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    Secrets of the Tasting Room
    Secrets of the Tasting Room
    Secrets of the Tasting Room
    Ebook44 pages42 minutes

    Secrets of the Tasting Room

    By Jim Vance

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    About this ebook

    Third in the series, the two Cajun Duo investigators become deeply involved in the questionable movement of cases of wine out of the Michigan wineries. Set up to eliminate the expense licenses and avoid the heavy taxation, Remy Guidry and Johnnie Vincent throw themselves right into the wine distribution.
    Exciting, intense, high tech this book will keep you at the screen every free moment you have. The reader will experience the high tech delivery capabilities
    involved in the distribution of good old Michigan wines.

    LanguageEnglish
    PublisherJim Vance
    Release dateApr 10, 2015
    ISBN9781310876707
    Secrets of the Tasting Room
    Author

    Jim Vance

    Residing in the Piney Woods of Metro New Orleans, La. Married to my business partner and now Editor.Corporate Executive; Retail owner; Photographer for Newspaper and Magazines. Travel writer several years which has evolved into the writing and publishing of books as well as eBooks. Served proudly in the U.S. Army during the early 1960's.

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      Book preview

      Secrets of the Tasting Room - Jim Vance

      29

      Secrets of the Tasting Room

      Series III

      By Jim Vance

      @copyright 2014 Jim Vance

      Thanks to my life-long, faithful companion and editor, Frances, Sweeter than wine!

      Gleaming in the early morning sunlight fall in Louisiana, the blue and white Cessna TTX looked like a million dollar jet sitting on the tarmac.

      The Cajun team consisting of Remy Guidry and Johnnie Vincent, undercover investigators, juggled the proceeds from the last few jobs with the intention of acquiring this jewel.

      Train rides and boat rides are adequate and fun, but this is First Class!

      It only needs 1,900 ft. to easily takeoff with a 1,000 lb. total load comprised of fuel, luggage and pilot, co-pilot and a couple of 150 pound guests.

      This sure makes this the perfect friend of the Cajun team. Four adults would be all that this sweetheart of a aircraft would carry.

      Sure eliminates those aggravating baggage surcharges by the airline. The 120 pound limit of luggage saves the pair about $200 per one-way flight.

      Meet the Team – Remy Guidry and Johnnie Vincent are both working partners and friends.

      Remy Guidry is a portly fellow born in 1958 now balding. Some of his friends say that he used too much cayenne flavored sauce to season his favorite foods while he played High School football. Born and raised in Franklin, a Southwest Louisiana community.

      Johnnie Vincent, a lifelong friend of Remy, hails from New Iberia, a community a little further north from the South Louisiana Gulf area.  A few years ago a girlfriend decided to call him Johnnie rather than Jack, and it stuck.

      So there may be somewhere in his back bedroom closet a ghost of ole Jack prowling around. 

      The Cajuns just recently returned to their dog-trot camp, a building that is separated by a 10 feet wide, covered porch, known as a dog-trot because the dogs were kept here out of the weather, located on Bayou Tech, south of Franklin from a job on the East Coast. Our major fishing trips are out to the Gulf rigs, to fish below the rig, where we always spend several days working the Reds. The Rigs are a fishing paradise where many large fish gather for safety as well as for bountiful food from smaller fish.

      It is nice to have friends working the rigs, as you can tie up to the rigs and eat some of those famous fish dinners rig employees talk about.

      These Redfish are the fish that Chef Paul Prudhomme, the local South Louisiana boy, made fame and fortune for the concoction of the blackened redfish. He could be credited for the run on this fish in the cooking businesses. Blacken Red fish was one of many things that was credited to Chef Paul. His style would have to be reckoned with by the other chefs due to so many using his experimental style and taste.

      Chef Paul has developed a reputation for having learned the forte′ of mingling spice flavors and combinations of such from all over the world. His ′art of spicing′ started out in his in-depth education in France. Paul today keeps his French Quarter restaurant K-Paul’s active along with his spice kitchens. Many a house fire alarm went off when the home chef decided to try Magic brand Blacken Spices from Paul’s assortment.

      Johnnie’s

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