5:14 PM
Wednesday April 23, 2008 - Fine Wines
Today's Fine Wines Article
Wine Tasting Ritual De-Mythed: How to Test Wine in a Restaurant
You?re at a restaurant and somehow the job of ordering wine has landed on your plate - literally. You realize that, much to your dismay, not only will you have to order the wine; you?ll also be expected to make sure it?s okay for your table to drink.
You?ve just encountered one of the most intimidating public wine drinking experiences; and, naturally, you?re wondering how to pull it off without looking like a bozo.
First step, relax! This is a simple ? and way overrated -- ritual that has been around for years. And, luckily it?s the same ritual in every restaurant. So learn it once and you?re all set.
This is a three-step process. There really are no time limits; although you could annoy your server to no end if you drag it out too long. And annoying your server needlessly is rarely a good idea.
Step 1: The presentation of the wine bottle
The server is slowly walking up to your table and you swear you hear the theme song from Rocky playing in the background. Take a deep breath and make eye contact.
He or she will execute the presentation-of-the-bottle portion of the ritual. This is simply so you can verify that it?s what you ordered. Hopefully, you can remember.
Take a good look at the label. Is it the correct wine and vintage (year)? If it is, nicely tell the server you are accepting the bottle for the table and to be opened. If it isn?t, nicely point out the mistake to the server. (Hey, no one?s perfect).
As the server is opening the bottle, this is a good time to smile and say something witty to your guests who have been staring at you the entire time. Although not necessary, it makes things a little lighter.
Step 2: ? The opening of the wine bottle
The server opens the bottle and gently places the cork next to your hand. No matter what, fight the urge to smell it! Smelling the cork accomplishes nothing, and will make you look like a dork. Especially if it?s a plastic cork or screw top.
Just feel the cork to make sure the bottom is moistened with wine and that it?s intact. It?s okay if the cork is dry, but it shouldn?t be cracked or falling apart. There?s not much you can learn by feeling a plastic cork or, worse, a screw top.
While you were feeling the cork, the server has poured a small amount of wine into your glass. Simply swirl the wine a tad. No need to go crazy and create a whirlpool in your glass. Just a little, calm swirl. This helps ?open up your wine? or oxygenate it so you can smell and taste the true flavor.
Now, with nose in the glass, take a nice long whiff. Without getting into the complexity of the specific aromas of the grapes, you are simply making sure the wine is not bad. Believe me you will know if it?s bad as the essence of vinegar or mold will be present.
Now taste it. Odds are it will be great. Every now and then a wine will be either ?corked? (the cork has contaminated the wine) or it was damaged by improper storage. If either of those has happened, you will probably taste something like moldy bread or fruit, a wet basement, cork, cardboard, or vinegar. It will be pretty obvious that it should be sent back.
Step 3: Serving the table
If your wine passes steps 1 & 2, then let the server know that the drinking can begin. He or she will pour to your guests first, beginning with the ladies. Your glass will be the last one to be filled. Chances are good you?ll get the bill at the end of the night, too.
Congratulations! You?ve now mastered the ritual that intimidates and scares many people and you didn?t look like an idiot! In fact you undoubtedly looked fabulous.
?2006, Let?s Talk About Wine
Lynne Thomas knows a good glass of wine when she drinks one. She is a founding partner of Let?s Talk About Wine, a wine information resource created to connect people who want to learn about wine the fun, easy way. Visit http://www.letstalkaboutwine.com/ for a few laughs and a lot of info.
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Vieux Chateau Ferron - Pomerol
Vieux Chateau Ferron is a blend of 90% Merlot, 5% Cabernet Franc and 5% Petit Verdot grapes that were harvested from 40 year old vines. This wine was aged in oak for 18 months giving it a big, full body. The wine was fined with egg whites observing a time-honored tradition in Bordeaux. Only 2000 cases of this wine were produced in this vintage and we were lucky enough to grab a small amount. An inky-colored wine with vanilla and deep fruit scents. Very full and round with a long lasting finish make this a blockbuster from Bordeaux's Right Bank. This wine is capable of lasting 10-12 years so don't be afraid to store some away. If you wish to enjoy now, a couple hours of decanting could only help. VFP02 VFP02
Price: 87.99 USD
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I’m not a big fan of Australian sparkling wine generally but this is very good. Maybe I should taste it blind, in amongst a bunch of other fizzy wines, just to keep myself honest. Watch me make a goose of myself. It wouldn’t be the first time. Certainly won’t be the last. It’s not Champagne though, it’s something different - although an equally valid and enjoyable style. It smells of brioche topped with a little caramel and nuts, citrus, spice and mineral salt - sophisticated and engaging. In
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Wine Tasting Ritual De-Mythed: How to Test Wine in a Restaurant
You?re at a restaurant and somehow the job of ordering wine has landed on your plate - literally. You realize that, much to your dismay, not only will you have to order the wine; you?ll also be expected to make sure it?s okay for your table to drink.
You?ve just encountered one of the most intimidating public wine drinking experiences; and, naturally, you?re wondering how to pull it off without looking like a bozo.
First step, relax! This is a simple ? and way overrated -- ritual that has been around for years. And, luckily it?s the same ritual in every restaurant. So learn it once and you?re all set.
This is a three-step process. There really are no time limits; although you could annoy your server to no end if you drag it out too long. And annoying your server needlessly is rarely a good idea.
Step 1: The presentation of the wine bottle
The server is slowly walking up to your table and you swear you hear the theme song from Rocky playing in the background. Take a deep breath and make eye contact.
He or she will execute the presentation-of-the-bottle portion of the ritual. This is simply so you can verify that it?s what you ordered. Hopefully, you can remember.
Take a good look at the label. Is it the correct wine and vintage (year)? If it is, nicely tell the server you are accepting the bottle for the table and to be opened. If it isn?t, nicely point out the mistake to the server. (Hey, no one?s perfect).
As the server is opening the bottle, this is a good time to smile and say something witty to your guests who have been staring at you the entire time. Although not necessary, it makes things a little lighter.
Step 2: ? The opening of the wine bottle
The server opens the bottle and gently places the cork next to your hand. No matter what, fight the urge to smell it! Smelling the cork accomplishes nothing, and will make you look like a dork. Especially if it?s a plastic cork or screw top.
Just feel the cork to make sure the bottom is moistened with wine and that it?s intact. It?s okay if the cork is dry, but it shouldn?t be cracked or falling apart. There?s not much you can learn by feeling a plastic cork or, worse, a screw top.
While you were feeling the cork, the server has poured a small amount of wine into your glass. Simply swirl the wine a tad. No need to go crazy and create a whirlpool in your glass. Just a little, calm swirl. This helps ?open up your wine? or oxygenate it so you can smell and taste the true flavor.
Now, with nose in the glass, take a nice long whiff. Without getting into the complexity of the specific aromas of the grapes, you are simply making sure the wine is not bad. Believe me you will know if it?s bad as the essence of vinegar or mold will be present.
Now taste it. Odds are it will be great. Every now and then a wine will be either ?corked? (the cork has contaminated the wine) or it was damaged by improper storage. If either of those has happened, you will probably taste something like moldy bread or fruit, a wet basement, cork, cardboard, or vinegar. It will be pretty obvious that it should be sent back.
Step 3: Serving the table
If your wine passes steps 1 & 2, then let the server know that the drinking can begin. He or she will pour to your guests first, beginning with the ladies. Your glass will be the last one to be filled. Chances are good you?ll get the bill at the end of the night, too.
Congratulations! You?ve now mastered the ritual that intimidates and scares many people and you didn?t look like an idiot! In fact you undoubtedly looked fabulous.
?2006, Let?s Talk About Wine
Lynne Thomas knows a good glass of wine when she drinks one. She is a founding partner of Let?s Talk About Wine, a wine information resource created to connect people who want to learn about wine the fun, easy way. Visit http://www.letstalkaboutwine.com/ for a few laughs and a lot of info.
Fine Wines and More
Eggnog, Wassail, Hot Wine -- Oh My!
It is a cold winter night outside while inside a group of family and good friends is clustered around a crackling fire, thinking how wonderful the par...
Click Here to Read More About Wine ...
Fine Wines Products we recommend
Vieux Chateau Ferron - Pomerol
Vieux Chateau Ferron is a blend of 90% Merlot, 5% Cabernet Franc and 5% Petit Verdot grapes that were harvested from 40 year old vines. This wine was aged in oak for 18 months giving it a big, full body. The wine was fined with egg whites observing a time-honored tradition in Bordeaux. Only 2000 cases of this wine were produced in this vintage and we were lucky enough to grab a small amount. An inky-colored wine with vanilla and deep fruit scents. Very full and round with a long lasting finish make this a blockbuster from Bordeaux's Right Bank. This wine is capable of lasting 10-12 years so don't be afraid to store some away. If you wish to enjoy now, a couple hours of decanting could only help. VFP02 VFP02
Price: 87.99 USD
Headlines on Fine Wines
Record Wine Lot Sold to Chinese Wine Lover
Mon, 21 Apr 2008 12:02:00 PDT
Filed under: Wine There may be a global economic crunch these days but fine wine connoisseurs are not feeling its effects. Recently, $500,000 was paid for twenty-seven bottles of various vintages of Romanee Conti. The well-known Burgundy wines are not expected to be kept as an investment for the wealthy Chinese connoisseur that bought the lot which he most likely intends to enjoy himself. His purchase is the highest price paid for a single lot yet to date at the Antique Wine Company in London.
My First All-Inclusive: Grand Palladium, Riviera Maya
Mon, 21 Apr 2008 12:05:06 PDT
A friend got married recently and invited a group of us to head down to Mexico and share in the wedding festivities, as well as a few days of drinking and sunning. This was my first experience ever staying at an all-inclusive resort-in this case, the Grand Palladium resort in the Riviera Maya area, about an hour south of Cancun. Here are my impressions of the all-inclusive experience, or at least my all-inclusive experience. The all-inclusive setup is nice in that you pay for the whole ball o
Random Bullets of Eco Smugness
Mon, 21 Apr 2008 19:03:07 PDT
Random Bullets of Eco Smugness Mr E Man and I spent a couple of hours at a sustainable living expo yesterday. It was my first time at a non-scientific tradeshow, and Mr E Man's first tradeshow ever (unless you count the time he tagged along on a work trip and helped my colleague and me to assemble our booth after we'd all been on a brewery tour, complete with men in kilts). The expo was great, definitely worth the $9 entry fee. We spent the first hour seeking out specific vendors, then I b
Kreglinger Vintage Brut 2001
Tue, 22 Apr 2008 02:03:32 PDT
I’m not a big fan of Australian sparkling wine generally but this is very good. Maybe I should taste it blind, in amongst a bunch of other fizzy wines, just to keep myself honest. Watch me make a goose of myself. It wouldn’t be the first time. Certainly won’t be the last. It’s not Champagne though, it’s something different - although an equally valid and enjoyable style. It smells of brioche topped with a little caramel and nuts, citrus, spice and mineral salt - sophisticated and engaging. In
Wine Journalists, might consider using Wordpress if you decide to join us! ;)
Tue, 22 Apr 2008 05:44:52 PDT
I’m ticked off. I was supposed to be at the Meeting of Wine Creators in Ronda, Spain, this past weekend, but sadly, was unable to iron out the logistics to get there. It might seem like a trivial reason, but I would have needed to take a bus from the airport, and then transfer to a second bus in order to finally arrive in Ronda. I could have made it work, but for a two day conference, it seemed like a ridiculous amount of effort and wasted time traveling. Regardless, it sounded as if it was in
video] Three Sheets
Tue, 22 Apr 2008 06:09:00 PDT
"Can you say I'm Buying in 12 languages? Embark on this international drinking tour with comedian Zane Lamprey who takes you around the world to master local drinking customs." -- iTunes Store Croatia Zane steps behind the fortress walls of Croatia to find homemade Grappa and Marask flowing. When he arrives in Dubrovnik, Zane crashes a pub-crawl and does his best to keep up with some hard-drinking Croats through a very long night. Download for Free! Chile Zane visits Valparaiso and tackles Chi
Burgandy Wine
April Wine | Australian Shiraz
Labels: Dutty Wine | Elderberry Wine
