We dined out last night and had some pretty cool food!
Ace menu, ace company and within a stone throw of where we live.
Restaurants opening back up and really going to town with new and diverse foods! - I’m even watching old master chef programs - immense!
So we sat at the table, waitress does the typical order (which is nuts when you’re in for multiple courses!) of drinks first and then food!!!
Food menus must come first and then pair with wine! - it won’t work the other way and that’s why people end up sometimes having poor meals or not liking the wine!!!
So my wife orders Prosecco which is always a good bet - underrated and undervalued sparkling drink.
This particular bottle is lush and a great price.
So next is the glasses for the wine!
Friends order Pinot Grigio and an appropriate glass arrives!
Then the Prosecco glass pops onto the table with fruit in it! - wtf🙈🙈🙈
So the wine is ace and in the cooler - popped and ready to rock - so why spoil it with fruit ahead of food?!
As my old mate says about most things “barking!!!”.
The sparkling wine glass should not be a tulip or a vintage when for food!
The tulip glass is for celebrations only - really just for celebrations!
White wine and red wines have glasses that are cool and appropriate - so why do we deviate when the bottle pops?!
Why do we forget about classic and amazing looking glasses in favour of glasses that limit ability and appropriateness!
Eateries need to change and respect the drink!
What’s being bought for the pleasure and pairing needs new status!
Same with the rizzy (fizzy red wine - if you haven’t tried one - get it sorted asap and check out previous blogs😋😋😋) - glasses count!
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