“I drink Champagne when I’m happy and when I’m sad.
Sometimes I drink it when I’m alone. When I have company I consider it obligatory.
I trifle with it if I’m not hungry and drink it when I am.
Otherwise, I never touch it — unless I’m thirsty.”
— Lily Bollinger, House of Bollinger Champagne
Knowing what you really like or your palate maturity level (what you currently drink and like) is critical to you making — or a sommelier or server helping you make — that Goldilocks selection. Wine lists range from basic one-pagers all the way to the thick leather-bound, gold-plated War and Peace book-sized ones. After exploring one such as this, you might be rewarded much like a scene from Raiders of the Lost Ark. Making the right wine selection to match your dish selection can lead to the most enjoyable dining experiences — think of dark clouds parting, sun shining through and angels singing “Hallelujah”. It’s that chemistry thing!
When choosing from a selection of wines by-the-glass (known as BTG in the industry), know that you can ask for a taste of one or more wines before making a final choice. Restaurants build that option into their BTG pricing and will cheerfully sample for you. If you select a wine and there are three or more of you, then buy the bottle, as it is always a much better deal for you (1 bottle = 4 pours of 6 ounces each). Remember to hydrate with water adequately when consuming adult beverages. If in doubt about your ability to drive afterwards, please call a friend or use one of the safe ride app options.
Pairing with Food
Don’t be timid about engaging the sommelier (it’s okay if you can’t pronounce it — abbreviate it to somm), wine specialist or server with questions as to suggestions of wine match-ups for your particular dish. Wait staff are trained to enhance your experience as much as possible. Ask the somm or server to suggest cool, new under-the-radar wines. You will often see unfamiliar wineries on wine lists. Fear not! These small production boutique wineries represent some of the best examples of their varietals. Remember to use the axiom “Location, Location, Location” as a checklist. Most domestic whites should be enjoyed within 3 to 4 years of vintage. The same goes for lighter-style reds unless the winery has reputation for long-lived ones. Most wineries produce wines for immediate consumption — no cellaring or decanting necessary. On most wine lists, you can usually find a very nice bottle of wine for $30 to $60. Whether you’re perusing a wine list or the wine aisles, don’t let yourself be talked into a big name brand. Spend a little extra time to explore and find that special new wine or brand. Make it a goal to drink a different wine every week and expand your palate maturity level and experience this amazing world of wine.
The importance that a great importer brings to finding a good bottle of wine is like a gold standard. Check the bottle’s back label for the importer’s name or logo. Following is a list of importers that have built well-known and trusted reputations by continually selecting outstanding varietals, regions and estates from around the world. Here’s an A-to-Z of these importers by region:
Europe and Australia: Becky Wasserman Selections, De Maison Selections, Eric Solomon, Europe Vin, Kermit Lynch, Louis/Dresser Selections, Mach Flynt/DC Flynt MW Selections, Mad Rose Group/Rosenthal Wine Merchant, Martine’s Wines, Robert Kacher Selections, Terry Theise Estate Selections, Vineyard Brands, Vintage 59 Imports, Weygandt-Metzler, Wilson Daniels, Winebow Group
Germany: Rudi Wiest Selections
Italy: Dalla Terra, Indigenous Selection, Leonardo LoCascio, Massanois Imports LLC, Vias Imports Ltd, Winebow Group
Spain: Grapes of Spain, Jorge Ordoñez Group
South Africa: Cape Classics, Terroir Selections
South America: Paul Hobbs
Restaurant Wine Rituals
The ritual of tasting wine from a bottle that you’ve ordered in a restaurant can be intimidating, so here’s a quick guide. Not just for show, it also helps you determine if a bottle is acceptable or tainted . Wines with traditional cork closures may occasionally exhibit the chemical compound TCA. These days, cork-tainted wines account for 4% or less of the wines to hit the market. A winemaker may opt to use a Stelvin closure (screw cap) instead of cork. The type of closure does not reflect upon the quality of the wine, only the preference of the winemaker.
Step by step, here’s the cheat sheet on the ritual:
Remember this: The best wine pairing is you and a glass of wine!
Cheers! — Dale Blankenship
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