6 lessons are back ..... I know I know I have to recover ... Tomorrow will publish lesson on sparkling very, very interesting ... In the meantime I've read this "delicious" article ... taken from intravino.com
5 instructions for using the sommelier at a top restaurant
"The concept of a sommelier is consubstantial with that of a major restaurant . rephrase to avoid dismissal, a top restaurant with no figure to deal with the drinks is sad. You do not need to have before the intergalactic sample of the Penguins, just someone who is competent, communicative and relaxed, able to speak but also listen and above all smile. I have already ruled out 49% of the professionals but the majority is with me (cited). For technical reasons we divide the customers of haute cuisine restaurants in two categories - casual and affectionate - dedicating our questionable "instructions" who does not know how to behave in front of the sommelier you saddled his personal wine Treccani abandoned to utter despair.
1) The sommelier is at your service, and not vice versa. Let them know what you like, what you spend, if you think you understand or not. Do not feel intimidated, you have nothing else to do in life rather than fill your head with labels like he does. This thing must be very clear (the sommelier).
2) Always look for a path of wines by the glass. is the best way to drink well and appreciate the philosophy of the proposed spending relatively little. I prefer this solution in every case, it is functional, fun and guaranteed. Each room has its own lists and prices, you can also reach the top 70-90 € for the whole tasting. A top restaurant without tasting by the glass is less top. Then there is the Enoteca Pinchiorri, but that's another sport.
3) Browse through more carefully the wine . You can not understand anything but when a text is ordered has meaning regardless of the cards of the wines made Modino facilitate the approach. Those who think well, writes well. If you have an annotated list for areas, styles or whatever, you probably want to send something even if you and Jordan Gaja wines are equal. If the criterion of exposure is in alphabetical order, order water.
4) Leave it alone if you are inspired to sommelier. The impression skin applies to everyone, including the "Penguin". The first quality is to be empathy, get in touch with customer needs and understand that the wine pairings-person is just as important as the wine-food matching. If the sommelier is nasty, hasty, pedantic, sborone , snooty, is the best way to educating diplomas satisfying *** Arlo and make of your head, choose a bottle that you know or fishing fantasy. This is also an experience.
5) Beware of anyone who you serving wine without a word . It's called "service" part of the enjoyment of wine and is confronted with those who suggest it to you uncork-versa. The cook is in the kitchen and talk with the dishes, who works in the room should speak with the customer. Provided you have something to say.
I do not have it with the sommelier at all. Should be a part of a lust, but too often they are not. Be one of the most beautiful in the world without being involved is a cardinal sin that we must not commit "
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