How to Survive Dinner with a Wine-Snob Boss

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  bschell81812/27/07 Report as spam
  1

  ..and don't forget

  The proper wine glass is always nice...

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  jean.savy@...12/27/07 Report as spam
  2

  RE: How to Survive Dinner with a Wine-Snob Boss

  Sorry if I repeat myself. I have only one question and one cpmment.
  Q. Why is the meaning of "merde" not explained?
  Comment. The article does not mention that one also need a 5th glass for the water.
  
  Otherwise an excellent crash course. I will give a copy of it to my 3 daughters.
  
  Jean Savy

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  ronsim@...12/28/07 Report as spam
  3

  merde!

  merde in French means more or less "****" in English. In this context it would mean an earthy barnyard smell or taste.

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  mbmattis@...12/30/07 Report as spam
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  More on merde

  Thanks for jumping in on this, ronsim.
  
  In my experience, though, when someone identifies a "barnyard" or "earthy" smell, they just say "barnyard" or "earthy." Merde usually indicates a literal "@#%!"-like smell. Strangely, this is not always considered a bad thing among really advanced oenophiles. I personally have never encountered it. I'm not sure how I feel about that.
  
  Cheers!
  
  M2

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  mbmattis@...12/30/07 Report as spam
  5

  Almost Forgot

  The merde-smell in question is usually that of horse or cow merde rather than people merde.
  
  M2

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  SandyMan112/27/07 Report as spam
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  RE: How to Survive Dinner with a Wine-Snob Boss

  Great article....Always (ALWAYS) hold your wine glass with pinched fingers comfortably holding the stem. Don't hold it by the glass' bowl.

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  qsol12/28/07 Report as spam
  7

  RE: How to Survive Dinner with a Wine-Snob Boss

  Two quick questions...
  
  1. Is brandy served before or after dessert wine / port or instead?
  
  2. Any rules regarding serving brandy? (needless to say, brandy glasses will be added to the glass list)
  
  A reply from the author or other experienced readers will be appreciated.
  
  Thanks!

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  mbmattis@...12/30/07 Report as spam
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  Brandy is Dandy

  qsol:
  
  Thanks for reading.
  
  Brandy, Cognac, Armagnac, Calvados, etc., is usually the last drink of the evening, the night-cap, if you will. But there are no hard-and-fast rules. (I have a good friend in the wine business who serves his brandy over French vanilla ice-cream as a dessert, for example. Way tasty.)
  
  When you serve brandy, you'll want to fill the snifter a bit less the ? full. To ensure the right poor, turn the glass on its side at the edge of the table and poor the liquid in until it reaches the lip of the glass.
  
  The brandy snifter is the one stemmed glass you're allowed the hold by the bowl. In fact you're supposed to hold the bowl cupped in the palm of your hand with stem between two of your fingers (you get to choose which ones). This is done to warm the brandy slightly, which gives it a rich, warm feel in your mouth.
  
  Some people like to serve brandy really warm by pouring hot water into a tumbler or highball and placing the tilted snifter on the rim of the glass. I don?t recommend this as most brandies are not made to be served that warm. (If you have a cold or sore throat you can get some relief from hot water and brandy with fresh lemon. A little honey added can also coat your throat and help your cough. Use a cheap brandy for this.)
  
  The classifications of brandy are:
  
  VS (Very Special)
  
  VSOP (Very Superior Old and Pale)
  
  XO (Extra Old, also called "Hors d'?ge")
  
  If you're really tough, you can blow the smoke from your cigar into the glass, let it swirl around a bit, stick your nose deeply into the glass and inhale, sucking the smoke out. This was the way that aristocratic tough guys like Captain Sir Richard Francis Burton did it. Be careful though, as this can get you higher than a kite in about two seconds. Not recommended if you're driving!
  
  Cheers!
  
  M2

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  qsol12/31/07 Report as spam
  9

  Brandy is Dandy

  Hi Michael,
  
  Thank you for such a prompt response! I enjoyed reading your article and the brandy update!
  
  Since you mentioned brandy over french vanilla icecream, I'd like to add that a similar combination I often serve on cool nights is Dark Rum poured over french vanilla.
  
  Cheers!

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  Ready K01/28/08 Report as spam
  10

  Brandy is dandy

  With all the fuss about warming up brandy (cognac) when I am home (with out boss) I found out a good way to enjoy brandy.
  
  Microwave your glass, with brandy, for 5 seconds.
  
  I hope not to be judged. Hey, It would take ages to warm your glass by hand.
  
  Salud....
  
  Ready K

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  nmueller@...01/06/08 Report as spam
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  Let tannic reds breathe a bit. . .

  Hello Michael,
  Sorry for the late entry. Tannic reds really benefit from decanting at least 20 minutes prior to serving. Not doing so may make a good wine initiatlly taste too oaky with a somewhat rough palate. Concise article otherwise.
  
  Thanks,
  Nick Mueller

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  mbmattis@...01/07/08 Report as spam
  12

  Tannic Reds

  That's correct and thanks for pointing it out!
  
  Cheers!
  
  M2

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  mbmattis@...01/07/08 Report as spam
  13

  Good Manners at Table

  Here's also a good primer on table manners from the Philly Enquirer.
  
  http://news.enquirer.com/apps/pbcs.dll/article?AID=/20080106/COL17/801060356
  
  Chees and enjoy,
  
  - M2

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  rashmi.mehrotra@...01/02/09 Report as spam
  14

  RE: How to Survive Dinner with a Wine-Snob Boss

  Excellent tips. But is more for the Americans. What about Indians and Chinese?