Into the Soup

Page 67 of 115

Wine Tasting Etiquette

January 3, 2011 / / 0 Comments

by Joe LaVilla

Wineries have many different marketing methods to attract consumers, the most personal of which is the tasting room.  It is in this intimate setting that the winery is able to show its true colors while trying to win converts through small tastes and conversation.  Sounds like a harmonious gathering of interested customers, proud winemakers, and their representatives, brought together by the mutual love of wine and celebrating the harvest, right? 

Unfortunately, it can be far from that ideal.

As a sommelier, chef and author, I have hit up lots of tasting rooms.  Some have been spectacular –shining examples of hospitality that have won me over even when I was not the biggest fan of the wine.  Others have lost me as a customer faster than you can say “Next”.  I have also seen my fellow tasters become so obnoxious and demanding that I pity the poor soul behind the bar.  Let’s review the good and the bad from both sides of the bottle.

As the customer:

1. This is not a frat party.  These winemakers toil long and hard to make a product.  The tasting room is not the place to act like you’re at the local Hooters ordering shots for your buddies.  Yes, you are having alcohol, but it is intended for you to try new things and hopefully buy a bottle.  It’s not meant for you to “get your drink on” to the point of becoming a threat to every driver in the parking lot, let alone the road.

2. Pay the fee.  Most wineries charge for tastings.   I don’t know how many people I have heard muttering (or blatantly complaining) about the price.  The winery is not there to give away product for your pleasure; it is a business after all. The staff isn’t working for free, the product must be accounted for, and unless you enjoy a rugged wine-tasting among vines and insects, there are facilities to maintain.  A measly five bucks for a taste of 6 wines (which is cheaper than any by-the-glass fee you would pay in a restaurant by the way) is a reasonable request.  Plus, when you buy a bottle, the wine is usually discounted the amount of the tasting fee.  Buy the one you like and have a souvenir of the trip. It sure beats a key chain. 

3. Try them all (or at least most of them).  The wines are poured in a classic tasting series – white before red, dry before sweet, simple before complex.  It’s poor etiquette to walk in and just demand their high-end, expensive wine to taste.  If you don’t like whites (or reds) at least taste the flight of what you do like.  Seeing the progression of styles will let you experience the progression of complexity and intensity of the wines.  You may even find a less expensive version you could purchase more frequently rather than just the occasional splurge bottle.

For the wineries:

I must admit that I am shocked by the variation in the tasting room procedures of some wineries.  I have been turned off by several well-known, well-respected wineries because of a “less-than-satisfactory” tasting room experience – and that was AFTER I identified myself as a sommelier.  These comments below came from actual experiences when some chef friends and I went on a tasting tour.

1. Don’t make the customer feel like a burden.  Why would a winery put someone on the front line of its tasting bar when that individual doesn’t seem to like people?  At one famous winery in Napa it seemed to be an enormous effort for the pourer to serve the six chefs and sommeliers in my party.  I understand that most people in the tasting room are uneducated (see the customer section above) but to be put out because a group came in to taste your wines?  I’ll spend my money elsewhere.

2. You’re in the hospitality business, be hospitable.  At another well- known winery with a much larger consumer reach, I thought our server was a robot.  The room was not full, yet the drone lacked the ability to make eye contact or give us any information on the wine we were going to taste. In fact, the only thing that interrupted his blank stare into space was the accumulation of empty glasses that signaled that we were ready for the next wine.  What told me he wasn’t a robot? His announcement that followed the last pour:  “I am going on my lunch break.”  He then WALKED AWAY before we had even raised the glasses to our lips. As far as I know, Robots don’t eat lunch.

3. Hello? Is this thing on?  At one tasting room that sampled wines from multiple wineries in the region, I was surprised by how hard it was to have a tasting. As we paced around looking for someone to help us, the two employees behind the counter were so busy checking texts on their cell phones and unpacking supplies that they didn’t notice the five people wanting to taste wine–the only five people in the room. I love that region’s wines and will not avoid buying them, just not from that tasting room.

I have withheld the names of the wineries because I do not want to sour their reputations due to my experiences; even well-oiled machines have the occasional “off-day.” For the same reason, I hesitate to boast about those who showed great hospitality, however I will share a few anonymous examples.

One winery that we visited offered a tasting and tour that required reservations. When we arrived, the tour was booked, but we were told that we would be accommodated if there were any last-minute openings. Although there were no openings, four glasses of wine appeared before us so that we could at least enjoy some of the wine if not the experience.

At a large, well known Canadian winery, I walked into the tasting room and saw at least a dozen tasting stations.  The room was packed, yet our tasting representative was friendly, skillful (juggling several tasters) and informative.  The experience was surprisingly intimate for such a large company and space and it made me want to buy wine there even though I can get it anywhere.

Finally, I share one of my favorites, and not just because I am a chef as well as a sommelier.  This particular winery was known for pairing food bites with their tastings. The chef and the manager both made themselves available to chat which led to a more in-depth discussion on the philosophy of food and wine.

Tasting rooms are wonderful marketing tools that have the power to expand the horizons of patrons if they are reasonably managed. And so, to both wine tasters and pourers, I say “mind your manners.”

Please, and thank you.

For more great Wine Articles click here

To read Joe’s Food Science Articles click here

About Joe LaVilla

Chef LaVilla is the Academic Director for the Culinary Arts programs at the International Culinary School at the Art Institute of Phoenix. Besides being a Certified Executive Chef, Chef LaVilla also holds a certification from the International Sommelier Guild (ISG) as a Certified Sommelier. In addition, Chef LaVilla is experienced in food styling, food and wine pairing, the hospitality industry, culinary arts management, and more.

Before joining The Art Institute of Phoenix, LaVilla had been Executive Chef for Tucchetti restaurant in Phoenix. He has worked for Mark Tarbell as well as Wolfgang Puck. His credits include, “Faculty of the Year” award at The Art Institute of Phoenix; finalist in the Arizona Pork Council Taste of Elegance Competition; and author of the textbook “The Handbook of Wine, Beer and Spirits: A Guide to Styles and Service”.

Chef LaVilla received his Ph.D. in Organic Chemistry from the University of Rochester and his Bachelor of Arts degree, Cum Laude, in Chemistry from Cornell University. He also received an associate’s degree in Culinary Arts from the Culinary Institute of America, where he graduated with honors.

Into the Soup’s Hoppin’ John Soup

January 1, 2011 / / 0 Comments

Hoppin’ John is a traditional Southern New Year’s dish that consists of black-eyed peas, rice, collard greens, and ham hocks, along with aromatics and various spices depending on the tastes of the cook. We decided to get a little creative this week by turning this dish into an easy, satisfying soup and we’re glad we did because the results were delicious!

Ingredients:

Garlic, minced                    2 cloves

Jalapeno, minced                1

Onion, chopped                  1

Carrot, chopped                  1

Celery, chopped                  1

Bay Leaf                            1

Cayenne Pepper                  1 tsp

Ham, diced                         1 1/2 Cups

Long Grain Rice                   2/3 C

Chicken Stock                      8 Cups

Black Eyed Peas                  2 Cups (Frozen)

Collard Greens (Shredded)    1/2 Bunch  

Lemon                                1

Scallions and Diced Tomato for garnish

Preparation

1. Film the bottom of a large pot with olive oil

2. Fry the ham over med-high heat until it is brown and crispy. Reduce the heat to medium.

3. Saute onion, celery, and carrot for about 3 minutes on medium heat until translucent and coated in oil.

3. Add the garlic, jalapeno, and bay leaf, and continue to saute for about another minute. Reduce the heat if the garlic sizzles too loudly. Do NOT burn the garlic.

4. Add the collard greens and rice and throughly mix into the sauteed vegetables and ham. The greens should be well coated in oil and beginning to wilt. This should take about 2 minutes.

5. Squeeze the lemon evenly over all ingredients, and add cayenne and salt to taste. REMEMBER: You can always add more salt, so be conservative.

6. Stir in the Black Eyed Peas and saute for about a minute.

7. Now add the stock, bring the soup to a boil, and immediately reduce the soup to a simmer for 25 to 30 minutes.

8. Spoon the soup into bowls and top with scallions and tomatoes

May 2011 be a prosperous and wonderful year for all:-)

 Click Here for More Soups of the Week

The Weekly Whet: Classic Bloody Mary

December 31, 2010 / / 0 Comments

Let’s face it: The holidays are a time of over-indulgence for many people. It’s easy to get caught up in the festivities when you’re surrounded by friends and family members, and then before you know it, you’re a few too many drinks deep, and you can see tomorrow morning’s hangover speeding toward you like a freight train.

While I’d love to tell you that the old English saying, “a hair of the dog that bit you” is true, and a hangover cure is one bloody mary away, it would be scienifically irresponsible for me to do so. What I can tell you is that one bloody mary may give you just enough of a buzz to get you through the dreaded morning-after chore of cleaning empty bottles, cans, and other party-trash (who ordered pizza?)

And so friends, I bring you this recipe for a classic bloody mary with the hope that it might ease you into the New Year.

 Ingredients:

  • 1 1/2 ounces vodka
  • 1/2-2/3 cup tomato juice
  • A squeeze of fresh lemon juice
  • Worcestershire sauce to taste
  • Tabasco to taste
  • 1 celery stick for garnish
  • 1 lemon wedge for garnish

 

1.) Combine the vodka, tomato juice,lemon juice, Worcestershire sauce, Tabasco, and about 1 cup of ice cubes in a cocktail shaker.

2.) Add a bit of salt and pepper to taste.

3.) Shake the ingredients thoroughly and strain them into a tall glass filled with ice cubes.

4.) Garnish with a celery stick and lemon wedge.

 

Coffee 101: Cooking with Coffee

December 29, 2010 / / 0 Comments

by Emily King

It has been a growing epidemic for years. While we were going about our “day-to-day,” minding our own business, it was creeping into our ice cream and other desserts.  Soon, it was showing up in our milk and yogurt. Now, I’m afraid there is no escaping its clutches as it has infiltrated cereal and even barbecue sauce!

No, I’m not talking about trendy ingredients like cranberries, fiber, or probiotics, I’m talking about the real-deal: The original, no-nonsense alternative to a vanilla-chocolate-strawberry world. I’m talking about COFFEE.

We love it so much that we can’t fathom confining it to a mug. Americans have been enjoying Jamoca® ice cream from Baskin Robin’s since 1956 and Ben and Jerry’s reports that its Coffee Heath Bar Crunch® -flavored ice cream is its 8th best-selling product. Add to that a seemingly endless array of coffee-chocolate confections, cookies, and cakes available to us in stores and restaurants worldwide, and it’s clear that bakers and chocolatiers have mastered the art of coffee-infusion.

But why stop there?

It is true that dessert ingredients tend to augment the rich, dark, nutty tones of coffee, but coffee’s flavor characteristics also make it a valuable flavor booster in its own right. In recent years, chefs and cooks have been considering coffee’s potential in savory contexts and the results of their experimentation have been nothing short of delicious.

Perhaps the inspiration to use coffee in savory dishes came from the Southern invention and truck stop-diner favorite known as “red-eye gravy,” a zippy sauce made from the pan-drippings that accumulate after frying ham or bacon, a bit of flour, and strong coffee. 

Don’t worry—you can still get red-eye gravy at your favorite seedy diner. Coffee is unpretentious; it may be “all the buzz” in gourmet circles, but it embraces its origins as a lowly substitute for tea. Still, gourmands can’t keep their hands off of it. They use it in braising liquids, marinades, and spice rubs. Barbecue enthusiasts and grill-masters brush their meat with coffee-infused barbecue sauces. Even your Italian Grandmother might be in on this trend: if her Bolognese sauce tastes more robust that usual, coffee might just be the culprit!

Because of its strong, rich, bitter, and roasted flavors, coffee is an asset to marinades and rubs for strongly flavored meats. Lamb, beef, fatty portions of pork (like pork shoulder or ribs), and dark-meat chicken are great companions for a rub or marinade that includes coffee. For the veggie-inclined, coffee can be a great deglazing liquid.  A sauté of garlic, onions, and spices, deglazed with coffee serves as a perfect foundation for a marinara sauce with depth, or you can add more stock and vegetables for a gorgeous tomato-based vegetable soup.

Okay,  I can see the wheels turning in your head.  You’re eyeing your coffee-maker and thinking about what you can do with the damp grounds that remain from your morning pot.  But before you go there, STOP! First consider the flavor you want to attain…and then go buy some better coffee. For the best result, most recipes recommend that you use finely ground coffee for rubs since it spreads more evenly and packs the most flavor. Espresso and coffee liqueurs are preferable for baking and desserts, while strong, pressed coffee is best for braising liquids and marinades.

Of course, if you don’t feel like messing with the whole cooking process, this DOD girl can point you in the direction of Village Coffee Roastery where coffee-rubbed short rib sandwiches are the Thursday special.

See you there?

Click here to see Heidi and Jason of Village Coffee Roastery make coffee-rubbed prime rib.

Still thirsty for more? Click here to see Julie and Emily get their caffeine fix at Village Coffee Roastery in Scottsdale.

For More Coffee 101, click here

Brought to you by Village Coffee Roastery, turning Science into Art

 

 

 

Sparkling Wines for the Holidays and Any Day

December 26, 2010 / / 0 Comments

by Josh Hebert

During the holidays, it’s easy to find an excuse to celebrate.  Personally, I like to crack open a bottle of sparkling wine anytime I am in the mood. I am here to tell you that it is OK to drink a sparkler outside of a celebration. It is wine, BTW. Measuring by the sales at POSH, though, it’s fair to say most people still think of them as a holiday indulgence. So, I thought this would be a good season to address these special wines.

First, some basics. The primary difference between many sparkling wines and Champagne is where they originate (e.g. Champagne comes from the Champagne region of France). There are many methods for making a still wine sparkle. Method champenoise is the term for the classic method invented by Dom Perignon. Go figure, a Benedictine monk made an innovation in alcohol. 🙂 

I will say that method champenoise does make a more complex wine. So, if you are into getting a real nice bottle, then go with the real deal from France or from Domaine Chandon in California – the California arm of the famed French parent company Moet & Chandon. It is up to you, but Domaine Chandon makes a nice Blanc de Noir made from the red grapes Pinot Noir and Petite Meunier for about $16. 

The big prestige houses, such as Krug, Salon and Bollinger continue to hold their high prices, so look to the lesser known producers such as Piper Heidsieck, Duval Leroy and other smaller producers in Champagne for values.  Prices that once reached $50-$60 to start a few years ago, are now back down to $35, so it is still a bit of a splurge, but not bad for the quality.

Now for the sparklers most of us will drink. You know, the ones that comes half full of orange juice with holiday breakfast!  For your mimosa, you have 3 options: sweet, dry, or bland. If you want a mimosa to taste like OJ, try something bland like Asti Spumante from Italy… hello headache! If you like your mimosas dry like I do, go with a Cava from Spain like Casteller Cava from Penedes. This is a tasty option for people who drink their mimosa OJ free. Now, if you like ‘em fun and bubbly, try the Italian Prosecco. Most are at least a touch on the sweet side and not expensive. This will liven up any mimosa. Try Trevisiol. It is about $10 and easy to find.  

Whichever you choose, remember to stop and enjoy. These great wines will add sparkle to any day and make it a holiday.

Happy Holidays,

Josh

 

To Shop for Sparklers Online Click Here: Champagne and Sparkling wines

 

About Joshua Hebert

To make an online reservation at POSH click here: Online Reservations

Chef Joshua Hebert is Executive Chef at POSH Restaurant in Scottsdale, Arizona. He is the winner of this years C-CAP Heavy Medal Culinary Competition and a Sommelier. He is nearly a native of Scottsdale.  He began his career at Tarbell’s in Phoenix and spent his 20’s in San Francisco and Tokyo. He returned to head the kitchen at Tarbell’s, North and Dual, before making POSH his obsession.  Joshua is married, has no kids, but an awfully cute pound puppy named Kassy. 

Mulligatawny Chicken Soup

December 24, 2010 / / 0 Comments

There are those times you just have to step back and give credit where credit is due, and this week, we’re giving it to Bon Appetit Magazine. It’s a great monthly magazine that encourages cooks of all levels to get in the kitchen and…well…COOK! Plus, we think the pictures are neat too. Here’s a great, hearty winter soup that’s a little out of the ordinary!

Ingredients:

Directions

  1. Combine garlic and spices.
  2. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
  3. Add giblets and saute until cooked through.
  4. Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  5. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
  6. Add to chicken.
  7. Stir in remaining stock and season with salt and pepper.
  8. Cover and simmer 30 minutes.
  9. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  10. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
  11. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
  12. Degrease soup if necessary.
  13. Stir in lemon juice, then blend in cream.
  14. Taste and adjust seasoning.
  15. Pour into heated tureen and sprinkle with parsley and almonds.

 Click Here for More Soups of the Week

« Older posts Newer posts »

© 2025 Into the Soup

Theme by Anders Noren — Up ↑