Wine Club Newsletter - August 2019
10 “Polite” Things You Do at Restaurants That Are Actually Quite Rude
Here is an interesting article I found in an obscure magazine. While the copy might come off a little snarky (for my tastes) it does provide some valuable hints and thoughts to consider. GP
While you likely know how hard people in restaurants work, you might not realize the small ways you actually make their job harder. Here, we explore things well-meaning patrons do that make servers and restaurant staff work harder, even when you absolutely don’t mean to.
You wait to split the check at the end
Making the arrangement clear helps them—and you—get faster service and prevents possible goofs on the bill. This is an especially good idea if you have somewhere to go after the meal and are crunched for time.
You don’t say anything about a meal you don’t like
Don’t sit in silence, thinking it’s too much fuss to raise a flag. Get your servers attention and explain the issue. Give your server and the restaurant a chance to fix whatever is wrong. Don’t sit there and plot your vicious one-star smack down. If it’s still wrong after that, type away, keyboard warrior.
The server is occupied, so you help yourself to the tea pitcher
It’s easy to see your waiter is busy, so what’s the harm in sneaking over to the bar and filling up your cup of tea? Actually, a lot. If the manager spots you, your waiter will likely be reamed out for not getting you what you need. You could also make a mess of the beverages, which makes someone else have to stop their work to clean it up.
Be nice: If you’re getting bad service—the waiter isn’t keeping your glass filled—talk to the manager. Otherwise, just try to flag your server, and perhaps consider asking for another glass if you’re downing a lot of drink that night for some reason.
You stack all the empty dishes
Believe it or not, there’s a method to the madness of bussing a table. Waiters and restaurant staff are trained in the best way to gather, clean, and sort dishes. If you stack up all the plates, bowls, and silverware—and then toss napkins on top of the pile—you’re making a bigger mess for your server or the person who has to clear the dishes from your table.
Be nice: Leave the plates in front of you. Don’t push them away either, as that makes them harder to reach. The staff will ask you before removing your plate if you’re finished. Let them do the bussing.
You seat yourself
You walk into your favorite little restaurant (where, yes, they probably know you by name), eager to get dinner so you can get back home to chores. You notice the host is busy with another group, so you just grab a menu and seat yourself.
While you think it’s no big deal, the host has an intricate system for making sure tables are distributed evenly among areas of the restaurant and servers. If you seat yourself (at least anywhere other than the bar), you may throw off their system.
Be nice: Hang out for a minute. The host will see you and make sure you get a seat. If the host disappears to the back of the restaurant, you can flag another member of the staff and ask to be seated.
You try to clean up your own accident
It happens—you get carried away telling a story and knock over a glass of Merlot. Ruby red wine and shards of glass are everywhere. Your first instinct may be to start grabbing the pieces, but the restaurant staff don’t want to compound the issue with a bleeding hand.
Be nice: Alert the staff, and let them clean it up. They have the tools for cleaning up the wine as well as the broken glass. Thank them profusely—leave a bigger tip, too—but don’t put your hand into the shards.
You don’t listen to the specials
Contrary to urban legend, most daily specials in restaurants are not dishes that use up foods before they spoil. Indeed, in a lot of cases, they’re special dishes the chef wanted to cook with seasonal ingredients, or she’s testing them out on a smaller scale before placing them as a full-time item menu.
Be nice: When the server starts rattling off the day’s specials and things not on the menu, listen. You might hear something that strikes your interest and changes your mind about what you plan to order. Also, it’s just plain rude to interrupt.
You’re too chatty
It’s lovely to have a good rapport with your server, especially if you’re a regular at their restaurant, but keep in mind the server is working. That means they need to place orders, pick up food, fill drinks, and more. When you occupy them to chat, especially when the restaurant is busy, you’re preventing them from doing their job. Not only can that get them in trouble, it could affect your own service.
Be nice: Follow their cue. If they stop to chat for a second, you can engage. But don’t flag them down just to chat. Friendliness goes a long way, as does a generous thank you and a good tip.
You order from another server
You’re ready to order, but your server is two tables over with another group of patrons. You flag down a server and ask to order. They likely won’t tell you no (though they should), but confusion could unfold. If you have any special orders, the server that’s responsible for your meal may not know all the intricate details. You may also have errors on the bill if they don’t know what everyone ordered.
Be nice: Instead of asking the server to take your order, ask them to alert your server. This way you get the best service possible and there’s no back-end confusion.
You take items off the full tray to help
As the server approaches your table, you spot your pint of beer on the side. In an effort to “help” him, you reach for the beer. Big mistake! The server has all the items on that tray balanced beautifully, and removing one item unexpectedly could throw it off kilter.
Be nice: Let the server empty the tray at their own pace. If you want to be of assistance, help pass out things to the table as he takes them off the tray.
By Kimberly Holland
Real Simple.com
July 2019
2016 Argot Cabernet Sauvignon, “Starstruck”
Growing Region: Napa Valley, California
Varietal Composition: 90% Cabernet Sauvignon, 10% Merlot
Fermentation: 20 Months French Oak, 80% New
Alcohol Content: 14.5%
Suggested Retail: $85.00
WineSellar Club Price: $76.49
Broad Strokes: 94 Points, Jeb Dunnick
From the Winery: Argot \ ˈärgō \ : a shared language, born from, and reinforcing the intimacy associated with tight-knit groups, whom are brought together by their common interests and shared histories. Each significant relationship in life gives rise to an argot among the members who define it. The deeper the bond, and longer its history, this argot’s vocabulary becomes more personal, allowing it to strengthen and enhance the dynamic.
Justin Harmon Grew up in Chicago with no family interest in wine. Came to wine as a consumer, fell in love, began devouring all things wine. Chemical engineer by education, drawn to the process. Began making wine in my basement in Chicago. Started with a concentrate kit, grew to flash-frozen grapes, brought to Chicago by rail car from Napa, fermented in garbage cans, pressed through nylon bags to carboy. Following season, 2005, came to California for first harvest work. Harvest internships in 06 and 07, bought first ton of grapes at end of 07 harvest and began Argot.
Appearance:
This is a wonderful package, creative, branding. It lets consumers imagination take off. Blue seal on top is pretty, but kind of a PITA. The wine is black at the core, bleeding to deep crimson on the edge of the glass.
Nose:
The plummy and blueberry aspects of the Merlot come forward first, over the dark black fruits and a solid wood note . Asian spices, boysenberry and violets pop up, but the aromatics need a lot of time to open up, as they keep changing. GRAPHITE! Great fun!
Texture:
Starts off a bit backwards, this full-bodied Napa Valley wine is tall in structure, with a solid line of youthful and tannic acids. It still has harmony, it’s just a little rawboned for a few minutes, before taking on velvety feel.
Flavors:
Bing cherry, blackberry and boysenberry fruits, with a touch of plum come to you after five minutes of air. Sweet vanilla oak, toasted nuts and spice are consequential of wood treatment
Serving Suggestions:
The wines of Justin Harmon are spectacular, most getting ratings of 91-98 point ratings. This wine will last two decades from now, stored properly. Only 350 cases made.
NV Champagne Aubry, 1er Cru, Brut Rose
Growing Region: Chardonnay and Meunier from the 1er Village of Jouy-les-Reims, Pinot Noir from the 1er Village of Villdommange
Varietal Composition (Cepage): 60% Chardonnay, 25% Pinot Noir, 15% of older Meunier vines
Vinification: Chardonnay is aged in used barriques, remainder in stainless-steel Malolactic is encouraged as their wines are never lacking in high acidity.
Fun Fact: Aubry Non-Vintage Brut Rose comes from a single vintage, although it is not stated on the bottle, this one is from the 2014 vintage. En tirage for 24+ months
Dosage: 6 g/l
Alcohol Content: 12 % abv
Suggested Retail: $59.99
WineSellar Club Price: $53.99
93 pts Robert Parker, 92 pts Steven Tanzer
From the Winery:
Coming from a wine growing family that begin in 1790. Now the house is managed by two brothers; Pierre and Phillipe Aubry within their 15 hectares of vineyards.
Appearance:
Pale shimmering rose gold
Nose:
Soft puff of powder, freshly cut roses, strawberries, slightly savory and herbal…lemon thyme
Texture:
Small, persistent, and pretty dancing bubbles
Flavors:
Strawberries, raspberries, crunchy peaches, Roma apples, vanilla cream with underlying salinity
Serving Suggestions:
Something as elegant and graceful as this Champagne should accompany it… go classic with blinis, crème fraiche and caviar!
NV Champagne Jean Lallement, Grand Cru, Brut
Growing Region: Grand Cru Villages Verzenay and Verzy
Varietal Composition (Cepage): 80% Pinot Noir, 20% Chardonnay
Vinification: 80% from 2013, 20% from 2012. Stainless-steel. Malolactic fermentation encouraged.
Dosage: 6 g/l
Alcohol Content: 12 % abv
Suggested Retail: $67.99
WineSellar Club Price: $58.49
92 pts Robert Parker, 92 pts Allen Meadows, 91 pts Steven Tanzer, 91 pts Wine Spectator
From the Winery:
An extremely small estate…only 4.5 hectares! All their wines go through malolactic fermentation. The Lallements love dry, unaffected and rich wines. 80% of their land is Pinot Noir and the other 20% is Chardonnay. The average age of their vines are 26 years old.
Appearance:
A stunning rich golden hue
Nose:
Brioche, lemon rind, Mirabelle plums, marzipan baking spices; cinnamon, ginger, cardamom
Texture:
Silky texture with a generous bead
Flavors:
Baked apples, pears, quince paste, candied orange peel, ground ginger, cardamom, buttered nuts, pastry cream, sorrel Extremely complex finish.
Serving Suggestions:
An extremely refined Champagne. This was a favorite at our last Le Grand Champagne Tasting…we hope it is a favorite of yours too! For a decadent and spicy (exotic not hot) experience pair the Lallement with fried Indian food like vegetable samosas or rich dishes like Butter Chicken!
2017 Pinotage. Eagles Cliff
Growing Region: Breede River Valley, South Africa
Varietal Composition: 100% Pinotage
Fermentation: No Wood Barrels
Alcohol Content: 13%
Suggested Retail: $25.00
WineSellar Club Price: $20.69
Broad Strokes: 91 Points WineMag.co.za
From the Winery: Situated between Villiersdorp and Worcester, in the breathtakingly beautiful Breede River Valley, is the home of Eagle’s Cliff Wines. We produce a wide range of exceptional quality red and white wines, namely Arendskloof, Eagle’s Cliff, Dwyka Hills and Hoeks Rivier.
Christiaan Groenewald, who is the founder of the New Cape Wines Company, won the prestigious Diner’s Club Winemaker of the Year Award in 2013 with his Tannat Syrah 2011 and again in 2017 with his Eagle’s Cliff Pinotage 2017 (this one that is in our Two-Rouge Club). He is one of only 5 winemakers to have received this award twice.
GP Says: OK you Two-Rougers, this is going to be very different, so try to embrace it. I love Pinotage nose, texture and flavors. They are different, but delightful.
Appearance:
Dark/black looking overall package, and I like the way it presents the product. With the Eagle looking regal and elegant, the back label is a bit simple looking, kind of a let down. No matter, the wine is beautiful, very dark black at the core, dark crimson at the edges.
Nose:
Dark fruits, banana peel, smoke, cranberry, cherry juice, leather, tobacco and white pepper are note-worthy. Some people claim they can sense acetone, and perhaps it may have a little of that, but I REALLY enjoy it!
Texture:
The entry starts off smooth, then it hits you with a bracing acidity and a drying tart-like balsamic. It feels medium to medium-full on the palate, and after the acids leave your palate, it takes on a silky/velvety texture.
Flavors:
Yes, another nose to palate experience. Heavy on the tobacco, like cherry tobacco for a pipe my Father used to indulge in. Leather, white pepper, drying feel yet still offering dark, cherry fruit, eucalyptus, spice, black pepper, and an engaging industrial note.
Serving Suggestions:
There are not many wines I would say that can handle a big piece of fatty beef cooked on the grill as well as a Pinotage. The acid cuts through the fat, and changes the wine as well.
2017 “Piccolo”, Peju
Growing Region: Napa Valley
Varietal Composition: Cabernet Sauvignon, Petit Verdot, Cab Franc Merlot, Petite Sirah, Sangiovese
Fermentation: French &American Oak, 20% New
Alcohol Content: 14.5%
Suggested Retail: $40.00
WineSellar Club Price: $31.49
Broad Strokes: 90 Points Cellar Tracker
From the Winery: The love of farming and a passion for wine brought Tony Peju to the Napa Valley. A series of ideas - starting in his birthplace on the Caspian Sea, then France, England and eventually, Los Angeles -- created the Peju's Napa Valley winery. In 1982, Tony and his wife Herta purchased 30 acres of land in the Napa Valley with the magic ingredient - location. Neighboring vineyards in Rutherford included Robert Mondavi, Inglenook and Beaulieu. Situated between Highway 29 and the Napa River, the acreage included a 1900-era house and rambling vineyards, some 60 or more years old. Looking to the future, Tony and Herta have introduced their two daughters, Lisa and Ariana, to the workings of the wine business. Both of the young women are immersing themselves in all aspects of Peju Winery.
Appearance:
Good-looking graphics on the label, though I might argue that the font color on “Piccolo” might be a shade too dark to stand out. The wine itself is beautiful, very dark at the core, showing a peak of dark red at the rim
Nose:
The aromatics are fruit driven, with red plum, blackberry, black cherry, followed by some dusty notes, herbs, lead pencil, flint, mocha, vanilla and caramel. It is simply a delight to the olfactory senses, and I found myself continually dipping my schnozzle into the glass.
Texture:
Medium to medium full in weight, with the tannins present but pretty well melded into the wine, resulting into a smooth, welcoming, pleasing feel in the palate. An edge on the finish keeps that suppleness in check.
Flavors:
Very expressive fruit flavors with plum, blackberry, black cherry and strawberry get first noticed. Then some nice Moroccan spices, white pepper, the vanilla, charcoal, oak, chocolate and mocha. Some raspberry fruit pops up on the finish, with anise and thyme.
Serving Suggestions:
The wine is quite versatile. I had mine with turkey burgers and cheddar, and it was a knockout. Will age ten years. Check out the savings for you club members on this!
2017 Calmere Estate Chardonnay
Growing Region: Napa Valley, California
Varietal Composition: 100% Chardonnay
Fermentation: Barrel Aging
Alcohol Content: 13.7%
Suggested Retail: $30.00
WineSellar Club Price: $21.60
Broad Strokes:
From the Winery: It has always been a dream of ours to one day open our own winery, and we are very excited to introduce Calmére Estate Winery to a whole new generation of wine consumers. In 2016 our family purchased 100 acres in Carneros and a state-of-the-art winery. We have spent two years developing a brand that represents our vision and captures the spirit of this unique property. The beautiful Calmére Estate Winery represents the next generation of Napa Valley and beautifully showcases the terroir of Carneros through Burgundian varietals like Chardonnay and Pinot Noir. The name Calmére comes from the French words for calm (calme) and sea (mer). Our winery offers a serene location and stunning views of the bay –and wines that are just as stunning.
-Lisa and Ariana
Appearance:
The graphics on this screw-capped bottle are straightforward and well presented, with an informative back label. The wine itself has a light hue of corn, perhaps a grey/green tinge, and is crystal clear.
Nose:
It is smoky and buttery, with varietal correct Chardonnay aromatics jumping out from the glass. Look for tangerine, clementine, honeysuckle, butterscotch, and some spices, such as nutmeg and cinnamon.
Texture:
The entry is smooth and even, and then sets you up for a little tartness, like lemon curd. But it is still open and expressive, the weight is not heavy, medium bodied I would proclaim, with a fine, lengthy finish.
Flavors:
Straight from the nose, buttery smoke is layering over lovely Chardonnay fruit. Toasted Macadamia nuts, citrus like clementine, tangerine keep an edge on it, and you can notice a bit of butterscotch, dairy and oak as well.
Serving Suggestions:
For those of you who have enjoyed a Rombauer Chardonnay, I would classify the Calmere as a baby Rombauer. at half the price. Enjoy!
2017 Rioja, Rosario Vera
Growing Region: Rioja, Spain
Varietal Composition: 100% Tempranillo
Fermentation: 10 Months in French Oak
Alcohol Content: 14.5%
Suggested Retail: $22.00
WineSellar Club Price: $19.79
Broad Strokes: 91 Points Vinous
From the Winery: Rosario Vera is the latest winemaking project of the Juan Gil Bodegas Familiares Group, whose introduction in the D.O.C. Rioja, scheduled for years, materialized after the purchase, in 2016, of several plots distributed between Rioja Alta and Rioja Alavesa, in the latter is where the final facilities of the new winery are already built.
The family group chose the Rioja Alavesa, for the purchase of most of the vineyards and the location of the new winery, for its proximity to the Sierra Cantabria, where the soils are calcareous clay, and for its climatology, together with its altitude above sea level and the average of the rest of the Denomination which makes it especially suitable for the cultivation of very high quality vineyards.
Appearance:
Nice looking package, overall. The logo is distinctive, and will be recognized by consumers after they have tried their first bottle. The wine is very dark at the core, and bleeds to deep purple at the edges.
Nose:
Lovely aromatics from the Tempranillo grapes: blackberry, cola, potpourri, laced with toasty vanilla oak. Ripe red fruits to include plum, cherry, with fig, a touch of cedar along with anise.
Texture:
Medium-full in body, with a lush feel on the entry. It has grip though, and the tannins are supple and well-integrated. The very long finish is mouth coating, juicy, and lingers wonderfully for a long time after you swallow.
Flavors:
Blackberry and blueberry fruit engage your palate in the beginning, then the wood notes of vanilla oak, cedar, toast and smoke come in. Leather, cassis, plum, red fruits follow, with a hint of fresh herbs, particularly anise pitch in. Love the cola/root beer essence.
Serving Suggestions:
The wine has ten more years of aging potential, and, it tastes like a wine twice the price! This is a super-bargain, WineSellar Club fans!!!
Watermelon Salad with Basil Vinaigrette
Summer is in full swing, so why not partake in a refreshing, cool, light feeling salad? That was our thought, and on the fly, here is what we came up with. We enjoyed it so much, we decided to share it with our club members. It is excellent with Rose’ and Rieslings.
Serves six.
Ingredients:
- One small, ripe watermelon, seedless if possible.
- 1 cup Feta cheese
- 1/2 cup dried cherries
- ½ yellow bell pepper
- 1 ripe avocado
- 1 head butter lettuce
- 25-30 Macadamia nuts, lightly salted
- Salad Dressing (See below)
Method:
- Make salad dressing and then set aside
- Cut watermelon into small, bit-size pieces, and pull out seeds, if any.
- Set aside in refrigerator
- Cut ½ of yellow bell pepper into ¼” squares, set aside.
- Cut avocado into similar square shapes, set aside.
- Clean and rinse one head of butter lettuce.
- Toss all ingredients into a large bowl, add dressing to taste, and serve
For the Dressing:
- Take one cup of olive oil, and fresh basil leave (to taste), ¼ cup of lemon juice (Meyer if possible) and 1/8 cup of juice from the melon.
- Put in blender, and then strain
- Add salt and pepper to taste