If you're like me, you don't spend much time thinking about the mechanics of a restaurant wine list. Sure, you notice just like I do when there's a great set of wines on there -- a special bottle or two or an amazing by the glass list. Maybe, if you're a regular at the restaurant, you even notice that they change the list every week, or that every time you go there are different wines by the glass.
This is all the visible part of the restaurant's wine program, usually run by the wine director of sommelier, and underneath it is often a rigorous set of processes and objectives that are arranged to make sure that we shop up and have something good to drink.
AND. Because I'm not one to pass up the opportunity, here's another great post from the same blog about how wine service SHOULD work. The competence of the wine service at restaurants varies from fantastic to downright horrid, and I often find myself bristling at the fact that I can't get better stemware even if I ask the server politely or if a second bottle of wine is opened and poured without letting me taste it first.
Couched as advice from a professional sommelier to waiters, it's a nice re-affirmation of what you should expect from a restaurant that takes wine and wine service seriously.
A wine book like no other. Photographs, essays, and wine recommendations. 2015 Roederer Award Winner.Learn more.
2016 Pinot Days Tasting: June 18, San Francisco I'll Drink to That: Danny Meyer of Union Square Hospitality Group Wine News: What I'm Reading the Week of 5/29/16 Vinography Unboxed: Week of May 22, 2016 Vinography Images: New Life Warm Up: The Soils of Alsace I'll Drink to That: Olivier Humbrecht of Domaine Zind-Humbrecht Warm Up: Prohibition I'll Drink to That: Winemaker Dan Petroski of Massican Wine News: What I'm Reading the Week of 5/22/16
Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune