Your programs are excellent, I watch a lot of wine programs but yours are definitely the ones that explain exactly and simply about different wine topics. Maybe one day you can do a program in Argentina or Chile where there are excellent wines, for example in Argentina talk about Malbec. Thank you and congratulations again for your program
Great tips! I am so bad, I live in wine country, so I just look on the restaurant wine list for a wine that I've had in a tasting room and liked. I need to get out of that comfort zone more!
Yeah, I'm thinking that ppl will ask for taste. How about if we don't like it? Of course, we will say no, n send it back, but someone need to pay for it, tho😅hahaha. What's great advice for that?
When I’ve worked with a Somm, I’ve found it best to know what you’re ordering for food and start there. And if there’s only two of you, better places have great by the glass offerings and you can have that wonderful Albariño with the seafood appetizer and a GSM or Pinot Noir with your main. And the Somm will have tried both dishes with those wines. Different maybe at a true steak place where red is going to rule, but the fun for me is letting the Somm find something I wouldn’t have looked at on my own. And I’ve never had one steer me too high on price. Maybe high once, but it was a 2003 Howell Mountain in 2010 or 2011. And it was spectacular!
I agree, I love to drink to pair. But coming from the other side, most people don't unfortunately. Us somms always talk about how people simply "drink what they like, not to pair". It's a big bummer, and when I worked as a somm and people asked me what they should get that pairs, I always got excited!
I’m shocked more restaurants haven’t axed the somm role. Never seen anyone give them a budget. Only my wine club friends ever get any value from talking to the somm and even then it’s just them showing off their knowledge. Restaurants should just cut down on the wine list and add some descriptions and tasting notes to it
A lot of places will simply have their manager act as somm if its smaller. But I will say, the somm does a lot more than work with guests; they curate the list, manage inventory, work to meet the restaurant's revenue goals, educate the staff, and a bunch more!
Your programs are excellent, I watch a lot of wine programs but yours are definitely the ones that explain exactly and simply about different wine topics. Maybe one day you can do a program in Argentina or Chile where there are excellent wines, for example in Argentina talk about Malbec. Thank you and congratulations again for your program
Thanks so much! And good news, we film Chile next month! I can't wait to visit!
That's good! We'll look at it when you post it. Thank you so much
That's good! We'll look at it when you post it. Thank you so much
That's good! We'll look at it when you post it. Thank you so much
That's good! We'll look at it when you post it. Thank you so much
where do i get legit sets for vin9
Great tips! I am so bad, I live in wine country, so I just look on the restaurant wine list for a wine that I've had in a tasting room and liked. I need to get out of that comfort zone more!
Yes, for sure! I'm a big proponent of trying new wines, and usually thats where the best values are!
“ just have a good time “ 😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣 but how should you tip the Somm ?
Somms usually don’t expect a tip (they are tipped out from the servers usually) but it’s always appreciated!
@@visforvino I read in a book I once had on varietals yes and I guess it was the server so there tip should be 15% of the cost of wine ?
haha love this video! Great tips!!
Happy to help!
Yeah, I'm thinking that ppl will ask for taste. How about if we don't like it? Of course, we will say no, n send it back, but someone need to pay for it, tho😅hahaha. What's great advice for that?
I enjoyed your videos
Aloha from Kauai Hawaii
When I’ve worked with a Somm, I’ve found it best to know what you’re ordering for food and start there. And if there’s only two of you, better places have great by the glass offerings and you can have that wonderful Albariño with the seafood appetizer and a GSM or Pinot Noir with your main. And the Somm will have tried both dishes with those wines. Different maybe at a true steak place where red is going to rule, but the fun for me is letting the Somm find something I wouldn’t have looked at on my own. And I’ve never had one steer me too high on price. Maybe high once, but it was a 2003 Howell Mountain in 2010 or 2011. And it was spectacular!
I agree, I love to drink to pair. But coming from the other side, most people don't unfortunately. Us somms always talk about how people simply "drink what they like, not to pair". It's a big bummer, and when I worked as a somm and people asked me what they should get that pairs, I always got excited!
I’m shocked more restaurants haven’t axed the somm role. Never seen anyone give them a budget. Only my wine club friends ever get any value from talking to the somm and even then it’s just them showing off their knowledge. Restaurants should just cut down on the wine list and add some descriptions and tasting notes to it
A lot of places will simply have their manager act as somm if its smaller. But I will say, the somm does a lot more than work with guests; they curate the list, manage inventory, work to meet the restaurant's revenue goals, educate the staff, and a bunch more!