Issue link: https://digital.copcomm.com/i/306378
40 / the tasting panel / may 2014 Fred Dame: Well Cara, we're not in California anymore. We're standing in the beautiful cellar of the Stein Eriksen Lodge in Park City. It's a very different system in Utah to purchase wine. Cara Schwindt: That's correct. We have to purchase all of our wines from the state at retail and then price them for the wine list. At least they finally got rid of that awful sticker that used to be on every bottle sold in Utah. I can only imagine the cost savings. I was looking at the wine list pricing. You're not gouging the customers at all; in fact, considering what you just told me, the pricing is very reasonable. What I do to manage the cost is combine beer, liquor and wine into one beverage cost. Although my percentage is higher than most, it makes it manageable in the budgeting process. So what do you do if the state isn't carrying a wine you want? We have to fill out a special-order form and submit it to the state. I would estimate that at least 40 percent of the wine list is special order. It's an ongoing issue. The state of Utah had record sales of wine this year and they're currently trying to reduce inventory. Fortunately, the SEL management has allowed me to increase our wine inventory to bring the situation into balance. So what was the Big Buy this ski season? I purchased fifty thousand dollars' worth of Bordeaux. I love Bordeaux wines, and our diners do as well. That's probably more inventory than the balance of the state! I'm actually working with another writer on a book on Bordeaux. There will be a special compendium on the 260 crus bourgeois. I really designed it for the buyer or consumer. What's your favorite part of your job here—well, besides the beautiful location, great skiing and superb wine and food? I really love the staff here and our guests. We have an incredible team here. I can't be at every table so the staff is fully empow- ered, and educated, to make suggestions and serve wines. They do a fabulous job. So what is the education program like? We do a large number of tastings, and they are blind. I keep the classes small, no more than six staff members at a time. I know it's a small number, but we have various levels of knowledge and this allows me to keep them focused on the wines of the day. We do taste at the end of the night but those tastings are more about sharing. Do you do this with food pairing? Absolutely. We also believe in matching the person to the wine as well. We do this by looking at by-the-glass, half-bottle and full-bottle options, from the lowest- to the highest-priced wines. So, what is Cara's guilty pleasure when she drinks wine? Red Burgundy—I just love it! I knew it; you're an expensive date! And for white wine? Old Corton-Charlemagne, white Burgundy, such as Criots-Bâtard- Montrachet. And I love Riesling. So if Cara could change one thing in the world of wine tomorrow, what would it be? I would change the packaging. Wow, that's a new one on me! It's really not necessary to have multiple individual packages, tissue wrapping or unre- cyclable components as well as a five-pound bottle. How much does additional packaging add to the cost of the wine? I then have to pass that additional cost on to the guest. Cara Schwindt BEHIND THE SCENES WITH FRED DAME A Conversation with WINE DIRECTOR/SOMMELIER, STEIN ERIKSEN LODGE, PARK CITY, UTAH PHOTO: DAVE ADAMS S o m e s a y t h e r e ' s m a g i c i n C a r i ñ e n a' s S t o n e S o i l s . By royal proclamation in 1415, King Ferdinand I of Aragon decreed his preference for wines from Cariñena over all others. He obviously knew magic when he tasted it. docarinena.com O t h e r S p u t i t i n w r i t i n g . V i n o s d e C a r i ñ e n a . C r a f t e d i n s t o n e . 14Carinena_8.375x10.875ad_TP1.indd 1 4/22/14 12:09 AM TP0514_034-71.indd 40 4/24/14 11:02 PM