The February issue of Wine Enthusiast has a great story by Adam Strum on the scarcity of qualified sommeliers.
In the article, Strum explains he was dining in a good restaurant and ...
"I discovered a Sancerre I thought would be perfect to start the evening off. I explained to the woman next to me that it was a Sauvignon Blanc and she’d probably like it. The server took it upon himself to lean down between me and the woman to correct me: “Sir, that’s not a Sauvignon Blanc. Sancerre is a grape.”
In a previous post I mentioned the NYT also mentioned hiring qualified sommeliers is huge problem. Here in NYC, I have to say, I've had some of the best! My favorites are at Le Bernadin and Le Cirque, as they reveal all the hidden jewels on the menu ...
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{ 3 comments… read them below or add one }
It hurts just to read that quote. I am an unofficail sommelier of sorts as I am the wine director of a small italian wine bar/restaurant in the east village but I always make sure that what The guys are saying is true. There is nothing more embarassing than hearing an employee say something like that. More emabarassing than a misrepresented vintage. If heard an employee say, "Um, sir this is not a nebbiolo it is the barolo grape." I think I might loose it.
EVWG
How does this waiter then explain Sancerre Rouge? (I want to see him choking on the ground over that.)
You would think that the establishment would be able to impart some basic label information to their staff. At the least go over the wine list with the wait staff. After all wine sales if done right is one of the largest profit items.