Wine list descriptions

Tasting notes…pairing recommendations…what to expect?

How much do you want to know when you are tasting a wine for the first time?  Is knowing the region enough?  What about the varietal or blend? Do you want to get into the minutia of aromas and flavor profiles?

I understand the power of suggestion when it comes to aromas and flavors of a wine.  As a wine educator, I try to be aware that my opinion can impact someone’s perception.  My job is to provide the information and guide those who are imbibing through the experience.  But what if they are having a hard time identifying the smell, the flavor, the mouth feel, etc?  How much information do I provide without influencing their conclusion?

Recently I went to a local wine bar that offered tastings, full glasses, bottles and flights of wine.  What I noticed is that the flights and the individual wine list didn’t offer much information other than producer, region and vintage. So if you’re not up to speed on what the differences are between a Pinot Noir from Wurtenberg Germany vs a Pinot Noir from the Columbia Gorge, Oregon, how do you make your decision? This posses a dilemma, right? If there were some indicators like "fruit forward” or “vibrant acidity and soft tannins” would you be able to decide between the two?  What if words like  “earthy” or “forest floor” or “savory” were used to describe the wine?  Would that dissuade you from trying it or offer enough of a teaser to entice you to give it a go?  

This is where the wait staff or sommelier play a vital role.  These individuals should offer guidance through their wine selection.  If assistance is offered initially, the guest may not feel as vulnerable about asking for help. Carefully orchestrated questions like “what do you usually drink” and “what do you like about that wine” can help direct the guest.  The wording of the question is important too because if the guest is new to the world of wine, they may not be able to verbalize certain characteristics they look for in a wine so telling the staff which wines they have tried before, the staff can deduce and offer suggestions.  For example, if someone told me they like Sauvignon Blancs because they are “crispy,” I’d be inclined to think of other white wines with crisp characteristics like an Albariño or a Vermentino. 

After all, the objective is to explore the world of wine through trying new things.  The tricky part is finding the balance between introduction and influence so that the discovery and conclusion can be your own.  You don’t know until you know…you know?