5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Being served wine at a restaurant can sometimes seem more like the Tour de Franzia than a relaxing evening out.
The sommelier watches over. You sniff. You swirl. You sip. You gargle. You nod. It's mostly because we’ve seen the ritual played out in movies and by oenophiles at neighboring tables, and it just seems like the appropriate thing to do at the time.
Let's face it: there's a lot of pomp and circumstance surrounding wine service, and very few of us know what the heck the formality actually aims to achieve. That's where Talia Baiocchi comes in.
Baiocchi is the editor-in-chief of WineChap.com - a Web site that delivers reviews of more than 150 New York City restaurant wine lists. Now, she’s here to debunk those age-old restaurant wine rituals - no pretense required.
Demystifying Five Restaurant Wine Rituals: Talia Baiocchi
2. To decant or not to decant?
3. Taste test time
4. What is the deal with the tastevin?
5. Does the glassware really matter?
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
Next entry »Midway thrills at N.C. State Fair
« Previous entryA cooking school for Japanese housewives