The drinking of wine is a confirmation of life, good food and special company. Studying about wine should additionally be a pleasure! Let's talk about ordering wine in a trattoria. This needn't be difficult or threatening, regardless of if you're a noob.
Whether sitting at a grand, full-service restaurant or your favorite bistro, a wine list should be available. It could be on the table or offered before or with the menu. If not, ask the waiter for the wine list. Without reference to format, certain info should be available on any good wine list. First, the complete name of the wine, this comprises the name of the wine, the winemaker and the vintage. If a wine is listed without the name of the producer or the vintage, ask the waiter.
Most American trattorias don't have sommeliers or wine stewards. In cafes nervous about their wine selection, service and sales, waiters are often taught to be in a position to suggest wines. If a sommelier is available, it is generally worth taking advantage of his/her services. Often when the services of a sommelier are available, the only real way to find out is to ask. The advantages of including a guru in your wine selection are:
- He/she can orchestrate and invigorate the whole meal.
- He/she have tasted the wines on the list more recently than you.
- He/she knows the way in which the menu choices you ordered are really being prepared.
Of course, some sommeliers are far more informed than others. Do take advantage of feedback, yet, the decision is really yours!
Keep several points in mind when selecting a wine:
Permit yourself a few minutes to study the wine list before talking about your decisions. If you want recommendations, give your waiter/sommelier something to work with. Have you got an area in mind? Thinking all day of a Napa Valley Chardonnay? Keen on tasting a Syrah from Australia?
Consider the form of wine you need. Do you and your visitors want a light body, a smooth finish, soft tannins or a heavier, assertive wine? There's little wrong with exclaiming you would like something under $30.00 or pointing to a price on the list and announcing "along these lines." If wines are recommended that are not on the list, the waiter/sommelier should tell you the price and vintage; if they don't, ask.
When ordering more than 1 wine, discuss when they will be served. The best rough rule is to have them all brought-and even opened-as soon as you order. This way, you can see that the wines are what you ordered and you do not have to wait , should the waiter get too tied up for your next pour!
The waiter now opens the wine by removing the cork. Prior to this, the capsule is removed and the cork wiped as dust or mould might have adhered to the cork while the wine was waiting in the winery, for the capsule to be placed. Once the cork is removed, the method moves toward tasting. The waiter should present the cork to the person who ordered the wine. The majority think they are meant to sniff the cork. This isn't so! Of course , a cork smells like cork! The point is to check the condition of the cork. Is it wet? This is a good indication. A dry cork may suggest a storage problem, the bottle was upright and not stored on its side. If a cork is dried-out, air could have gotten in the bottle and oxidized the wine, thus reducing the standard of the wine.
Smelling and tasting are the subsequent steps. The taster is looking for failings that render the wine unsatisfactory. Taste once, then a second time, focussing on the taste. There are many reasons to reject a bottle of wine. It could be "corky" and smell like mould: the results of a bad cork, not poor winemaking. A "maderized" wine has the definite scent of sweet Sherry or Madeira, thus the term. This is usually the results of poor storage or exposure to heat. A taster may also detect sulphur in the nose or the flavour of a wine. Often , this abates with a bit of swirling; if it doesn't, it may make the wine upsetting and deserving of refusal. Some restaurants have policies on rejected wine, others handle every scenario individually. It is terribly poor judgment for a restaurateur to put a customer on the spot and challenge his/her taste. If the wine is costly, say about $50.00, the restaurateur may come to your table for a little taste of the wine. It does not take a seasoned wine drinker to spot these failings with bottled wine. If the cork is dry or the taste is compromised, tell your waiter.
Whether sitting at a grand, full-service restaurant or your favorite bistro, a wine list should be available. It could be on the table or offered before or with the menu. If not, ask the waiter for the wine list. Without reference to format, certain info should be available on any good wine list. First, the complete name of the wine, this comprises the name of the wine, the winemaker and the vintage. If a wine is listed without the name of the producer or the vintage, ask the waiter.
Most American trattorias don't have sommeliers or wine stewards. In cafes nervous about their wine selection, service and sales, waiters are often taught to be in a position to suggest wines. If a sommelier is available, it is generally worth taking advantage of his/her services. Often when the services of a sommelier are available, the only real way to find out is to ask. The advantages of including a guru in your wine selection are:
- He/she can orchestrate and invigorate the whole meal.
- He/she have tasted the wines on the list more recently than you.
- He/she knows the way in which the menu choices you ordered are really being prepared.
Of course, some sommeliers are far more informed than others. Do take advantage of feedback, yet, the decision is really yours!
Keep several points in mind when selecting a wine:
Permit yourself a few minutes to study the wine list before talking about your decisions. If you want recommendations, give your waiter/sommelier something to work with. Have you got an area in mind? Thinking all day of a Napa Valley Chardonnay? Keen on tasting a Syrah from Australia?
Consider the form of wine you need. Do you and your visitors want a light body, a smooth finish, soft tannins or a heavier, assertive wine? There's little wrong with exclaiming you would like something under $30.00 or pointing to a price on the list and announcing "along these lines." If wines are recommended that are not on the list, the waiter/sommelier should tell you the price and vintage; if they don't, ask.
When ordering more than 1 wine, discuss when they will be served. The best rough rule is to have them all brought-and even opened-as soon as you order. This way, you can see that the wines are what you ordered and you do not have to wait , should the waiter get too tied up for your next pour!
The waiter now opens the wine by removing the cork. Prior to this, the capsule is removed and the cork wiped as dust or mould might have adhered to the cork while the wine was waiting in the winery, for the capsule to be placed. Once the cork is removed, the method moves toward tasting. The waiter should present the cork to the person who ordered the wine. The majority think they are meant to sniff the cork. This isn't so! Of course , a cork smells like cork! The point is to check the condition of the cork. Is it wet? This is a good indication. A dry cork may suggest a storage problem, the bottle was upright and not stored on its side. If a cork is dried-out, air could have gotten in the bottle and oxidized the wine, thus reducing the standard of the wine.
Smelling and tasting are the subsequent steps. The taster is looking for failings that render the wine unsatisfactory. Taste once, then a second time, focussing on the taste. There are many reasons to reject a bottle of wine. It could be "corky" and smell like mould: the results of a bad cork, not poor winemaking. A "maderized" wine has the definite scent of sweet Sherry or Madeira, thus the term. This is usually the results of poor storage or exposure to heat. A taster may also detect sulphur in the nose or the flavour of a wine. Often , this abates with a bit of swirling; if it doesn't, it may make the wine upsetting and deserving of refusal. Some restaurants have policies on rejected wine, others handle every scenario individually. It is terribly poor judgment for a restaurateur to put a customer on the spot and challenge his/her taste. If the wine is costly, say about $50.00, the restaurateur may come to your table for a little taste of the wine. It does not take a seasoned wine drinker to spot these failings with bottled wine. If the cork is dry or the taste is compromised, tell your waiter.
About the Author:
If you come to Copenhagen and need some good tips about good cafes please visit restauranter København and you can also read about kendte franske madretter
Tidak ada komentar:
Posting Komentar