Posted on 2nd Jun 2020
We’re not here to talk about the Mediterranean Diet, this post is to share with you easy Mediterranean dishes along with suggested wine pairings. Remember, “What Grows Together Goes Together”!
This colorful dish is one of our favorites, so easy to make and very impressive! Cut an avocado in half and remove the pit. Fill with shrimp and top with crème fraîche or sour cream. Add a sprinkle of Mediterranean Sea Salt or lavender salt and garnish with fresh mint leaves. As a side, it goes well with goat cheese. What wine? We chose a Cava Rosé, which is a sparkling wine from Spain. The refreshing bubbles will balance out the texture of the food. The hint of red fruits in the wine complement the dish and adds color to the table. If you don’t have a Cava, you can use any dry sparkling wine or a dry rosé wine.
Let’s go vegetarian. Take two tomatoes and cut off the cap. Remove the inside of the tomato and put in a bowl. Combine with green and black olive tapenade, olive oil and eschallottes cut up in small pieces. Add salt and pepper to taste and if you like, a touch of garlic. Do not bake! This dish is served cool. For the salad, we recommend roquette or mâche. Mix with small rounds of monzarella and topic with fresh basil and of course olive oil. This dish pairs well with a red wine and particularly a blend of Syrah and Grenache? Why? Both grapes are a bit spicy and will enhance the tapenade and eschallottes. A lighter red such as Pinot Noir, risks being overpowered by the strong flavors and acidity of the tomatoes.
Here are some Fun Facts about Quinoa.
- Pronunciation. Quinoa is pronounced ‘Keen-wah’
- Quinoa is a seed. …
- Quinoa is a complete protein. …
- Quinoa is a good source of essential nutrients. …
- Quinoa is gluten free. …
- Quinoa thrives in a variety of climates. …
- Quinoa should be washed before use. …
- Quinoa tastes best after it’s been cooked.
Quinoa is SO healthy, yet done right, it is delicious. Buy a box of Quinoa and follow the recipe. Be careful draining out the excess water after cooking as the quinoa grains can easily sneak out through a regular drainer. Place in a bowl and leave in the refrigerator until cool. If you mix in the ingredients while the Quinoa is warm, you risk cooking the vegetables. Here, let your tastes come through, you can add nearly anything! Here we included cucumber, sweet corn, cherry tomatoes, red onion and of course mixed in olive oil. Quinoa has a tendency to drink in flavors, so add salt, pepper and other herbs to your taste. We like to add fresh mint or basil for a hint of freshness and color. A cheese plate with bread is a great way to finish the meal. We suggest you pair this salad with either a fresh white wine such as Sauvignon Blanc or a Rosé.
Posted on 27th Mar 2020
What is the life of a wine judge? It is not all picnics, butterflies and fabulous wines, honestly, it is a lot of work. Can you imagine judging 50-150 wines per day? Your tongue becomes a Brillo pad and your teeth take on a very unflattering shade of grey. So why become a professional wine judge? It gives you the experience to meet many people from around the world, taste a wide variety of wines, discover new places, cultures and have amazing and sometimes unusual experiences. In 2011 and 2012, I was honored to be invited to be the Chief Judge at the International Beverage Exposition and Competition in Shenzhen, China. I had the opportunity to handpick my team of wine judges. Sommeliers, winemakers, importers, the cream of the crop.
The 2012 competition remains seared in my memory. My team consisted of Don Wood, Winemaker of Icicle Ridge Winery, Giacomo de Toma, Winemaker of DeToma Wines and President of the Wines of Moscato di Scanzo, Christopher Chan, Sommelier, and my student intern Lauren Hayes. A driver picked us up at the Hong Kong airport, completely ignoring the giant “cyclone imminent” warning sign, and drove us to mainland China. After installing ourselves in the hotel, we decided to walk across the street to the exposition, literally a five minute walk. As we exited the hotel a white van pulled up and guards ushered us inside. Is this a movie set or crime scene? A lovely woman explained to us in broken English that as honored guests we should not be allowed to walk in the heat. One cannot argue with that logic so instead of a five minute walk we spent 30 minutes in traffic in an air-conditioned van to arrive at the expo.
Upon arrival in the parking lot, my team started to laugh uncontrollably, no doubt due to the sudden heat. I looked up and saw an enormous billboard of myself as the Chief Judge of the Exposition. Have you ever seen a video of a fainting goat? Yes, it was somewhat like that. And what did they do to my hair? It was a shocking shade of red, apparently the color of good luck. My friends mocked me, they continue to mock me. I certainly hope they took that billboard down.
We surveyed the scene to make sure everything was in place. As I look back, we had no control at all. My top notch team judged the wines as best as possible, discussing our results and coming to a group consensus. Surprisingly, many of the entries were from Bordeaux and Portugal. Here, I could certainly go on and on about the tasting notes and virtues of the wines we tasted, but would rather tell you more amusing incidents of the life of a wine judge.
At one point in the competition, I was presented with a young Chinese Riesling which was a suspicious dark brown color. Upon smelling it, I put it in the DNPIM (Do Not Put in Mouth) category. This was a live competition, streamed throughout various public venues, including restaurants and subway systems, to name a few. As we had yet not given a medal to a Chinese wine, panic set in and beads of sweat began to form on my forehead. I frantically started to think of a plan, running away was out of the question as the exits were controlled by armed guards. Then it struck me, this was the only Riesling entered in the competition! So I awarded it “Best of Class”. Hooray! Confetti falling from the ceiling! My life was saved. But wait, there were two more wines to come. One was the famous Snake Wine made from venomous serpents fermented for five years in alcohol and the other was made from some kind of searing alcohol with dead seahorses attached to a giant root. Ticket home please.
That evening to diminish the stress, my student intern Lauren and myself decided to take advantage of the spa associated with the hotel. We were in for quite the surprise. First, they escorted us to a changing room where we donned pink satin pajamas. Very stylish. We then had our hair washed and dried before being paraded across a casino full of men who were drinking and eating out of a golden dragon boat. Is this some kind of nightmare brought on by those strange wines? We were then taken to a large room and installed in arm chairs along with many other people, somewhat like going to the cinema. We were brought a mango ice cream cone and life started to look up. Then came the pedicure which consisted of a painful calf and foot massage followed by a choice of toenail polish color. At this point, I was in pain, so just pointed to the only color I could see, some kind of red/orange/pink. Another person arrived to give me a manicure, which was problematic since I had an ice cream cone in my hands. They promptly brought a crystal bowl to hold the ice cream and proceeded to paint my nails quite a lovely color. Thus, Lauren and I were ready to hit the town. Not yet, according to the spa, we had signed up for a massage. Ok, I told Lauren, let’s be strong, it can’t be that bad. Those famous words still linger in the air of the mysterious spa. We were taken to a double room and the two massage therapists were delightful, asking us about Seattle, showing videos and laughing. Apparently it was to ease the forthcoming torture. I had watched the videos of massages where they walk on your back and now experienced the same thing, it was excruciating. Lauren started to cry which in turn made me cry and turned into hysterical laughter, prompting an even deeper massage. We finally left with the promise of sending photos of Seattle and made our way back through the casino of drunk men, now lying on the floor next to the dragon laden boat of food and drink. But no, we were not finished, we were then covered in oil and led to a room to be blessed by the spirits of the ancestors. It didn’t help, we were both still in pain.
After an hour in the shower to rinse off the oils, we all convened in the lobby of the hotel. Our other judge Don had undergone similar torture. We asked the waiter for double vodkas, no ice. The waiter could not determine which was the vodka, so he motioned for Don to go up to the fancy glass bar to point out the bottle. Enough with that, Don brought the entire bottle of vodka which we proceeded to finish off, recounting our hilarious escapades of the day.
The next day, we arrived at the competition ready to go, only to find out all the wines and spirits for the judging of the day were stolen the night before. While the staff were going around visiting the exhibitors and begging for entries, Don gave a wonderful live saxophone concert while Lauren sat at the Australian Wine Expo booth drinking beer and making lifelong friends.
After the official expo, Lauren and I set out to Macau, an island off Hong Kong which is considered the Las Vegas of Asia. We had a meeting with a sommelier in the enormous casino the Venetian. After being lost for nearly two hours and crossing numerous canals, Lauren became quite “hangry”, so we stopped for a beer and cheese sticks. Comfort food…easy Lauren. ”
We finally found the restaurant for the meeting, the sommelier never showed up and sent somebody in her place that did not speak English and we did not speak Mandarin. After a very awkward meal, we were escorted back to Hong Kong. Not to be beaten, we took a boat across the water and watched the amazing light show in Hong Kong. A dazzling finish to the end of an extremely strange wine judging!
Posted on 5th Mar 2020
Following the last post about Chile, our group hopped on the plane to cross over the Andes and arrive in Mendoza, the most well-known wine region in Argentina. Our adventures started the minute we stepped off the plane because one person in our group left his reading glasses on the plane. As I watched in horror, he ran back across the empty tarmac to retrieve those precious glasses and was immediately tackled to the ground by the military. Great, how do I explain this one? After a heated discussion amongst themselves and a few tears from other members of the group, they let him go. At this point, I desperately needed a glass (or two) of wine.
Argentina is in the top 10 wine producing countries in the world. It has it’s roots in Spain, following the Spanish colonization of the Americas. The first recorded commercial vineyard was established in 1557 by Jesuit missionaries because the church is always in need of wine. Who isn’t? A complex series of canals were built to bring water down from the Andes Mountains to irrigate the vineyards. The industry has a strong European influence and some say that after WWII, many ex-Nazis escaped to Argentina. This absolutely cannot be proven, so don’t spread rumors.
The landscape is breathtaking and the city of Mendoza is lively day and night. Our first night was particularly lively as a massive thunderstorm hit the Andes resulting in a complete lack of electricity in the city. We waited out the storm in a local restaurant, but as it seemed the electric company was on strike, we somehow made it back to the hotel. Tucked nicely in bed, I suddenly heard a blood curdling scream from the next room. I quickly raced over and one of my students was trapped in the corner by a giant cockroach. At this point, I was thinking we really should have gone to Spain….
But I’m glad we didn’t! The great grape of Argentina is Malbec. This grape is one of the red grapes allowed in Bordeaux, but in Argentina it takes on a purple color with vibrant acidity marked with aromas and flavors of plum and violets. Sometimes you will find notes of chocolate and spice which come from the barrels in which the wine is aged.
We had the opportunity to visit Bodega Catena Zapata, a family-owned winery located in Mendoza. Founded in 1902 by an Italian immigrant, the winery is designed based on ancient Mayan architecture and is truly a marvel to visit. Their prized vineyard is found at 5,000 feet, not uncommon for vineyards in Argentina. In fact, one of the unusual factors in Argentine wine is the blending of vineyards for the final wine. Vineyard altitude plays a major role in the flavors and structure of a grape, thus blending can give more complexity to a wine.
Argentina does not only produce Malbec. You can also find excellent Cabernet Sauvignon, Syrah, Chardonnay and a white wine made from the Torrontes grape which tastes a little like a peach and apricot fruit salad.
Of course we cannot forget the famous barbecue! Meat and vegetables are slowly cooked outside in traditional stone or concrete barbecues. We experienced this first hand at Bodega Salentein. After passing a barrier controlled by imposing guards, we were escorted into the estate. And what an estate! Complete with vineyards, winery, tasting room, art gallery and yes, the barbecue! While waiting for the highly anticipated meal, we enjoyed a light rosé on the terrace. No rush, we were quite happy and relaxed.
After eating enough meat to harden our arteries for at least five years, we proceeded to a guided tasting within the art gallery. A wide variety of wines were offered and our guide was helpful and funny. A thoroughly enjoyable experience!
Did you know that Argentina makes sparkling wine? Among others, Moet and Chandon from France have wineries in Napa and in Argentina. The wines cannot be called Champagne due to regional regulations, but we thoroughly enjoyed the bubbles. No worries if you do not eat meat. There are plenty of vegetables and beautiful meals to match with the vibrant and colorful wines of Argentina.
After our stay in Argentina, we returned to Santiago, Chile for the voyage back to the United States. Please do not bring fruit from Argentina to Chile – another episode that I would rather forget. Also, there is a departure fee to leave Argentina, around $25, but I’m not sure they wanted our group to stay.
A fantastic voyage and I highly recommend a visit to discover the wines and regions of Chile and Argentina.
Posted on 28th Feb 2020
A little while ago, I took a group of students to explore the vineyards of Chile and Argentina. We had quite the adventure! The entry fee into Chile was $131.00 Why not a straight $130? For some odd reason, they didn’t have change for a ten at customs, so here we go! On the way to the hotel, we got stuck in “Taco Time”. Not the restaurant, it is their saying for a traffic jam because everybody is tight together, just like a taco. Makes sense. I tried to use it in context in the US, but somebody asked me if I was hungry, it’s a cultural thing.
Our voyage consisted of seven days in Chile and eight days in Argentina. A lot of driving and a lot of wine. Carménère is the great grape of Chile. For over 150 years the vine was thought to be Merlot, but a clever scientist discovered that it was an ancient Bordeaux grape varietal. It produces a deep red wine with aromas of cherries, spice and strangely enough a soy sauce quality, which works well in the wine. It’s best consumed young to preserve the fruit. The wine laws of Chile are slightly flexible, but you may see the terms Special, Reserva and Gran Vino which specify aging requirements.
In 2005, Chile decided to do a marketing promotion called the Carménère Adventure 2005. The idea was a 21 thousand mile wine-laden cycle road trip up the West Coast of the Americas and eventually arriving in New York. A grand undertaking, a great launch, but they ran out of gas somewhere along the way, so alas, the Carménère grape has had to resort to more traditional advertising.
We visited many different wine growing regions. In the Central Valley there are deep reds from Cabernet Sauvignon and Merlot and the Calchagua Valley truly excels at Carménère. But no wine tour is complete without a visit to the immense Concha y Toro winery. In existence since the 1800’s it makes a wide variety of wine, but from a fun point of view, the Casillero del Diablo or Devil’s Collection was our favorite. During the tour we were led into an old wine cellar. Within seconds, the room grew dark, cold and a deep voice began the tale. The cellar was always locked, but mysteriously and frequently, large quantities of wine went missing. Don Melchor de Concha y Toro spread a rumour that the devil was living there and if a person ventured into the cellar the devil would take their soul. The people of Chile, being predominately Catholic, were not willing to take the chance. One never knows, eternal damnation is well.. eternal.
Chile makes some excellent whites from Sauvignon Blanc and Chardonnay. We discovered many of those in the Casablanca Valley where the sea breezes cool the vines. We were taken on a walk through the woods surrounding the vines and ran across a few interesting and often illegal plants, and one giant tarantula. The vineyard caretaker explained it was all part of the “terroir” of the region. I never knew terroir could be so dangerous.
Chile is full of surprises, from beautiful street graffiti to excellent wines. During your visit make sure to try out the Pisco (Chilean brandy) and to make time for a siesta.
Posted on 23rd Feb 2020
On the vine, the Chardonnay grape is incredibly boring. You can have a better conversation with a brick wall than that grape. But we like it. Why? It is a vehicle for “terroir”. So versatile, this innocent grape expresses the vineyard, rain, sun, the winemaker and so much more. From buttery and oaky to fresh vibrant fruit, there is a style for everyone!
It’s the world’s most popular grape variety! But, did you know there is an actual place called Chardonnay? It is a commune located in Burgundy, France with a population of less than 200 people and they drink a lot of wine.
France is arguably the birthplace of Chardonnay and boasts the most vines planted 44,000 hectares or 110,000 acres. The main white grape of Burgundy is Chardonnay. There are a few other suspicious white grapes, but we are not interested in those. From the crisp, racy whites of Chablis to the slightly brooding and complex whites of Chassagne-Montrachet, Burgundy has many mysteries. Some Burgundies come with a shockingly high price tag, think thousands of euros a bottle. Just make a rich friend and relish those truly incredible wines thanks to your friend’s truly incredible bank account.
But there are many excellent and affordable white Burgundies to be found. We’d be happy to give you some suggestions on Burgundies and Chardonnay around the world. Just send us an email at email@example.com
We want to be like Lily Bollinger. Wait, we are like Lily Bollinger! Chardonnay is one of the three main grapes allowed in a Champagne blend, the other two, Pinot Noir and Pinot Meunier, are red grapes. If you find a Champagne bottle that says “Blanc de Blanc”, then it will be made from Chardonnay only and will be slightly more delicate with citrus notes.
What other countries produces Chardonnay? What country doesn’t? But the runner up in terms of production is the United States followed by Australia. Chardonnay likes a cooler climate, so why Australia? Down under it is grown near the ocean and not in the middle of the continent. And against popular belief it does not match with Vegemite, nor Kangaroo.
Strangely enough, due to the vast variety of styles, Chardonnay is not always easy to pair with food. A cheese platter you say? We say no, red wine works better. Chicken? When in doubt, the answer is chicken. However, we like to drink a wonderful Chardonnay on its own and if it is an expensive bottle of Burgundy, we drink it by ourselves as well, no sharing, sorry.
Fun facts about Chardonnay
Moldova is the 9th largest producer of Chardonnay, just ahead of New Zealand. Moldova?? We had to look it up on the map as well, don’t be ashamed. Russia is the largest importer of wines from Moldova. Yes, they drink other things than vodka.
This year International Chardonnay Day is May 21, 2020. It’s a Thursday, so plan on taking Friday off.
In 2002 sixty-five girls were named Chardonnay in the UK. Better than being named Zweigelt, a variety found in Austria.
Unfortunately the grape has haters, the ABC group which stands for “Anything But Chardonnay”. If you have an ABC friend, ditch them and find a new friend in California, New Zealand, South Africa or other Chardonnay friendly countries.
We love trying all kinds of Chardonnay and invite you to do the same.
Posted on 16th Feb 2020
You may have heard about tannins in wine. What are they, where do they come from and what purpose do they serve?
Tannins are a phenolic compound found in the skins of a grape that actually ripen over the course of time. Ok, did your eyes just glaze over and you found yourself back in high school chemistry class? Don’t panic, we’re going to break this down.
What is the purpose of tannin? What is the purpose of life? The former is easier to answer, so we’ll go with that. Tannins have multiple roles to play in a wine, including stabilization, ability to age, complexity, and taste profile.
Tannins are molecular compounds found in the skins, stems and seeds of a wine grape. They are also found in very innocent sources such as blueberries, but I’d rather have my daily dose of tannins in a glass of wine and not in a muffin. Coffee, tea and even chocolate contain tannins. For those of you that aced chemistry, here is the molecular form:
Fact of fiction? Tannins are only found in red wine.
Tannins are primarily found in red wine, although you may run across a few errant ones in rosé wine. Red wines are fermented on their skins allowing the tannins to seep into the wine. Rosé wine is only fermented for a short time on the skins so just a few tannins sneak into the finished wine. For the vast majority of white wines, the skin is removed prior to fermentation, thus no tannins. Tannins are also found in oak barrels used to mature a wine. There are some that argue white wines aged in oak barrels contain noticeable tannins. Just nod, pretend to listen, and continue drinking your glass of red wine, full of tannin.
Is the thickness of the skin the only thing that determines tannin? Grape varietals have different skin thickness which contribute to tannin level, color and flavor. For example, Cabernet Sauvignon has a thick skin while Pinot Noir has a thinner skin. The thicker the skin, the higher the level of tannin and often the deeper color of the wine. This makes absolute sense from a pure chemical point of view. However, Mother Nature has quite a role to play. Wind, heat, hail, rain, soils and much more can affect the level of tannin. Not to forget the wine making process! There are techniques that extract more or less tannin and in some regions of the world, you can even add tannin powder. Is that cheating? Perhaps, perhaps not, it depends on who you ask and how many glasses of wine they have already consumed.
The region and “terroir” can also influence tannin. For example a red Burgundy made from Pinot Noir, may have higher tannins than a Pinot Noir from Oregon, or maybe not. There are many mysteries found in wine and if you find someone who can definitively answer the multitude of questions, then run away, fast. Nobody can know everything.
How can you detect tannins in wine? A chipmunk has all the answers.
Take a small sip of wine and hold it between your upper lip and upper gum for fifteen seconds, just like a chipmunk. Swallow the wine and notice how it makes your mouth feel. Does it suck out the moisture leaving a dry and dusty feeling in your mouth? Do you feel like there are scratchy wool sweaters on your teeth? The stronger the sensation, the higher the tannins. Tannins bind into your saliva receptacles and wick away the moisture in your mouth. They can be bitter and aggressive, perhaps a result of an incident on the playground, we will never know. To combat the tannins eat fatty or salty foods that will bind into your saliva receptacles leaving no room for the tannins.
What is that black stuff at the bottom of my bottle?
As a wine ages, the tannins link together and become heavy, falling to the bottom of the bottle and creating black sediment. The weird black stuff is thick, bitter and unfriendly, so you need to remove it. After all, nobody wants to chew on their wine. Wine should be stored on its side so the liquid is in contact with the cork. Place the bottle upright for a minimum of 24 hours prior to opening and consuming. This means you will have to think in advance about what you are going to drink! Decanting is a process of removing the tannins and is often performed in front of a candle to look sophisticated and elegant. More on decanting wine in another post.
Have something interesting to add about tannins? Let us know!
Posted on 10th Feb 2020
Ordering wine in a restaurant can be enjoyable or slightly frightening. Here are a few tips to help you out for your next dining experience. Why Elvis in the title? Read on to find out why.
What to do when confronted with an enormous wine list of unpronounceable words and locations? Is it a variety, a region, sparkling, white, red, by the glass, by the bottle, by the bucket? Should you just point to something that looks medium expensive and hope for the best? Don’t panic and make an excuse to take a call when you are really trying to find a wine list app on your telephone. No, restaurants have sommeliers to help you, that’s their job. They are well trained to know the menu and the wine list and can offer you suggestions. But you need to ask. And, you should discreetly tell the sommelier your price point. Don’t worry it’s normal and you definitely don’t want “sticker shock” when you receive your bill!
You’ve ordered the wine, but have you ordered enough? Count on 4-5 full glasses in a bottle and 4 glasses for a sparkling wine, so calculate how many bottles you need to order depending on the number of people at the table. With a sweet wine, only a small amount is poured, so you can get away with fewer bottles. Again, the sommelier is your friend, at least for the night, and he or she has a lot of experience.
Presenting and Accepting the Wine
After your big decision, the sommelier will come to your table to present the wine. How does this work? Often the person who ordered the wine will be considered the “host”. The bottle should be presented to you, the host, and make sure you look at it to verify it is the bottle and vintage you ordered. The sommelier will open it in front of you, make sure they don’t go elsewhere to open it, which is rare. The sommelier will present you the cork and pour you a very small amount of wine in your glass. Don’t think you are being cheated out at this point! Your role is to smell and taste it, then approve or disapprove. Please do not take this time to talk about the notes you find in the wine, ah this smells like the fresh flowers hanging in the gardens of Italy where we visited last summer. Nobody cares, they are thirsty. If the wine is acceptable, then say “very nice” or just nod your head.
When is it ok to refuse a wine at a restaurant?
If it is not what you ordered – that is why you need to look carefully at the bottle before it is opened.
Should you smell the cork? Only if you want to look like a snob. However, looking at the cork can give you clues. Make sure the bottom of the cork is moist which means it has been in contact with the wine and there is less risk of oxidation which can ruin a wine. If the cork is completely saturated with wine, this may also be a concern. Of course if there is smelly green mold, don’t accept the wine.
If the wine smells or tastes bad: vinegar, cardboard, rotten eggs, dirty drain or even skunky. Yes, those are all faults that unfortunately can be found in a wine.
What if you don’t like the taste of the wine? Too dry, too fruity, too tannic, etc. Well, too bad for you. You generally cannot refuse a wine based on your preconceptions of taste , that is why you need to ask the Sommelier about the style of wine before ordering. For example an Amarone della Valpolicella from Italy should be slightly higher in alcohol with dried fruit and earthy characteristics.
Ok, you are happy, we are all happy, yet parched by this point. Get on with it! Traditions vary around the world, but an international tradition is that the sommelier will go around the table and pour the women first, then the men, and the host LAST! No matter if the host is a man or woman. The wine bottle will then be put down with the label facing the host. There are many pitfalls here, especially in business situations, who outranks who, etc, but more on that in a later post.
You look up and notice that Aunt Beatrice’s glass is empty (she drinks way too much anyway, but it’s not the moment to bring it up). However, other glasses are empty as well. Do you pick up the bottle and serve them? Do you pass the bottle around the table for them to serve themselves? Certainly don’t give it to Aunt Bea. This depends. In an upscale restaurant, the sommelier should be attentive and you should wait for him or her to refill the glasses. If necessary, you may need to order another bottle or suggest it is time to move on to another course. Your sommelier should be removing empty bottles as you make your way through dinner. If it is a casual restaurant, you may perhaps pour yourself, just read the situation.
BYOB: Bring Your Own Bottle – Taboo or Tolerated??
You bought an incredible bottle of wine on your fabulous trip to Italy and want to share it with friends at a restaurant. Is it possible? Maybe yes, maybe no. You need to call ahead to the restaurant to ask if it is ok. For some restaurants it is against their policy and in some regions it is even against the law!
You’ve found a nice Italian restaurant who is willing to let you bring your own wine, thanks to your third removed Italian cousin, Antonio. What is the protocol? You bring the wine, but it is Sommelier Antonio, who will open and pour it for you and your guests. Do not pull out your fancy corkscrew and open it yourself! Proper etiquette is that you offer Antonio a taste of the wine. He may take a tiny, oh so minuscule sip because it is really a nice wine, however he may refuse because it is against restaurant policy. But always offer. Antonio will then serve the table. Be careful. If you only have one bottle of this precious nectar and have invited twenty people to join you, there may be bloodshed.
If you do bring your own bottle, be prepared to pay a “corkage fee”. This fee, ranging from 10-25 euros is a cost to bring your own bottle. Why? Because you are engaging the services of Antonio, wine glassware is provided, and a potential sale is lost by the restaurant. Don’t complain, it is a privilege. Oh, and don’t bring wine in a box to the restaurant. Is there even a need to explain?
Should you tip on the cost of the bottle? Is Elvis still alive and living in Argentina? It’s a difficult question and depends on the country and situation. For now, I will leave you hanging.
Often the Wine List will be separate than the menu and depending on your location, it maybe offered only to men, although that is becoming less common. Go with the flow.
Your sommelier has dropped the pen taking your order, although now it is mostly on an I-Pad. Don’t pick it up! It’s an evil game that unscrupulous Sommeliers may play. If you pick up the pen, they know they are in charge and may up sell you. It happens.
Lastly, remember, you are the customer. It is your dining experience and make it a great one. Santé!
Posted on 4th Feb 2020
As they say “no good story started with a salad”. Nor did mine, it started with 18th century French Grammar. During my junior year at the University of Puget Sound, I studied abroad at the University of Burgundy in Dijon, France. We were able to choose our own electives and by the time I finally found the university, there were only two left to choose from: 18th century French Grammar or Wine and Gastronomy. Unknowingly, I chose the course that would change the direction of my life. Take a wild guess, it wasn’t grammar!
It sounded wonderful, fabulous French wine, perhaps a chef with a white hat and heavy accent to teach us how to cook coq au vin or make little flower petals of chocolate. Alas, I found myself in a classroom with one of the scariest professors alive. I was the only woman and the only American, a fact he pointed out in the beginning and told me that I was doomed to fail. Hey, bring it on! Terrifying. Each class period we would taste wine and even though I made myself smaller than a baby hedgehog in the back of the class, he would call on me to describe what I smelled in the wine. If I said smokiness (which is true!) or vanilla (again true!), he would theatrically roll his eyes and ask me if I had smoked sausage dipped in thick vanilla sauce for breakfast. I had orange juice, thank you very much. Our first blind tasting exam consisted of a white and a red wine and we were to identify the origin and vintage. He returned my test and said with an incredibly sarcastic voice “at least you got the color right.” Ouch. I waited until I got back to my homestay to cry. But, I studied, drank wine, studied, more wine and emerged alive from the course!
Thus, here I am, twenty vintages later, loving working in the many facets of the wine industry. Let’s take a journey together to explore this vast world. Santé!