Randy Caparoso’s Post

In today's Substack chapter of Culinary Approach to Wine In Restaurants: Discussing age-old issues associated with restaurant wine lists, and the ofttimes antagonistic role of sommeliers. #winelist #sommelier #sommelierlife #restaurantwine #hospitality #HospitalityManagement #foodandbeverage #FoodAndBeverageManagement

Today’s chapter from the upcoming book Culinary Approach to Wine In Restaurants addresses esoterica. Or as we have long known about successful wine sales: The dumbest thing you can do is dumb things down for consumers, many of whom are way ahead of the curve. #restaurantwine #Sommelier #sommjournal #hospitalitymanagement #foodandbeverageindustry #winelist

In today’s Substack chapter from the upcoming Culinary Approach to Wine In Restaurants, a detailed discussion of the most effective way of selling unfamiliar wines: By putting them in the right culinary contexts. #sommelier #restaurantwine #wineandfood #wineandfoodmatching #wineandfoodpairing #hospitalityindustry #hospitalitymanagement #foodandbeveragemanagement #winelist

ORDERING WINE IN RESTAURANTS If you are nor sure about wine consult the server or sommelier, if there is one. State your budget . In well managed restaurants the sommelier will know in advance what you ordered, and if he does not, tell him. This is the first thing the sommelier will try to find out. Make it easy for him by giving them a hint from the start, This will allow him to offer you relevant vintages if you inform him about your tastes. Don't limit yourself to well-known appellations such as Bordeaux, Burgundy, for white or Rhone Valley, California, Piedmont for red, the most interesting options are often hidden in the lines of the menu you skim over, for fear of getting lost. If your budget is limited, remember to choose the most expensive wine from a modest appellation than the cheapest from a prestigious region. knowing how to talk Rather than talking about regions or grape varieties, dare to talk about your tastes in general: are you more of a tea or coffee person? if you're talking about an aromatic bouquet, don't hesitate to be specific. Do not hesitate to mention the latest wines that you liked, this will guide the sommelier on the style of grape varieties and the typicality of the wines you prefer. Inquire about half bottles if you like to order an appetizer that requires a white wine. For a couple a full bottle for the appetizer and another one for the main course is too much. If you are older than 70 you will probably be better off by ordering a glass of white wine for you appetizer, and a half bottle for red with the main course, if such is the case. Local wines are often less expensive than imported and well known appellations. Don't forget that you have the right to ask for a taste but only if the restaurant has such policy. Expensive estate wines are obviously not available for such requests.

DO WE HELP FOREIGN TOURISTS CHOOSE LOCAL WINES? This reflection follows a week of advice to help foreign guests unravel Italian wine lists, which are often far too extensive compared to the type of cuisine on offer. I often say that Italians are great talkers but only sometimes good communicators! 😁 We are used to having a wealth of resources and specialties. We take them for granted, even to those visiting a place for the first time, leaving out presentations and details that would help the guests better understand what they are enjoying. 🏰 Wine lists are no exception! 🍷 With guests in mind, I am happy to share these tips that a French winery has compiled for restaurateurs, to which I add a personal recommendation. Consider this: can restaurants with a large foreign clientele tap into the demand for local products and wines? Is it feasible to dedicate a section of the wine list to wines from local appellations? 🍾 Some establishments have already done so, and the results have been promising. It's a strategy that warrants more attention. Customers and tour leaders will be grateful, considering that they only sometimes have these skills and that it is not easy to translate technical concepts to customers 🙏 . Furthermore, we support local companies and the benefits of the whole chain. #winefortourism #appellations #pdo #winelist #horeca #winedistribution #wineoffer #winecommunication #winetasting #wineeducation #winesales #wineskills #visititalybytheglass #thewinewalk

🍷 Wine Pairing Review at a Michelin-starred BBQ in Singapore 🍷 I recently experienced the full wine pairing at a Michelin-starred BBQ in Singapore, priced at $185++ per head. While the wines and sake were well-paired with the dishes, I must say I was quite disappointed with the overall value and experience. - **Wines and Beverages List**: - 🍾 Champagne Charles Heidsieck Brut Réserve - 🍇 Domaine A Cabernet Sauvignon 2019 - 🍷 Tolpuddle Vineyard Pinot Noir 2021 or Paringa Estate Pinot Noir 2019 - 🍷 Yalumba Barossa Shiraz Cabernet Sauvignon 2019 - 🍶 And a sake whose name I can't recall... The wines were good but not exceptional. The timing of the pairings felt off, and by the time we reached dessert, there was no wine or sweet digestif to complement it. I was hoping for a surprise ending to elevate the experience, but it fell flat. I'm willing to pay for a wine pairing with lower-priced wines if the experience makes me say, "Wow, what a find!" But this was not the case here. My advice? Opt for a good bottle of wine that you can choose yourself. For 432 SGD, you will surely find a beautiful bottle on the wine list. The wines were good but didn't justify the cost. If you're considering the wine pairing at this Michelin-starred BBQ, my advice would be to think twice. It didn't meet my expectations and certainly didn't justify the experience. To the professionals and sommeliers out there: Is it really worth opting for the wine pairing at restaurants? What do you think? #WinePairing #MichelinStar #BBQ #WineReview #Foodie #Disappointment #ValueForMoney

Vintage Vigilance: Navigating the Pour – Deciphering Wine Prices: Sticker shock when you read the bar or restaurant wine list prices? Have you wondered how much that bottle of wine you're ordering is marked up? SOURCE: Vintage Vigilance: Navigating the Pour – Deciphering Wine Prices BY: eTurboNews | eTN #travelnews

In today’s chapter from Culinary Approach to Wine In Restaurants: Do we start trends, or do they start themselves and we just go along for a ride? Sober thoughts on keeping up with (or staying ahead of) fickle preferences of consumers. #restaurantwine #sommeliers #hospitalitymanagement #winetrends #foodandbeverageindustry

On today's Substack chapter from my book, Culinary Approach to Wine In Restaurants: There really is no excuse for not including descriptions of wines (especially less familiar selections!) on wine lists. #winelist #Sommelier #restaurantwine #hospitalitymanagement #hospitalityindustry #foodandbeveragemanagement