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Tag Archives: restaurant wine

Winebits 364: Corks, liquor stores, restaurant wine

winenews

restaurant wineWhen will they learn? The cork business, as has been noted previously, doesn’t understand wine in the 21st century. And their problems with quality control haven’t helped, either. Hence yet another new cork campaign, as related by the Los Angeles Times. to reassure the world that their product is still relevant. Which makes all the same mistakes. The biggest? That the cork people continue to insist that only crappy wine is closed with a screwcap: “Any wine worth its grapes deserves natural cork.” Which hasn’t been true for decades, and is no more true today. This is a very well-done piece of reporting by the Times’ David Pierson, and includes the best numbers I’ve seen on cork’s share of the wine market: Down from 95 percent to 70 percent over the past decade, with screwcaps at 20 percent and plastic cork around 10 percent.

Bring on the liquor chains: Want more competition for your wine dollar? Then you’ll be glad to hear that a Canadian retailer called Liquor Stores N.A. wants to add to stores and states to the 36 locations it has in Kentucky and Alaska. Shanken News Daily reports that the company has identified possible sites for expansion, and has hired executives away from Walmart and Total Wine and More to oversee the process. The chain expects to carry as many as 8,000 wines in its new stores. If Dallas is any indication, another national retailer with deep pockets will help keep wine prices low.

Where’s the wine list? The Chicagoist website looks at restaurant wine lists, why they’re rarely mentioned in reviews, and the idea of restaurant wine in general, and includes this: “Let’s face it, there are a few too many wine professionals out there who come across as being pompous and arrogant (if not full of shit).” And this: “This is why we need intelligent wine writers to help guide us and give us some tips. And most importantly, we need writers to remind us to forget trying to know everything but, rather, to have an open mind and experiment and enjoy. Which are just two of the highlights in the interview the site’s John Lenart does with Chicago restaurateur Tom MacDonald. It is honest, accurate, and speaks to the problems wine has in restaurants. Would that people in the wine and restaurant business paid attention to it.

Winebits 347: Ordering wine, Big Wine, Treasury wine

winenews

ordering wineWhat does it say that this is even necessary? The Daily Meal website offers advice on “How not to sound stupid when ordering wine,” the need for which makes the Wine Curmudgeon cringe. But it’s mostly good advice, and I will likely borrow some of it when I revise the cheap wine book. My favorite of the six: “Tell the server how much money you’re comfortable spending. It’s their job to point out a wine or wines you’ll enjoy that fit your budget.” The catch, of course, is that too many restaurants spend as much effort on server training as I do preparing to run the marathon in the  Olympics.

There’s Gallo, and there’s Gallo: The blog has spent much time discussing how Big Wine dominates the wine business, but never with quite this much humor. Marnie Old at Philly.com points out that someone who doesn’t want to drink an E&J Gallo wine often ends up drinking it anyway (and is even nice to Gallo in the process, which one rarely sees on the Internet). By her reckoning, 15 of the most recognizable grocery store brands are Gallo, dating to the 1970s.

Bring on the bidders: Regular visitors here know that the Wine Curmudgeon is trying to finance his retirement to Burgundy by buying low on ailing Treasury Wine Estates and pockting zillions after the company is taken private. The good news is that it looks like a third private equity group wants to bid for Treasury. The bad news is that the stock price still isn’t going anywhere, and I may not even get a bottle of Burgundy out of this. I’m also starting to feel a little guilty, since the new owner will fire thousands of people, pay off the executives who ran Treasury into the ground, and give themselves huge bonuses for doing the deal. It’s hell being sensitive when money is involved.

The problem with restaurant wine service

wineadvice

restaurant wine serviceThe Wine Curmudgeon can rant and rave all he wants, but restaurant wine service remains one of the biggest problems facing wine drinkers. It’s just not the overpriced wine, but the rude staff and the lack of training. Which is why it’s time to get help from those well-known arbiters of wine etiquette, The Muppets.  Because if a waiter acts like this to Kermit and Miss Piggy, it’s no surprise that too many restaurant wine types are treating the rest of us the way they do.

The video is courtesy of sarahleeab via YouTube. And yes, this is from the first Muppet movie in 1979, which demonstrates that the advance of wine culture in the U.S. has not changed enough. Though regional wine has come a long way since then — right, Idaho?

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