Wine Curation: Their Job and Your Job

Wine curation. I suppose you could call it that. Essentially, it is the selection of a collection (a collection can be as small as one, I think) of wines. And, if someone is doing it for you, then they are your curator. That's simple so far, right?

I had the idea to write about this because someone I knew years ago started a business as a wine curator. No, I didn't know her from the wine world. In fact, when I had young kids and I was the in-charge guy at summer swim meets, there were many hot and humid Monday evenings when I put her on the starting blocks. But, I digress.

So, you engage a wine curator because you want wines that you will like better. Isn't that the same as going to wine shop or a liquor store, or a supermarket or package store that sells wine and asking for help? Yes, in a way it it. But, if it is your trade to curate wine, then you are finding wine, often through your connections for other people who are willing to pay for that service. But, since most of us neither curate wine, at least not for a living, nor do we engage curators, this is just as much for the relationship with the knowledgeable person at a wine shop.

Their job is straightforward, yet difficult. Your job is more complex, yet simple. Let's discuss your job first.

It night be just as easy to say what you shouldn't do as it is to say what you should. Let's illustrate. 

Last night, you shared a bottle of Chardonnay with a friend, or significant other, or spouse, or lover, or some random person you sat down next to at the corner bar. Or, you drank it by yourself. And, you really enjoyed it. So, today, you go into your wine shop and find a person who looks really smart and brimming with confidence and walk up to her and tell her you had a great bottle of wine last night and you want something just like it.

Okay. What did you drink? Chardonnay. Where was it from? A bottle? No, what region was it from? The Chardonnay section. What vintage was it? I don't know what that is. What did you like about it? It tasted good.

If you're a regular reader here or even an occasional reader here or even if you have never visited before today, but you fell off the turnip truck more than a day or two ago, you know that not all Chardonnay is the same. And, if you truly are a regular reader and you have paid attention as often as not instead of reading simply because you can't wait to see how I am going to make a fool of myself today, then you know how different they can be.

A good wine seller, not to be confused with a cellar, or a wine curator can help you, but only if you help them first. What exactly did you like? Remember everything you can. Flavors are important. Aromas are important. Texture in the mouth, or mouth feel, is important. If you liked it because of the food you had with it (you mean you didn't know that you can drink wine with food not just alone?), that's important. Some of that other stuff might be less important, but if you are dealing with a real expert in the trade, every last detail might be helpful.

Notice the differences. 

Find me a Chateauneuf du Pape I will like.

Well, there were traditionally 13 grapes that could be used in a CDP and most chateaux use only a handful of them and today, there are now 18 permissible grapes and CDP varies with every vintage.

Contrast with this.

Last night, my wife was good enough to make some lamb chops. They were really good, by the way, with the natural lamb flavor coming through, tender and juicy, and lusting for herbs and red fruit. We had a 2011 Chateauneuf du Pape that went incredinly well with it. Herbal, particularly with notes of oregano, basil, and thyme, as well as the characteristic white pepper of the 100% Grenache bottle, the kirsch and subtle red cherry as well as a dash of mint was wonderful  In addition, that the wine was medium-bodied and that the earthiness was just starting to come through was really pleasing.

Now, as a curator, I know a lot. I've learned flavors that appealed to you, herbs that appealed to you, spices that appealed to you, that you liked a wine that still has a lot of fruit to it, that the medium body worked for you and that you never mentioned tannins. That tells me a lot. Now, all I need to do is to find out what price range you are comfortable with and we are good to go. If you give me all that information and I can't deliver, shame on me.

So, while their job is harder, they can't do it unless you do your job well, first.