Drinks for Valentine’s!
Your menus are set, your reservations book is filling fast and the stage is set for maximising the business opportunity that Valentine’s Day presents. So, what drinks to serve? Here are Take Stock’s suggestions…
Make it easy for your customers by offering your wines by the glass, bottle and half bottle.
• Rosé: It’s hard to beat a Provencal Rosé – dry and perfect with fish. Consider a Californian Zinfandel too.
• White: For something a bit special go for a white Burgundy. For value, why not offer a Dry Gewurztraminer like South Africa’s Bon Courage?
• Red: Merlots and Malbecs are perfect if you’re offering steak or spicy food. However, be different and offer something like a Dão or Douro red from Portugal too.
• Red beers are fun and readily available. Alternatively, why not make your own concoction by adding four or five drops of red food dye to your light lagers?
• Extend your offering too. Limited edition Valentine brews like ‘Love Struck’ and ‘Birds & Bees Golden Ale’ are increasingly available from specialist brewers. Ask your supplier if they have any specials you can offer your guests.
• In certain parts of the world Guinness is considered to have aphrodisiac powers. Serve 50/50 with Champagne in a ‘Black Velvet’ – but don’t forget to pour the Guinness first!
No Valentine’s Day is complete without something sparkling. Choose from:
• Prosecco – with the option of a splash of Cassis to make a ‘Kir Royale’.
• Pink Champagne – always looks expensive (but needn’t be) and once one table orders a bottle, others are sure to follow.
• Mateus Rosé – not the sweet drink of old… nowadays it’s dry and sophisticated.
• Lambrusco – back in fashion and deliciously different!