Behind the Line

Topic: Philosophies

Wine Philosophies

How will the role of sommelier change in the next five years?

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More and more people are into wi e. If you have the type of restaurant with a lot of wine, it will be a requirement to have a sommelier on duty.

Last updated: Dec 13 2010

 

What are your top five wines of all time?

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Asking a Sommelier to pick a favorite wine is like asking them to pick a favorite child, it's impossible but you do have connections to certain wines throughout your life. Top wines are more about ... more »

Last updated: Feb 15 2011

 

What do you wish people would never order again and why?

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Pinot Grigio. There are so many bad representations out there, and some of the best expressions of Pinot Grigio can be expensive, and get passed over. Italy has glorious white grapes that deliver w... more »

Last updated: Feb 15 2011

 

Do you feel there should be more formal training programs for sommeliers?

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Formal training, like certification can be important in terms of education. There has been a good amount of talk lately, of while Sommeliers are getting certification and education they do not have... more »

Last updated: Feb 15 2011

 

What are the downfalls of a vast by-the-glass, quartino, half-bottle, etc. selection?

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From the perspective of the business, a vast by-the-glass program can incur a huge amount of loss. Half bottles can be expensive, costly to both the business and guest.

Last updated: Feb 15 2011

 

We've all scoured the corner store for a no-frills bottle of wine. Or three. How do you feel about Three-buck Chuck? What would you do with it if someone brought you a bottle?

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With affordable options from Spain and Argentina, there is no need for Three-buck Chuck. There are quaffable wines in the ten dollar range that block the Three-buck Chucks away. I doubt any of my f... more »

Last updated: Feb 15 2011

 

What are the benefits of a vast by-the-glass, quartino, half-bottle, etc. selection?

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Ultimately as an entrepreneur I see the vast choice as a benefit to the business, if you can afford it. Guests enjoy choices and in a dining world that is still recovering from a horrible economy, ... more »

Last updated: Feb 15 2011

 

What is the most underrated wine today?

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White wine in general takes a back seat in the best of the best conversations. Riesling in general gets a bad rap, as most individuals outside the wine world think all Riesling is sweet and that by... more »

Last updated: Feb 15 2011

 

Think beyond wine pairings. How do you feel about pairing tea, hard liquor or beer with dinner?

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As with one of my favorite book 'What to Drink with What you Eat' I love the idea of pairings outside of wine. Such as one of the best pairings with ice cream is water due to the sweet and salt con... more »

Last updated: Feb 15 2011

 

Who says rosé should be reserved for warm summer days on the patio? Does rosé have a definitive place on wine lists year-round?

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Absolutely! Rosé is not only a perfect apertif, but a wine that can easily take a dinner from beginning to end. Rosé while a very popular summer wine, actually pairs well with many of the hearty wi... more »

Last updated: Feb 15 2011

 

How do you feel is the best way to structure a wine list?

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  • Belinda Chang
  • Beverage Director
  • Culinary Concepts Hospitality Group
  • NYC
The needs of every restaurant are different, and the wine list should follow the concept, the menu, what your staff, guests and owners need, etc. However, consistency and accuracy are perhaps the ... more »

Last updated: Aug 23 2011

 

Is wine pairing obsolete?

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A definite no. How could it be? No matter the spotlight of a restaurant, everything always comes back to the experience at the table with friends and family and any type of pairing is far from obso... more »

Last updated: Feb 15 2011

 

In your opinion, what single wine delivers the most bang for the buck?

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Pinot Noir.

Last updated: Feb 15 2011

 

What is your opinion of stemless glassware?

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In a restaurant, I hate stemless glassware. Finger prints get all over the glasses and it looks awful. I'm a fan of stems in a restaurant.

Last updated: Feb 15 2011

 
 

Does rice wine have a place alongside your more recognizable bottles? Do you have sake on your wine list? Why or why not?

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  • Charlie Berg
  • Sommelier
  • Michael Mina Bourbon Steak DC
  • Washington, DC
Absolutely. The incredible range of sake styles, producers, and individual bottlings is fun to explore and share with people. I've often used sake and even Shaoxing Dayue Chinese rice wine in conj... more »

Last updated: Sep 16 2012