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TO O RDER M ORE F EATURED W INES CALL 1-800-823-5527 TODAY! Volume 1 The Number 1 ©Vinesse Wine Club 2007 SKU 9698 Gra evine HE FFICIAL EWSLETTERp FOR INESSE INE LUB EMBERS GraTHE OFFICIAL NEWSLETTER FORevineVINESSE WINE CLUB MEMBERS T O N p V W C M How, or How Not, to Deal With the ‘Cork Ceremony’ By Robert Johnson MARTIN’S have a bad habit a signal for the server to pour the I of correcting wine wine for everyone at the table. JOURNAL Instead, the server flashed me an servers in restaurants. incredulous look and, after another pause, asked, “Don’t you want to ince it’s the start I don’t do it in a pretentious, taste it?” Again, I could have polite- S of a new year, I know-it-all way. I do it strictly to ly declined but, again, I couldn’t thought we should get educate them, because the more help myself. back to basics. knowledgeable they are, the more “If it smells good, it’s going to knowledgeable — and the more taste good,” I said. “Wines taste comfortable with wine — their cus- So, I’ve asked Editor Robert tomers will be. Johnson to come up with some That said, good intentions aren’t he server looked story themes that touch on some always met with positive responses. Tat me. I looked of the basic joys of wine drinking. Take the recent “cork incident” at Because the subject of wine is so an outpost of a highly regarded at the server. It complicated, we all could use a steakhouse chain as an example. little refresher course every once I ordered a bottle of Cabernet was a standoff. in a while. Sauvignon. The server fetched the I also asked Robert and Wine bottle, uncorked it, and placed the like the smell, you know.” I wasn’t Steward Katie Montgomery to tap cork in front of me. I looked at the trying to be a smart-aleck. (I can their own experiences — Robert cork. The server looked at me. I hear the boss now: “You don’t have as a frequent diner and Katie as a looked at the server. It was a stand- to try...”). I was simply offering a former restaurant sommelier — and off. little education. devote their space to topics that Finally, the server asked, “Don’t But the look I got back could have follow the “basics” theme. I think you want to smell the cork?” I burned a hole through a 4-foot- you’ll enjoy both of their stories. could have simply replied, “No, thick stone wall. I had not seen Yes, wine can be complicated, but thanks,” but I couldn’t help myself. such an expression since my daugh- drinking it doesn’t have to be. The Instead, I politely said, “I’d rather ter was 16 and we would be talking more we know about any subject, smell the wine.” about... well, just about anything. the more comfortable we are with Grudgingly, the server poured a Apparently, the “cork ceremony” it. I hope this issue of The splash into my glass. I said, is part of the training for servers Grapevine helps you get more “Thanks,” swirled the wine for a these days, so I really should learn comfortable with wine — whether few seconds, and then stuck my to go with the flow. It’s just that my you’re talking about it or nose deep in the glass. “Smells list of New Year’s Resolutions is so drinking it. good,” I said, which I figured was long already... Robert Johnson can be reached at [email protected]. 2 • The Grapevine • Visit vinesse.com OUR MISSION: To uncover and bring you wine gems from around the world, which you’re not likely to discover on your own, and which enhance your wine enjoyment. Sommelier Diaries YOUR GRAPEVINE TEAM: had a love/hate No sooner had I uttered the word Intrepid Wine Enthusiast, Chief Taster and Winehound: I relationship with “Meritage” than one of the husbands spoke Martin Stewart my former job as a up. “Oh, you mean Mer-i-TAHJ, don’t you, Chief Operating Officer restaurant sommelier. dear?” he said, enunciating the common (aka “The Buck Stops Here”): French-sounding mispronunciation of the Lawrence D. Dutra Obviously, it was a joy to be around word. Editor: wine all the time, and to be able to inter- “It actually rhymes with heritage,” I Robert Johnson act with numerous like-minded people politely replied. “It’s ‘merit’ and ‘heritage’ Wine Steward: every evening. I also enjoyed tasting each put together.” Katie Montgomery night’s menu specials and figuring out “Oh, I don’t think so,” the know-it-all The Grapevine is published by Vinesse, which wines from our cellar to recom- said. “Everyone I know pronounces it Mer- 822 Hampshire Road, Suite E, Westlake mend to diners. i-TAHJ.” Village, CA 91361; 1-800-823-5527. Copyright by Vinesse, LLC. Printed in USA. The only down-side involved dealing What to do? Engage in an argument with No responsibility is assumed for loss or with the know-it-alls who didn’t really a customer? Not a good idea. So I quickly damage to unsolicited materials. know as much about wine as they thought of two Merlots to recommend, and thought they did. There was a constant everyone was happy. struggle between tactfully correcting mis- A SUCCESS STORY CHARTER MEMBER information being spouted and adhering Another time, a very nice woman ordered BENEFITS: to the “customer is always right” mantra. barbecued ribs and asked me for a wine Over time, my patience did wear thin The Grapevine Newsletter suggestion. and, eventually, I knew it was time to “That’s easy,” I said. “Zinfandel.” Premium wine selections at find a job in which I could assist people “I love Zinfandel,” she said. “I’ll have a members-only prices who wanted to learn more about wine. glass with my dinner.” Wine tasting as a participant I’d like to share two stories from my When I saw that her ribs were up, I on VINESSE’s Gold Medal sommelier days. Hopefully, you’ll find poured a glass of Dry Creek Vineyard Zin Award Panel them both educational and entertaining. and brought it to her table. Free subscription to VINESSE’s MERITAGE MEMORY She took one look at the glass and said, Cyber Circle Community One evening I was helping a table of two “That’s not Zinfandel — Zinfandel is pink.” Members-only savings, includ- couples select a bottle to share with their She thought I’d meant White Zinfandel, ing Food & Wine subscriptions, dinner. Fortunately, each person was hav- and wasn’t so sure about this dark dining out, gourmet food and ing some cut of steak, so at least I could red/purple liquid sitting before her. tickets to the hottest events narrow the range of possibilities to reds. “Tell you what,” I said. “Give it a try, Random giveaways of wine and As was my custom, I asked what kind of and if you don’t like it, I’ll bring you a accessories wine each person liked — another choice- glass of White Zin.” narrowing tactic. One couple was into She tried it. She liked it. And she Wine Finders Reward — identify a future wine selection and Cabernet Sauvignon, while the other pre- became a regular customer, ordering a dif- earn a reward ferred wines that were a bit more mellow, ferent wine each time she visited. Because such as Merlot. I figured I could strike a she kept an open mind, a whole new Perfectly matched recipes for happy medium by suggesting a few of the world opened up to her. featured wine selections Meritage wines we had on Unfortunately for me, she was far out- the list. numbered by the know-it-alls. Visit vinesse.com • The Grapevine • 3 WINE APPELLATION SHOWCASE LIVERMORE VALLEY TO A Z ess than an hour 50 wineries prior to Prohibition, and L east of San contributed significantly to the state’s enology and viticulture. Innovations inotage. A cross of Pinot Noir Francisco, Livermore developed in the valley include over- and Cinsaut that makes a very Valley wine country P head irrigation, mechanical harvesting popular red wine, primarily in welcomes visitors with South Africa. and roller crushing in the vineyard. its picturesque canyons, Livermore Valley wineries were the lush vines and con- first to bottle varietal-labeled uincy. A tiny appellation in the Chardonnay, Sauvignon Blanc and QLoire region of France, where vivial tasting rooms. the best wines are made from Petite Sirah. Nearly 80 percent of Sauvignon Blanc. One of California’s oldest wine California’s Chardonnay vines trace regions, Livermore played a pivotal role their genetic roots to a Livermore in shaping California’s wine industry. clone. efosco. A variety that’s made Robert Livermore planted the first com- Attracted to the rich winemaking tra- Rinto tasty, everyday wines that are served in the wine bars and mercial vines in the 1840s. C. H. dition, climate, soil and geography, restaurants of Italy’s Friuli-Venezia Wente, James Concannon and Charles new vintners and growers are working Giulia region. Wetmore recognized the area’s wine- alongside fifth-generation winegrowers growing potential and founded their to create a Livermore Valley wine ren- own wineries in the early 1880s. aissance. The region now has 26 hoot. A new green stem that wineries, with several more about to Ssprouts from the grapevine as it International recognition followed begins to grow in the spring.

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