoying wine. She is set for another Tasting in November.
GV: It seems to me that we really offer great value. What are your thoughts about today’s economy and how we offer the best value proposition around?
DR: Where can you go, especially in today’s economy and entertain 10 to 12 friends for $59.00 and have the mystery taken out of wine and get your confidence level raised! In the privacy of your home you can try before you buy and not be intimidated to ask questions. Genius! Genius concept! And, great for today’s value-minded consumer. Sheer genius!
GV: How does the sharing of food and wine fit into your ideas of modern day entertaining?
DR: It has always fit into my idea of entertaining. What better way than sitting around a table or in ones living room with your best friends and family having great food,GREAT WINE and great conversation! And a little wine education thrown in for good measure!
Dale Rossi is a master booker – she just knows how to fill that calendar with bookings! Here are Dale’s booking tips, along with her other winning success strategies.
Dale’s Booking Tips:There’s two ways I fill my calendar. Number one, get your bookings for your Wine Tastings. Here’s what I do:
Towards the end of my closing I always make a point to say:” Here tonight you had the opportunity to taste 6 exclusive, limited production wines not found in any store. Book a Tasting at this Tasting and experience another 6 limited production wines for $49.00. Where can you go and taste 6 limited production wines for $49.00?”
This strategy – which is based on truth – gets them every time! I always end my Tastings with these words: “Some people have personal trainers, some people have personal assistants, and you now have a personal Wine Consultant! Feel free to call me any time with any questions you may have.” Then I look for that spot in the conversation where I can segue into” Lets get a Tasting booked and I can expand on that for you and your guests at YOUR Tasting.”
The second way I get bookings is through networking events. When I talk about what I do as a Wine Consultant I generate interest. The key to getting Tastings booked, whether it’s through Wine Tastings or networking events is consistent regular FOLLOW UP.
Tips to Build Wine Club Memberships: I took my lead from our fearless leader, Mr. John Lynch. I treat it like it’s a no brainer! Cite the benefits: a. you are not locked into a contract; b. you get to pick your combination; c. you can change it at any time; d. you can cancel at any time. The best part is “ It’s like Christmas every month”! HELLO!
Tips to Sponsor New Consultants:Be passionate about what you do! Come on… is this one of the greatest jobs in the world? And in the words of Joe LoBue” If I could show you how to achieve your goals, would you be interested”?
GrapeVine: Team Leader Dale Rossi: The “Fashionista” Turned "Wine Consultant Machine"
GV: Dale, can you tell us how you came to join us at WineShop At Home?
DR: First off let me say that I’m always throwing parties, so when I found out about Wine Shop At Home, doing in home guided Wine Tastings, I jumped all over it! I love wine and could never take the time to go Napa. My Tasting was a great success and I had the opportunity to go to another Tasting through a mutual friend of mine and the Consultant (Meg Collins). As I was sitting there taking it all in, I had an “Ah Ha” moment and tugged on her skirt and whispered “I need to be doing this”. After meeting with her, I knew this was for me. I knew nothing about direct selling companies, I was a clothing designer turned wardrobe stylist, it didn’t matter. After becoming a Consultant I saw the unlimited earning potential and hit the ground running and my business took on a life of it’s own!
GV: It sounds like you’ve got some mighty big dreams in mind for yourself!
DR: You bet I do. One of My greatest dreams for my business is to grow my team and reach that 6 figure income, so I share a house in Tuscany with my family. Another is to ROCK southern California by providing the best wine experience around!One of the things I’m most proud of is, turning myself from a “Fashionista” into a Wine Consultant machine!! I knew nothing about wine. I’m proud to say I go to my Tastings with total credibility. I can’t believe I made Team Leader!! WhoooAh! Onward and upward I say!
GV: Dale, tell us a little bit about your family and how you balance your home life with your business.
DR: Well I wasn’t fortunate enough to have children, but I was sent my guardian angel, my knight in shinning armor, Marc my significant other. He’s an incredible person and is very supportive of my business. He loves to join me on my Tastings and do the pouring and my Hosts love it! I have established a schedule so Marc and I have our time. It also allows us quality time with family and friends. One of the greatest things about being an Independent Wine Consultant with Wine Shop At Home is I set my own hours, and schedule my Tastings around my availability.
GV: I bet you have some great Wine Tastings, Dale. Tell us a little about one of your favorites.
DR: All of my Tastings are great! They are just a real kick in the pants! I have to pinch myself every time. But one in particular where the Host just GOT IT! She coached her guests well and everybody was on time and excited. They all were very eager to learn. It was very interactive, great questions were asked. I picked the wine sampler that best fit the guests for that Tasting. Which made it very difficult them to pick their favorites, they LOVED them all! So I ended up selling 8 ½ cases and got two bookings. The Host was thrilled, she learned more in that hour and a half about wine than she did all of her years of buying and enjoying wine. She is set for another Tasting in November.
GV: It seems to me that we really offer great value. What are your thoughts about today’s economy and how we offer the best value proposition around?
DR: Where can you go, especially in today’s economy and entertain 10 to 12 friends for $59.00 and have the mystery taken out of wine and get your confidence level raised! In the privacy of your home you can try before you buy and not be intimidated to ask questions. Genius! Genius concept! And, great for today’s value-minded consumer. Sheer genius!
GV: How does the sharing of food and wine fit into your ideas of modern day entertaining?
DR: It has always fit into my idea of entertaining. What better way than sitting around a table or in ones living room with your best friends and family having great food,GREAT WINE and great conversation! And a little wine education thrown in for good measure!
Dale Rossi is a master booker – she just knows how to fill that calendar with bookings! Here are Dale’s booking tips, along with her other winning success strategies.
Dale’s Booking Tips:There’s two ways I fill my calendar. Number one, get your bookings for your Wine Tastings. Here’s what I do:
Towards the end of my closing I always make a point to say:” Here tonight you had the opportunity to taste 6 exclusive, limited production wines not found in any store. Book a Tasting at this Tasting and experience another 6 limited production wines for $49.00. Where can you go and taste 6 limited production wines for $49.00?”
This strategy – which is based on truth – gets them every time! I always end my Tastings with these words: “Some people have personal trainers, some people have personal assistants, and you now have a personal Wine Consultant! Feel free to call me any time with any questions you may have.” Then I look for that spot in the conversation where I can segue into” Lets get a Tasting booked and I can expand on that for you and your guests at YOUR Tasting.”
The second way I get bookings is through networking events. When I talk about what I do as a Wine Consultant I generate interest. The key to getting Tastings booked, whether it’s through Wine Tastings or networking events is consistent regular FOLLOW UP.
Tips to Build Wine Club Memberships: I took my lead from our fearless leader, Mr. John Lynch. I treat it like it’s a no brainer! Cite the benefits: a. you are not locked into a contract; b. you get to pick your combination; c. you can change it at any time; d. you can cancel at any time. The best part is “ It’s like Christmas every month”! HELLO!
Tips to Sponsor New Consultants:Be passionate about what you do! Come on… is this one of the greatest jobs in the world? And in the words of Joe LoBue” If I could show you how to achieve your goals, would you be interested”?
GrapeVine: Team Leader Dale Rossi: The “Fashionista” Turned "Wine Consultant Machine"
GV: Dale, can you tell us how you came to join us at WineShop At Home?
DR: First off let me say that I’m always throwing parties, so when I found out about Wine Shop At Home, doing in home guided Wine Tastings, I jumped all over it! I love wine and could never take the time to go Napa. My Tasting was a great success and I had the opportunity to go to another Tasting through a mutual friend of mine and the Consultant (Meg Collins). As I was sitting there taking it all in, I had an “Ah Ha” moment and tugged on her skirt and whispered “I need to be doing this”. After meeting with her, I knew this was for me. I knew nothing about direct selling companies, I was a clothing designer turned wardrobe stylist, it didn’t matter. After becoming a Consultant I saw the unlimited earning potential and hit the ground running and my business took on a life of it’s own!
GV: It sounds like you’ve got some mighty big dreams in mind for yourself!
DR: You bet I do. One of My greatest dreams for my business is to grow my team and reach that 6 figure income, so I share a house in Tuscany with my family. Another is to ROCK southern California by providing the best wine experience around!One of the things I’m most proud of is, turning myself from a “Fashionista” into a Wine Consultant machine!! I knew nothing about wine. I’m proud to say I go to my Tastings with total credibility. I can’t believe I made Team Leader!! WhoooAh! Onward and upward I say!
GV: Dale, tell us a little bit about your family and how you balance your home life with your business.
DR: Well I wasn’t fortunate enough to have children, but I was sent my guardian angel, my knight in shinning armor, Marc my significant other. He’s an incredible person and is very supportive of my business. He loves to join me on my Tastings and do the pouring and my Hosts love it! I have established a schedule so Marc and I have our time. It also allows us quality time with family and friends. One of the greatest things about being an Independent Wine Consultant with Wine Shop At Home is I set my own hours, and schedule my Tastings around my availability.
GV: I bet you have some great Wine Tastings, Dale. Tell us a little about one of your favorites.
DR: All of my Tastings are great! They are just a real kick in the pants! I have to pinch myself every time. But one in particular where the Host just GOT IT! She coached her guests well and everybody was on time and excited. They all were very eager to learn. It was very interactive, great questions were asked. I picked the wine sampler that best fit the guests for that Tasting. Which made it very difficult them to pick their favorites, they LOVED them all! So I ended up selling 8 ½ cases and got two bookings. The Host was thrilled, she learned more in that hour and a half about wine than she did all of her years of buying and enjoying wine. She is set for another Tasting in November.
GV: It seems to me that we really offer great value. What are your thoughts about today’s economy and how we offer the best value proposition around?
DR: Where can you go, especially in today’s economy and entertain 10 to 12 friends for $59.00 and have the mystery taken out of wine and get your confidence level raised! In the privacy of your home you can try before you buy and not be intimidated to ask questions. Genius! Genius concept! And, great for today’s value-minded consumer. Sheer genius!
GV: How does the sharing of food and wine fit into your ideas of modern day entertaining?
DR: It has always fit into my idea of entertaining. What better way than sitting around a table or in ones living room with your best friends and family having great food,GREAT WINE and great conversation! And a little wine education thrown in for good measure!
Dale Rossi is a master booker – she just knows how to fill that calendar with bookings! Here are Dale’s booking tips, along with her other winning success strategies.
Dale’s Booking Tips:There’s two ways I fill my calendar. Number one, get your bookings for your Wine Tastings. Here’s what I do:
Towards the end of my closing I always make a point to say:” Here tonight you had the opportunity to taste 6 exclusive, limited production wines not found in any store. Book a Tasting at this Tasting and experience another 6 limited production wines for $49.00. Where can you go and taste 6 limited production wines for $49.00?”
This strategy – which is based on truth – gets them every time! I always end my Tastings with these words: “Some people have personal trainers, some people have personal assistants, and you now have a personal Wine Consultant! Feel free to call me any time with any questions you may have.” Then I look for that spot in the conversation where I can segue into” Lets get a Tasting booked and I can expand on that for you and your guests at YOUR Tasting.”
The second way I get bookings is through networking events. When I talk about what I do as a Wine Consultant I generate interest. The key to getting Tastings booked, whether it’s through Wine Tastings or networking events is consistent regular FOLLOW UP.
Tips to Build Wine Club Memberships: I took my lead from our fearless leader, Mr. John Lynch. I treat it like it’s a no brainer! Cite the benefits: a. you are not locked into a contract; b. you get to pick your combination; c. you can change it at any time; d. you can cancel at any time. The best part is “ It’s like Christmas every month”! HELLO!
Tips to Sponsor New Consultants:Be passionate about what you do! Come on… is this one of the greatest jobs in the world? And in the words of Joe LoBue” If I could show you how to achieve your goals, would you be interested”?
GrapeVine: Team Leader Dale Rossi: The “Fashionista” Turned "Wine Consultant Machine"
GV: Dale, can you tell us how you came to join us at WineShop At Home?
DR: First off let me say that I’m always throwing parties, so when I found out about Wine Shop At Home, doing in home guided Wine Tastings, I jumped all over it! I love wine and could never take the time to go Napa. My Tasting was a great success and I had the opportunity to go to another Tasting through a mutual friend of mine and the Consultant (Meg Collins). As I was sitting there taking it all in, I had an “Ah Ha” moment and tugged on her skirt and whispered “I need to be doing this”. After meeting with her, I knew this was for me. I knew nothing about direct selling companies, I was a clothing designer turned wardrobe stylist, it didn’t matter. After becoming a Consultant I saw the unlimited earning potential and hit the ground running and my business took on a life of it’s own!
GV: It sounds like you’ve got some mighty big dreams in mind for yourself!
DR: You bet I do. One of My greatest dreams for my business is to grow my team and reach that 6 figure income, so I share a house in Tuscany with my family. Another is to ROCK southern California by providing the best wine experience around!One of the things I’m most proud of is, turning myself from a “Fashionista” into a Wine Consultant machine!! I knew nothing about wine. I’m proud to say I go to my Tastings with total credibility. I can’t believe I made Team Leader!! WhoooAh! Onward and upward I say!
GV: Dale, tell us a little bit about your family and how you balance your home life with your business.
DR: Well I wasn’t fortunate enough to have children, but I was sent my guardian angel, my knight in shinning armor, Marc my significant other. He’s an incredible person and is very supportive of my business. He loves to join me on my Tastings and do the pouring and my Hosts love it! I have established a schedule so Marc and I have our time. It also allows us quality time with family and friends. One of the greatest things about being an Independent Wine Consultant with Wine Shop At Home is I set my own hours, and schedule my Tastings around my availability.
GV: I bet you have some great Wine Tastings, Dale. Tell us a little about one of your favorites.
DR: All of my Tastings are great! They are just a real kick in the pants! I have to pinch myself every time. But one in particular where the Host just GOT IT! She coached her guests well and everybody was on time and excited. They all were very eager to learn. It was very interactive, great questions were asked. I picked the wine sampler that best fit the guests for that Tasting. Which made it very difficult them to pick their favorites, they LOVED them all! So I ended up selling 8 ½ cases and got two bookings. The Host was thrilled, she learned more in that hour and a half about wine than she did all of her years of buying and enjoying wine. She is set for another Tasting in November.
GV: It seems to me that we really offer great value. What are your thoughts about today’s economy and how we offer the best value proposition around?
DR: Where can you go, especially in today’s economy and entertain 10 to 12 friends for $59.00 and have the mystery taken out of wine and get your confidence level raised! In the privacy of your home you can try before you buy and not be intimidated to ask questions. Genius! Genius concept! And, great for today’s value-minded consumer. Sheer genius!
GV: How does the sharing of food and wine fit into your ideas of modern day entertaining?
DR: It has always fit into my idea of entertaining. What better way than sitting around a table or in ones living room with your best friends and family having great food,GREAT WINE and great conversation! And a little wine education thrown in for good measure!
Dale Rossi is a master booker – she just knows how to fill that calendar with bookings! Here are Dale’s booking tips, along with her other winning success strategies.
Dale’s Booking Tips:There’s two ways I fill my calendar. Number one, get your bookings for your Wine Tastings. Here’s what I do:
Towards the end of my closing I always make a point to say:” Here tonight you had the opportunity to taste 6 exclusive, limited production wines not found in any store. Book a Tasting at this Tasting and experience another 6 limited production wines for $49.00. Where can you go and taste 6 limited production wines for $49.00?”
This strategy – which is based on truth – gets them every time! I always end my Tastings with these words: “Some people have personal trainers, some people have personal assistants, and you now have a personal Wine Consultant! Feel free to call me any time with any questions you may have.” Then I look for that spot in the conversation where I can segue into” Lets get a Tasting booked and I can expand on that for you and your guests at YOUR Tasting.”
The second way I get bookings is through networking events. When I talk about what I do as a Wine Consultant I generate interest. The key to getting Tastings booked, whether it’s through Wine Tastings or networking events is consistent regular FOLLOW UP.
Tips to Build Wine Club Memberships: I took my lead from our fearless leader, Mr. John Lynch. I treat it like it’s a no brainer! Cite the benefits: a. you are not locked into a contract; b. you get to pick your combination; c. you can change it at any time; d. you can cancel at any time. The best part is “ It’s like Christmas every month”! HELLO!
Tips to Sponsor New Consultants:Be passionate about what you do! Come on… is this one of the greatest jobs in the world? And in the words of Joe LoBue” If I could show you how to achieve your goals, would you be interested”?
Saturday, October 18, 2008
EARN EXTRA CASH
Looking For Some
Extra Holiday Cash?
Extra Holiday Cash?
Making up that gift list and seeing red? Counting up the balance sheet and feeling blue? The Holiday Season is the perfect time to launch a wine business. Whether you are looking for extra money to see you through the season, or are considering a new career, now is the perfect time to become a Wine Consultant with WineShop At Home. Why? The holiday season is our busiest time. Wine Consultants are in high demand to present in-home wine tastings at holiday gatherings. Wine sales soar during the holidays and your sales will soar, too, earning you significant income from the get-go. You’ll also be able to offer friends, family, business associates and acquaintances gift baskets, stemware gifts, personalized wines for all their gift giving and holiday entertaining needs.
Is it easy to get started? Yes, absolutely! Do you need experience? No, your enthusiasm will carry the day. Everything you need is in the business kit (ask your Wine Consultant how you can purchase the kit for just $99.00 by Hosting a Wine Tasting of your own or simply attending someone else’s Tasting), plus you’ll have plenty of support and your own personal website to see you through.Come join in the fun and earn that holiday cash that will help you stuff some stockings for the kids, fill the tank with gas, pay for that holiday party – if you’ve got a holiday dream….we’ve got a dream job for you.
DALE ROSSI
TEAM LEADER
INDEPENDENT WINE CONSULANT
TEAM LEADER
INDEPENDENT WINE CONSULANT
Friday, October 17, 2008
Sunday, September 28, 2008
In Home Guided Wine Tasting
IN HOME GUIDED WINE TASTING
BRINGING THE WINE COUNTRY TO YOU
Limited production,hand crafted artisan wines, not found at any store.
Its a whole new way to discover and shop for wines! Try before you buy.
www.wineshopathome.com/dalerossi
Its a whole new way to discover and shop for wines! Try before you buy.
www.wineshopathome.com/dalerossi
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