Fermentations

There are a number of specialized terms used to describe various wine experts. Some work in wineries and some work in wine shops and/or restaurants in the hospitality industry. The following terms and their meanings are offered to provide a basic background about the various grape wine experts that you may encounter in a restaurant.

A Sommelier is a French term for the individual who has been trained in how to match each wine on a wine menu with the various foods on a restaurant menu. In finer restaurants you can recognize the Sommelier by the “taste vin” (small, nearly flat tasting cup) that hangs around her neck on a large decorative chain. The shallow indentations in the metal cup allows the Sommelier to evaluate the robe (color) of the wine; the flat shape provides adequate evaporation to evaluate the nose or bouquet of the wine; and by tasting the wine, she can evaluate the flavor of the wine before it is served.

A Master Sommelier is a member of an elite group of individuals who have been trained to a higher degree of wine knowledge. Master Sommeliers usually associate themselves with a particular winery, wine shop or restaurant (their sponsor) and they usually teach wine tasting classes.

You may hear of a Member of the Court of Master Sommeliers. Members of this group specifically work in upscale restaurants. Instead of concentrating solely on wine, they also study food pairing with beer, spirits, and even cigars!

At the top of the heap is a Master of Wine, the top level of certification by the Institute of Masters of Wine that takes multiple years to complete. Members are tested on a broad range of knowledge about wine and wineries. Becoming a Master of Wine is truly an achievement since only 233 people in the world had this certification at the close of 2004.

When dining at a posh restaurant that employs one of these wine specialists, you may want to know how best to use their services.

Once you have reviewed the wine lists, wait to see what each person is having as their main entrée. It is a common mistake to order your wine first and then order your entrée later only to learn that you could have made a better choice of wine for food pairing. If you are in charge of ordering wine, make sure you understand what each person is having for his or her entrée. (Another common mistake: ordering a ros é simply because you think it will go with everything.) If everyone is having steak, your task is easy. One good red wine will do the trick. If each person orders different entrees, you might consider ordering wine by the glass or ordering two different wines to suit the diners appropriately. Make sure you are comfortable with food pairings before attempting to go this route. The best bet is to ask the wine steward or sommelier make a recommendation for one and all.

Remember, when choosing a wine from a restaurant's wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters, wine stewards, and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.

For example, don't ask the sommelier, "What goes well with a rack of lamb?" Rather, ask, "I'd like to balance the spiciness of the lamb with a full-bodied, Syrah-based Rhone. Do you have any favorites?" Your effort will be appreciated and the interaction will be more seamless. I guarantee that you will be pleased with the outcome.

One final note – if you use the wine experts, expect to tip them for their service separate from the regular food bill. Most restaurant customers tip 15 to 20 percent on the entire bill (wine included), and that tip, though ostensibly given to the waiter, will be divided among the service staff, which usually includes the wine steward. However, if a wine steward or sommelier has been especially helpful or has suggested wine and food matches that really made your dinner great, a small tip just for him or her may be in order. Generally, 5 to 10 percent of the bottle price is appropriate.

Next time: Navigating through the wine lists…

- Chuck Blethen, Vigneron in Residence, Black Mountain Oasis Vineyard, Scottsdale, AZ