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“I
don’t even bother taking a look at the wine list. I just order a bottle
of their house wine.”,
declares one person at your table. This approach is a ‘safe bet’, yet
lacks the adventure of exploring the wine list. Today, a good
restaurant’s wine lists tend to be brimming with wines that the owner
and chef have personally tasted and selected to complement their menu, so
why not see what options the restaurant has to offer beyond the house
wine. “I
always ask the waiter for their recommendation.” This
is a little more adventurous approach, however, unless the waiter inquires
about your wine style preference and price range, you could be in for some
surprises when the wine arrives at the table and another surprise when you
receive the bill. Selecting
wines from a wine list can make some people uneasy, while others enjoy the
opportunity to see what the restaurant has to offer. Choosing a wine from
a wine list does not have to be an Olympic feat, and it should not break
the bank, rather choosing a wine is a way to invite the world to your
dinner table. A
wine lists isn’t simply a long inventory wines, rather, the list should
reflect the restaurant's style while complementing its cuisine and offer
wines at a range of prices. Over
the years, Ottawa restaurants have made a conscious effort to help the
customer in the decision making process of selecting a wine to complement
your meal. Many serving staff
have had the opportunity to sample the wines on the restaurant’s list,
while others have taken wine appreciation courses or the Sommelier
accreditation program from Algonquin College which gives extensive
training about grape varieties, wine making techniques, wine regions and
food and wine matching. In
addition, you often will find in the wine list tasting notes from the chef
describing the wine and the menu has suggested wines to complement each
dish. Several Ottawa restaurants have been recognized by Wine Spectator magazine, Enroute Magazine Awards and the Epicurean Awards for their wine related efforts. In September, Wine Spectator presented the largest number of awards to Ottawa restaurants todate. This is good news for the Ottawa restaurant scene. Wine Spectator’s top honour, Best of Award of Excellence for 2004, was granted to Trattoria Caffe Italia, Vittoria Trattoria (William Street location) and Le Baccara. The Award of Excellence for 2004, was granted to Empire Grill, Fratelli, Les Fougeres, Luxe Bistro, Meditheo, Merlot, Perspectives, Restaurant 18, Signatures, Vittoria Trattoria (Rivergate Way location), and Wilfrid's “Have you selected a wine?”, inquires the waiter. This
is not your hurry-up-and-pick-a-wine-because Let’s
make choosing the wine easier on yourself… Tastes
in wine is personal and not everyone likes the same style, grape variety
or vintner. Ask these questions of the others around the table to help
narrow down your choices:
More
often than not, this exchange of perspectives on wine will start a
conversation that may help you narrow down your selection even further.
While listening to the conversation about wines and navigating the wine
list, you are now in a better position to make an ‘informed’ decision. Glancing
over the tasting notes in the wine list and cross-referencing with the
wine suggestions on the menu, your choice should start to become apparent. Still
perplexed? Here are a few more tips: Toss
out the rule that white wine should be served with chicken and fish while
red wine goes with red meat.
Fish, chicken and meat are a canvas for the chef. It is the sauce, spices or marinade that you want to enhance
by selecting a wine that will complement their flavours. Focus
on the origin of the food. Wine
has been crafted for centuries to accompany regional food. For example,
Italian wine goes well with Italian cuisine. Pairing the country of origin
for both the food and wine is a natural fit. Order
half bottles or wine by the glass. Restaurants
are offering more wines by the glass or in 375 mL bottles giving you the
flexibility to try a variety of wines throughout the meal. With these tips, choosing wines to enjoy with your meal no longer needs to be a daunting task. When the cork is popped, and you are offered the first pour to taste, swirl the wine in your glass, enjoy the aromas and flavours with the confidence that you have made a good selection for you and your guests. Bon
Appetite and Cheers! SIDEBAR: Reds Debbie Trenholm is an accredited
Sommelier who hosts fun and informative winemaker’s dinners, Sommelier
led dinners and wine tastings for private and corporate clients and the
general public. To receive invitations to The Savvy Grapes upcoming
events, contact her at debbie@thesavvygrapes.com
------------If you would like to re-publish this article or would like The Savvy Grapes to write in your publication, contact Debbie directly. Cheers! |
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All rights reserved. OUR
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Ottawa
Business Journal - Executive Dining Guide
