Posts Tagged ‘sommelier
So it looks like Recession #2 might be upon us soon, people. With my own personal double dip recession in effect, what with the new twins and all, I’m kind of freaking out. One thing I am not worried about, however, is my wine consumption. There are all sorts of relatively painless ways to economize on wine, which I will kindly share with you:
1. Box it up. There are some good box wines out there (even the New York Times thinks so), and ounce for ounce, they represent a great value. Serve it up in this adorable “vin de maison” carafe so people will think you’re charming, not cheap.
2. Ditch the glass. Yes I know, many restaurants have amazing wine-by-the-glass selections. But how many times have you gone out with a friend, drunk a few glasses between the two of you, and realized you could have gotten more wine, for less, if you had just ordered a bottle? Find a happy compromise on a wine you’ll both enjoy and opt for the full bottle.
3. Put a cork(age) in it. Bring your own bottle and pay the restaurant’s corkage fee, usually around $25. Of course, this makes the most sense when you have a pricier bottle to share. If you want to bypass the corkage fee, I’ve found that Asian and Middle Eastern restaurants are pretty flexible about letting you bring your own booze. Another option: scout out brand-new restaurants that don’t have their liquor licenses yet.
4. Try something new. A lot of the wines at the fringes of the wine store (ie, not California, France or Italy) can offer really great values. Portuguese whites are cheap and super-refreshing, and sherry is, pound for pound, one of the best value wines around. It’s also high in alcohol and served in smaller portions, so if you’re entertaining, a little goes a long way. Grab that can of Planter’s peanuts in the cupboard, fish out those olives from the back of the fridge, ask a friend to bring over some dried sausage or cheese, and call it a tapas party.
5. Be honest. Now is not the time to pussyfoot around. Tell the wine store salesperson or the sommelier exactly how much you want to spend. You may feel cheesy about it, but being straightforward will actually make their job a lot easier.
6. Free tastings. Every wine store worth its salt has ‘em. They’re a great way to new wines and avoid disappointment. (Even a $10 wine is a crappy value if you don’t like it.) If you taste something you like, make sure to tell the salesperson, so she can recommend similar wines in your price range.
7. Befriend a pregnant or nursing wine blogger. OK, so this one is a little specific. But when I was pregnant, and during my brief breast-feeding phase, I was mostly tasting, rather than drinking. I relied on friends to finish the bottles. I’m just sayin’, don’t be afraid to be opportunistic.
Eric Asimov’s recent article about sommeliers who taste wine before serving has sparked a lot of discussion in the wine blogo/Twittersphere. The practice doesn’t bother me, but the piece, and the reaction it provoked, got me thinking a lot about my sommelier pet peeves. First let me say that the majority of my encounters with sommeliers have been positive. I know it’s not an easy job, and I appreciate the effort, skill, and training required. But. There are some exceptions, and I’ve had my fair share of negative experiences. And when things do go bad, it usually plays out a little something like this:
Hi there. Yes, I’m talking to you, gangly guy in your early 30s with the interesting glasses on. Could I get a little help over here with the wine list? I have some questions. Yes, the woman at the table is ordering the wine! Crazy, I know. Yeah, I saw the look of surprise on your face when my husband handed me the wine list. Anyway, speaking of the wine list, you dropped the list off quickly, with a few perfunctory words, before rushing off to another table. Specifically, that table of guys sipping on their super-Tuscans, so I didn’t have time to ask you about your wine program. Do you feature wines from a certain region, or made from a certain variety, because the chef thinks they bring out the best in his food? Are you serving something new by the glass this week? I’d love to know. Actually, I’d love for you to tell me. The host, busboys, and servers have all been lovely so far, and your inattentiveness stands out like a sore thumb.
So. I wanted to ask you about this Sagrantino di Montefalco. I’ve had a few I’ve enjoyed, but I’m not familiar with this particular one. Can you tell me anything about it? Also, I’d love it if you could pronounce the name correctly. I’m not asking you to be fluent in Italian or even to have a decent accent, but if you could at least not add syllables that aren’t there, or omit ones that are, that would be great. If I dig this wine and want to order it again or purchase it at retail, I’d love to be able to say it right. And, I confess, another reason I’m asking about the Sagrantino is to telegraph that I know a little something about wine. That’s so you won’t automatically steer me towards a wine you think I’ll be comfortable with because it has a familiar name or a middle-of-the-road flavor profile. Sure, I could tell you about my wine qualifications, but this is a date, not a job interview, and I’d rather engage you in a little conversation. Word to the wise: women are less likely to brag about their knowledge than men are. Yes, I know, it’s our responsbility to speak up. But the upside is, we’re much less apt to “demonstrate [our] hubris and wine knowledge like a rooster strutting before a cockfight.” So take a deep breath. Relaxed? Great. Now look me in the eye, smile, and try not to look bored.
And when I ask you to tell me about the wine, please lead with how it tastes and will match with the food. Right now, I don’t care about the yeast strain used, the history of winemaking in Umbria, or the producer’s stance on globalization. If I like what I hear, great–I’ll order it and then you can share a fun factoid or interesting story. And if I’m not feeling it, let’s work together to find something else in the same price range. I promise to be specific about my likes and dislikes, if you promise not to just randomly point to a wine that’s $40 more expensive and say “that’s good, too.”
Once that fun is over, I’m sure you’ll do a competent job of presenting the wine to me, pouring it, and making sure our glasses are adequately filled throughout the meal. But I’m not sure that you’ll ask me how I like the wine, if it’s working well with what we’re eating, or see if I have any more questions. I understand that you don’t want to be intrusive, but the rest of the staff here manages to strike that perfect balance of warmth and professionalism–why can’t you? Did you miss that day? If I say I really like this wine, could you maybe write it down for me? Or even remove the label and give it to me at the end of the meal?* It’s the details and little courtesies that people remember. I can promise you that five years from now I won’t be able to recall what the food here tastes like, but if the server, say, brings us a second round of chocolates with our coffee because we couldn’t stop raving about them, I will never forget it.
I get it–your job is super-cool. You get to taste amazing wines and meet fascinating winemakers. You know what else you get to do? Serve me. Because, whether you like it or not, you are in the service profession. So stop treating me like a nuisance you have to deal with between the fun stuff you get to do. Clearly you know a lot about wine and love it, but that’s not enough. You have to know something about people, too.
*I’ve had sommeliers do this for me a few times at Gramercy Tavern and 11 Madison Park, and this kind of stuff is why I frequent Danny Meyer’s restaurants as often as my budget allows.