Wine Club Newsletter - December 2023
Tips on TIPS
As a result of being in an industry where gratuities are important and expected, I found myself offering tips in situations that don’t call for or maybe even expect them. How about you?
Tips on TIPS
If you feel that you’re being asked to tip more often, you’re not alone.
Most American adults say tipping is expected in more places than it was five years ago, a recent survey from the Pew Research Center found. Once limited mainly to sit-down restaurants, hotel bellhop services and taxi rides, invitations to tip — with suggested amounts — now appear on checkout touch screens in more places, including casual restaurants without table service, mobile food trucks, delivery apps and self-service kiosks.
“People used to feel there was a line,” said Ismail Karabas, an assistant professor of marketing at Murray State University in Kentucky who has studied tipping. “It’s a lot more blurred, and it throws people off. Where do we stop?”
A survey published in June by the financial website Bankrate found that two-thirds of Americans had a negative view of tipping, while about one-third felt that tipping culture was “out of control.”
Ted Rossman, a senior industry analyst at Bankrate, said that what was meant to be a gesture of gratitude or a reward for good service felt increasingly like a surcharge. “The constant asks are rubbing people the wrong way,” he said.
Rossman recalled encountering a tip screen this year at a self-checkout station at Newark Liberty International Airport. He was also taken aback when asked to tip at a pick-your-own strawberry farm. (He did, he said, because his wife was in favor of doing so. “It’s becoming more of the exception not to be asked to tip,” he said.
Replacing the old-fashioned tip jar, new digital payment systems have made it easy for businesses to ask customers for tips electronically.
Michael Lynn, a professor of services marketing at Cornell University who has studied tipping, said people often leave gratuities for social approval, from the service provider or from fellow customers. So for some, it can feel awkward to tap “other amount” or “no tip” on a payment screen if they feel that the employee or others in line are watching. Under those circumstances, he said, people can feel coerced to tip or guilty if they opt out.
More generous tipping practices took hold earlier in the coronavirus pandemic, with people inspired to help front-line workers. But as the pandemic eased, higher inflation took hold, and tipping as a percentage of a pricier meal tab became more noticeable. The Bankrate survey found a general decline in the share of people who said they always tipped in certain situations, including for food delivery.
There does, however, seem to be some consensus around when tipping is appropriate, the Pew survey found, notably at sit-down restaurants (92 percent of respondents said they “always” or “often” tipped there).
That’s not surprising, since tipping at full-service restaurants is an ingrained habit, Karabas said: “People expect it. It’s an inherent part of the system.” In many states, the minimum wage for tipped employees is quite low, he said, and it’s generally understood that the servers “are working for tips,” so leaving a tip of at least 16 percent to 18 percent of the tab is justified.
But diners aren’t necessarily being extravagant with tips these days, the Pew survey found. Asked how much they would tip for an “average” sit-down dining experience, the majority (57 percent) said they would tip 15 percent or less, 2 percent said they would leave nothing, and just one-quarter said they would tip 20 percent or more.
The Pew survey found significant support for tipping after a haircut (78 percent), a food delivery (76 percent), buying a drink at a bar (70 percent) and using a taxi or ride-hailing service (61 percent).
Tipping is less common in other situations, however, including when buying a drink at a coffee shop. Only about one-quarter of people said they usually tipped in that situation. And the percentage was even lower (12 percent) for fast-casual restaurants.
Yanely Espinal, director of educational outreach for Next Gen Personal Finance, which creates financial literacy courses for students in middle and high school, said context was important. It’s OK not to tip or to leave a small tip when running into a shop for a quick cup of coffee or tea to go, she said. But if it’s a shop you frequent often or you order a complicated drink, you might consider leaving one. “Use your judgment about when it makes sense,” she said.
Overall, Pew’s survey found 43 percent of adults said they had worked in a job in which they received tips, and they were usually more likely to leave a tip.
Karabas suggests thinking ahead of time. “Expect that you might be asked to tip and decide what you want to do, based on your own personal feelings and budget,” he said.
If suggested tips really bother you, Lynn said, paying with cash instead of a debit or credit card can help you avoid them. If you’re prompted by a screen to tip in a nontraditional setting and you don’t feel that one is warranted, feel free to skip it.
“Do you need to feel guilty?” Lynn asked. “I don’t.”
...
Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2021 Cotes-du-Rhone Villages, “Laudun” Ferraton
Growing Region Rhone Valley, France
Varietal Composition 70% Grenache Blanc, 20% Clairette, 10% Bourboulenc
Fermentation Concrete Vats
Alcohol Content 14%
Suggested Retail $22.50
WineSellar Club Price $19.79
Broad Strokes:
From the Winery: Ferraton Pere & Fils is a Domaine attached to its roots and origins. Of men who are passionate, loyal to their heritage with which they have forged the identity of Ferraton Pere & Fils. The winery is composed of a team who observe and experiment, always with the greatest respect. Of those who work the land, the vines, the wine.
Maison Ferraton Pere & Fils brings together a fraternity of winemakers in a quest for excellence of precious and generous wines. The resulting wines are considered as being unique witnesses to the land and climate from which they originate.
Appearance:
Just seeing the name “Ferraton” gets me excited! I love this producer of Rhone wines. The label and packaging is rather straight forward, just wish it was a bit easier to read ‘Ferraton’ and “Laudun”. The wine is a vibrant, silver/light gold in hue.
Nose:
Intoxication by aromas. The wife said she could wear this as a perfume. Honeysuckle, peach, lychee nut, white flowers, citrus, and hazelnuts boom up from the glass. Warm/hot stones, minerals, evolving bouquet to show more flowery notes, especially jasmine. Ever changing with further airing.
Texture:
Medium full in body and almost honey-like viscosity. Great finesse meets firm power. Even and mouth-filling, with a long palate feel throughout. Mouth-watering, juicy finish, complete with GREAT acid to fruit balance.
Flavors:
Think of white flowers (jasmine, honeysuckle, citrus blossoms) packaged with golden and white fruits. Lychee nut, peach, pear, passion fruit, yellow apple, yellow gooseberry, and 3ven quince. The mineral vein is firm, with warm white stones, solid and firm acids holding this delight in check.
Serving Suggestions:
This is why I love what I do, finding a dream white wine like this for under $20. Works as an aperitif, with main courses, all by itself.
2021 Cabernet Sauvignon, Bold Wine Company
Growing Region San Benito County, California
Varietal Composition 83% Cabernet Sauvignon, 117% Cabernet Franc
Fermentation Barrel Fermentation
Alcohol Content 13.6%
Suggested Retail $28.00
WineSellar Club Price $24.29
Broad Strokes:
From the Winery: Hi, I’m Britta, a wine lover, photographer, vegetable gardener and burrito connoisseur. While growing up in Monterey County, California, I somehow always found myself playing in the dirt. Whether it was turning our backyard into a “mud factory” or learning how to grow my own vegetables, my hands were (and are) often in the soil. The love of the earth led me to study agriculture at Cal Poly, San Luis Obispo. While in college, I had the opportunity to study wine in the majestic wine region of Adelaide, Australia. After returning to the U.S., I realized there weren’t many places to purchase the types of wine I fell in love within Australia. I wanted to share these expressive bottles with my family and friends but found it difficult to track down wines with the same heart I found Down Under. So, I set out on a journey to find other winemakers, domestic and imported, who care about the soil and grapes as much as I do.
Appearance:
Nice watercolor image of the sloping vineyards from its Monterey County border. No capsule or wax sealant, which is just fine. The wine is dark red at the core, bleeding to clear edges on the rim.
Nose:
Solid red fruits emanate from an inch or so above the glass. Graham cracker crust, spicy, rich red plum, raspberry, cardamom, and nutmeg. Not getting much of any wood-related notes from the nose.
Texture:
Kind of a sour cherry feel upon first sipping it. Reserved fruit of cherry and raspberry. Remember Smith Brothers cough drops? Prominent tones of lively tannic and structural acids.
Flavors:
A solid palette of red fruits: cherry, strawberry, raspberry along with red plum. Some hints of blueberry as well, followed up by the spices noted from the aromatics.
Serving Suggestions:
A near term, luscious little drinker!
2018 Bella Grace Primitivo, Estate
Growing Region Plymouth, Sierra Foothills, California
Varietal Composition 100% Primitivo
Fermentation Barrel Fermentation, French Oak
Alcohol Content 14.1%
Suggested Retail $38.00
WineSellar Club Price $35.99
Broad Strokes:
What do engineered products, life insurance, and winemaking have in common? The answer is, more than you may think! For Bella Grace Vineyards’ proprietors, husband and wife team Charlie and Michael Havill, the three industries share two people who have discovered a single passion – winemaking!
In 2006, the two purchased 50 acres with 20 acres of wine grapes. The vineyards weren’t in the best shape so Charlie learned as much as he could about biodynamic and sustainable farming. Under his watchful eye, the Havills have cultivated Primitivo, Zinfandel, Grenache, Vermentino, Grenache Blanc, Syrah, Petite Sirah, and Mourvedre without the use of pesticides or inorganic substances.
Appearance:
Standard issue bottle with two par front label that reads clearly and gets right to the point. I like it. The wine is a dark strawberry color, dark yet visible through the core, and bleeds clear out to the edges.
Nose:
Red fruits, restrained in the beginning, come to your senses in the coming minutes. Spicy ripe plums, cinnamon, nutmeg and a touch of vanilla follow up. Even later dark berry fruits emerge, including blueberry and blackberry . . . compote.
Texture:
The fruit is ripe and lovely, I such a way that it has not been overly extracted or dense. However, it has a plush mouthfeel, coating your palate with a savory sweetness that is not at all cloying, rather even a bit tannic.
Flavors:
The strawberry fruit comes through first for me, maybe because of the color odf the wine. Then the blackberry and blueberry follow suit. Touch of vanilla, spice, bramble, tobacco and leather. Notes of black pepper and earthiness on the finish.
Serving Suggestions:
A great deal of versatility here. The wine is great with all kinds of BBQ, burgers, stews of beek or lentil. Eggplant parmesan, and pizza as well. This is a lovely weekend or weekday wine that will perk up any dish you decide to make.
2019 Monthelie, Vieille Vignes, Domaine Doreau
Growing Region Monthelie, Burgundy, France
Varietal Composition 100% Pinot Noir
Fermentation Barrel Fermentation
Alcohol Content 13.6%
Suggested Retail $41.00
WineSellar Club Price $35.99
Broad Strokes:
Domaine Doreau is in Monthélie, a village in the Côte de Beaune sub-region of Burgundy, 30 miles southwest of Dijon in eastern France. The small estate has been passed down from father to son since the end of the 19th Century. It all began with Pierre Doreau who came to the region to help growers replant vines destroyed by phylloxera. At the same time, he acquired a few plots of land for himself.
Over the years, sons of sons, accompanied by their wives, have assumed control of the business. Today, Jérôme and Emilie Doreau manage the vineyard and the cellar. In 2019, the six-hectare organic estate obtained High Environmental Value certification (level 3), demonstrating their respect of the environment and commitment to sustainable viticulture.
Appearance:
The label lets you know right away this is from Burgundy, France: the sketch of the winery grounds and the classic collar denoting the vintage. The wine is beautiful with a cherry red hue, getting clear on the edges.
Nose:
Sometimes you get interesting and somewhat funky aromas in French wines, which after airing, evolve into complex, delightful scents . . . case in point. Early barnyard/animal/herbs to start. After ten minutes, developing complex Pinot Noir fruit, floral (rose petals), nearly hypnotizing aromas.
Texture:
Medium to medium light in body and weight. Smooth palate entry, especially for a younger Burgundy. Clean and even feel in the3 mouth, with some silk and velvet textural, and a long even, delicate finish.
Flavors:
Truly Pinot Noir essence: Beguiling, savory spices, with evenly balanced red fruits. Distant wood notes. Mincemeat pie: raisins, brown sugar, pie dough, roasted beef, mushroom, forest floor, baking spices, black and white pepper.
Serving Suggestions:
A lovely wine to have in your cellar to pull out for guests or on special occasions. The wine will keep in the bottle for another five years.
2021 Cotes-du-Rhone Villages, “Laudun” Ferraton
Growing Region Rhone Valley, France
Varietal Composition 70% Grenache Blanc, 20% Clairette, 10% Bourboulenc
Fermentation Concrete Vats
Alcohol Content 14%
Suggested Retail $22.50
WineSellar Club Price $19.79
Broad Strokes:
From the Winery: Ferraton Pere & Fils is a Domaine attached to its roots and origins. Of men who are passionate, loyal to their heritage with which they have forged the identity of Ferraton Pere & Fils. The winery is composed of a team who observe and experiment, always with the greatest respect. Of those who work the land, the vines, the wine.
Maison Ferraton Pere & Fils brings together a fraternity of winemakers in a quest for excellence of precious and generous wines. The resulting wines are considered as being unique witnesses to the land and climate from which they originate.
Appearance:
Just seeing the name “Ferraton” gets me excited! I love this producer of Rhone wines. The label and packaging is rather straight forward, just wish it was a bit easier to read ‘Ferraton’ and “Laudun”. The wine is a vibrant, silver/light gold in hue.
Nose:
Intoxication by aromas. The wife said she could wear this as a perfume. Honeysuckle, peach, lychee nut, white flowers, citrus, and hazelnuts boom up from the glass. Warm/hot stones, minerals, evolving bouquet to show more flowery notes, especially jasmine. Ever changing with further airing.
Texture:
Medium full in body and almost honey-like viscosity. Great finesse meets firm power. Even and mouth-filling, with a long palate feel throughout. Mouth-watering, juicy finish, complete with GREAT acid to fruit balance.
Flavors:
Think of white flowers (jasmine, honeysuckle, citrus blossoms) packaged with golden and white fruits. Lychee nut, peach, pear, passion fruit, yellow apple, yellow gooseberry, and 3ven quince. The mineral vein is firm, with warm white stones, solid and firm acids holding this delight in check.
Serving Suggestions:
This is why I love what I do, finding a dream white wine like this for under $20. Works as an aperitif, with main courses, all by itself.
2021 Cabernet Sauvignon, Bold Wine Company
Growing Region San Benito County, California
Varietal Composition 83% Cabernet Sauvignon, 17% Cabernet Franc
Fermentation Barrel Fermentation
Alcohol Content 13.6%
Suggested Retail $28.00
WineSellar Club Price $24.29
Broad Strokes:
From the Winery: Hi, I’m Britta, a wine lover, photographer, vegetable gardener and burrito connoisseur. While growing up in Monterey County, California, I somehow always found myself playing in the dirt. Whether it was turning our backyard into a “mud factory” or learning how to grow my own vegetables, my hands were (and are) often in the soil. The love of the earth led me to study agriculture at Cal Poly, San Luis Obispo. While in college, I had the opportunity to study wine in the majestic wine region of Adelaide, Australia. After returning to the U.S., I realized there weren’t many places to purchase the types of wine I fell in love within Australia. I wanted to share these expressive bottles with my family and friends but found it difficult to track down wines with the same heart I found Down Under. So, I set out on a journey to find other winemakers, domestic and imported, who care about the soil and grapes as much as I do.
Appearance:
Nice watercolor image of the sloping vineyards from its Monterey County border. No capsule or wax sealant, which is just fine. The wine is dark red at the core, bleeding to clear edges on the rim.
Nose:
Solid red fruits emanate from an inch or so above the glass. Graham cracker crust, spicy, rich red plum, raspberry, cardamom, and nutmeg. Not getting much of any wood-related notes from the nose.
Texture:
Kind of a sour cherry feel upon first sipping it. Reserved fruit of cherry and raspberry. Remember Smith Brothers cough drops? Prominent tones of lively tannic and structural acids.
Flavors:
A solid palette of red fruits: cherry, strawberry, raspberry along with red plum. Some hints of blueberry as well, followed up by the spices noted from the aromatics.
Serving Suggestions:
A near term, luscious little drinker!
NV Pascal Lallement, Tradition, Premier Cru, Brut
Growing Region: Champagne, France
Varietal Composition (Cepage): 40% Pinot Noir, 40% Meunier, 20% Chardonnay
Vinification (From the winery): Methode Champenoise, in stainless steel to retain freshness. 5 years on the lees.
Dosage: 12 g /l
Alcohol Content: 12%
Suggested Retail: $53.99
WineSellar Club Price: $48.59
From the Winery:
Coming from a top village in the Montagne de Reims. Pascal Lallement is the fourth generation of his family making Champagne in the village of Chamery. This Champagne is farmed organically with cover crops and minimal intervention. A mixture of clay over chalk along with sunny exposure is ideal for Pinot Noir and Meunier which comprise the majority of this blend. The level of aging Pascal does on the lees is 2 years longer than the requirement for vintage Champagne…closer to that of many houses’ Tête de Cuvées!
90 pts Wine Spectator
Appearance:
Pale golden, shimmery
Nose:
Aromas of almonds, green apple and hint of citrus
Texture:
Long, small bubbles leading to a a rich, creamy texture on the finish
Flavors:
Ripe red fruit, blackberries, green apples, quince, Meyer lemon, and baked bread
Serving Suggestions:
Gorgeous with seafood… pair with Sole Meunière!
NV Paul Benoit et Fils, Troy de Meslay, Brut, Cremant de Jura
Growing Region: Jura, France
Varietal Composition (Cepage): 100% Chardonnay
Vinification (From the winery): Methode Champenoise,
Dosage: 0 g/l
Alcohol Content: 12 %
Suggested Retail: $35.99
WineSellar Club Price: $32.39
From the Winery:
There is a very old tradition of sparkling wines in the Jura. However Jura winegrowers keen improve quality decided to opt for the Cremant de Jura appellation in 1995. This is subject to specifications similar to those of Champagne, and the now the quality of Cremant de Jura has been recognized. This is a festive wine!
Appearance:
Rich Golden Hue
Nose:
Aromas of baked apple, pears, baked bread
Texture:
Small, light bubbles
Flavors:
Baked spiced apples, pears, citrus, and brioche
Serving Suggestions:
This is a a fuller sparkling wine, a lovely winter bubbly…pair with your holiday feast…wonderful with pheasant, or lobster and drawn butter!
NV Pizzolato, Paloma, Brut Secco Rosé, Spumante
Growing Region: Veneto, Italy
Varietal Composition (Cepage): 95% Glera, 5% Raboso
Vinification (From the winery): Natural fermentation in stainless steel tanks
Dosage: 18 g/l
Alcohol Content: 11%
Suggested Retail: $19.99
WineSellar Club Price: $17.99
From the Winery:
The Pizzolato family has been working in agriculture for over 5 generations with their estate spanning over 58 hectares, as well as an additional 48 organically grown vineyards in which they collaborate with neighboring producers. The estate is located in the rich and flourishing countryside in the north of Trevisio and the vineyards are situated on the plains and hillside in this DOC area.
Appearance:
Sparkling and shimmery, much like the packaging, so festive and fun!
Nose:
Aromas of cherries, lemon chiffon, almonds and fresh flowers
Texture:
Harmonic with fine bubbles
Flavors:
Vibrant with almonds, ripe apples, cherries, peaches, and lemon curd
Serving Suggestions:
This has been a holiday / celebration favorite at The WineSellar for years!
Delicious with cheese, charcuterie and holiday parties!
Medallions of Chicken Breast with Morel Mushroom Sauce
Last week I was foraging the spice cupboard when I came across a forgotten ounce of dried Morel Mushrooms! YAY!!! I marinated them in Amontillado Sherry and water. Two days later, we had a gorgeous yet simple pasta dinner. This recipe serves two people. Great with Pinot Noir!
Ingredients
-
1 Ounce Dried Morel Mushrooms
-
3 Ounces of fine Amontillado Sherry
-
3 Ounces of Purified Water
-
Pinch Sea Salt
-
4 Ounces of Chicken Stock
-
3 Ounces Coconut Milk
-
3 Ounces Condensed milk (or heavy cream)
-
1 small clove garlic, finely minced
-
1/3 teaspoon Oregano, chopped fine
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1 Tablespoon Butter
-
2 Tablespoon Ghee or cooking oil
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Pasta of your choice
-
6-8 Ounce of Chicken Breast, Sliced Vertically into ¾ Inch Medallions
Marinate:
In a small, airtight container, add mushrooms, salt, sherry and water. Refrigerate for 24-48 hours
Method:
For the Sauce:
In a medium size pan, add mushrooms with the sherry and water and gently heat them up
Add chicken stock and coconut milk and reduce slowly to about ½ volume
Add condensed milk or heavy cream and reduce further
Add the garlic, Oregano, and swirl in the butter
For the Chicken:
In a separate pan, add the two tablespoons of Ghee or cooking oil
Place chicken medallions in pan and put on very low heat
Gently warm them until they are cooked through to coincide with the reduction of the sauce and the completion of cooking your pasta
To Finish:
Drain the cooked pasta, then stirring in the sauce.
Place medallions on the plate and dish pasta on top of them, serve.