when i waited tables we did a wine tasting each month. for the cheese we ran the gambit from very flavourful to very mild, maybe soft room temp or slightly warmer brie on water crackers (dude, a bit o apricot jam ....outstanding) we found bread was often viewed as bulky and more of a mouthful, they knew what the bread tasted like and wanted to be able to look all cool and dainty with small daubs of shit. some of the more fleshy melons....(go ahead, snicker.)fucktards
I'll wait for you to calm down...
ok they have a nice flavor as well as berries, grapes tend to be viewed more as decor but do nontheless get eaten.i also suggest staging the wines with the bread and cheese centered fruit backed by the whites chill tubs always a good idea (including blushed/sparkling wines if to be included) as for chocolate..... I never fucked with that table, i am fond of neither red wine nor chocolate so i made someone else set that display up also tho truffles are good, for tasting its a good idea to have bits of milk, dark and white as well as even something with a cocoa base. supposedly the "fuller reds" tend to "be accentuated by the milk chocolate which takes some of the bitter oakiness out for those who dont enjoy the mouth being dry after you drink somethin... the darker chocolate..............fuck i dunno we mumbled somethin about merlot....blah blah noir blah blah some were not even coherant after trying about 5 different whites (remember, one bottle of wine should contain 4 servings.....god i hate my memory)before moving over to the red wine table.....


there. take it for what its worth.

I work factory work now.

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