Eve's Wine 101

Eve’s How To: The Wine Night

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We have a “wine night” with friends pretty frequently and it recently dawned on me that I’ve never written about how that works.

For some, or even most of you, you have some experience with this: you invite pals over, everyone brings a bottle or two to share over dinner, and you talk about the wines – why you chose them and how they fared during the evening. This blog post is to remind those with experience how to make it enjoyable for the newbie guest, and the how-to for a newbie host.

This one wine night I will use as an example is described a bit in this social media post: How was your last Wine Night with friends? We recently shared a 2019 Napa Hindsight Chardonnay that was new to me and Chablis-like due to its fresh fruit and no noticeable oak, then came the Grenache we mistook for Syrah or Mourvedre in a 2007 Domaine Du Pegau Chateauneuf Du Pape, a masterfully balanced 2000 Marcarini Brunate Barolo with dinner that benefitted from 6 hours of decanting, and two I was too tired to taste: 2010 Orma Super Tuscan and Camus VSOP Cognac. If I had to pick a favorite of the night it would be hard as the ones I had were all so good for many different reasons.

Now the details to help our wine 101ers:

Let your guests know what your menu is so they can bring a wine (or two) that they believe will be appropriate for pairing.

Always have a white to start. I’m amazed at how many people prefer sparkling, white or pink wines in general; so having at least one leaves no one out.

Decant any wine, in this case it was the Barolo, if you know requires it due to its youth or older age. Decanting allows more air to envelop a wine that needs to “open up” a bit before drinking. If you’re not sure, taste the wine before you serve it to guests. If it’s tight or tart decant it. You can also search the Internet for the same wine (same vintage year too) and see what others recommend.

Serve appetizers as well as a main course during your evening. Drinking wine without food causes early inebriation so having some starters helps. And as this may be when you are drinking your white wine, serve with cheeses, nuts, and crackers – nothing too big – unless you will be moving onto reds. If you do that before dinner then add in the charcuterie. Some wine people like charcuterie with whites too, it’s not my preference, but as in my recommendation for decanting – taste your food with your wine to educate your palate and form your own opinion.

When you do move onto reds you can do it a couple of different ways. Serve the lower alcohol wines first and move up the bigger ones last. You can decide what is served first depending on the menu. Big wine with big food. In this case we had the Barolo with a lasagna dinner, the Rhone that was more Grenache-based just before, and the Napa Chardonnay first. The Super Tuscan came at the end of the meal and the Cognac came last.

One other note on the order of the wines. If you have an amazing wine to share consider serving it early on in the evening. I had “palate fatigue” and couldn’t taste the final Super Tuscan or enjoy the Cognac, and I may have missed out.

Lastly, encourage your guests to taste each wine before committing to a full glass. That way if it isn’t their “cup of tea” they can move onto something else that is. I like to have at least two bottles open at a time to give guests that option.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Eve’s Wine Pet Peeves, Again

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Awhile back I did a few things, I wrote Wine Service at Your Home, an Event, Bar, Winery or Restaurant, another on Bad Somm Service and compiled a little 99 cent e-book called Wine Etiquette For Everyone: How To Feel Like A Pro In Any Situation Involving Wine. Fast-forward a couple of years and as it would turn out, my level of detecting aromas and flavors has also identified more BS in the wine community. Check it out, though I may have a couple or repeats in here as some things still really bug the hell out of me:

restaurant-449952_960_720I recently dined at a restaurant that served wine and allowed BYOW (Bring Your Own Wine). The waitress took the bottle I had brought in, opened it up out of my view (guessing there is one corkscrew in the place) then returned with the bottle, and presto, the cork was removed right through the now ripped foil. I had no choice but to remove the jagged remains from the top of the bottle myself. Why they would serve wine this way I don’t know. It’s just plain ugly and the diner has to do the work.

This is one a few people mentioned to me on Faceboook: Attending a catered party, complete with hired bartending services, and the bar ends up being low on basic supplies and the server is ill-trained.

Holding the wine glass by the bowl instead of the stem is only appropriately called for if the wine is too cold and the aromas are closed off. (I’ve been known to cup a frosted glass – another pet peeve – of white wine as I can’t detect a damn thing when the wine is served icy cold.) The stem is there for a reason, please use it. It allows you to easily swirl your wine so you can enjoy its color and aromas.

Anyone with the inability to handle a cork mishap hasn’t been trained properly. I’ve actually had to step in to rescue a broken cork from a bottle, or to wipe down the inside or outside of the neck of broken cork remnants.

This is very common: not pouring a taste when you BYOW to a restaurant. Any bottle can be corked or deemed undrinkable. Why not show the courtesy, and if the bottle is not up to par, there you are ready to offer a suggestion for replacement. Seems like a no brainer to me. When I’m hosting a party or working a wine event I always taste the wines before serving.

Please taste through your wines before subjecting a diner or guest to a pairing. Wine and cake is not my favorite pairing. Neither are cocktails and cookies. Like and like works with food: a good example is a big Cab with firm tannins will help break down fat in a big steak. But a sweet wine with an equally sweet dessert isn’t for everyone. Port alone or with a little chocolate is good, while a Sauterne is nice with a blue cheese, the rest you can keep to yourself.

Bad glasses: if you really don’t like the glasses offered at a restaurant enough that it negatively changes your experience, bring your own. A restaurant may not carry the latest Riedel or crystal glasses for the sole reason that they are expensive, highly breakable and not the easiest to fit in their dishwasher. Get over it or pack up and bring in your own.

If you serve wine in individual carafes please don’t empty the entire carafe into the wine glass. It’s not a show. Pour about two ounces, or up to the widest portion of the glass. Overfilling the wine glass won’t allow for swirling.

Ignoring a drip: really? Come prepared with a cloth napkin nearby when you serve wine. The diner shouldn’t be responsible to wipe up a drip. Or, if left unnoticed, have their clothing stained.

Over chilled white wines: I understand the majority of people like wine bucket service for their sparkling. It’s a nice show. But unless it’s 90+ degrees out I would rather discern the serving temperature myself of a white wine. If a white is served too cold aromas are shut down.

This should be obvious but while guests watch a server opening a wine they will notice dirty fingernails. Please clean up before serving. Egads people.

Not a biggie but the foil capsule is the bottle’s “dressing” and shouldn’t be completely removed. I’ve been told it’s easier for the staff, among other reasons, but it’s not supposed to be served that way and a wine person will only presume that you just don’t know any better.

Many a time a bottle is presented and poured with the label hidden in the palm of a hand. Please turn the bottle around, holding with one hand by the back and the punt, and confirm it was the correct one ordered. The bottle should then be shown to all of the guests at the table if possible.

This is fun to watch but not appropriate: holding the bottle between your knees or under your arm to retrieve the cork. If you simply can’t maneuver it, then place it on the table to help you balance the bottle while opening.

This happened to me once in a very high-end restaurant: The waitress and I both watched as the sediment slid out of the bottle and into my glass. Really? Stop pouring and replace the wine. She didn’t.

Snobs, I’ve touched on this one before but have since have to add: please be careful on social media. Your “expert’s rant” is subject to commentary so unless you know something to be a fact, and of value to others, keep it to yourself. Expressing an “elevated view” of wine makes you look like a snob, some of your followers may feel like veritable idiots and is a complete disservice to the wine community.

This video from Wine and Spirit Education Trust (WSET) on opening wine is valuable, and if you want more there are four in the series you can watch here.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Beacon 11/09: Who to Serve on the Holidays

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In the spirit of the holidays this week’s column will tackle such questions put forth as: Is it truly fair to pour the Good wine to those that know and the Bad to those that don’t? Which category does Nouveau Beaujolais appear in? And, finally, how can you get through the holidays without taking the edge off some of your less desirable relatives?

Magnum Veuve CliquotI have read that it is proper etiquette to thankfully accept a gift of wine at your holiday event. On the other hand it is not bad etiquette not to drink it at said event. I have done this myself for these two different reasons: One the bottle is too good; the other, not good enough. It may also depend on your menu, the guest size and/or the occasion. I have a magnum of non-vintage French Veuve Clicquot Ponsardin Champagne in my fridge waiting for the proper venue. I thanked my guest for the gift and set it aside for when I had enough guests over to be able to finish it.

Sometimes in the case of a gift that is apropos but not my choice, if I can swing it, I will decant it along with other bottles and let my guests decide what to try. Of course, if it is shamefully bad I will pour it into the gift giver’s glass first; let them choose if they would like to continue or to move on. I don’t correct, unless sincerely queried, but by having other bottles available it is entirely up to them. It’s a simple matter of taste; and we as wine drinkers all viva la difference.

Nouveau Beaujolais is a little trickier. This wine is produced in France, going from vine to bottle in the speed of grape to raisin, and has been specially flown over on the Concord in time for Thanksgiving. Years ago Ed and I were eating at La Fondue Bourgogne and in the midst of our meal a great hubbub occurred: the Nouveau had arrived! The flurry to adorn our tables with small menu cards, as there was only one brand from one French vineyard; a stage had been set. All present took a deep intake of air, pushed ahead and ordered. This annual release is supposed to be an indicator of what the Beaujolais vintage will produce that year. Its celebratory incantation perfectly fitted for celebrations!

It’s not such a big deal any more as our own local Napa wineries are doing their own versions. And if that’s not enough to spoil the thrill, it’s served chilled. It has lots of fruit. Like a dark White Zinfandel. Do we drink? Do we pass? As part of the festivities in a restaurant or holiday event at home we will always taste. And for your guests that like this offering both the domestic and the imported are very inexpensive. It’s a good compromise and a decent warm-up to your more resplendent selections.

For your turkey? I say go for it! Whatever is your current favorite red will suffice. When guests arrive with their offerings (Or ask what to bring) it’s a perfect opportunity to try different varietals like Spanish Riojas, Italian Barolos, French Burgundies and South African Shirazes. And, if you are entertaining chances are you will have more than one opportunity to learn by sampling. Try and do it like a wine bar: just give yourself a one once pour and then decide if you want to commit to a full glass.

The object is never drunkenness but education, satisfaction and sublime taste. (No one ever knows what I’ve coveted unless they check out the bottle closest to my place setting…)

For your pumpkin pies, holiday sugar cookies and left over Halloween chocolate be careful pairing with a dessert wine. Dessert wines, with their high sugar levels, can stand alone. A melt in your mouth dessert zinfandel or cabernet, doesn’t require chocolate. And a late harvest chardonnay or Muscat can so thickly drench your tongue in honey your pie will pale in comparison. Again, it’s your personal choice. For me, after a big holiday meal a split of dessert wine can cover eight guests. After that an excellent coffee is all that I think is required.

At the end of the evening consider that even your most undesirable “side effects” of the holidays can be dulled with the right wine selections. Including your mother’s friend that you didn’t invite but offers to wash all of the dishes if you keep her wine glass full. For that friend that breaks your wine glass every time try tying a large red ribbon on the stem. It cured my friend’s bad habit pretty darn quick! And your own hot flash will dissipate if you relax and unwind with that magnum of champagne, the one you’ve been hoarding for a special occasion, all by your lonesome, at the end of your event, hidden by the cigarette smoke of those that have exited to your yard and once all of the dishes are washed of course.

Holiday Party Idea and more: Eve Bushman Tasting Parties

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Thanks for wanting to read about my tasting classes. There are many things that I can do – it’s really up to the host what they want as far as the lesson, wine, spirits and food.

wine lesson and tastingMy Level Two certification from the Wine and Spirits Education Trust (WSET) has given me equal time with wine and spirits, though I tend to do more wine tasting classes. It’s all about entertaining the beginner-to-advanced taster that is interested in discovering the differences between the same wine varietal, learning about (or how to do) food pairing, single malt tours, vodka tasting, chocolate tasting and lesson, drinking etiquette lesson, etc., etc. I’ve done lessons on wine service for wine bars and have talked to up to three hours to groups of wine 101ers as I led them through a wine and food pairing.

Feel free to forward this information to anyone you think may be interested in this type of service and I’d be happy to discuss some ideas with them!

Details: The fee is $100 per hour. I do not charge for travel time, but with that said, your party must be within a one hour drive of Santa Clarita. If your home or venue is not large/convenient enough, I can (sometimes) offer my home for your event. (Please allow a minimum one month’s notice or more during the holidays.) I can provide a shopping list for your wine or spirits, the fee for your wine and spirits is not included. I work with Chef Liz Pack for food pairings, her fee is separate and she can be reached via email at: lizpack7@yahoo.com

I am more than happy to discuss different types of tasting parties – there are so many! Once the type of party is selected, I can supply stemware for up to 24 guests, pour out buckets, decanters, an ice bucket, pens and worksheets.

Eve,

We had a fabulous time. I have received a few emails today from people saying what a good time they had. My husband and I are already talking about doing it again…You are not only knowledgeable in the world of wine but you have the personality to start and keep the event going! You are fantastic! All true. I felt like I was attending the party. Which is fabulous. Normally when you are hosting, you are running around doing everything and not enjoying it. You did it all so I could enjoy. I can not say enough on how great you are. 

Thank you, Melinda

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About Eve Bushman: I’ve been writing for over 18 years. About 7 years ago I chose to write exclusively on wine education for beginners. 

I received my Level 2 Intermediate Certification from Wine & Spirits Education Trust (WSET) in 2010. 

In November 2011 I was interviewed for The Wine Down Internet show, on the subject of “Wine Immersion” by Casa Dumetz winemaker Sonja Magdevski (Emilio Estevez’s fiancé) and her co-host Brandon Bartlett. You can view it via this link: http://www.youtube.com/watch?v=deg0V7gyRcg&list=PLC0CC3F426BBF8150&index=5&feature=plpp_video and the show currently has had over 8,600 views. 

In 2014 I was the guest judge for the LA International Wine Competition and later penned “Wine Etiquette for Everyone” ($0.99 download http://goo.gl/MM9Lux), a less than 20 page e-book that had over 1,500 downloads within the first five days of release. 

More: http://evebushmanconsulting.com and articles can be read http://evewine101.com, http://www.ScvEliteMagazine.com/ and  http://westranchbeacon.com.