Minnesota Municipal Beverage Association Newsletter
(November 1, 2015 - November 7, 2015)
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As I See It...

Have you ever got into an argument with someone, your spouse, your friend, your kids, a coworker and it finally comes out, "It's not what you said, it's how you said it?"  

Now step back and think about that same interaction if you would have approached it differently.

If you are trying to influence the people around you there is a higher likelihood of agreement if you suggest an idea instead of demand or tell them what to do.  

Researchers have found if you suggest an idea, there is a 42% likelihood of agreement versus only 25% likelihood of agreement if you demand something.

There will still be those times when you can't agree, but the chances of agreement are better with suggestion.

Just think about what your response would be if I said:

You need to do it like this. 
        
                
vs.
            
What do you think about doing it like this?

Or...

Stock the shelves this way.
                            
vs.
          
Do you have any good ideas on how to stock more efficiently?

Or...

You will address customers like...
             
vs.
          
What do you think would be a good suggestion for greeting customers?
 
When you master the art of suggesting don't forget to really listen to their ideas, don't just gloss over then.

Some of the best outcomes I've had have come from suggestion from others looking at the situation through a different lens than I do.

I know I like to feel valued, no matter where I am, and I think suggesting rather than demanding fosters that.

Bridgitte Konrad
North Branch
Did You Know?


At the recent MMBA Regional Meetings, Jim Langemo indicated many (most?) job descriptions and postings do not mention customer service as an important employment qualification.

On the contrary, here is an alternative example, modified from a document utilized by former Marshall Liquor manager Jim Van Hyfte:

Good People, Serving Good Quality Products, to Good People

Cashier / Retail Clerk / Bartender

For this position we are looking for people who portray enthusiasm, awareness and love contact with customeers.

We need someone who cares about customers having a quality purchasing experience in our facility.

We need people who are aware, caring and like to communicate with people.

We need staff who care about quality, are aware, can work as a team, are polite to customers and can move quickly when needed.

It is our desire to provide customers with the best service was can give them.

We also want to provide the best working environment possible and reward those who do a good job.

You can make new friends and gain valuable work experience.

If you enjoy a challenge and would like to be part of a winning team, then our operation is right for you.
7 Wine Rules You Should Break
Wine2
 
Pete Spande, Business Insider
 
Wine scares people off. It can make people feel stupid, or at least very self-conscious. And the perceived lack of wine knowledge is a prime cause of people avoiding something they enjoy when in public.

I hate how many in the wine world reinforce the sense that wine appreciation is something for the chosen few.

Wine is supposed to be fun!

So, in that spirit let me dismiss a number of "rules" that make people feel self-conscious and shouldn't. Many a movie and TV program poke fun at the ritual of ordering wine at a restaurant (though none as well as Steve Martin's "The Jerk") and reinforce the myth that wine is something to be studied before you can enjoy.
 
Nonsense.  
 
1. Red wine for meat and white wine for poultry and fish. There is nothing magic about white wine with fish. Fish is often very delicate, so there are some red wines that can overpower subtle flavors. But light bodied, red wines can be great with fish. Try a Pinot Noir, Beaujolais, Zweigelt, or a Lambrusco.

Meats are commonly paired with red wines but there are many whites that can hold up to the bolder flavors. I enjoy bolder whites with red meat from time to time - especially a white Rioja or white from the Rhône.

Bottom line, if you're enjoying your meal , you've found the right pairing.
 
2. Rating points = quality. The wine world obsesses over ratings. 95 point this and 88 point that. Of course the 95 point wine is better! Nope. At least not necessarily. A high rating means the person rating it liked it and maybe you will too. But your palate is not the same as the wine reviewer's.

Bottom line, high ratings give a winemaker a great marketing tool. I have nothing against the ratings but don't be afraid to try a wine with no ratings and, if you don't like a well-rated wine, it isn't that you don't "get" something. Rather, your palate just doesn't match the reviewer's.
 
3. Never hold the bowl of a wine glass. The idea is your body temperature will warm the wine and diminish the flavor. I say, hold the glass however you like.

I typically drink wine from a stemless glass and have never once found my wine to be spoiled by my hot little mitts.
 
4. Inspect the cork carefully when buying a wine in a restaurant. Sometimes the waiter will hand you the cork, expectantly. If he does, he learned that from a movie. Sniff the cork if you want, but it isn't necessary.

Of course, if a waiter hands over a cork that looks like it is falling apart, taste the wine carefully. But otherwise, don't worry about it.
 
5. Screw top wines are inferior to corks. If you're buying a wine that is meant to age, most screw tops are problematic, as the aging wine needs some aeration to mature. But a wine made in the past five years is fine with a screw top and actually may be better.

There are scientists working on developing a screwtop that can facilitate aging. I've yet to see one in the wild, but wine people talk about it so there may be a day when all wines have screwtops.

Today, many really good wines come with a screwtop, and you shouldn't think poorly of them unless you are planning on aging the wine for a long time.
 
6. White wine must be served really cold. Most people would taste more of the flavors in white wine if it were served at a warmer temperature. I take my white wines out of the refrigerator (set to 38 Fahrenheit) 30 minutes before I pour the wine.

When I remember.

Too cold and you won't taste much. So, if you find yourself with a white you don't like, chill it and it will lose much of its taste.

But really, why drink a wine you don't like?

As an aside, many red wines are served warmer than their optimal temperature. They would taste better if they were slightly chilled.

Put your red in the refrigerator for 10 minutes before you pour and see if you prefer that. If you forget, no big deal.
 
7. Older vintages taste better. Older wines do change in flavor due to age. Many of the most revered wines require aging to develop. If you drank a glass of classic high-end Bordeaux from a recent vintage it would be very harsh and difficult.

I love a good aged wine, but very few wines are made to age.

The majority of wine made and sold today is made to drink within the first three years and doesn't improve with time.

As a general rule, if you're spending less than $25, you should not be waiting years to drink (yes there are exceptions but it is a good rule.) Even better, many wines made to age will provide an estimate on when to drink on their label.
 
There are things you can do to get more out of your wine and I detailed many of them here.

But all of this is very, very optional.

The sooner we stop worrying about drinking wine correctly, the sooner we can enjoy it.
A Recent Wedding...


A recent wedding I attended was a very emotional experience.

Even the cake had tiers.


 
Future Dates to Remember
2016 MMBA Annual Conference

April 16 - 19, 2016
Arrowwood Resort
Ask A Director

Gary Buysse
Rogers
763-428-0163

Cathy Pletta
Kasson
507-634-7618
  
Bill Ludwig
Paynesville
320-250-3325
  
Candice Woods
Hutchinson 
320-587-2762
  
John Jacobi
Isanti
763-444-5063

Michael Friesen
Hawley
218-483-4747

Steve Grausam
Edina
952-903-5732

Tom Agnes
Brooklyn Center
763-549-3710
Brenda Visnovec
Lakeville 
952-985-4901
 
Bridgitte Konrad
North Branch
651-674-8113

 Karissa Kurth
Buffalo Lake
320-833-2321
 
Paul Kaspszak
MMBA
763-572-0222
1-866-938-3925
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Minnesota SMART

The SMART campaign: Supporting Minnesota's Alcohol Regulations and Traditions, is a renewed public education and grassroots advocacy effort in support of Minnesota's current alcohol regulations and three-tier system.

 

We believe Minnesota's current alcohol regulations are smart, balanced, and supported by many citizens and our local small businesses.    

    

They work well for Minnesota!

 

The SMART campaign functions to help you engage in advocacy efforts with state legislators and others in support of Minnesota's current alcohol regulations, and to oppose issues-such as Sunday alcohol sales.

We want to make it easy and effective for you to engage.

 

Take action and send an email to your state legislators today through the new SMART campaign website.   

 

We have sample letters and legislator contact information put together that is ready to go.   

 

  Click Here for the Website
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 Contact Bob Leslie at:
 
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763-428-0164

A Musical Escape Into a World of Light and Color
A genre unto herself, Kaki King fuses the ancient tradition of working with one's hands with digital technology, projection-mapping imagery onto her guitar in her groundbreaking multimedia work
"The Neck Is a Bridge to the Body."

Using her guitar's neck like a keyboard, she plays an intricate melody as she takes the audience on a musical journey of light and sound.

She calls it "guitar as paintbrush."

 Click Here 

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