Tag Archives: complex wine

Quarterly Wine Collector’s Tasting

Wine List

  1. Champagne – 2013 Cedric Bouchard Roses de Jeanne Val Vilaine

  2. Cru Beaujolais – 2015 Marcel Lapierre Morgon Cuvée Marcel Lapierre

  3. OR Pinot Noir – 2014 Thomas Pinot Noir Dundee Hills

  4. Barolo – 1971 Barisone Barolo

  5. Barolo – 1970 Cantine Villadoria Riserva Speciale

  6. Barolo – 2000 Paolo Scavino Cannubi

  7. CA Syrah – 2014 Sine Qua Non Syrah Piranha Waterdance

  8. Vintage Port – 1985 Fonseca Porto Vintage

Barolo Education

Comparing the older style 47 and 48 year old Baroli to the newer style 18 year old was fascinating. The first two were definitely pushing the limit on age. The Barisone had lost most of its fruit and was highly oxidized, but the Cantine Villadoria still had some fruit on the palate and although it was oxidized too… there was still a fresher fruit aspect. The 2000 Scavino was very nice and just hitting its stride for my palate. Just the right balance of fruit, acidity and tannin. It was interesting to compare the aged bottles. Granted, a single instance with only a small sample, but it would appear the vicinity of 20 years seems to produce amazing Baroli for my palate.

Grower – Producer Champagne

The Bouchard Champagne to start off the night was excellent. No dosage, but still had a fruity-sweet character for a Brut. The bubbles were so fine, it was definitely a signature for this producer. This has opened a new category of Champagne for me. I intend to look for more small production, grower vintage Champagne.

Cru Beaujolais Intro

For under $30, these premium Beaujolais seem to be an interesting category to explore. I have never really been down this path, having been heavily influenced by Beaujolais Nouveau which I do not enjoy. The clean, freshness of the fruit with a nice acidic backbone – this reminded me of a quality Carneros Pinot Noir, with more of a strawberry/raspberry fruit profile. Another wine category I intend to explore moving forward.

Sine Qua Non

Second time I have tasted this producer and this was consistent with the first impression. Very fruity, but reasonably balanced profile. NOT a food wine. I would like to be aware of the hospitality expressed in sharing this wine… this is an expensive bottle, but I have to tell you… this reminds me of some Australian d’Arenberg Syrah I have in my cellar at a more reasonable price point.

Vintage Port Finish

Perfect topper for the evening. Beautiful soft, vintage port wine to finish our evening. Not overly oxidized, with a good balance of fresh & stewed fruit. This was right on what a vintage port should be!

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Filed under Barolo, Cool Climate Wine, International Wines by Region, Italian Wine, Nebbiolo, Piedmonte, Pinot Noir, Syrah/Shiraz, U.S. Wines by Region, Willamette Valley, Wine by Varietal, Wine Collecting, Wine Education, Wine Tasting, Wine Tasting Notes

Wine Collector’s Group Tasting

Introduction

This was our first group meeting and we elected to stay away from tasting themes and bring wines from our cellars we wanted to share. With that much diversity it was important to get the tasting order right (which I think we did). Great lineup! It was great to share all this wine with folks who can appreciate it!

FLIGHT 1 – EVENING OF RED WINE (7 NOTES)

We wanted to taste these in order of power, complexity and nuance and one of our members who was tasked to sequence the wines was awfully close… in this order: CdP, Barolo, Brunello, Bordeaux, Dunn, Barnett and Saxum. The only change I would have made is swapping the order of the Barnett and Saxum.

Italy, Piedmont, Langhe, Barolo

Fresh strawberry and raspberry on the nose. Fresh fruit on the attack that subsides to a light, medium length bitter chocolate finish. High tannins and medium plus acidity. Soft wine (in Barolo terms) without a lot of mouthfeel. Wishing for more complexity here… some floral or tar aspects would add interest, but is missing. Beautiful young Barolo, but missing the complexity that would rate this higher. Perhaps, more age will bring out more nuance.

France, Rhône, Southern Rhône, Châteauneuf-du-Pape

Beautiful nose of fresh strawberry. Barely fruit-forward with fresh sweet strawberry on the palate, an earthy mid-palate and a medium length sour strawberry finish. Medium acidity and low tannins. As a 1978 CdP this was special. Having a soft texture with a fair amount of acidity and tannins, this expressed the best of the region in an aged format. I could drink this wine all night. Finishing the bottle was a definite disappointment. Complex, fruit-forward, soft wine, still with good structure… if every wine I aged in my cellar turned out like this, I would be laying everything down. This was a wine worth waiting for. Who knew CdPs could last 40 years!

Italy, Tuscany, Montalcino, Brunello di Montalcino

Plum and blackberry on the nose. Fruit forward palate of red and black fruit with a bitter chocolate mid-palate that follows through to a medium length finish. High acidity and high tannins. Wonderful Margaux-like round, soft mouthfeel. Still young Brunello that probably needs another 5 years (or so) to enter its best drinking window. Enjoyable now, but still developing.

USA, California, Napa Valley, Howell Mountain

Fruity nose of boysenberry, plum and blackberry. Blackberry and plum on the attack with a leather mid-palate. A slightly bitter, mildly fruity short finish. Medium plus acidity and tannin. Soft mouthfeel from resolved tannin. This wine is drinking great right now. Could be slightly past its optimum drinking window, but still a fantastic wine. Drink up!

France, Bordeaux, Libournais, St. Émilion Grand Cru

Rich blackberry and plum on the nose with a touch of herbal mint. The palate is barely fruit forward with plum in front giving way to blackberry. Medium acidity and medium plus tannin. Earth, leather and tobacco on the mid-palate with a fresh, medium length blackberry finish. Very balanced wine in its drinking window. Soft mouthfeel with a slightly silky texture. Drink now.

USA, California, Napa Valley

Blackberry with heavy oak on the nose. Fruit forward blackberry palate. A nicely integrated high alcohol wine. Simpler flavor profile focused more on the velvety texture. Very much like Silver Oak, but not quite as fruity. Integrated and balanced wine with medium plus acidity and tannins.

USA, California, Central Coast, Paso Robles Willow Creek District

Red and black fruit on the nose with a touch of alcohol. Fruit forward with blackberry from the Syrah and earthiness from the Mourvèdre. The touch of strawberry/raspberry from the Grenache does not present until the finish. This is a really gorgeous wine that was meant to drink in a 5-10 year window. High acidity and medium plus tannin. Long fruity finish. Solid fruit-forward structured wine. A Saxum drinking super well when young. Interesting to have such a silky mouthfeel without more age on it! Give this a few more years and it will continue to improve.

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Can an Out of Balance Wine Taste Better Over Time?

Somm Training

I was taught that wines made out of balance, never come around with age. Out of balance – always out of balance! When the tannins, acidity, fruit and alcohol are not complementary in a wine, they will all resolve at a similar rate and never be harmonious. I have always selected young wines to age in my cellar by this measure. Bordeaux wine (in particular) can shut down for a year(s) until ready for drinking, but I have never experience something as traumatic as this.

The Experience

This is a wine I have history with. I was so looking forward to tasting this after some age in the bottle. It was gorgeous, with great potential when tasted out of the barrel.  We drank our first bottle about five years ago, after 8 years in my cellar. Gosh, what a mess of a wine. We opened the second bottle about two years ago and it was even worse. All we experienced was alcohol and acidity! Well, we popped the last bottle a few weeks ago and SURPRISE! Please find my tasting note below:

2005 St. Supery Cabernet Franc

Napa Valley, CA

This was the last bottle of three, with an interesting personal history. Tasted this wine in the barrel prior to bottling back in 2005. Amazing wine in the barrel. The first two bottles drunk over the last five years were an awful mess. My first experience with a wine this out of balance significantly improving with time. The first two bottles had very noticeable alcohol, extreme acidity and fruit in the background. Apparently, this disjointed wine needed time to come together. Just popped the last bottle and it was beautiful! Fruit forward nose of blackberry, plum and mint. Palate is soft and inviting. Approach is just barely fruit forward following the nose. The alcohol has become integrated and the very high acidity has softened. The tannins have resolved leaving both structure and mouthfeel, without astringency. The fruit persists into a long finish. What was unpleasant before, has flipped a switch and reached its potential. First time I have experienced a mess of a wine coming together over time. It took 13 years of awful tasting wine for this to finally reach its drinking window. I have heard similar stories, but never experienced a radical transformation myself. If you are holding a bottle, this is your time. Let me know if you have had the same experience.

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Filed under Cabernet Franc, Napa Valley, U.S. Wines by Region, Wine by Varietal, Wine Tasting, Wine Tasting Notes

Hidden in Plain Sight

My wife and I spent years visiting Napa Valley thinking that Stag’s Leap Wine Cellars was THE Napa Stags Leap… Not that I put research, or thought into it, but I had no idea there were TWO. Many years ago, my wife and I arranged a tasting appointment at Stag’s Leap Wine Cellars and were hit over the head with their rustic approach to red wine. It is always a difficult decision to buy wines that require 10 years in the cellar to enjoy. We made that calculation in those early years and never visited that Stag’s Leap again. Surprise, discovering there is another similarly named winery with a completely different approach to making wine!

Trade Tasting at Stags’ Leap Winery

This was a beautiful property. Everything you could want in a destination winery property: picturesque, historical buildings with architectural interest and a colorful history all tucked back in a forested valley, off the Silverado Trail on the East Side of Napa Valley. Although, what was truly special was the wine.

Christophe Paubert – Winemaker

This was an opportunity to tour the facility, taste the product, hear the winemaker discuss his wines, ask questions and immerse yourself in this winery’s experience. The best kind of wine country adventure! Christophe is a passionate, down-to-earth guy with a vision for his wine. An Old World artist with a New World sensibility. Here is one of those special winemakers who succeeds in leaving his signature behind with every wine produced. Each red wine had a special character to the tannins… all very structured, with age-ability. Even young, the tannins were so fine, as to make the wine approachable on release. After 20+ years of collecting and tasting premium wine, you learn to recognize a deft hand. Grainy, rustic tannins in red wine become a bludgeon, beating you over the head. This heavy-handed, unpleasant approach to red wine magnifies a seeming lack of experience (interest?) in a refined approach to collectible wine production. On the other hand, this winemaker understands the importance of nuance in his approach. Think muscular, with a gentle side and a focus on aromas that draw you in. I have always had a soft spot for winemakers that pay attention to the nose when building their wine profile.

The Wines

2016 Viognier – Alsatian white wine feel with citrus and tropical fruits, minerality and a touch of spice. Huge acid backbone for a Viognier. Interesting and complex with a profile that could pair well with foods, or be drunk on its own.

2016 Napa Valley Chardonnay – Mix of new/neutral oak and stainless. No malolactic ferment. Tropical fruit and citrus on the nose. This is an Old World style Chardonnay that does not use a malo ferment to tame the acidity and add butter flavors (yay!) Contact with the lees has been used to add texture. This is a crisp, aromatic, high acid Chardonnay. Perfect pairing for seafood and white cream sauces, but fruity and interesting enough to drink on its own.

2014 Block 20 Estate Merlot – A lighter, more structured style than your typical Napa Merlot. A Right Bank Bordeaux feel, but with such fine, approachable tannins, it takes you down the path to Margaux. Plummy fruit forward nose and palate, with a rich brown butter flavor adding interest. The brown butter often comes from a combination of aging on the lees and just the right toast on the barrels. Christophe asserted this was just the character of this vintage’s fruit. Either way, a special Merlot that highlights the best of both Old and New World wines.

2014 Twelve Falls Estate Red – I just wanted to bathe in this stuff! Unusual blend of Cab Sauv, Petite Sirah and Merlot. The PS was handled in such a way that it complimented the other varietals, instead of overwhelming them. Plum, blackberry, blueberry, spice and everything nice! High acidity and high tannins. Superb red blend!

2014 The Leap Estate Cabernet Sauvignon –  Needed time to open and unwind. Steadily blooming flavors and complexity over time. This is a highly structured Cab Sauv with very high acidity and high tannins. Fruit forward blackberry and currant out front, with earth and leather to the mid-palate. I found myself wishing for a bit longer finish, but the silky mouth-feel filled the gap. Beautiful approachable young Napa Cab Sauv.

2014 Ne Cede Malis Estate Field Blend Red – Odd field blend of Bordeaux and Rhone varietals both red and white. Areas of this block in the estate vineyards were planted back to 1920. High acidity and high tannins, busy flavors and silky mouthfeel. Quite nice on the nose and on the palate. I think I am a touch too traditional… the wine had me thinking too much about identifying varietals and associated flavors. I know complex red blends are becoming more popular, taking us back to a hundred years ago when field blends were much more common, but recognizing wine styles brings a certain amount of comfort. This wine could easily grow on me, but would take time.

Stags’ Leap Wine Style

Consistently fine tannins and an aromatic nose were indicative of these wines. All highly structured, age-able and food friendly, these wines were also soft, pretty and approachable when young. Characteristic of a talented winemaker working with high quality fruit. Tasting appointments are required. Call ahead and take the time to find this hidden gem. It will be well worth your while.

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Filed under Bordeaux/Meritage Blend, Napa Valley, Stags Leap District, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes, Wine Travel, Winemaker Interview

Italy: North vs. South – A Red Wine Blind Tasting

 

 

 

 

 

 

The Wine

    

  • Zenato – 2012 Alanera – Veneto, Italy

  • Fuedo Maccari – 2012 Saia – Sicily, Italy

  • Tenuta Sette Ponti – 2014 Poggio al Lupo – Tuscany, Italy

  • Planeta – 2015 La Segreta – Sicily, Italy

  • Altesino – 2013 Rosso – Tuscany, Italy

  • Planeta – 2011 Burdese – Sicily, Italy

The Setup

A Young’s Market (wine distributor) rep hosted this blind tasting at Alessia’s Ristorante (Mesa, AZ). All wines were drunk while enjoying a charcuterie platter.

  • For the purposes of this tasting, it was assumed Tuscany was “South”.
  • Northern Italy is cooler than Southern: cooler climates generally produce wines with more acidity.
  • Northern Italy generally utilizes a different winemaking style: Southern Italy tends to make easier drinking red wine, versus Northern where reds tend to have more tannin and can be bottle aged. Tuscany in Central Italy can make both styles, but the Sangiovese and Cab Sauv grapes that dominate this area are not difficult to recognize.
  • The ringer:
    • Unusual winemaking processes commonly used by producers in the Western Veneto area (North) can produce fruity, rich red wines:
      • Appassimento – a process for drying of grapes and concentrating flavors (think raisins)
      • Ripasso – a process where additional skins from previously pressed fruit is added to the must to add structure

Wine Tasting Notes  & Comments

So, I landed five out of six for North/South growing region and the one ringer DID fool me. The Zenato wine was made Appassimento style and I thought it was Southern. The wine selections was great, but I missed having a traditional Barolo (North region) in the mix and it would have been fun to add a Dolcetto, Barbera (both North varietals), or Aglianico (South varietal) that might trick us. Montepulciano d’Abruzzo is a classic southern wine and probably should have been represented instead of multiple wines from Sicily.

Before we begin with the tasting notes, an observation about my palate. I enjoy fruity wines with the best of them, but they need to have some structure. Flabby, grape juice tasting wines are not my favorite, in fact I can enjoy big, young Napa Cabernet Sauvignon. Keep that in mind when reading the notes below…

Zenato – My favorite wine of the night. Lots of fruit both red and black on the nose and palate. Medium-low acidity and tannin with a dark chocolate mid-palate and finish. There was an interesting almost tar-like finishing note, with violets. Something like the finish of a good aged Barbaresco… The wine had some structure, but the complexity was the real draw. This is a drink now wine. Best drinking window 2016-2018.

Fuedo Maccari – My number two from the list. Saia is one of the few wines coming out of Sicily with a reputation preceding it. This is a fruit forward wine of black fruit and dark chocolate, with medium acidity and medium-low tannins. There is a touch of sweetness. This is a lighter, softer wine, but a bit muscular compared to a typical Nero d’Avola. These Sicilian Nero d’Avola wines are fantastic value red table wines, but definitely don’t elevate to the level of product coming from better mainland producers. Saia is arguably the best of the Sicilian group, but will cost you a few dollars more. For those who enjoy a consistently fruity wine year over year, easy drinking – with some complexity, this would be a solid selection. Best drinking window: 2015-2019.

Tenuta Sette Ponti – This was a very disappointing, overpriced wine. I would choose their Crognolo label for much less money, or their Oreno label for a little more. High tannins and acidity make up its structure. The wine is not fruit forward and primarily presents an extremely bitter chocolate palate with some earthy character. You could say: “with some bottle age this may tone down”… but there is not enough balance to think it will improve drastically. The texture is good, with a long finish. Best drinking window: 2020-2030.

Planeta

La Segreta – Fruit forward with all red fruit on the nose and palate. The structure has no tannins and low acidity. The texture is slightly watery. This wine is past its drinking window. You can tell this is a drink now wine, that should have been drunk: 2014-2016. The 50% Nero d’Avola and 20% Merlot in this mix was a match made for a drink now table wine.

Burdese – Slightly fruit forward with red fruit on the nose and palate. Strong dark chocolate character on the mid-palate and finish. The cab franc adds a slightly spicy character. The structure was high in both tannins and acidity. This wine still needs more time in the bottle. Could make an effective food wine. Best drinking window: 2019-2022.

Altesino – Fruit forward with red and black fruits on the nose and palate. There was a forest floor character to the nose that blows off after about 20 mins. This is a very average Rosso di Montalcino with a very little bit of Brunello character. It is easy drinking and without much structure. The typical dark chocolate finish is there. Pretty decent, but maybe I just want to compare it too much with the much more expensive Brunello wines.

Fun Stuff

We invited our neighbors to join us and we all had a great time, including dinner afterwards. There were four other couples at the event and everyone enjoyed themselves. The rep from Young’s Market was fairly knowledgeable and added interest. If you haven’t tried a blind tasting, give it a shot. It adds a little extra entertainment to a tasting and the suspense of your assessment adds to the experience.

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2012 Saviah Cellars Girl & the Goat

2012 Saviah Cellars Girl & the Goat

Walla Walla AVA, WA

Wine Tasting Note:

Rich, fruity blackberry, plum and spice on the nose. Fruit forward blackberry, plum and black currant on the palate, moving to a mid-palate and finish of copious amounts of dark chocolate. Spicy white pepper and cinnamon undertones. Medium-high acidity and medium tannin structure. Nice silky mouth-feel with an extra long finish. Super well-balanced wine. Drinking great right now… best window: 2016-2019. I wish this was more widely available than just in the restaurant in Chicago. I was gifted this bottle by Richard Funk the winemaker/owner at Saviah Cellars who took on the challenge of making this wine for Stephanie Izard – owner of Girl & the Goat. This wine is produced from his near perfect estate Petit Verdot vintage in Walla Walla during 2012. This is a superlative wine for drinking by itself and with food. I drank this with a coffee rubbed NY strip and it was a great match. 50% Petit Verdot, 25% Cab Sauv, 25% Cab Franc.

I don’t know whether the vision for this wine was the chef’s, or the winemaker’s, but this turned out to be a wonderful wine. Richard Funk is a great guy. I really enjoyed spending time with him during our last trip to  Walla Walla. He really hit a home run with this wine and I hope that Petit Verdot vineyard of his produces more great vintages in the future!

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Filed under Bordeaux/Meritage Blend, U.S. Wines by Region, Walla Walla Valley, Wine by Varietal, Wine Tasting, Wine Tasting Notes

2006 Macarico Aglianico del Vulture

2006 Macarico Aglianico del Vulture

Basilicata, Italy

Wine Tasting Note:

Fruity nose of blackberry, plum and black currant with hints of leather and pepper. After 11 years this is still a BIG wine. All the black fruit comes through on the palate with loads of white pepper that turns to black pepper on the finish. The earth shows as brambly fruit and leather, beginning on the mid-palate and getting stronger during a very long finish. This wine is still very tannic and the acidity is high. The fruit is still fresh, but starting to show age. Best drinking window: 2016-2022. This drinks very much like a young Gigondas Southern Rhone wine heavy on Syrah in the blend. Personally, I can enjoy strong tannins, when the wine is complex and balanced like this. If you don’t know Rhone wines, the closest domestic comparison would be young, robust Napa Cabernet Sauvignon. Like Napa Cabs, this varietal tends to pair well with BBQ and red meat. Aglianico is always a good value, always ages well and is the best varietal of Southern Italy!

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Another Pretty Margaux: 2000 Chateau Rauzan-Segla

2000 Chateau Rauzan-Segla

Margaux AOC, France

Tasting Note:

Soft decant and drank over three hours with a friend after dinner. The typical pretty, elegant Margaux character is very evident. What started out with a beautiful silky texture, thinned a bit after two hours. The very funky strong forest floor aroma lasted about the same time frame, before it blew off to reveal an interesting highly complex nose that was definitely not fruit forward. The nose was full of earth, leather, tobacco and graphite with a little blackberry. The palate is simpler leading with earth and graphite, followed by blackberry and plum, mid-palate of dark chocolate following through with a short finish. Still a highly structured wine, even after its age, having medium-high acidity and tannins and noticeable alcohol (not overwhelming). All in all a very nice, somewhat typical Margaux with most of what you would expect. Drinking window: 2012-2020.

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Filed under Bordeaux, French Wine, Wine Tasting, Wine Tasting Notes

Wine Certifications MW, CWE, WSET and MS? Differences AND Why You Want To Know

Why Should a Wine Consumer Care?

You are attending a wine tasting, wine class, an attendant is recommending a wine at a restaurant, buying a wine at a shop, or deciding which vintage to pop from your cellar… If you are an average consumer and “Two Buck Chuck” (okay, probably $4 now) is your thing, please move on to the next article of interest. If wine selection is a bit more important to you read on…

Most wine enthusiasts are faced with these situations frequently and try to make sense of the value proposition. Do you trust recommendations? How could wine professionals understand what you enjoy? Should I pay $20 for a bottle, or maybe splurge and spend $30? What IS a quality wine and how does it taste different? Which food tastes better with which type of wine?

If you spend any time asking yourself these questions, you need to know the difference between these certifications. Well, why should you trust my explanation? If a certification helps to define my content here… I have trained formally, tested and passed the first two levels of Sommelier certifications. Strictly speaking, I am a certified Professional Sommelier. The next level is Advanced and then Master Sommellier. There are a little over 200 MS certified individuals in the world and just the Master test requires a 3 day commitment for the Theory, Service and Tasting sections. Even with a fair amount of experience, it would take me a year (or more) off work to study for that one! All of these certifications require much preparation and are quite an accomplishment. The failure rate for all of these tests is high.

What is a Master of Wine (MW)?

The certification body is the Institute of Masters of Wine and requires a research project and paper. This should give you an idea of the direction here. The path here is Stages 1,2 and 3, prior to the Master designation. An MW will KNOW virtually everything about all wines around the world: all varietals, how they are farmed, all individual world Terroir, vineyard strategies, winemaking techniques, wine taste variation, etc. Where do these people play in the industry? Usually, they work as technical consultants to media, wineries, publications, distributors and importers, etc. There is much to learn about wine from one of these individuals, IF they know how to teach it.

What is a Certified Wine Educator (CWE), or a WSET L4 certified Consultant?

The certification bodies here are the Society of Wine Educators and Wine & Spirits Education Trust. The path to CWE can be to study and test for the Certified Specialist of Wine (CSW), or not. The path to WSET L4 typically goes through L1-L3. These are the most prestigious wine education organizations in the world and they certify as you might guess… the teachers of wine. Why is this distinction important? Think of these people as the educators. If you were to take a wine class, it would be good to have a teacher with one of these certs. It validates their level of knowledge and that they have been introduced to a methodology for teaching wine.

What is a Master Sommelier (MS)?

The most prestigious certifying body here is the Court of Master Sommeliers. I was certified by the International Sommeliers Guild (ISG). They are connected to the Food & Wine education programs at the Art Institutes in major cities in the U.S. In my case, the Phoenix Art Institute and we had the opportunity to work with the chef education program there for food pairing training. The path to MS is already described earlier in this article.

I have a real bias towards these people. The difference here is, you are trained on Theory, Tasting and SERVICE. Why is this different than the other certs? Yes, I was trained to understand how different varietals and styles TASTE and I was tasked to learn about wine production and growing, but the big difference here is the focus on FOOD and matching an individual palate. I was mentored to believe that there can be a difference in wine quality, but wine flavors only apply to an individual palate. There is no “bad tasting wine”, only wine flavors appreciated by different clients. I was trained to learn HOW to pair different flavors (both FOOD & WINE) with different clients and their perception of an enjoyable EXPERIENCE. In essence, this certification focuses on recognizing HOW & WHY people enjoy different foods and wines and how to build an experience that is tailored to an individual. Look for these certified attendants at RESTAURANTS. They will know their stuff and if you can get some one-on-one time, they will enhance your dining experience.

The Difference Based on Your Need

I think you will find this quick guide helpful and easily understandable. If you are taking a wine class, look for WSET and CWE certified individuals. If you have decided to start some sort of business in the wine industry, an MW as a consultant would be a good choice. If you are at a restaurant, a Sommelier on staff would be a good indication of the quality of their wine program. All of these individuals have a level of wine knowledge that can offer much to your personal wine experience, but there are differences as noted above. If you are participating in a wine tasting, any of these people could lead a group successfully with very interesting and rich content for you to enjoy.

So, keep an eye out and ask about certifications. There are a million so-called wine experts. In fact, some can be amazing. I have spent time with wine collectors that would blow you away. Although, if you want to be sure that your money is being spent wisely for classes, education, or dining… Look for the folks with formal training and certification testing. You will have a better chance of getting the most for your money and a much improved experience!

 

 

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Filed under Food Pairing, Restaurant, Sommelier, Wine Education, Wine Industry, Wine Tasting

Guide to Buying Wine at a Restaurant

Restaurant Wine Lists are intimidating, sometimes even for professionals. I know I feel pressure as the wine expert at the table to immediately grasp the entire wine library and recommend the best value and best paired selection with our meal(s). Here are a few suggestions:

Don’t Recognize Any Wines on the List?

If you don’t recognize a single wine on the list, the wine buyer is deliberately trying to:

  • Sell unknown garbage wines, because they do food… and beverage doesn’t matter (yes, I have met restaurateurs with this attitude)
  • Sell unknown wines you cannot price check with a wine app
  • Only listening to a distributor pushing unknown wineries producing cheap unknown wines that are priced to deliver ridiculous profits
  • Are true wine experts attempting to offer a broad selection from small boutique wineries from around the world that add interest to your wine discovery experience

How can you tell which situation you are dealing with? Ask to speak to the sommelier / wine steward / owner and ask him / her to give you a short explanation of their wine list and the wines they would recommend. You will be able to read the response… are they disinterested, don’t know their wines, can’t offer much background on the wines, or do they get excited about the opportunity to share their wine selection, have stories about the winemakers / wineries because they have visited them, ASK YOU ABOUT YOUR TASTE IN WINE, etc. It is likely you will know which kind of wine list you are dealing with pretty quickly. The bottom line is: if the list is not floating your boat… DRINK BEER, or HARD CIDER. This is especially true when eating spicy foods that do not pair well with wine.

Are the Wines Cheap Brands You Recognize?

This is the sign of a lazy beverage manager. Life is too short to drink bad wine. Again, I would drink beer, or hard cider.

Find a Wine Label You Know

Find a wine you know and buy at the store / shop at least occasionally and check the restaurant’s sell price. If it is twice the price per bottle (or less), you have found a manager / owner that is pricing wines fairly for the restaurant trade. For many of you, 100% mark-up may seem excessive, but there are justifications. If the wine is being served by the glass too, often a single glass is purchased and the balance of the wine is undrinkable after a day two. This makes it difficult to recover cost on the bottle. In addition, when wine is offered correctly, there is more investment in inventory than any other beverage type AND wine service when done correctly is labor intensive and requires higher cost employees. For the regular wine drinkers having familiarity with a few different brands, do what I do… pick a low, medium and high priced wine you know and check their sell price vs. the store bought price. I LIKE the restaurants that lower their profit percentage on higher priced wines as an incentive to up-sell and turn their wine inventory dollars.

Watch Out for Trendy Spots

I put extra scrutiny into my patronage at these restaurants. Are you getting interesting, imaginative wines and recommendations, or are the suggestions crazy, stupid, predictable and/or eye-poppingly expensive? Pay attention before you have had a few and it will be simple to assess. Of course, there are those establishments that are worth a visit just for the ambiance, or the people watching. I don’t expect much from these bars / restaurants, but do enjoy hanging out at these locations occasionally. Before you decide on a restaurant, you might want to include an assessment of your mood and add that into the selection process. It really does inform your approach to beverages: none, cocktails, beer, wine, etc.

Should You Stick With What You Know?

This a tough question. Is there a compelling reason not to pick a wine you have enjoyed previously? If you are anything like me, I often enjoy the adventure of selecting new wines, but only from restaurants that have a good wine list and with recommendations from knowledgeable attendants. This is why restaurants that do wine well are a strong draw for me… LISTENING RESTAURANT OWNERS?

Canvass Your Guests

If you are dining with friends / family chat about the beverages they enjoy. If you have wine in common, ask them about favorite brands, or what type of wines they enjoy. It is awkward when the wine hits the table and your choice is criticized.

The Choice

For all of us who are stuck with making the wine decision for the table, because either we are paying the check, or your guests are familiar with your wine knowledge… the bottom line is, you have to pick a bottle eventually. So, take a little advice from above, cross your fingers… and jump! With a little educated evaluation, it is likely to be a pretty good decision!

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