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February 27, 2001     Beverly Hills Weekly
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February 27, 2001
 

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guest Become a Wine Expert Tips to polish your tasting skills By Harry Weiss One ul tile IT]Ill()] ~cxlng prohlcnv, ol om sochd wolld is hmv I,) avoid the pitfalls t~l being asked ~o selecl the proper wine (or wmes/ when dining oul wilb Irlcnds or asxociaws Ordering the proper wmc B ....... b~,kh[L'aking ~inL, lihl wi]h li[('r~lliy hundrl~(b, to choose Imm is mind boggllng When ,ailed upon to perlc)rm flus demanding task. one relies on experience nc~t buttressed by knowledge and blurts oul "Chardonnay[" il wldte wine in called tl/r, or [or "Cabcrglcl!" .Any Cabernel. 11 lucky and the wine in Ibm, compldncnts ensue and if m~t? Well, it was just a bad bottle. A more knowledgeable sc[cctol might, il the ennec is a chicken (Blwl) ~r scaR~od . dish, order a (Jernuln Riesling Ilonl the Moscl Saar Ruwer or perhaps one [ram France's Alsace, a Gcwartztraminer It schouled in wine, perhaps a Viognil h need not require an encyclopedic knowledge ol wine Io become somewhat knowl cdgcable A trip to one'5 local Wille nlerchant Io ask ally clerk abaci wines that comple- ]nellt food ,,~ill cJici[ saint ad;'ic and perbap', even a pamplllet o~ so explailldlg NOIlle ol Ihe mysteries (}~ blod ;l[Id ~inc pairing' and "~li] 1!'" a WITle expert ls in Ihe inakillg! The pr oper Ihille h~ d~) {bell is {o pur~.:basc a (ct~ b,lttlcs leonlmendcd m~d tly them at hotw2 ~lth sudable h)ods, ;ijid the test ul kllot~ mg hus begun \Vhcn seeking ad;~uc, a ~upellnatkcl is NOI 1he pla~c to go, lol Ihere seems to be ~,1~ I)I]L' [i) ank 3bt,n( wdl~ Oin.c Oll ~1 dknc [ asked a clerk where 1o ~bld the Cabernel SauxigllOH and I~ilg t,~[,I IhH ~,bat ];TL:TlU:]I ilclns Ihcx, carlicd wclc all DI1 aisle 4 AI IT}O[[I cr markeL I asked ~t, aslai(i tol a ['il~ul Non 5Bd sbc told ine Ihc hair preps were on ai~,[c 6! These supel IllerLbdlllS L3rrv man) ,,Ville~ bul one ii/usl then leel (hul i[il whle oasis llll)lk' [[ i~ ~1 bctlcr ~ ille One ml',Ses ll/~lEly ~ CEllS ~ll]long the less c~)stly lhen thele COIIICN Ihc time when on is a~ked to select a wdlc when dining uilll one's Feels a[ a busines~ galhcl ins ]'his in the test A cauli~ms no~ice will rely i)ll Ibc salnc old CaBerne~ or Pillol Nob, while a ~,~ah ~roln eilbel (Tublornia or France, ~ia a Ch;lleauneul" du Papcl Ol un Aus/raliun S~[ah C'abcrnc[ Inighl be u much In~le oxalic u;id cqtl;llb COglCl selection When selecling a strangcl nl~rc exotic wine thai inatches per Imps a bit bcttcl dnm die old standb!,s, the rcwald is lising sclt esteem am own ('entr d 'mlsland the Icmcgula legi~,nsmake elegalH S~ruhs e en ham thosel~l brance'~ l~.hone Valley b dist ngui~ ~ed in their o'an l igh~ Or the Iovelj Italian ~ines! ]'uscanL noted hn it~ wines and arl has uchic~ed fame Ior its Chiantis and no~ lol quite a low other gland c wines The heights ba~e been reached b~; marDing tbe Sunglo~ese grape ~ilh France's Cubernet Sauvigm/n and gFeuI w nes are b rn [ Dice s n de crrenl try [or the glcaI Piedlllontese Barolos, Ital)'s ct)mparlson to France's Ronlanee (;entis ~)1 die I~lunello Di Monlalcino Ibal illus, I be aged It is useless to oB cr tllese hinls WidlOUl oJJeling an escape Being an expert can require a bit of sludy, but ol' a s( na~ be surprising By attending wine tasting ch~sse~ at One's local wine nlerchant's "schools," one learns b} doing, which means tasting various wines as well as learning the etiquette o[ wine selection and service. The crucial iI/Onlcn[ COmes wiffl Ihc boss as your guesl and ~,ou HFC socilll),