This blog is produced by Christopher J. Davies, co-founder of Wine Country Network.
Global in perspective, the author interviews travel industry experts, airline executives, hoteliers, celebrity chefs, sommeliers, mixologists, winemakers and proprietors, photographers and spa/wellness experts.
Nothing upsets me more than a restaurant that provides sub par wine service!
Most common wine no no's are serving excessively cold white wine from a refrigerator. The second is crappy wine glasses. I feel that if a restaurant sells wines on their list for $40 or higher, that they should provide them to their customers in a good wine glass, period!
Investing in quality glassware can also have a big improvement on how your wine tastes. The industry leader is Riedel (rhymes with needle). The Riedel company is 250 years strong and the world pioneers of glass design and shapes. Glasses are widely distributed throughout the US. A number of fine dining establishments such as Danny Meyer Restaurants serve wine to their customer exclusively in Riedel glasses.
If you have an opportunity to attend a Riedel Glass Tasting Seminar be sure to participate. Attending will make you a believer! It is said that tasting wine challenges your 5 senses. Riedel glasses can reveal a 6th sense, the texture of wine.
This summer I had the pleasure of attending a seminar that was led by Maximilian Riedel. It featured 4 different Vinum XL wine glasses versus "joker" glasses, which are basic hotel glasses.
Riedel's Oaked Chardonnay Glass showed a drastic improvement to a popular selling California Oaked Chardonnay. "Do you wish to go on a Chardonnay diet?" Asked Mr. Riedel. "A Chardonnay of this quality is diluted in the wrong glass!"
I noticed a drastic improvement of all wines tasted with these glasses. Primary improvement was expanded fruit flavors, acidity, roundness and texture. When we switched wines and poured them into the wrong glasses, alcohol became more prominent and acidity was bumped.
The Riedel Vinum XL set includes one each glass for Grand Cru Riesling, Montrachet/Oaked Chardonnay, Pinot Noir/Burgundy and Cabernet Sauvignon.
Christopher Davies is the National Wine Country Columnist for Examiner.com, and the publisher and editor of Wine Country International Magazine & VinoTasting. To follow his articles, subscribe at the link above.
--> The Food And Wine Chain Turtle Soup…The Almost Forgotten Delicacy! By Christopher J. Davies Over a century ago, Turtle Soup was earmarked in many a home cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s favorite food. So seriously did he take this dish that he even selected a special chef for the White House who was a master at cooking a good Turtle Soup. Today a small group of restaurants across the country have Turtle Soup on their regular menus. The largest concentration of restaurants with Turtle Soup on their menus is found in America’s foodiest city, New Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s Place is ground zero for this delicacy. Their creole version is thick and stew-like. It is usually topped off at your table with a drop of sherry. No, it does not taste like chicken, but more like a veal stew. At the helm of Commander’s Palace is Executive Chef Tory McPhail, a young and
Cochon555 is all about amazing pork and delicious beverages. This national series is returning to Denver on Sunday. This year’s event has transformed into their popular Heritage BBQ format. I attended the 2016 event at the Ritz Carlton. Denver top chef Troy Guard (TAG, Guard and Grace, Mister Tuna, etc.) was the winner. The VIP ticket proved to be a great value as you get to meet the chefs and begin tasting an hour before the venue starts accepting General Admission ticket holders. There were tons of great dishes and beverages galore. Many of Colorado’s top chefs and sommeliers were in attendance. 2017 Cochon555 There will be 5 chefs, 5 winemakers and assorted spirits and cocktails. Including Boulder based, Hosea Rosenberg, now owner of Blackbelly, made Colorado foodies proud when he won Bravo’s Top Chef, Season 5 in March 2009. After winning, his life change in many ways. He has cooked with celebrity chefs on TV and at events around the world. For the last few year’s, h