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S01E04 | Glenmorgan Bar & Grill Interview and Wine Tasting with Tara Sindoni

Written By: ClassicWines.com Team on Monday, April 2, 2007

Brian Freedman:Welcome to ' The Classic Wines Minute' brought to you by classicwines.com, I am Brian Freedman, and today, we are here at the Glenmorgan Bar & Grill, and we are here with Tara Sindoni, the Director of Restaurant Operations and we are talking with Tara today because the Glenmorgan Bar & Grill is actually known to have one of the best happy hours in the Philadelphia area and Main Line Today Magazine just called it one of the hot spots on the main line and that is actually an evidence, it is 2:30 on a Thursday and the bar is packed, so this is always a good sign for a bar. So, Tara, you do have one of the best happy hours in the area.

Tara Sindoni:Correct.

Brian Freedman:As more people are buying wine or drinking wine, how do you find a wine that that really splits that difference between being exciting and interesting enough for people to really know they are getting their value, but at the same time, it is not so simple it's embarrassing 1:05. How do you find 01:10?

Tara Sindoni:We spend a lot of a time with the sales reps from the community in the area, they come in, they sit down and we try to make a list that that's well balanced and again, with the seasons we offer -- will offer a few more reds, during the fall and winter, we'll offer a few more whites that is in the spring, or summer. We know that's what becomes popular and it kind of leads the guest into it but we taste, I mean myself and the management staff, we taste everything, we try and find something down the middle, like you said we don't want to scare anybody away but we also don't want to serve something which is 01:43.

Brian Freedman:Sure. Now, that is an interesting issue because you said you tend to bring in more reds this time of the year. All reds aren't really created equal down here, there is something more appropriate for a day like this when it is 70 degrees. What are they? I mean how do you differentiate those?

Tara Sindoni:Well, that is a good question and we teach our staff as well, something like we have sitting on the table the Mark West Pinot Noir is a great choice, it is very friendly to the pallet, it is very easy, it is an easy sell for our bartenders and for our service staff. It is not too bold in the sense that you are going too hot afterwards 2:19 whether your mouth is going to be puckered up but it is also, it is subtle enough and not too warm 2:28.

Brian Freedman:Right, yeah there's just once when you're hot 02:31 so is it better for January, February around then. So, this time of the year also, I know that you have a special harvest custom, harvest festival. You are making 2:40 a Harvest festival menu and it is an interesting concept. People do start eating differently this time of year, a lot of butter and a squash, a lot of pumpkins, really the heavier foods so how do you guys guild up pairing up wines with those kinds of foods?

Tara Sindoni:On of the 3:00 chef creates this menu, we sit down with some of our wines that are on our wine list. We will open bottles to offer this as a buy the glass selection, for our menu. Not a lot of restaurants will do that just in fear of not selling enough of the wine. We are pretty confident after we have sampled the wine with the menu items, that they are a very good pair and a very good match. We will take a white and a red so that the service staff and bartenders can offer if somebody who really favors a red but is ordering a fish that we have one on the menu that 03:34 specifies that it really it goes well with that, doesn't kill the power of the dish, doesn't have 03:38 the fish.

Brian Freedman:Wonderful. So really is -- it isn't the wine that isn't only friendly to your guests but also the whole philosophy behind the wine just as well. You really 3:47. Well that's great. I actually think I'll be staying here the rest of the day and joining these good folks who aren't working as well. In the meantime, this is 'The Classic Wines Minute' brought to you by classicwines.com, I am Brian Freedman. And Tara, thank you so much for the joining us today.

Tara Sindoni:Thank you for coming.

Brian Freedman:Till next time.

Total Duration: 04 Minutes.

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