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In Reply to: Re: The rule of diminishing returns in relation to wine... posted by carlo on June 26, 2001 at 22:13:01:
Carlo, very simply corkage is the fee you would pay if you brought your own bottle of wine to dinner (usually between $10-$35) rather than order from the wine menu. You should note that you'll need a copy of the wine menu or call ahead and ask if it is ok to bring a specific bottle as you should not bring a bottle that is already on the wine list.A sommelier is the simply the person in a restaurant that serves as the director of wine. Usually the sommelier is in charge of procuring, storing, decanting, and tasting the wine before you enjoy the bottle. They will often prepare an accompanying wine paring with many of the items on the menu. They should have tasted every bottle on the menu and can really help direct you towards a bottle that fits both your preferences and the plate you have chosen. A master sommelier is in very short supply (I belive there are less than 150 worldwide -though I may be mistaken.) Regardless, there numbers are low and there knowledge is unmistakably high- they will tell you about the terror of the various chateaus, the winemakers style and will be able to describe for you why the weather in May of '84 in bordeaux was horrible for the merlot grape and thus most 84's are dominated with cabarnet and will last longer though tend to be one dimensional. I am amazed with the few MS's that I've met about everyting they know about this passion and oddly enough, each of them has mentioned- just enjoy this hobby rather than focus on all of the details about each bottle- remember why you started enjoying it in the first place. Good lesson for both wine and music.
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