Vernatsch Markus Pragwieser Gump is a lighter-bodied red wine made from Vernatsch grape, better known as Schiava. I’ve wanted to try Schiava for the longest time and when I finally did, I wasn’t disappointed! There are lots of red fruits (cherry, strawberry, cranberry), earth, some spicy and smoky notes, and a hint of cedar (the wine was matured for 7 months in old oak). The wine would be a great pairing partner for a variety of dishes from fish to steaks. It also made a perfect midweek treat! #schiava #vernatsch #sellthatpinot 
How well do you know wine cocktails? If you think that wine cocktails are just spritzed and sangrias, then you should check out my newest blog post! Link in bio. #winecocktails #cocktailmenu #restaurantdrinks #sellthatpinot 
Pinot Noir from Hungary might sound like an oxymoron. There are, however, some delicious examples of this Burgundian varietal being grown in Hungary - one of them being Bencze Pinot Noir from the northern shore of Lake Balaton. Red fruits definitely stand out both on the nose and the palate; I got strawberry, red cherry, cranberry, and raspberry notes. However, the wine shows also earthy, forest floor, and peppery notes. It has high acidity with low tannins and medium (-) finish. I would call it expressive and fun. Interesting fact: the grapes are grown biodynamically, hand harvested and foot stomped. #pinotnoir #hungarianwine #sellthatpinot 
Do you know who Gen Zers are? Are you actively marketing to them? If you answered no to either of these questions, check out my newest blog post to learn more about Gen Z and how hospitality businesses can target this demographic! #sellthatpinot #restautantmarketing 
Last night, I tried a delicious pairing of a whole red snapper with 2019 Zeltinger Sonnenhur Riesling Spätlese Trocken from M. Schömann. The wine was dry, medium-bodied, with notes of apricot, peach, apples, and lemon. It also had amazing racy acidity and tons of minerality. It is biodynamic with a Demeter certification, which was an added bonus for me. For the pairing, I wanted to add some bolder flavors to the fish in order to complement the Riesling’s medium body. As a result, the snapper was prepared in curry spices with roasted red peppers and potatoes. I have to say that the pairing worked very well! 🏆🏆 #moselriesling #winepairing #redsnapperfish 
✨✨I have recently launched Email Success For Restauranteurs course! ✨✨ This comprehensive email marketing course gives step-by-step instructions on how to create and implement an effective email marketing strategy. It is designed for restaurants starting their email marketing and for those who are already running email campaigns but want to increase their effectiveness. The course includes lectures, quizzes, templates, calendars, spreadsheets, and weekly emails from me to keep you accountable and answer any questions that you may have. In other words, it has everything you’ll need to take your marketing to the next level! It is geared towards the hospitality industry, but every business owner will find it valuable. After completing it, you will easily create long-lasting relationships with your customers, save money on paid ads, and increase your sales and revenue! The link to the course is in bio! You can also DM me with any questions 😉