Wine For Normal People Radio: Episode 11, How to Speak to a Sommelier
I've gotta say, this is my favorite episode to date. Although I love them all, this one gave me an opportunity to share some of the funnier things I hear in my line of work, and for Rick and I to talk about our experiences in restaurants (which are pretty common and sometimes frustrating). I hope you like it and it helps you next time you're out to dinner. Here is a rough outline of what we talked about...
- Shout-outs - Some awesome comments posted on the blog, Facebook page, Twitter, and also iTunes
- News - We're number one! We're number one! The U.S. ramps up its wine consumption.
- Main Topic - How to Speak to a Sommelier
- The correct pronunciation of sum-muhl-YAY (thanks to forvo.com)
- Different levels of wine expertise
- The surprising etymology of the word "sommelier"
- Ordering from the wine list, and what to ask the sommelier
- How ordering wine is like choosing kitchen cabinets (I'm going through a renovation right now, so I had to draw the parallel!!!)
- What to do if your sommelier is an ass
- Grape of the Week - Sauvignon Blanc
- Next Week - Keep listening and you'll find out!
Here's the link: To listen, download the podcast from the iTunes store (and if you like it please add a comment or rate it so we can make sure to stay on the radar in "New & Noteworthy," which helps other folks find us easily that would be great!), click the link above, or use the player below! Thanks for listening!
Thanks Elizabeth for answering my request about the whole sommelier thing! Just listened and was like “Hey, I’m that someone who asked about the vintage stuff.” You and Rick are doing a fantastic job! Thanks for the tip on the pronunciation site. Best episode yet!
ReplyDeleteMight I suggest a topic on how to conduct oneself at a wine tasting? Some seem like a cluster xxxx and I’m wondering if there is some type of rhyme or reason to all this. Specifically, are you suppose to drink and step away from the tasting station if there are people behind you or finish the fleet of wines offered? I have had people put their glasses over my head to get a pour so I don’t know if it’s my bad or theirs. Also, I had a few of the staff pour so fast I’m spinning so it’s almost like doing shots or something. I know tasting fees are very common, but I read to try Opus One, it’s like $30 for a one ounce pour? It must be the Mother of all wines. Thanks again guys for the great podcasts!
I would like to second Matt and say that I would also like a podcast on how to conduct oneself at a wine tasting. In my former life, as "Head Hostess" (glorious title for a shit job), our restaurant had them monthly but I never got to go due to work conflicts. Always wanted to!
ReplyDeleteAlso, wanted to comment on that forvo.com site. Awesome and helpful for my Hungarian lessons!
Matt and Brandy -- Great suggestions.
ReplyDeleteI think we can wrap it into a discussion of Wine Etiquette in general, which people are frequently confused about.
Matt -- just to clarify, you're talking about tasting in a tasting room, right? Just want to make sure I get it right! Sorry I didn't give you credit where it was due...next time for sure!
Brandy -- as someone who has also held glorious titles for shit jobs, I feel ya! I can address some of the restaurant/wine tasting stuff too. I have a wine education business and I have lots of tips...like, if you don't want to learn, you probably shouldn't sign up and don't drink the wine before the person leading the class tells you to...and stop talking loudly on your phone!
We'll get it in the rotation!
Elizabeth
Hey Elizabeth! Thanks for the reply. Yeah, I was talking in terms of a tasting at a winery. Some time down the line an episode on Wine Etiquette would totally ROCK! I want to have some knowledge of what the “right thing” is so I can be considerate of other people. For example, I thought spitting out the wine was nuts until the resources I’m reading say experts do spit out the wine. Never thought twice about how I smelled coming into a winery. So thanks a bunch. You both deserve all the credit. It was just nice to have my topic suggestion discussed.
ReplyDeleteOMG -- Matt you are too nice!
ReplyDeleteIf it makes you feel any better, I spit at every client event and professional tasting I do...if I'm even a little drunk I can't teach and I can't evaluate the wines. You do need to do it with grace though (or else you get splashback which is nastier than anything!).
And I think it's so funny that you said you never thought about how you smelled when you entered a winery! I think most guys are ok (unless you wear cologne) but oh, the ladies and their perfumes and lotions! It's a serious problem and bugs me to no end!!!
Keep the comments rolling and we'll get on this!
E
please talk about what wine will make me most attractive to the opposite sex and regrow hair.
ReplyDeleteI agree...best episode yet! Thanks for the pronounciation assist! You all are doing great, and I look forward to each new segment.
ReplyDeleteIf you do a wine ettiquette spot, could you talk about restaurants and corking fees...how all that works? What's a reasonable fee, what you can expect, how to tip for that service etc? Thanks!
Ruthanne,
ReplyDeleteWe had already recorded this week's episode on etiquette before I got your message!
We didn't address corkage, but here's the quick deal:
1. Always call ahead to make sure you CAN bring your own bottle.
2. Corkage can range between free and $25. I personally would never pay more than $25.
3. On tipping, I think this is a really personal thing. There isn't a set rule on this but I would tip on corkage as part of the total bill. It's a nominal amount and if you plan to return to the restaurant, it's worth it!
Does that help? Let me know if you have other questions!!!
Thanks for listening/reading!
Elizabeth