Some Examples Of Why Bartenders Are Not Armed

[Jester]

Many people (especially those with trained palates, like Jester) tend to dislike the American style of Chard - it's been matured in charred new oak barrels, which means buttery texture, vanilla/caramel/coconut flavours, and a distinct "woody" note. I can't stand it.

A few things....

First, I have a trained palate? Really? When did this happen?

Secondly, I don't think it's the oakiness that makes me object to chardonnay. I just don't like the flavor. I have had many reds that are oaky, and they are just fine.

Thirdly, I am one of those people that have said for years that I'll try anything, so I will try some French chards, and will admit quite freely if I find one I like, but I also don't think I am going to go too far out of my way to do so, since I have so many other drinks I love so much (sipping rums, good craft beers, red wine, margaritas, etc.). We'll see.

[KiaKat]

You do. The descriptions you've given in regards to rum, beer, and other liquors indicate that you have quite the discerning palate.

Also, oak on red is different from oak on white. I don't mind it on red - a nice oaked Bourgogne that's been aged for 10-15 years is one of my favourite wines.

It could be that you don't like Chard. Everyone has different tastes, likes, and dislikes, so it wouldn't surprise me. But I just have a feeling about this one, especially given the recent trend of oaking Chardonnay (and Viognier) to within an inch of its life.

And oh let me tell you about the customers...

The most common descriptor of oaked Chard? SWEET.

>.<

What gets me, though, is the people who come in demanding our "best Chardonnay" who then end up buying the $11 Bogle - which really isn't all that good. It's ok, but it has so much oak on it you can't taste the fruit. At all. And they tell me that it's exactly what they're looking for. Even though I've shown them fifteen wines that they'd probably like, they go for the cheap one.

I don't mind them going for the cheap one. I mind them trying to tell me that it's the best one out there, and that all these other ones are "just terrible. No flavour at all."

Sometimes it becomes very difficult to not argue with them. Because arguing with the customer is bad. If they don't believe me the first time, they won't believe me the fourth.

Is it any wonder I've been coveting one of those "bang head here" mousepads?

[Magpie]

There's a lot of people who think that oaked = better wine, aged = better wine, more expensive = better wine etc. I suspect that some people have trained themselves to like what most experts would say isn't as good. My grandparents bought two bottles of Chateau Neuf de Pape, and served them at a dinner. My dad answered honestly when asked what he thought - it would be great in a few years, but it was too young. My grandparents were really upset by this. It was a GREAT wine, it was Chateau Neuf de Pape. I honestly believe that they thought it tasted better, because it had to taste better, it was a good wine.

These are the same grandparents who got one of those "electronic wine ager" thingamabobies. It actually did make a difference. And there was the one wine where they convinced themselves that they preferred the "aged" version of it. My parents preferred the unaged one. The catch? This wasn't a wine that was supposed to be aged.

However, given that my grandmother will not only tolerate Blue, but drinks it by choice, do you really expect her to have a discerning palate when it comes to drinks of any kind?

[Pagan]

And oh let me tell you about the customers...

The most common descriptor of oaked Chard? SWEET.

O......kay.

I don't mind them going for the cheap one. I mind them trying to tell me that it's the best one out there, and that all these other ones are "just terrible. No flavour at all."

Ah, but there's a difference between "cheap" and "inexpensive".

There's a reason that I'm starting to stick more with our (NM) wines. Can you say undervalued boys and girls?

I know people look at me funny, but we're actually the oldest wine producing region in the US. First plantings were in 1629. There was a lot of decline in the early 20th century (massive Rio Grande flooding and Prohibition). In fact, it all but died. But there's been one hell of a resurgence since the 80's. One of the best is Gruet, started by Gilbert of Gruet & Fils in Champange. Naturally, they've got a brilliant méthode champenoise, but the rest of the line is really good, too.

[Jester]

What gets me, though, is the people who come in demanding our "best Chardonnay" who then end up buying the $11 Bogle - which really isn't all that good.

I know I've related this before, but it's relevant here, so I'll repeat it yet again....what follows is a relatively common exchange I (and I presume my fellow bartenders) have with customers.

CUSTOMER: "Give me your best rum!"
JESTER: "Certainly, sir. That would be Pyrat Cask 1623, a lovely 40 year blend from the island of Anguilla in the British West Indies. It's $50 a shot."
CUSTOMER: "Um.....well.....what do you have that's not $50 a shot?"
JESTER: "That's subjective, of course, but I'm rather partial to the Mount Gay 1703, a beautiful 30 year blend from Barbados. It's $25 a shot."
CUSTOMER: "What do you have for $6?"
JESTER:

Sorry, folks, but there are plenty of good rums, even good sipping rums, for far less than the above two rums. But you're gonna pay between $9 and $14 a shot for them, at least at my bar, and at least in Key West. Our WELL rum goes for $6 a shot. Which means, if you're paying attention, that it is not only NOT one of our best rums, it is clearly NOT a sipping rum.

[Rapscallion]

A few things....

First, I have a trained palate? Really? When did this happen?

Maybe 'practiced' is a better term?

Rapscallion

[protege]

Maybe 'well-practiced' is a better term?

Fixed that for you

Seriously though, I enjoy a glass of Luna di Luna now and then. It's an Italian red wine. Not sure who got me started, but their Sangiovese/Merlot is pretty good.