A towering wine rack spans an entire wall and glimmers with more than 1,000 bottles. Across the room, a lineup of nitrogen-regulated Enomatic machines dispenses samples from 80 wines to be sipped, swirled, and theatrically spit while reclining on a leather sofa, or while sitting at the long wooden bar. Small, shareable plates populate Sarasota Vineyard's menu in the forms of cheeses, roasted olives, and prosciutto-wrapped figs, ideal for pairing with wines or barley pops from a list of 20 beers.
A licensed urban winery, Time to Make Wine churns out batches of wine and winemakers. The facility presents 2,400 square feet of temperature-, humidity-, and light-controlled space, inside which visitors learn how to concoct personalized potables. When needing a sip of inspiration, visitors may also browse Time to Make Wine's own products, or stock up on accessories ranging from corks and wine kits to fermentation containers.
Most Popular Service: Making handcrafted artisan wines
Staff Size: 2?10 people
Average Duration of Services: 30?60 minutes
Brands Used: Eclipse, Vintners Reserve Vino Del Vida, Cru Select, Island Mist
Pro Tip: Come prepared to learn, participate, and have fun in the making of handcrafted wines while tasting.
Besides making clients happy, what do you like most about your job?
Watching customers discover new wines to love. Many have tried wines that have become their favorite until they experience handcrafted wines with the knowledge gained from our staff. They discover why our wines are different from bottled wines they have purchased on the shelves, and the benefit of enjoying a more natural product lower in typical preservatives. Wines with a full fruit taste produce the "wow" factor.
Sometimes it's all about the little things in life. What supplemental courtesies do you include with your main services to leave clients with a smile on their face?
Customers love the ability to personalize their labels in our store. They share pictures of vacations, anniversaries, birthdays, etc., and get creative with their choices for their labels. They love having their label ready and waiting at their bottling appointment. They enjoy leaving with beautiful bottles of handcrafted wines perfect for gift giving and sharing with friends.
What aspect of your job, or the services you offer, most often surprises people?
Sharing knowledge of wine and the process that makes it fun.
Is there anything else you want to add that we didn't cover?
Our store is a relaxed environment perfect for tasting wine, sharing wine, and browsing for that perfect wine accessory or gift item for themselves or their wine-loving friends.
As a part of its continuing mission to promote the cultural and economic impacts of independent filmmaking, the not-for-profit St. Petersburg–Clearwater Film Society hosts the annual Sunscreen Film Festival. Each day of the four-day festival packs in more than 12 hours of short- and feature-film screenings, as well as workshops on the filmmaking process, such as "Tips for Creating a Talking Picture." Local documentarians and producers of comedic shorts, genre pieces, or feature-length films showcase their work for eager audiences and industry professionals. Myriad workshops cover aspects of screenwriting and acting as well as promotional arts such as how to land an agent or how to use social media as an advertising and networking tool. Many nights also feature concerts and after parties, allowing auteurs, musicians, and audience members to mingle.
With more than 30 sweet and savory olive oils and vinegars to choose from, Kalamazoo Olive Company may overwhelm the shrewdest gourmand. That?s why the shop?s expert staff members happily lead customers on tasting tours, pouring small samples from the gleaming fustis that line wooden shelves. Customers can taste oils infused with exotic ingredients such as chipotle peppers or persian limes and lap up sweet, syrupy dessert vinegars. Oil experts are also happy to recommend complementary food pairings from their shop?s selection of Italian pastas, antipasti, and stuffed olives. Once customers have honed in on their ideal oil or vinegar, staff will bottle and seal them onsite to ensure they stay fresh and free of genies.
Chef Scott Vogel calls upon fresh, seasonal ingredients to inspire his dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills before Thanksgiving by sharing some tasty tapas with your table, such as lump blue crab cakes, which come paired with spicy aioli and Asian slaw ($12), or pulled-duck quesadillas, which will pull at your stomach's heart strings with a symphony of meat, asiago cheese, and roasted peppers ($10). The bistro specializes in fresh fish dishes; opt for the wild-Norwegian-salmon entree ($16) if you have the appetite of a Viking or if your body's omega-1 and omega-2 fatty acids need a mediator. Diners that prefer a finless feast can savor a citrus-soy- marinated sirloin with chipotle balsamic glaze ($18), and vegetarians can indulge in the creamy wild-mushroom and grilled-vegetable risotto ($17). Complement your meal with something from the bar's ample selection of craft beers, specialty martinis, and wines by the bottle or glass.