Lessons in Wine Service

This was a good book for anyone in wine service. I was very impressed with Charlie's unflinching attention to detail, and not letting people just move in to positions of authority.

This small but concise book about Charlie Trotter's approach to food and wine service offers an view from the inside. Nicely written and easy to read and hold (on a train?), the book contains chapter summaries that keep us refreshed. A bit redundant in some parts, but those parts are with purpose, namely to remind the reader of the most important points. This is a bargain. I expect to read more of this series.

A good friend taught me that life is too short to drink bad wine. No one understands that better than Charlie Trotter. Through his eponymous restaurant Chef Trotter has been serving some of the best food found in the US paired with an imaginative, if not exhaustive wine list. I read "Lessons in Wine Service" because I work in the wine industry, but soon realized that this book is for anyone who loves good wine, enjoys fine dining and appreciates impeccable service from establishments, such as Charlie Trotter's. Chef Trotter is a leader (some say visionary) in producing "experiential dining." Just like the balanced meal that Trotter prides himself in - a perfect combination of fresh ingredients prepared well, with a well thought-out wine pairing, delivered with attentive service - this book by Chef Trotter and Edmund Lawler is perfectly balanced in instruction, insight and fun, behind the scenes anecdotes. After reading this I have a better understanding on what separates fine dining establishments from the truly memorable restaurants, such as Charlie Trotter's, Gary Danko, and the French Laundry. If you are interested in drinking wine you'll enjoy reading this. However, if you work in the food and beverage industry you must read this.

When the average restaurant-goer hears the name Charlie Trotter, chances are they think of the food served at his world renowned Chicago restaurant. At Trotter's restaurant though, preparing great food is only half the goal of the staff, as author Edmund Lawler illustrates in Lessons in Wine Service. Lessons in Wine Service provides a unique look into just how much effort the staff at Trotter's puts into their wines, and how they go about doing it. While the word service does stand out in the title, it is much more than a simple service manual for other restaurateurs. Even a reader with no experience at all can appreciate Lawler's portrayal of a group of people with a serious passion for what they do. Lessons in Wine Service is well written, entertaining, and a valuable resource for anyone in a service industry.