skybluepink

so today at work i was asked to print out a menu for a group on property. an easy task, you may think. not when the client has given you their take on how the menu should read. for what i had to work with, read the text below. oh, and we also had a complete dinner menu to go along with this ~ this was just the client's interpretation of our menu, not the actual menu itself. this is also exactly how i received their document ~ spelling and grammar errors included. oh, and the client is very high profile. i could not deal with how they had written things, so i asked mr. fussypants if i could edit it. he said i could clean up the grammar, but nothing else. well, i made a few changes but didn't really say anything on the contrary. here are the two versions. you decide which is better.

Wines Selections and wine Stations:

Audelssa Estate ,Sonoma Mountain Terraces, 2000 Vintage:
The wine is soft ripe and supple displaying a nice dried fruit and leather and cocoa character . In the palate the wine showcases a medium to full texture and a lingering finish; This wine will compliment the passed Hors D’Eouvres: The vintage has allowed the fruit to integrate nicely with the tannins .

Station #1
Arrowood Viognier; Medium textured and fruity with a floral aromatic profile;
This is a quintessential Sonoma County Viognier that is versatile with white meat such as chicken or vegetables and salads , such as we have at this station.

Station #2
Over here the BBQ oysters and the prawns will be well complemented by the fruity texture of the Viognier. The sweet and tangy interplay of the fig and the goat cheese will be enhanced with the floral aromatics of the Viognier.

Station #3
We have two wines for this Chef’s station;
We have Sojourn Cellars Cabernet Sauvignon, 2002 wt compliment the Sonoma Sausage and the Dry Jack Cheese.
And Unreleased Sojourn Cellars Sonoma Coast Pinot Noir, 2004.
This is to compliment the roasted mushrooms and pancetta course.

Station #4
With the Beef Tenderloin we’re pairing the Audelssa Estate 2001 Cabernet Sauvignon;
This wine is Medium texture with black and red currant fruit nuances . In the palate it is soft and quite elegant. A great match with the tenderness of the beef and the creamy Bearnaise Sauce.

Station #5 Dessert
With this assortment of fruity desserts and cheeses. We’re offering a fragrant and beautiful Late harvest Riesling from Arrowood Vineyards. This wine displays aspects of baked apple, orange peel and floral honey. This is a unique wine from the new World . It could easily rival the great Late Harvest Rieslings of Europe.

now, below is my rewrite for the menus.

Station # 1
Arrowood Viognier has a medium texture with a fruity and floral aromatic profile. This quintessential Sonoma County Viognier is as versatile with white meat as it is with vegetables and salads.

Station # 2
BBQ oysters and prawns will be well complimented by the fruity texture of the Viognier. The sweet and tangy interplay of fig and goat cheese will be enhanced by the floral aromatics of the wine.

Station # 3
Sojourn Cellars Cabernet Sauvignon 2002 will compliment the Sonoma Sausage and the Vella Dry Jack Cheese. Previously unreleased Sojourn Cellars Sonoma Coast Pinot Noir 2004 will compliment the sautéed chanterelle mushrooms and pancetta.

Station # 4
Audelssa Estate 2001 Cabernet Sauvignon has a medium texture with black and red currant nuances. In the palate it is soft and quite elegant, which is a great match with the tenderness of the beef and the creaminess of the Béarnaise Sauce.

Station # 5
Arrowood Vineyards Late Harvest Riesling with aspects of baked apple, orange peel and floral honey, will compliment this assortment of fruity desserts and cheeses.