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The Official Wine Thread - Page 993

post #14881 of 18063
Quote:
Originally Posted by coolpapa View Post

At 44 years old, there's going to be a ton of bottle variation. [/quote

Sort of like people by that age. wink.gif
post #14882 of 18063
Thread Starter 
Planning the evening.

Well, mainly wine pairings for our guests smile.gif

Cocktail: Ginger Margarita
Cheese: Cristom Pinot Noir
Coquille St. Jacques: Gunderloch Kabinett Riesling
Prime Rib: Duckhorn Cabernet
Tarte au Chocolat: Moët & Chandon Imperial Nectar Champagne

Happy New Year, gang. Hope it's a great one for all of you.

Cheers.
post #14883 of 18063
The 2006 Rochioli estate smells wonderful right out of the gate, looking forward to its evolution over the course of the evening.
post #14884 of 18063
Bringing with me to dinner tonight: N.V. Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve. For the toast after the midnight toast? The rest of my bottle of 1965 Louis XIII. Just enough left for Mrs. Piob, the sommelier, the couple we're with, and me to have a wee dram.
post #14885 of 18063
I still think sommelier would be a fucking sweet side job.
post #14886 of 18063
Quote:
Originally Posted by Piobaire View Post

wee dram.

post #14887 of 18063


Dugged it out of storage for dinner tonight
post #14888 of 18063


I'm a wine novice in general, but I really know absolutely nothing about Greek wine (aside from the fact that retsina is the vilest stuff on earth). Bought this in the spirit of trying new things in the new year. $20 at the local market. Surprisingly good--really well balanced and pretty tasty.
post #14889 of 18063
Quote:
Originally Posted by CBrown85 View Post

I still think sommelier would be a fucking sweet side job.

To be what I'd call "a real sommelier" is about a 60-70 hour a week job. Not being snarky or anything just saying it's a job that's much tougher than it would seem to be. Also, plan to work every single holiday and Thursday, Friday, and Saturday night.
post #14890 of 18063
Quote:
Originally Posted by Piobaire View Post

Also, plan to work every single holiday and Thursday, Friday, and Saturday night.

This to me would be the worst. Every time someone says to me "You should work in food/wine/whatever", this is the first thought through my head.

Serious props to those who dedicate themselves to it. While yes, it would be sweet to be paid to spend all day working with wine, I'm sure the reality is much less glamorous.
post #14891 of 18063
I could be wrong, but it seems like the majority of it is much like a sales/retail job combined with lifting a lot of cases of wine up and down stairs.
post #14892 of 18063
I did this for a period of time in my early 20's.

You're a waiter that doesn't carry food and is responsible for the wine list, vendor management and stocking/inventory.

You're responsible for pouring the wine and selection table-side. Its a bit thankless, frankly, the waitstaff views you as a barnacle and doesn't want to tip you out, the customer often views you as uninvited when they don't want to spend $ on wine. And then when you get the selection wrong you suck.

I always kept wine off the list to present something special to a table that needed stroking, or really wanted to $ is out, magnums especially. Always worked to come back to a table with a more seasoned version of the wine they ordered in a magnum.

What I hated was the foo foo shit, cherries and berries, bark and grass, bla bla bla. I didnt do it, and people thought they needed to sound smart and spin the glass and say that shit. Roll eyes. If its good, its good.

The only fun part was the selection process, sampling, etc. The rest is begging for dimes, same as any waiter.

By the way, just tell the waiter to pour. No need to go thru the tasting ritual, its pompous. If the wine is bad you'll know.

Happened the day after tgiving actually (not at a restaurant). Everyone at the table even made an effort to taste corking because they never have. Anyway, the whole tasting ceremony is pompous.
post #14893 of 18063
One of my bottle of Champagne was corked this NYE. Good thing I bought several bottles. smile.gif
post #14894 of 18063
Quote:
Originally Posted by idfnl View Post

Douchery.

I probably would not finish my meal and walk out if this fucking idiot showed up at my table.
Quote:
Originally Posted by patrickBOOTH View Post

One of my bottle of Champagne was corked this NYE. Good thing I bought several bottles. smile.gif

My somm buddy showed up at our table with a 10 year old Mosel Beerenauslese another table said was corked. The cork was funky looking but the wine clearly was not corked. He kept the cork though, will report to vendor customer sent it back as such, and bottle was on the house. Had it for our foie course. icon_gu_b_slayer[1].gif

That's how a real somm rolls.
post #14895 of 18063
Quote:
Originally Posted by Piobaire View Post

My somm buddy showed up at our table with a 10 year old Mosel Beerenauslese another table said was corked. The cork was funky looking but the wine clearly was not corked. He kept the cork though, will report to vendor customer sent it back as such, and bottle was on the house. Had it for our foie course. icon_gu_b_slayer[1].gif
That's how a real somm rolls.

Awesome! Who was the producer?
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