Comments on: Waiters Without Wine Knowledge Shouldn’t Serve It

By: Betty & Bruce

Betty & Bruce — Mon, 12 Sep 2011 20:44:00 +0000

Glory be to God! Someone has finally identified this tragic problem. It just pisses us off to no end when a waiter cannot describe the difference between an ’07 Ripple and an “06 Thuderbird.

By: Martha Craumer

Martha Craumer — Tue, 20 Jul 2010 21:33:28 +0000

One of my biggest wine beefs (besides shrinking pours and crazy mark-ups) is restaurants that store their red wines in the oven — or maybe it just tastes that way. “Room temperature” doesn’t mean 78 degrees. Oy.

By: William Shea

William Shea — Tue, 13 Jul 2010 14:29:00 +0000

I guess you should have been warned by the description of the Woodward Bar on their web site: http://www.ameshotel.com/#/explore/?id=woodward
Any bar that offers a “dynamic beverage program” that specializes in “world-class, hand crafted cocktails” is probably going to be more interested in pushing Patron tequilla and Belvedere vodka than Sauvignon Blanc by the glass.
I had mid-morning coffee in the Woodward recently with a business acquaintance who was staying at the Ames. Our waiter seemed visibly pained that he could not offer us a more elaborate beverage.

By: Mark Miller

Mark Miller — Tue, 13 Jul 2010 14:03:33 +0000

Maybe it’s time to switch to hard liquor!