Sommeliers - The True Wine Experts

Have you ever patronized an exceptional restaurant to celebrate a special occasion and felt a little (maybe a lot) intimidated by their extensive wine list?  Have you ever been afraid that you will spend an exorbitant amount of money on a bottle (or even a glass), and be disappointed?  Or, have you ever just wanted to try something new and needed some guidance as to which wine will suit your palate? Many higher end restaurants take care of these fears or desires to try something new by offering in-house sommelier service.

Since I started branching out in my wine drinking, I have learned that these well-trained individuals can offer invaluable advice and a bit of education, when it comes to wine.  In fact, while dining at the Las Vegas Wine Restaurant,Aureole, I was handed what looked like an iPad, but was a 3,200 bottle touch screen wine list complete with pairing suggestions!  Talk about overwhelmed!  I didn't know where to begin!  I definitely needed an experienced sommelier to help me navigate this incredible wine list.

If you have utilized a sommelier's services, you know how valuable their knowledge can be when selecting wine.  But the question is, where do these individuals get their training?  They are obviously extremely knowledgable about a vast array of wines, pairings and how to help complete strangers find the perfect wines for their tastes and occasions.

After enjoying an amazing dinner recently at Porters Steakhouse in Southern, Illinois (http://www.porterscollinsville.com), our party was treated to a four wine tasting and a wealth of information from resident Certified Sommelier Jeff Callahan.  Mr. Callahan offered us an explanation of each wine and what we should expect on the nose and mouth.  Mr. Callahan was friendly, well-spoken, and certainly knew his wine.  We spoke to him for quite a while and learned a lot of about his wine-drinking history, as well as his training.

After dinner, I thought a lot about what we had discussed with Mr. Callahan.  I also thought about the Stay At Home Winos, and where we saw our group going in the future.  Our conversation at dinner also made me realize how surprisingly little I knew about the sommelier training process.  I felt that since, from time to time, we utilize the services of these individuals, maybe it would be interesting to know just how they become so well-versed!  We all know that no one can possibly try or be an expert in every single wine that is available.  But sommeliers really seem to know it all!  Here is what I found:

Defined by Wikipedia, a sommelier (or wine steward), is a knowledgeable and trained expert in the field of wine, who specializes in the areas of wine, wine and food pairing and wine service.  These individuals often work in fine restaurants and their role is more specialized and informed than a wine waiter.

In 1977, the Court of Master Sommeliers (CMS) (http://www.mastersommeliers.org), was established under the supervision of The Vintners Company, The Institute of Masters of Wine, The British Hotels and Restaurants Association, The Wine and Spirit Trade Association of Great Britain and the Wholesale Tobacco Trade Association.  The CMS is the independent examining body for the four levels of sommeliers.   These four levels are: 1) Master Sommelier Diploma; 2) Advanced Sommelier Certificate; 3) Certified Sommelier Certificate; and 4) Introductory Sommelier Certificate. As of 2011, 186 people around the world held the title of Master Sommelier.

In Canada, China and the USA, the International Sommelier Guild (ISG) (https://www.internationalsommelier.com) also educates and certifies sommeliers.  Also, the North American Sommelier Association was founded in 1996 to provide sommelier certification.  Finally, in South Africa, the Cape Wine Academy introduced the Cape Sommelier program, leading to the certification as a Cape Wine Master.

Many schools offer classes related to wine.  I did find that the ISG and CMS organizations both offer classes and certifications specific to becoming a sommelier.  The ISG offers schools in Denver, Arizona, Texas, Virginia and Washington.  CMS offers their introductory and certified courses in several cities.

As far as compensation is concerned, a 2012 Forbes article discussing unusual jobs and their salaries estimates that experienced and extremely knowledgeable master sommeliers can earn between $80,000 and $160,000 per year. (http://www.forbes.com/sites/jacquelynsmith/2012/05/25/unusual-jobs-that-pay-surprisingly-well/)  Some articles I reviewed estimate the lower end more towards the mid forties.  However, whatever the paycheck, to me, becoming an expert on wine and being able to assist others in enjoying something I love, would be a treat in and of itself!

I have decided that I would like to begin my journey toward certification.  In doing so, I purchased the book "the Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World" by Michael Gibson.  I have learned so much in the first few chapters alone, about the history of wine and science of growing grapes (and the art!).  After I read this book from cover to cover, I will decide on my next step.  Hopefully, I can even convince two other Winos I know to make the journey with me!  Stay tuned!!!

Cheers,
Mary Jo

Wine Etiquette - What Are Your Rights and Responsibilities?

Have you ever found yourself in one of the following situations:

One:  you are dining in a fabulous restaurant, one you have waited to try for a long time!  The wine list is extensive, yet contains only unfamiliar selections.  You order what you believe will be a delicious dry red to accompany your steak, but the wine your ordered is a sweet red and you are absolutely not a fan of sweet wine; or

Two:  you are dining at any restaurant and you order a glass of wine - familiar or not - and it just doesn't taste right.  It has a vinegar-like or cardboard-like taste and you are sure the wine is past its prime; or

Three:  you are in a restaurant that, by design, has a heavy focus on wine (maybe even has "wine" in its name?).  You order a chardonnay to go with your seafood pasta, but instead of having a nice chill, the wine is warm.

What do you do when your wine experience does not meet your expectations or, worse, the wine is just plain bad!?  This blog post will discuss suggestions to handle the situation and your rights as a "wine customer".

Situation one is when the wine you choose doesn't turn out to be what you wanted.  First, ask yourself, "who suggested the wine?"  Are you in the type of restaurant that offers sommelier service?  Did the som or the waiter suggest the wine after discussing what entree you were ordering?  Or, did you take the risk of ordering a glass or bottle that you ended up not liking?  The Urban Etiquette Handbook from New York Guides suggests that if you take the risk, you don't get to send it back.  If the waiter or som suggests a wine that is completely opposite from what you wanted, it is their fault.  (Side note, some restaurants offer a small taste of the wine prior to ordering).

(wineinprovence.com)

Situation two is when the wine simply tastes or smells bad.  You don't always have to be an expert to tell if a wine is bad.  Does it taste like vinegar or cardboard?  According to etiquettescholar.com, simply call the waiter or sommelier over and tell him you believe the wine is bad.  They should replace the bottle without incident, and they will, in turn, receive a free replacement from the distributor.  This holds true even if you are the only person who notices the flaw.  You absolutely do not have to, nor should you, drink a bottle of wine that tastes like there is something wrong with it.

(rmwineschool.com)

Situation three is one I have found myself in a time or two.  You go to a restaurant that claims to have a strong wine list, yet the wine is served at an inappropriate temperature or is not decanted, when, in fact, it should have been.  If you have ordered a hefty red wine, it is proper to ask the waiter to decant the wine for you.  Remember, these wines need a little time to open up prior to drinking.

(vinofied.blogspot.com)

(theworldwidewine.com)

As far as temperature, this is a must.  Temperature of wine can completely change your enjoyment.  Whites should not be "iced" and reds should not be hot.  A red served too warm can lose its aroma and flavors, as well as losing freshness.  According to basic-wine-knowledge.com, you should not serve your red above 60 to 65 degrees, depending on the wine.  A pinot noir, chianti or zinfandel may be served with a chill on it (60 degrees), but cabernet sauvignon, bordeaux, merlot and shiraz are best served a bit warmer than that (63 to 65 degrees).  In spite of common belief, it is not best to serve red wine at room temperature.

For white wine (45 to 55 degrees), a riesling is best colder than a pinot gris or chardonnay.  If the chardonnay is in the refrigerator, pull it out for about 30 minutes before drinking.  If at room temperature, place the wine in an ice bucket for 30 to 60 minutes prior to drinking.

Ultimately, if you order a glass or bottle of wine and the temperature is off, politely tell the staff and allow them to correct the problem.  You are spending money on this wine, you deserve to get the most enjoyment out of it.

Even if you are not a wine expert, don't be shy about practicing your skills when ordering wine in a restaurant.  You are paying for it, don't let anyone intimidate you!  Also, take advantage of the sommelier service if offered.  These are the experts, learn from them! (side note:  if you utilize a sommelier, it is proper etiquette to tip them 10 to 20% of the price of the wine.)

Cellarraiders.com gives the following tips when ordering a bottle of wine at a restaurant:
1.     Observe the label and be sure that it is the bottle and vintage that you ordered.
2.     Taste the small amount that the server pours into your glass.  (Feel free to swirl, observe the nose, then taste.)
3.     Observe the cork (the server should place it next to your place setting) to be sure there is no mold, that it is not too dry and that it has consistent color.

Finally, one option you have is to bring your own favorite bottle of wine to a restaurant.  Few, if any, restaurants do not allow a patron to bring their own wine.  Be prepared, however, to pay a corkage fee when you bring your own.  Typically, this fee is around $20, however, I recently dined at Spago in Beverly Hills, California and the corkage fee was a whopping $50!  It was worth it, though, as it was a 2009 Turley Zinfandel which was absolutely amazing!

(cellartracker.com)
Now, you are armed with your wine drinking rights!  Drink on, Friends!

Cheers!
Mary Jo

Wine Word of the Week

 





Aeration - the process of exposing wine to oxygen. During winemaking this occurs when the wine is transferred from barrel to barrel. At the time of serving, wine is aerated when poured from the bottle into a decanter, carafe, or even into a wine glass. Just the act of pouring wine into a wine glass and swirling the wine will help to aerate or "open up" your wine.