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Matching the food types on the menu with the wine characteristics from the wine list gives the customer their best possible experience, while demonstrating a consistency in understanding why these pairings happen. It may start in the kitchen, but what's put on the table with it can make a big difference. Most people don't have the time to get that involved. Our solutions provide key information that's easy to take in or refer, and are directly related to each specific wine and dish.
Pairing - Ensure the best match for each dining experience. The right combination enhances the dining experience by creating a "symphony of flavors" where both the food and wine taste better than they would alone.
Wine - Wine is important for food because it acts as a flavoring agent, tenderizer, and palate cleanser. When paired with food, the right wine can balance and complement the meal's flavors, transforming the dining experience into a more enjoyable and "symphony of taste". There are two certification paths that stand out for diving into the world of wine. Here's a link to an article describing the difference, and these are their websites:
Food - Cuisine type is important for wine selection because its flavor profile—including dominant tastes like sweetness, acidity, salt, fat, and spice—determines which wine characteristics will best create a balanced and enhanced dining experience. Matching the wine's body and intensity to the food's heaviness prevents one from overwhelming the other, while contrasting elements, like a high-acid wine with a fatty dish, can provide a cleansing contrast that elevates the flavors of both.
Services - Optimize the relationship between your menu and wine list to help increase profits, and enhance the customer dining experience. An optimized menu improves customer satisfaction by offering clear, well-organized choices, highlighting dishes, and encouraging new discoveries through effective pairing suggestions.
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