When looking for a quality bottle of wine a person may turn to a sommelier for advice. There are some things that a person should discuss with them to help find the perfect wine to go with their meal.
A person should tell the sommelier about the types of wines that have tired and the taste that they enjoy. A person should try to recall some information including country of origin, the name of the wine, and the taste. This will help the sommelier get a feel for a person’s preference and their taste. Do not give them vague information and try to provide as many details as possible. The more they know the more information they know the better the recommendation they can give.
The sommelier can suggest how much money a person should pay for a good bottle of wine when they go out to eat. A bottle of wine that costs a person $20 at the wine shop is likely to cost them around $50 at a restaurant. Many sommeliers suggest that paying between $50 and $70 for a bottle of wine is reasonable. If the bottle is $30 then it is usually a very cheap bottle and a person should not pay the mark-up fee for it.
When a person is looking to improve their palate there are some things they can ask the wine sommelier and listen to the suggestions that they give. Many times people get stuck in a rut and have the same wines or the same flavors of wine. They suggest being adventurous and trying something new. This will allow a person to experiment with flavors they may end up enjoying.
A sommelier will suggest that a person keep track of the wines that they drink. They should take pictures of the labels and take notes on the taste of the wine. They will help a person realize what they like and what of wine they like. It will also help make a person away of the flavors and how to describe the wines.
There are certain foods that pair well with specific wines. If a person is at a restaurant and there is a sommelier on staff they should not be afraid to speak with them. They should tell the wine expert the type of food they have ordered and ask for suggestions about what wine would pair best with it. A person should have a conversation with the sommelier about what they like and what they do not like. If they are on a budget they should not be afraid to mention this as well. This information can be used to help a person find the perfect bottle of wine.
These are just some of the things that a person should speak to a wine sommelier about. If a person tells the sommelier about what they like and what they are looking for in a wine they will be able to help find the perfect bottle and even some new taste.
Have you ever been to the restaurant in New York, Paris, and Los Angeles called Petrossian?
It is always calling my name. They are famous for their imported Russian caviar. They have all types but mostly the pricey Sevruga and Beluga. To get into more detail, there is royal Ossetra and Shassetra are all black fish eggs from the sturgeon. Is that more than you want to know? Petrossian also specializes in other delicacies such as the best smoked salmon ever served with dill and sour cream and earth-shattering foie gras (goose liver created by stuffing the creature with food). In case you haven’t heard, it was banned in the U.S. and is now acceptable to offer on restaurant menus. They are renowned for their proprietary chocolates, baked goods and blinis (little crepes to eat with caviar). You can order their products on line. You are in for a treat. Let me know how you like it.
While there are new sources for cheaper pink caviar (called roe) that isn’t bad, there is something about this mecca for gourmets like me. I love fancy food and spout on and on about the great cuisine of the world. A good meal form a gourmet cook is worth its weight in gold. It may cost an ounce of this precious metal to eat nowadays at a three or four star eatery. I love to go with friends.
Let me tell you that my neighbor is not a fellow traveler. He invited me over for drinks and snacks (from a bag—yikes) and clearly was not interested in fine food. I attempted to explain the draw of the best ingredients combined in unique ways, but it didn’t work. He changed the subject to basketball. In fact, he had an in-ground hoop from Baller’s Guide right in his back yard. He took out all the grass to make a mini court. There was barely enough room to shoot from ten feet. He suggested we attempt baskets and the winner would select a restaurant for dinner. I said I would prefer racing him in his indoor pool. He declined.
After a while, he got on the topic of a new indoor basketball court to be built behind in house in an open field. He would buy the land and erect a fabulous state-of-the-art facility. I just wondered if it would be an eye sore and block my view. “You are welcome to play any time,” he crooned, beaming with pride. I wasn’t ecstatic. Now we had to decide what to do about dinner. He made a suggestion after a while and we went. Oddly enough, during the meal, he got interested in food and asked about the world’s top chefs. He listened attentively as I droned on and he seemed thoroughly absorbed in the subject. It all ended well after two hours and now I can honestly say that I had a great dinner with a good friend.