WINE WHINES: Some general data about wine. These are good things to know.
Every rule has an exception: In the wine world this is so true. Below are a few guidelines that may be of use in finding good wine-food matches in a restaurant but remember they are just generalizations.
Vintages: Vintages, or the date on the wine label, is the year the grapes were harvested, very simple. It is not really too important except in the case of high priced European wines. Most retail shops and restaurants stock wines from "good years". In California the vintage conditions are not as variable as in Europe. A good general rule of thumb is to look for white wines that are no more than 2 to 3 years old, red wines 3 to 5 years old.
Screw caps: Wines with screw cap closures are becoming more and more popular. There are a few good reasons for this. The bottle is easier to open and can be easily reclosed. There is no risk of spoiled wine due to a faulty or moldy cork. Only the die-hard traditionalists are bad mouthing screw caps for taking the "romance" out of wine service. Give me a break! Anything that preserves wine better, is easier to open and helps to de-mistify the wine tradition is a good thing. In California we are allowed to bring our own wines into restaurants. The restaurant then charges a "corkage" charge for serving the bottle. I wonder if the bottle has a screw cap will they now charge "Screwage"?
Bring Your Own Wine: As mentioned above in California you can bring your own wine into the restaurant and they will serve it with your dinner. This can also be done in a couple other states. The restaurant then charges you a fee for the service. It is good to mention this should not be abused. Do not bring in White Zinfandel, "Two Buck Chuck" or any wine you can buy at Costco that costs les than ten dollars a bottle. The restaurant has the right to limit what you can bring in, especially if it is on their wine list. The idea is not to save money you cheap so and so. The idea is to be able to enjoy some of your fine and rare wines that are probably not on the restaurant wine list.
Wine Service Simplified: Or, What do I do with this cork? There are several steps to proper wine service at your table. 1. The server should show the bottle to the person who ordered the wine. This is so the person can confirm it is indeed the wine that was ordered. You should check the label. Sometimes wines get switched in the heat of service. 2. The server will cut the foil band around the top of the bottle. If the bottle has a cork the server will remove the cork and place it next to the glass of the person who ordered the wine. 3. What should you do with the cork? Nothing. you can pick it up and sniff it if you want to but all you will smell is cork. Actually when we examine a cork it is to determine if the cork is still solid or dried out and crumbling, especially with older wines. This can be a clue that there may be a problem with the wine. However it is only a clue. Nothing can be determined until you taste the wine. 4. The server should wipe the top of the bottle with a clean cloth napkin to remove any traces of cork dust or other contaminates and then pour about one ounce of wine into the glass of the person who ordered the wine. 5. If the wine is sealed with a screw cap, the server should just pocket the cap and proceed to wipe the top of the bottle and pour a taste. Let's not make a big deal about the screw cap or the cork. After all we are here to have a good time, good food and good wine. We are not here to labor over arcane wine rituals. You can do that at home! 6. Now it's your turn. Pick up the glass and sniff and swirl the wine. Then taste it. If the wine is ok a nod to the server is sufficient to give the go ahead to pour the bottle. The server should then pour the wine, ladies first, finishing with the glass of the person who ordered the wine. The glasses should never be filled more than half way.
My Daughter's Favorite Whine: "Daddy, when are we going to Miami?"
Copyright Marc R. Kauffman 2008 - 2012. All rights reserved.