Wine in a restaurant

Photo: www.deutscheweine.de

Wine and food are two wonderful things that should be mutually supportive and can. Too bad that in many restaurants in the wine such a low priority. Maps in which wines are as meaningless as simply "Pinot Grigio" or "Greek table wine" or called "Muller Thurgau dry" speak for - or rather, against - themselves where I drink either beer bring or my wine (which below).

The sommelier and the sommelier

The sommelier or the sommelier is in top restaurants in addition to purchasing, storage, etc. responsible for advising guests in terms of wine. He or she knows very well the wines on offer and of course has the relevant knowledge, to recommend the right wine for dinner (or the right food to the wine!). If you are lucky enough to dine in such a restaurant, then you use the services of the waiter or waitress to the wine. In most cases you will not have such luck and the skill of the operator is then very different. The better the wine list, the more often the identification of personnel with the wine - hopefully!

I am writing referred to simply by the waiter. That concludes the sommelier, sommelier, and of course the waitress explicitly.

Choosing the right wine

The harmony of wine and food is a complicated subject. Often you know neither the exact wine you order, you still know the ingredients, sauces, etc. of the ordered food. It is the responsibility of the waiter to assist you in doubt about the wine selection. He will also show a sense of how much you are willing to spend. She must also specify the quiet, or simply ask whether a particular wine that is priced in your order is, for this food in order. So you indicate subtle, but clear, where is your aspired level of prices.

The ceremony

There is a naturalized and meaningful ceremony that is served with the wine. Wine by the glass are served simply poured ready. For bottled wine, it is more complicated.

The selected wines will be presented to the guest in the sealed bottle. This is the moment when you should check the label if that's the wine you have selected. Now, you can still claim him harmless or even change your mind and ask for another wine.

Only after you have indicated that you agree, the bottle is opened at the table. Someone can now taste the wine. As a rule, the one who ordered the wine, but you can keep as you like. Not to comment or rate the wine, but just about any mistakes , such as corked complaint, timely manner. The cork, you can see or smell it, if you want. I even ignore the cork, because for me the contents of the glass is critical and you see no error in the cork, you would not recognize the glass is much clearer.

Smell and taste the wine in peace. Sometimes I smell only because it recognizes the fact that relevant errors already. When the wine is OK, you signal with a nod, a remark "is OK", etc. as that of the wine is in order. As I said, you now need to make any assessment of quality, it must, of course. If you are unsure, ask the waiter for his opinion. There is no problem to show this uncertainty. The identification of wine faults is also for the professional is not always easy. Only when it is clear that the wine is healthy, the other guests will be poured and will hopefully refilled.

By the way: It happens that as a corked noticeable only after a long time in the glass or something to make warming. Please take in such cases to the waiter, ask him his opinion and now even complain if necessary. Do not but one thing: Do not spoil the evening drink by a corked wine, just because it is supposedly too late for a refund.

The financial side

Of course, the drinks are an important factor in the calculation of each restoration. Accordingly, it is entirely natural that wine in a restaurant is more expensive than retail. I consider it appropriate markups of 100 to a maximum of 200 percent on the purchase price. The more expensive the wine, the lower the percentage fee should fail. Unfortunately, are usually higher premiums.

Bring your own wine

Sometimes in a restaurant is not the food but the wine in the foreground. You go to a restaurant, an excellent, sometimes even to drink a particular wine. Sometimes good food but also despite the wine list - let's say, not in your interest. These are cases in which arises the desire to bring their own wines. I've rarely seen that this request is rejected if one expresses this early stage and politely at the table reservation. It is, of course - and you should offer clear - that the economy is of course paid for service expenditure and income from escaping a balance. The common term for this is "corkage fee". The amount per corks (ie per bottle) is on the order of 5 € to 15 €. Therefore, the wine is heated, you get your glasses and wine is served.

A conciliatory comment

I hope the above points will have easier access to wine in the restaurant. All of these are not a dogma for you as a guest! You should enjoy wine in a restaurant - that's it.

So handling the subject of wine, you want it. You may enjoy as uncomplicated wine as a beer. The above suggestions are only the goal to which I aspire as a wine lover always maximization of pleasure.

Utz Graafmann