by the glass

[IVYCHEF]

Nancy -

Here is another tip for you. A good customer called me one day and asked if he could come in between shifts and talk to me. I had no clue to what it was about. He brought in the '94 Hogue Chardonnay and said "try this". Hogue Chard has been on the list every since. I would never had tried this otherwise. Any restaurant worth a hill of beans (unless they are those expensive French black split lentils)and has a reasonable wine list should have someone who knows wines and be able to take the time to help you or listen to your suggestions. But be smart about it - don't make suggestions to the hostess at 7:45 on a Saturday night - in one ear..... Call on Monday and make an appointment for 2:30 on a Tuesday afternoon with the manager (or whomever) and your points will be more appreciative and effective (hopefully).

People like names. Why do you think the GAP and other places are so popular? I keep a few names on the list for the name dropping crowd. Customers ask the staff about Hogue Chard and the standard response is "Chef Kevin prefers it over the Mondavi (or whatever), its more food friendly" and that is usually enough. But it is hard to push the "no name" wines no matter how good they are unless you resort to slapping Mead, RP or WS 90 next to it. The "haven't heard of it, can't be any good" mentality runs far too rampant. And why would you trust the waitperson? They'll tell you anything to increase their tip, right? [img]http://www.wines.com/ubb/smile.gif[/img] I could have poured something like Beringer Knight Valley Cab instead of the Chimney Rock mentioned in a previous post. Probably could have got $7 a glass, too and would have laughed all the way to the bank with the "gouge of the week". But it was a name and they would have paid that overprice because of it. You can't educate those who don't want to be. So next time you see the inferior quality brand name being poured at a ridiculous price, you know why. Unfortunately, people like yourself and most of us on this board, who are interested in something better, unique, etc. are few and far between. Some of us try, we really do but wonder if its actually worth it.

A wine "provider's" point of view

Kevin