I’m reading through “Oysters and wine” pairing thread and responses are all over the place. And then Rahsaan_M perfectly summarizes it in one sentence: People are just listing their favorite white wines!
Bingo! This is not just about oysters. It’s about any food and wine combos. I like ketchup on my hot dog, you like mustard. Our palates are drastically different and that’s perfectly normal!
So far, nothing I said is controversial or debate worthy.
Here comes the controversial statement: Restaurant Sommeliers are charlatans!
Please explain to me how some guy or gal you never met, who knows nothing about you, is in position to advise you that this Cabernet is a better match for you steak than that Merlot or Zin or even Chardonnay, for that matter?
Disagree. There are plenty of pairings that do not work. I think the job of the Somm is to make sure you don’t do a pairing that sucks versus doing a pairing that is perfect.
But that’s exactly me point, Tim. There are plenty of pairings that do not work FOR YOU! But who’s to say that it wont work for Pat Esposito, who likes mustard on his hot dog, while I like relish and onions?
There are some pairings that just do not work, period. Spicy food and Pinot Noir. Doesn’t work. Some foods overwhelm the wine. Some wines overwhelm the food. The pairing is making sure they work together.
The average restaurant diner knows squat about wine. The somm provides that knowledge.
Sure, it’s a sales job, and there’s a level of bullshit involved. Wine subjectivity involves a good dollop of bullshit. See just about any tasting note posted on this site.
That doesn’t invalidate its legitimacy and service.
That’s a great point. Marc. “Level of bullshit” is present in so many other jobs, from car salesmen to sommeliers, and we all accept it. I should rename this thread to “Tolerable level of bullshit”.
Ok, well first, forget about the title of Sommelier.
There is a vast amount of wine experience on this board. Do people here agree that:
a) some pairings are better than others
b) some pairings should be avoided at all costs
I guess opinions vary, but I’ve never thought about sommeliers as primarily being there to help you match wines with the food.
For me, it’s more about their deep knowledge of the wines on their list, and helping you find something that bests suits your wishes. This is especially valuable for the average diner who knows very little about specific producers/vintages. But even us geeks don’t know all wines. And even if we have broad familiarity with producers/vintages, we can’t constantly track the evolution of all wines. So when I consult sommeliers, it’s for details on a specific cuvee I may not have had before, or their view on how a specific vintage/bottling would show at the moment, etc.
Yes, that can also be in reference to the food on their menu. But as you said, we know our own tastes best. The value of the somm is knowing their wines better than we do.
The first job of the sommelier is to listen. To what you like, your budget, what you are eating etc etc. And especially if you are open to something new or want to stay in your wheel house. To some level this all applies to any diner whether a wine geek or not.
Then, to have a conversation with you about a few wines on the list that they think fit the bill, and any suspects you may have identified, and lead you to a mutual decision.
It’s not a simple, “you are having steak so I recommend the xxxx”.
I’ve never met a sommelier who recommends the last bottle of a budget wine.
Just the opposite: either an expensive (hard to turn) bottle - or one they have in huge quantities.
I always have to find the gems myself.
The most important issue: I will like the wine …
2nd: it should not interfer with the food …
3rd: I’m comfortable with the price …
The only question I need the somm for (in Germany):
“Is this Riesling realy dry?”
OK Lenny,
Sorry to call you out but you are talking out of both sides of your mouth. Which is it? Ketchup (post1) or Relish & Onions (post4) we Berserkers need to know where you really stand?
A Somm’s first job in to put together an interesting, diverse list of wines they know well. Second help you find one that works for you if you ask for the help.
But more and more they are part manager, busser, server and host. In most of the country they work very hard for not allot of money.
The sommelier trying to steer the diner to the best possible dining experience is not the job of a charlatan. Having to read the audience and project the possibility that peoples’ tastes vary substantially makes the job all that much more challenging. Could a charlatan fake it? Probably. To the extent that it is a speed-dating relationship sort of event, the somm cycle at the table could be easily approximated by a confidence man (or woman) with a little bit of study, but why anyone with those skills would squander them on selling wine in a restaurant is a bit beyond me.
You really undermined your credibility in this post by claiming that it’s just a matter of taste and there is no right answer as to whether ketchup or mustard is better on a hot dog. After that I have a hard time taking seriously anything else you say on flavor pairings
