Do you take the glass and swish the contents around after the Sommelier pours a small amount of wine in your glass, and then set your nose over the glass rim acting as if you know what the heck you are checking for?
That was a mouthful I know, and a bit embarrassing from an English grammarian view point, but not as embarrassing as it will be if some one dares asks you, if you know what you're doing when you're performing this snobbish ritual.
In the early 20th century, when formal dining out was in it's hay day, it was or seemed to be chic to check the nose of the wine and test it on your palette. But those days have gone by... And I mean long ago! So for your sake, please don't ever do that when presented a bottle of wine at your table in a restaurant. Even if you are prompted to do so by the Sommelier or even a friendly waiter trying to score points with your party. Do not and I mean do not do this.
If you find yourself unable to resist the behavior, just understand you are likely to expose the wine server and yourself to an embarrassing and awkward moment in time. So just fight the urge and let the server pour the wine and then slip off to more important duties.
A popular trend presently with wine aficionados is to sip some wine, expose it to their palette and then gently swallow it. And then come forth with some extremely flowery language describing how it has a satin finish, or hint of Blackberry and Chocolate or some other crazy sounding mixture. When you hear someone do this, you know you are most likely in the presence of some overly self important wine snob. Unless you happen to be at a tasting held by a wine club.
Quasi wine aficionados are a dime a dozen and very easy to spot. It's truly amazing to watch a wine drinker start spouting off flowery language attempting to describe which most often is just an average wine. And many times less than and average wine it turns out.
Best practice these days require that you select a wine that you like and enjoy. Nothing more and nothing less. It's important to realize that your taste is just as good and important as that of anyone else. After all. isn't the object of drinking wine to enjoy it and be sociable? Do you care what fruity smell it might have or whether some candy can be associated with it. I doubt it.
A money saving tip: When dining out, call the restaurant ahead of time and ask if you can bring your own wine and if the restaurant can just charge corkage. This is a policy that a lot of restaurants have or are familiar with and are willing to provide you. It can mean the difference between buying a $12 bottle at a store and paying $25 to $40 for the same wine at the restaurant.
There is no payoff for being a wine snob. There is a big payoff for selecting a nice wine that you like and enjoy. A pleasant outing and keeping your dignity in tact is really worth killing the urge to appear as a wine expert. Let the quasi wine snobs look ridiculous . You will be glad you did.
That was a mouthful I know, and a bit embarrassing from an English grammarian view point, but not as embarrassing as it will be if some one dares asks you, if you know what you're doing when you're performing this snobbish ritual.
In the early 20th century, when formal dining out was in it's hay day, it was or seemed to be chic to check the nose of the wine and test it on your palette. But those days have gone by... And I mean long ago! So for your sake, please don't ever do that when presented a bottle of wine at your table in a restaurant. Even if you are prompted to do so by the Sommelier or even a friendly waiter trying to score points with your party. Do not and I mean do not do this.
If you find yourself unable to resist the behavior, just understand you are likely to expose the wine server and yourself to an embarrassing and awkward moment in time. So just fight the urge and let the server pour the wine and then slip off to more important duties.
A popular trend presently with wine aficionados is to sip some wine, expose it to their palette and then gently swallow it. And then come forth with some extremely flowery language describing how it has a satin finish, or hint of Blackberry and Chocolate or some other crazy sounding mixture. When you hear someone do this, you know you are most likely in the presence of some overly self important wine snob. Unless you happen to be at a tasting held by a wine club.
Quasi wine aficionados are a dime a dozen and very easy to spot. It's truly amazing to watch a wine drinker start spouting off flowery language attempting to describe which most often is just an average wine. And many times less than and average wine it turns out.
Best practice these days require that you select a wine that you like and enjoy. Nothing more and nothing less. It's important to realize that your taste is just as good and important as that of anyone else. After all. isn't the object of drinking wine to enjoy it and be sociable? Do you care what fruity smell it might have or whether some candy can be associated with it. I doubt it.
A money saving tip: When dining out, call the restaurant ahead of time and ask if you can bring your own wine and if the restaurant can just charge corkage. This is a policy that a lot of restaurants have or are familiar with and are willing to provide you. It can mean the difference between buying a $12 bottle at a store and paying $25 to $40 for the same wine at the restaurant.
There is no payoff for being a wine snob. There is a big payoff for selecting a nice wine that you like and enjoy. A pleasant outing and keeping your dignity in tact is really worth killing the urge to appear as a wine expert. Let the quasi wine snobs look ridiculous . You will be glad you did.
About the Author:
Learn how to make and enjoy Homemade Wine at http://thegrapeman.net/tips/
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