An intro from Vinography....
This isn't wine class for those who may be dining in the finest restaurants in New York, this is wine class for the folks who want a $30 bottle to go with their pasta. Amidst all the snark and attitude (don't be scared off, he's old and jaded), the Waiter provides some pretty no nonsense advice for those looking to learn, as well as some admonitions...
From the waiter.....
If you can’t pronounce the name of the wine, don’t. Just tell me the number. It’s like ordering in a Chinese restaurant. And don’t get all self conscious that “Brunello Montalcino di Biondi Santi” rolls off my tongue with the greatest of ease. I’ve had plenty of practice. You haven’t.
Often the customer knows more about wine than the waiter does. (But sommeliers usually know more about wine than anybody.) Don’t try and embarrass the waiter by asking him whether the soil in a particular vineyard’s chalky or clay. We don’t know. But if you’re showing off in order to make me look bad - I have ways of exacting vengeance.
Warning: Funny stuff--Rated PG for language
tip of the glass to Vinography
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