Sommeliers – The Stuff-Shirt Approach is Changing

January 4, 2025 / A Layman's Wine Musings / Leave a comment

The way in which wine experts and sommeliers approach wine with their customers is changing. There is movement away from the traditional style of introducing a wine, explaining its character, aromas and flavours. The wine industry is recognizing that this change has become necessary as the younger generations, particularly Gen Z, do not embrace wine as enthusiastically as previous generations. This is resulting in a reduction in wine sales.

*Photo credit: sommelierschoiceawards.com*

There is a new group of forward-thinking sommeliers who are working to change the way wines are described when tasting and pairing. The aim is to make the industry more inclusive to the younger generation. Everything from the vocabulary used to describe flavours, to the way bottles are marketed and how wine is discussed culturally needs to change.

The traditional way of ordering wine in restaurants has often been fraught with fear by many patrons. The image of an intimidating snooty sommelier, who comes across as testing the depth of the customer’s wine knowledge and skill, is a potential embarrassment in the presence of the person’s date, spouse, family or friends. Many are left wanting the encounter to be over as quickly as possible and without feeling that they have embarrassed themselves and have selected a wine that they like without having to pay an exorbitant price.

The new generation sommeliers want the emphasis to be about creating an experience that makes the guest feel comfortable rather than fearful. Their approach is becoming directed toward how the customer is feeling and asking what they feel like drinking. The focus is on personal interaction; it’s not about the incomprehensibly complex tasting notes of the wines.

Certification of sommeliers has helped standardize baseline wine terminology and language, but it is now important to progress beyond that to provide more approachable and easier understood language for the public.

A new generation of writers, sommeliers, podcasters and influencers are beginning to challenge the traditional approach to understanding and selecting wine. Social media is playing a key role in interpreting wine due to young influencers like Wine Gini, The London Wine Girl or Carron Brown’s The Natural Sommelier. Individuals can now learn about wine in the unintimidating surroundings of their own home.

It is good to see that the wine industry’s image is beginning to change as the new generation of writers, sommeliers, podcasters and influencers are now challenging the old snobby, snooty stereotype.

Sláinte mhaith

From One Passion to the Other

October 7, 2023 / A Layman's Wine Musings / Leave a comment

People sometimes look at me funny when I tell them I periodically write about whiskey in my wine blog. However, here is an excellent example of how the world of one is in many ways very similar to that of the other.

Raimonds Tomsons, who is from Latvia, won the ASI (Association de la Sommellerie Internationale) Best Sommelier of the World competition earlier this year in Paris, France. Prior to winning the championship, Tomsons had already made a name for himself due to his work in wine, being a board member of the Latvian Sommelier Association and having worked with several high-end restaurants and importers in Latvia.

He is now going to be the global brand ambassador for The Craft Irish Whiskey Co. of Dublin, Ireland. Tomsons will now be applying his expertly trained nose and palate in his new role. He sees this new endeavor as giving him the opportunity to further enhance his learning by exploring the diverse world of spirits and other beverages.

Tomsons sees that by joining Jay Bradley and his team at The Craft Irish Whiskey Co., he will have an opportunity to explore fine Irish whiskey in depth, and work on innovative whiskey and food pairings. Bradley feels that Tomsons’’ knowledge and ability to detect nuances and layers of flavour compliments the way he makes whiskeys, each bottle of which offers a unique complexity of flavours.

The Craft Irish Whiskey Co. was founded by Bradley in 2018. The distillery creates rare and ultra-rare Irish whiskeys, including The Emerald Isle, worth an incredible $2 million US, making it one of the most expensive whiskeys in the world.

Craft Irish Whiskey is made only in a pot still and with hand-selected barrels. They craft whiskey as it was once made before the rise of blends and mass-production techniques. They are proud to be reviving the art of crafting whiskey. The Craft Irish Whiskey Co. considers themselves as being rooted in tradition but with an eye on the future, a modern expression of a historic craft.

It is now also a marriage between the world of wine and that of whiskey.

Sláinte mhaith

The Mysteries of the Wine World

December 22, 2022 / A Layman's Wine Musings / Leave a comment

Given the severe winter storm that is expected to arrive later today and the power outages that are anticipated to accompany it, I am publishing the blog earlier this week.

The world of wine can be intimidating, appear complicated and very mysterious. Understanding the flavours of the large number of grape varieties and complicated regional appellations can be somewhat daunting.

*Photo credit: theundergroundbottleshop.com*

If you’ve been firmly staying within your comfort zone and continually drinking the same type of wine, it’s time for a change. Although it’s great to have a safe choice or two, it is good to explore new horizons. There is an exciting world of wine ready to be discovered.

If you insist on staying with the same grape variety, then try wines from different regions and styles. For example, if you normally drink a California Chardonnay, try an Australian one or a French Chablis. If an Australian Shiraz is your preference, sample a French Syrah. For great Merlot, consider lesser-known varieties with similar flavour profiles, such as Spanish Mencía or Saperavi, an ancient red grape from Georgia. Pinot Noir enthusiasts should explore those wines of Burgundy France, Oregon, New Zealand, Australia or Argentina. Region can have a great influence on character and flavour.

The total experience, from purchase to consumption, can affect your perception of the wine you are drinking. Grocery stores are great for picking up a few cans or bottles of your favourite coolers or beer, but not a great option when purchasing wine. To best ensure that you have a good buying experience, always go to a good quality liquor store or specialty wine shop that has knowledgeable staff. You can ask for advice and receive suggestions, especially if you become a regular at a place with experienced and well-trained employees.

To help you select a good bottle, don’t be afraid to ask about new products or releases, innovative winemakers and local wines, or ask for pairing suggestions for an upcoming dinner. You can help the staff understand your likes by revealing your favourite varieties and styles. One thing to remember is that there are good wines in every price range so don’t be intimidated by wanting to stay within a specific price range.

Regarding price, it is one of the most common misconceptions about wine. People often have the perception that more expensive wines taste better. Purchasing wine varietals that you like from less familiar locations can save you money. Instead of buying wine from the most popular regions, discover reasonably priced quality wines from new, smaller or less popular regions. For example, Chardonnay (Chablis) from France or California tends to be more costly than a wine of the same varietal from Australia or South Africa.

When reading the label on the bottle, resist the urge to simply purchase one with an attractive label or an intriguing name. Neither of these are an indicator of the quality and character of the wine.

The label will tell you whether it is an Old World or New World wine. Old World wines are from Europe whereas New World wines are from anywhere but Europe. New World wine labels will generally identify the actual varietal or varietals that the wine consists of. In contrast, Old World European wines indicate the regional appellation where it was produced. Examples would include Bordeaux or Burgundy from France, Chianti from Italy or Rioja from Spain. However, there are many more appellations. Back in the blog archives are posts on the various wine regions of France, Italy, Spain, Portugal, etc. that identify which grape varietals are produced in each region.

Recognizing the name of the wine producer or importer may give you a hint about the quality of the wine, but location and grape variety will provide the best idea of what to expect in a bottle.

The labels will also display the vintage, which indicates the year the grapes were harvested. When purchasing a wine to be enjoyed in the immediate or near future, the vintage doesn’t reveal much about quality. There is a common misconception that older wines are always better. Though this applies to some bold wines that need time to rest before reaching their full potential, it represents only about ten percent of wines produced.

Whether a wine bottle has a cork stopper or screw cap is not an indicator of a wine’s quality. Though cork has been the traditional method for sealing bottles, it is not necessarily the best way. There are both pros and cons to both methods and neither comes out as a clear winner. My blog, Cork versus Screw Cap from January 8, 2022, presents the arguments for both.

Lastly, when selecting a wine at a restaurant, don’t be afraid to ask the wine steward or sommelier for advice. These are typically well-informed individuals who are there to share their knowledge so take advantage of their presence to receive expert advice. They will help you select a wine that will both suit your palate and complement the food.

Sláinte mhaith

Restaurant Wine Service

November 30, 2019 / A Layman's Wine Musings / Leave a comment

There can be great inconsistencies in the quality of wine service provided by restaurants. There are no regulations regarding the quality or reliability of the information provided to patrons wanting to purchase wine to complement their meal.

In some establishments the wait staff is responsible for answering wine related questions and offering suggestions. Others will have a wine steward who may or may not be knowledgeable about wine and the selections they offer. In restaurants only offering a house red or house white, it probably doesn’t matter if staff doesn’t have a good understanding about wine. However, where there is a reasonably sized wine list, a knowledgeable wine server can be of great benefit.

A good restaurant wine server will not automatically try to upsell you on purchasing a more expensive wine. They should respect your desired price point. Your server should also not lecture you on what you should select. A good server will leave you feeling knowledgeable and provide you with options.

Generally speaking, your server should be able to assist you with 3 preferences: colour (red, white, rosé or sparkling), weight (richness), and price.

Some higher end restaurants will have a sommelier on staff. She or he is a trained and knowledgeable designated wine professional specializing in all aspects of wine service as well as wine and food pairing. The role in fine dining today is much more specialized and informed than that of a wine waiter.

A sommelier may be responsible for the development of wine lists, as well as the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons.

If you get the opportunity to consult with a sommelier it can be a very rewarding and educational experience.

I have had both wonderful and terrible experiences with restaurant wine servers. However, it is the bad ones I tend to remember. Oncein a restaurant in Toronto I had selected a wine only to be told by my server that the varietal I selected was unreliable and very inconsistent from one bottle to the next. Instead, he suggested a wine considerably more expensive. Realizing that what I was being told was a complete fabrication and that he was only interested in upselling me, I was not swayed from my original decision which I did not regret in the least.

A good wine server or sommelier can be a valuable resource in helping you get the most out of your dining experience. The challenge is being able to identify the bad ones and dismiss them before they convince you to purchase a wine you don’t really want.

Sláinte mhaith