30 years ago, a blind tasting was held comparing French and California wines. At that time, France was defeated after French judges decided the wines from California were superior. From the BBC News, “The result was seen as a blow to French national pride and shocked the country’s wine industry.”
Now the contest has been recreated, and once again, California wines have come out on top. You can read the whole story here at the BBC News site.
oh, that’s just maddening. “my hot rod is better than your astin martin.”
Pork Cop says
Quick question: Should the waiter refill wine glasses or not? I’ve always refilled glasses but lately some people don’t seem to like it. What is the standard? Thanks,Pork
Pork Cop: That’s a great question. Lately I’ve found myself getting annoyed at waiters who come around too frequently to refill wine glasses and just seem intent on pouring regardless of whether or not the people at my table are actually drinking the wine. More and more I get the distinct impression the waiters are simply trying to empty the bottle — often before the main course even arrives — just so we’ll feel the need to order another one.
Tim L says
The waitstaff at both Paley’s Place and Castagna graciously and unobtrusively refill wine glasses at the table. In both cases the staff seem to have an excellent sense of when to refill glasses, a perfect of knowledge of proper depth of wine in the glass, and, they are never tempted to “fill up the glass just to empty a bottle”. So…the question,”Should the waiter refill wine?” It depends upon who is doing the pouring!
Pork Cop says
Tim L, one persons unobtrusive/graciousness/perfect is another persons hard sell/pushy waiter. The question was:What is the standard? I’m sure Paleys and Castagna are thankful for the plug.
Everybody drinks at a different pace (a pace which a professional waiter will become well aware of before the end of the first bottle of wine) Many people (often elderly diners) will be happy to nurse two ounces for their entire meal, while others race through four glasses before the entrees. In a well run restaurant, no diner will ever find the need to touch their bottle of wine (If they want to pour their own wine they should/will say so), otherwise, any astute waiter will never let a glass become completely empty. I find the best way to keep people drinking the amount they want to drink (in some peoples cases without announcing to the table that they are a lush) is (after the initial pour) to wait until the first person (usually the lush) is almost finished with their glass….then pour around the table, topping off everyone to the initial level of their first pour. Refrain from topping off anybody who initially asked for “just a little”.
If one believes that a waiter is just pouring to try to get a second bottle on the table….there are two possible answers: 1) They are trying to get a second bottle on the table….or 2)(more likely) their enthusiasm or inexperience is becoming apparent in their heavy handed and/or frequent pouring. If either one is the case, the solution is simple……speak up!! Give them a chance to pour at a pace and level that you like or alternatively (if this little hiccup is going to ruin your meal) tell them that you would like to pour your own wine. I think that it speaks volumes to the service if any guest walks out of a restaurant thinking that their waiter was a mindreader (in that everything they needed was anticipated before having been asked for) but everyone has different expectations, and so sometimes it is necessary voice your concerns.
A little communication makes for happy dining!