Most of us, at one time or another, have gone into a fine restaurant only to be intimidated, if not downright baffled, by the extensive variety of wines offered before, during and after a meal.
Often, the listings dominate the last several pages of the menu or warrant a separate menu the size of a novelette.
So many specialties rest on the wine-cellar shelves. What to do? Who to turn to? How to keep from looking foolish?
“We don?t want our clientele to be discouraged from asking questions,” said Allison Parker, marketing director of Charleston Restaurant at the Inner Harbor.
She encourages people to use the services of a sommelier, available in most fine restaurants.
Like a hotel concierge answering myriad questions from travelers, the sommelier will suggest the right wine to complement the meal ordered.
“There are very good wines at unbelievably reasonable prices,” Parker said.
More adventurous consumers who wish to wean themselves from the apron stings of a sommelier might consider attending professionally conducted wine tastings.
Dottie Bistransin, events and public relations director at Boordy Vineyards in Hydes, offers tastings daily at 2 and 3:30 p.m. in the vineyard?s tasting room. Six to eight wines are sampled and questions are answered.
She has observed that people are intimidated by wine professionals. Her mainly college-educated, professional clientele are confident in their own jobs, but insecure about their wine knowledge.
“I ask them what they enjoy, what they like to drink, and they tell me,” Bistransin said.
“I say, ?Then you know all you need to know.? ”
She said Boordy sponsors more than 120 public and private events a year.
“The hope is that people will feel comfortable and have positive memories of our vineyard,” she said.
Christian de Lutis, chef de cuisine at Corks in Federal Hill, agrees that the subject of wines can be a bit daunting to most.
To that end, it offers special tastings on the third Thursday of each month.
“Four or five wines are featured and paired with appropriate tasting menus,” he said.
Learning about fine wines has become such a serious endeavor these days that many restaurants, wine shops and cooking schools set up a series of classes.
Members of the culinary staff of Charleston Restaurant offer a four-part series this summer beginning Tuesday and ending with a bang on Aug. 15, when Champagnes take center stage.
Class members will learn that this “bubbly” beverage is no longer exclusive to special occasions.
Getting up close and personal with fruits of the vine is as close as a phone call to any fine restaurant, wine shop or local vineyard.
More information
Cindy Wolfe?s Charleston
Restaurant
1000 Lancaster St.
Baltimore, MD 21202
410-332-7373
www.charlestonrestaurant.com
Corks Restaurant
1026 S. Charles St.
Baltimore, MD 21230
410-752-3810
www.corksrestaurant.com
Boordy Vineyards
12820 Long Green Pike
Hydes, MD 21082
410-592-5015
www.boordy.com
