General Tipping on Wine
It is customary in the US to tip on the wine at the same rate that you would for the entire meal. Just as you would if you were drinking cocktails. So, if you are planning to leave 20% for excellent service for the meal, then you would leave 20% of the entire bill except tax (wine and drinks included.)
What if it is an expensive bottle?
Consider how you define ‘expensive.’ Living in Los Angeles, I would consider this to be anything over $125/bottle. For anything less than this, I would tip as normal. For wine over $125/bottle, if there was no additional or exceptional service, then I would be inclined to tip a smaller percentage on the wine (say 10%) then on the rest of the bill (20%.) I define excellent wine service as …
Dry white Bordeaux is made primarily from Sauvignon Blanc and Semillon. It typically has medium to medium-high acidity and fresh fruit flavors of green apples and limes with grassy tones. Dishes that work well with it are …
I came across this book today: Launch Your Wine Career
I haven’t had time to get it/read it, as of yet, so this is not a review. However, it is the only book on the topic that I have seen (this is not an endorsement, just an observation.)
It addresses one of the top questions I get in class. I wonder, how specific are the examples in this book? Are they realistic? Can students actually put into action what they recommend?
Question: I have a question about Beaujolais wines. There has been a lot of buzz about the 2009 vintage being excellent, and I was wondering if I should be concerned with mixing that up with the Nouveau wines. How can I tell the difference, is it clearly labeled?
Answer: Beaujolais Nouveau is released on the 3rd Thursday of November – so mid-November is when you will start hearing the most about it. You’ll see the current release around Thanksgiving. It will be dated with the current vintage. The grapes were grown, harvested and made into wine in that year.
Beaujolais Nouveau (BN) is made with a unique fermentation method called carbonic maceration (CM). It is an intracellular fermentation (conversion of sugar to alcohol) without the use of yeast. The benefits are that the wine ferments quickly, it limits the extraction of tannins and it produces a bright, fresh, fruity aroma. These wines are meant to be consumed quickly, while their aromas are at their height …
A new AVA (American Viticultural Area) is being sought in Los Angeles County. This article here describes the petition for the Antelope Valley AVA.
You don’t know where the Antelope Valley is? When our local weatherman Dallas Raines (yes, he says this is his real name) mentions “the high desert” you’ve hit the target. Think Lancaster, Palmdale, Edwards Air Force Base … and the Mojave Desert is not too far away.
Hmmm…. you might be wondering … is it wise to be growing grapes in Antelope Valley?