The Wine Selection and the Servers' Knowledge is not a Match

I missed a couple of days. They were the first days I missed since last March. Sunday, things just got busy and I flat out forgot and yesterday I had a lot going on, so as long as I had stopped my streak, I stopped it for one more day.

But yesterday, I had an experience that prompted me to write today's post. Understand that we had an excellent meal with fun, pleasant, and timely service and a bottle of wine that went really well with what we ate. So, all was good.

But, in talking with the bartender who is actually pretty experienced and comparing her wine knowledge to the level of the restaurant and the level of the wine, it's clear that their wine training is not up to the level of the list.

Please understand that this is not intended to demean the people. This is a restaurant that we go to frequently and it is not billed as a wine place. I do think however that they bill themselves as something like casual fine dining -- a moniker that wouldn't have existed a generation ago, but is very common now.

Let's consider what the staff does know about wine. They all know how to uncork a bottle, save the "proper" presentation, but that is frankly more about pomp and circumstance unless you're really paying for it. They all know which wines they personally like, but my experience is that most could not tell you why. I think that's about where it ends.

The question that popped into my head is whether by knowing more if it could make their service better. Which pieces of knowledge are useful in a restaurant like that and which are either overkill or just not necessary (there might be a lot of overlap in those two questions)?

For example, when serving a large party at a particularly upscale wine restaurant, there is a proper order of service. Unless the table specifies otherwise, the person who ordered the wine takes the taste to determine that the wine is not flawed. Then, service starts with the oldest (or presumed oldest) lady at the table moving around the table clockwise until all ladies are served or offered service. Then, the same pattern is followed with the gentlemen leaving the person who ordered, even if a lady for last.

Frankly, this knowledge is not a necessity for very many people.

On the other hand, would it be useful to understand basic pairing so that a bartender or server could make good recommendations? Sometimes it's difficult, but with general knowledge of grapes and wine styles and of knowing what goes into the dishes being ordered, they can work it out. And, further, knowing which additives, e.g., seasonings affect wines in which ways is also helpful.

In the case of this establishment, I hope to be helping them to learn some of this soon.

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