SteveSoCal Wrote:
-------------------------------------------------------
> The main concept behind the 'no zin' & 'no
> Berringer' rule is to make the evaluator seem like
> a regular customer/wine drinker. Those who spend
> a lot of time and money buying wines at bars
> usually move away from those options after a short
> time. Shoppers have been known to order what they
> know when feeling of their element, so those
> options can be a giveaway.
>
> Don't be intimidated by ordering wine, though.
> The concept of the evaluation is partly to see how
> the bartender guides you through the ordering
> process. They will probably suggest a really nice
> glass and it may just change your preferences for
> wine :^)
>
> No mater what, remember to enjoy the diner! I
> always recommend taking some in-depth notes when
> you leave the restaurant, then get some rest after
> the good meal and write the report in the AM. You
> may have a better recollection for recounting the
> experience after sleeping on it.
>
> When I was an editor, the problem I usually found
> with fine dining narratives is that shoppers
> either loved the experience or hated it. It was
> hard to find someone who could objectively point
> out three really great things and another three
> that needed improvement. Make that your goal,
> type the narrative in a word processor and proof
> it before posting it in, and you may just get that
> elusive '10'...
I have a husband who enjoys wines and knows exactly what they are in his repertoire. As a restaurant goer with him, I, who cannot tell the difference between a $2 bottle and a $50 bottle in taste, will usually order something less expensive and even ask the bartender questions. I think there are many times when one wine drinker and a non educated social wine drinker who is along for the ride might go to the bar and one might seem "stupid" about wine. I don't think high end restaurants are stuffy these days like they used to be, at least not in Los Angeles for the most part. No one has ever batted an eyelash about my wine questions.
A caution about one high end restaurant I did...I was ready to observe the outside and check out the menu leisurely before entering to make sure I would order within the range, then get "ready" for my observation with the host/hostess. This particular restaurant reimbursed well over $200 for a dinner for two and had an outdoor menu in the window. I was caught off guard when the valet opened the car door for me and then walked me up to the front door, opened the door and accompanied me to the host stand. We were seated quickly. The server came quickly too not giving me the chance I use when I approach a new job to psychologically get ready as I slowly walk up. So be prepared to not have that alone time with your guest if that happens to you. I had to switch to high gear immediately and felt unprepared.