Comments on: Atlanta wine service is swill

By: Kali

Kali — Thu, 18 Jun 2009 19:33:23 +0000

I find it interesting up where I live now it is de rigeur to bring your own bottle of wine.

I can either take wine service or leave it. Sometimes it’s nice to bring something you know you like and other times it’s nice to have something chosen for you.

By: foodieman

foodieman — Thu, 18 Jun 2009 16:46:13 +0000

Im sure the restaurants without BYOB polices are happy you aren’t coming in.

By: Mark

Mark — Thu, 18 Jun 2009 16:35:13 +0000

This is why I always bring my own wine. I can bring a great bottle that would cost me several hundred dollars if purchased at the restaurant. I don’t go to restaurants that don’t have BYOB policies.

By: cdc

cdc — Sat, 13 Jun 2009 18:01:47 +0000

It’s funny you mentioned Ecco. Another gem in the Fifth Group Restaurants that is on point with wine service is La Tavola. It boasts a staff that is genuinely interested in wine and very knowledgeable about the big wine list. Good wine service in ATL can be found if you know where to go.

By: RK

RK — Tue, 09 Jun 2009 22:16:24 +0000

I’ve got to make sure that Joel’s excellent wine service is noted…

By: Susan

Susan — Fri, 05 Jun 2009 18:03:00 +0000

Couple thoughts:

JSF3000: I laughed out loud :)

On training waiters on wine: I was weirded out when my 17-yr old son started working at one of the higher-end chain eateries and received rather extensive tasting and training. Is this legal? (Note: I’m not sure he learned much, but he did enjoy it :)

Good lists/servers: I recently had a great experience at Ecco. I drink primarily Pinot Grigio (so sue me) but there wasn’t one on the list. The bartender knew what I’d be eating (I was there for a winetasting w/a fixed menu) and chose a wine for me that I just loved. One of my guests only drinks bold reds, and he also chose a wine for her that she was extremely happy with. So I think Ecco deserves to be on the excellent wine service side of this debate. He was also able to articulate what it was about each wine that he thought we’d enjoy.

By: JSF3000

JSF3000 — Fri, 05 Jun 2009 15:56:20 +0000

I had a sommelier describe a Rioja as a spanish matador: a little dusty, a little bold, and way fruity. Don’t underestimate the power of a good adjective.

By: Dirty / Hardy

Dirty / Hardy — Fri, 05 Jun 2009 14:06:31 +0000

Thanks for writing this Besha.

There are some absolute standouts in ATL for wine service- you mentioned a few in your post, but in general, restaurant wine service is awful and not limited to ATL.

Even if the server doesn’t know the list (which they should) there should always be someone on hand that knows the list inside and out. This doesn’t have to be a sommelier, just a go to person that knows and most importantly LOVES the list.

ATL diners are bashed a lot for lack of sophistication- Here is a industry’s chance to enlighten, to educate, and to give someone a fresh experience. Restaurants are almost always where people try something new.

If you can’t properly train your staff on wine, shorten your list. Why Cheesecake Factory your list with 100+ wines (75% being Chard, Pinot, and Cab) that no one on the floor knows anything about? Put on 10-20 interesting bottles that can be learned quickly by your staff, train them on what dishes pair well with which wines, and bring value to the customer.

I don’t knock distributors here. Some of the most passionate wine people I know in ATL sell for distributors. Great wines are in this market- Find the great ones and partner with good people.

Wine should be the perfect restaurant / customer / server intersection. A customer has the chance to learn and experience something new, the server has the chance to generate a larger check, and the restaurant can hopefully show more value to the customer and earn repeat business.

In the end it is about passion for wine. The restaurant needs it, the servers need it, and if paired with value, it will be well received by your customers.

By: jimmy

jimmy — Fri, 05 Jun 2009 13:09:41 +0000

I would like to throw another vote in for Top Flr – not only is the list creative, manageable, and well-priced, but the servers I have had have been knowledgeable.

By: Andres

Andres — Fri, 05 Jun 2009 06:51:31 +0000

Besha: I hear you loud and clear.
I’ve come to expect very little from wine service around town and I agree with you also on thinking that servers cannot possibly know it all; but someone should be on hand to tell you about it, right? I mean, who chose the wine for the list? The distributors?
From the standpoint of restaurant management and training; I know I have it easy because I have a staff that is constantly trying to improve; but I know it is not easy out there. Most restaurant managers in Atlanta deal with staff that care more about their school schedule than the difference between California and Burgundy chardonnay. How do we inspire these people into learning more about what makes for a good dining experience?
Food for thought