One of the main challenges in running a restaurant (or any business for that matter) is staffing–finding the right people & ones who will “fit” in. Dauting task to say the least. What can be quite helpful is the candidate’s resume & especially letters of recommendation, especially if it is from someone you know and/or have a good reputation & long time industry credibility.
Whether it is all true & complete is the question, but it does provide one with background information & insight & therefore can perk one’s interest & more importantly equip you then to ask better questions.
I often find the same can be true with finding the right kind wine.
Here is a note from Anthony Lynch, son of wine importer Kermit Lynch recently passed along to me. It certainly re-perked my interest.
“Great wine is made in the vineyard, as the saying goes, but not all vineyards make great wine. In some instances, most notably Burgundy, centuries of experimentation have effectively pre-selected the best sites for today’s winemakers, but this is not always the case: sometimes the task of choosing a site—relying solely on intuition and an intricate understanding of what makes a terroir great—is left to the vigneron.
When Sylvain Fadat, proprietor of Domaine d’Aupilhac, acquired the Cocalières parcel in 1998, it was overgrown with rugged, wild garrigue, and had been abandoned since the last brave soul cultivated it two centuries prior. Yet Sylvain saw enormous potential in this eight-hectare natural amphitheater. For starters, it lay at an altitude perched high above his hometown of Montpeyroux; coupled with the northwest exposure, this would allow for slow ripening with cool nights to preserve the acidity so dearly valued in a hot southern climate. Second, with basalt soils from its volcanic past as well as limestone deposits from an ancient lake, Cocalières represents a unique geological phenomenon. After years of painstaking labor to clear the land of massive boulders and tenacious shrubbery, Sylvain planted Syrah, Mourvèdre, and Grenache for his Cocalières red. The final step would be to give it the usual Aupilhac treatment: organic farming, native yeast fermentation, long aging in neutral wood, and an unfiltered bottling. Year after year, this terroir beautifully marries a delicate freshness with the ripe, soulful fruit we are accustomed to in southern reds. Here is your chance to discover the great cru of Cocalières, evidence that with a bit of ambition and hard work, good wine is indeed made in the vineyard“. Anthony Lynch