Thursday, August 18, 2022
LeDomduVin: Ménage à trois...
A Sommelier's wine norm is to try to sell at least 1 bottle per table. If not possible, at least 1 or 2 glasses, for a table of 2. And, when it comes to a table of 4 (and above), at least 1 bottle or more.
Yet, my personal norm (or target, if you prefer), for a table of 4, (as a Sommelier and Head Sommelier/Wine Buyer, with 30 years of experience working in high-end French restaurants), consists of upselling by suggesting a wine trio composed of:
1 Champagne (vintage preferably),
1 white Burgundy (or a white Loire, Rhone or Alsace), and either
1 red Bordeaux or Burgundy or Rhone
It does not work all the time, yet, it usually works when you know how to approach your patrons with convincing words, a charming attitude and witty remarks.
More especially, if they chose the tasting menu, usually consisting of at least 4 dishes or more.
I selected and served this wine trio to a table of 4 last night.
@maisonchampagnesalon Cuvée 'S' Le Mesnil Blanc de Blancs Brut Champagne 1999
Believe me or not, I did not get the chance to try it, last night. I opened it and smelled it, and a little bit remained in the bottle at the end, but some of my colleagues beat me to it. From memories of previous experiences, it is a delightful and sophisticated Champagne, that I would have loved to refresh my memory with. 😀 😄 😁👍🍾🥂
@bouchardpereetfils Montrachet Grand Cru Cote de Beaune 2002
I decanted it roughly about 40 minutes prior to serving it (I opened it right after I first served the Champagne). Found it a bit shy, light, delicate and restrained at first, yet, it developed into a charming, seductive, captivating wine showing elegance, character and class.
@chevalblancofficial Saint-Emilion Grand Cru Classé A 1998
I decanted it about 1 hour and a half prior to serving it and it showed wonderfully well. That said, 1998 was a great vintage for Cheval Blanc and it exceeded my expectations. Delicious, racy, classy, powerful and plentiful, yet in an elegant, refined and focused way.
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