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| How to Order Wine: |
| Tips from a Sommelier |
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by David Weitzenhoffer |
I am a sommelier for a pretty fancy-pants restaurant. In this restaurant, there are a lot of serving rules, covering important issues such as the side from which wine is to be served, never turning the label from the guest, etc. For the most part, no one really cares about these things. People just want to know what to do when the wine shows up. Ordering wine shouldn't be hard. I've seen every pretentious move (and even practiced a few of them myself), so this is a completely practical guide when it comes to ordering wine. Rule 1: If a sommelier is around ask her or his advice. Rule 2: Never order by bin number. A wine list frequently features a series of numbers next to a wine selection. These numbers denote the bin in which the wine is stored. Ordering by the number leaves too much room for error, and in the end no one knows exactly what was ordered when it shows up. Even pointing to the wine on the list is better than using the bin number, because then there can be no mistake. If you can't pronounce it, give it a shot. If you don't speak the language, who cares. You shouldn't have to be fluent in French to get a stupid bottle of wine. Rule 3: When the wine comes, be mindful of your server. They are waiting on you, but there is no reason to tell the entirety of your joke while your server falls further behind at other tables. Never mind your guests feel awkward. Rule 4: The server should point out all relevant information on the bottle. This is unlikely to happen, but I tell my servers to, at least, point out the producer's name and the vintage. You should not be forced to search the label in a dark restaurant while your guests wait uncomfortably for your approval of the specimen. Rule 5: Don't sniff the cork. The cork should be placed on the table in front of the person who will taste the wine. Do not sniff the cork! Most corks smell like cork and if you're lucky they don't smell like much of anything. I have smelled some corks that were rank, but sealed up some pretty spectacular juice. Rule 6: Less is more. In theory, you should be able to detect most everything that may be wrong in wine with a simple whiff of it's bouquet, but tasting seems to be the standard. If there is bread, clear your palate with that. Don't sip down ice cold water - it numbs your tongue and taste buds. Rinsing your mouth with your martini is no good either. This may seem trivial, but it is VERY IMPORTANT: When you taste, remember to tilt your head back. The server only pours a small amount in the glass. Therefore, if you only tip the glass up from your bottom lip, the opposite side of your glass will likely hit your forehead before any wine reaches your lips (this happens all the time). Examining the color, the bouquet, or the flavor of the wine for a prolonged period of time should be saved for after your server leaves the table. If there is nothing objectionable about the wine, let you server be free to serve other guests. Dissecting wine can be saved for later in the meal - you have the whole bottle. Rule 7: Give it a breather. All wine will change over time once the bottle has been opened. Should you decide you want your wine to "breath" so that it can soften up or open up for your guests, the wine should either be poured into a decanter or into your guests' glasses. Don't halt your server from pouring wine into the glasses, because in order for the wine to open up in the bottle air has to get in. This simply can't happen with a full bottle of wine, and the truth is it will open up even faster in your glasses. Unless the wine is extremely young or quite old, I avoid asking for the decanter. Bustin' out the Moves Unless there is a bottle of wine you definitely want, show your server or sommelier a couple of bottles you were thinking about and ask them to select something nice for you, even if it is not one of those two bottles. Assuming both bottles were similarly priced the server now has a price range, potentially a style or grape, and may know of an exceptional bottle in the cellar. It gives you an air of confidence. Do not ask your guest to taste the wine unless your nose and taste buds are so damaged that you cannot do it yourself. I've seen very gallant gentlemen put their lovely dates on the spot. Guess what? She doesn't like it. Offer the server a sip of the wine. Staff and sommeliers need to taste the wine. It's a key element of their job and more importantly the smallest sip makes their evening go better. That means you get exquisite service and it only cost you a gulp of wine. Swirl the wine, and then smell it. The best way to swirl the wine is by leaving the base of the glass on the table. Picking up the glass leads to stained cuffs - even for the best of us in the industry. I find a single quick half circle motion spins the wine around the glass just fine. If the wine doesn't smell like damp cardboard (see Stick a Cork in it), don't even taste it. Simply, nod to the server and let him know it's good to go. Do all of this with great confidence. Now, that is a good move and one practiced by most sommeliers. David Weitzenhoffer |
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