February 15, 2007

Pick Up Some Sommelier Secrets

Amateur wine enthusiasts (and beginners alike) rejoice - you no longer need to fear the sommelier. You know, the guy who looks down his nose at you in a fancy restaurant because you don't get his terroir jokes? We've found an excellent Q&A about how to handle a sommelier and know exactly what to ask/tell him or her when you're trying to pair your food with wine or just order a nice bottle.

We've included a couple of our favorite questions - and their answers - after the jump.

Q: I don't know much about wine; how do I avoid saying something stupid?
A: A tip from the Mandarin Oriental's Betancourt: Call ahead and talk to the sommelier from the privacy of your office or home. They'll be happy to note your choices and make you look good in front of your breathless new lover or judgmental old boss.

Q: What do I do when the sommelier opens the bottle and places the cork on the table in front of me?

A: Glance at it. If it's broken or soaked all the way through with wine, the seal may have broken, and the wine might be spoiled. But you can't tell until you taste it, so don't put much effort into examining the cork.

Q: What do I do when he/she pours me a sample and asks me to approve it?

A: Look at the bottle to be sure it's what you ordered. (If it isn't, send it back, or you might have a costly surprise at bill time.) Swirl the wine, sniff, take a small sip. If it smells like wet cardboard, sulfur or vinegar, tell the sommelier you think it's flawed, and ask him/her to confirm that. If it smells like wine, just nod. You don't have to enthuse over it; the sommelier didn't make it.

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