In Vino Veritas – Part Deux


Working Front-of-the-House in the Service Industry in various venues, you’ll inevitably have to get your learn-ed on, in terms of wine basics. At the very least, you’ll have to become well-versed in faking it with a showy, resume-word-laden service spiel, that “implies” you know what the fuck you’re talking about when it comes to sour grapes. Now, if you’re employed by a dive bar (and actually have a red and a white offering beyond Fonzie jugs of Manischewitz) you may not have to know much more than which variety is dry and which is – ehem – sweet. On the flip side, if you’re fortunate enough to land a high-income gig at a trendy Steakhouse, unionized Hotel bar, any French/Italian Restaurant, or the myriad of genres in between, which have actually put some thought into their wine lists, you must possess basic Somm skills.

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