Monday, June 9, 2008

I'm baacck!

In early spring, I read somewhere that this summer was scheduled to be hot and dry in the Finger Lakes, thanks to El Nina. Well, it ain’t summer yet, and it surely is hot and dry.

My land is cracked the way it usually gets in late August. Right now, I have eggplant, okra, and Israeli melon plants far ahead of their usual slow start in this region. For the first time since I can remember, in June I have bell peppers and tomatoes already fully flowered and maturing!

All this is to say that if it keeps up, this could be a truly anomalous vintage year in the Finger Lakes, and that isn’t necessarily a good thing. We like our crisp, acidic wines here—we don’t want no stinkin’ California style vintage…

Speaking of the Finger Lakes, two weeks ago I hosted two separate groups of six people here at Keuka Lake. The first group comprised old friends who have been here before but never for an extended stay and never for the red carpet treatment that my wife and I gave them. It was a glorious Memorial Four-Day weekend, topped off by a fabulous dinner at the Pleasant Valley Inn, outside of Hammondsport.

I’ve known the owner of the Inn since he took it over in 1991. He knew it would impress my friends, so he brought out an old wine list from 1993 on which he had listed my Gewurztraminer, which he loved and used to sell at the restaurant when my winery was in business.
Looking at restaurant wine prices of 17 years ago surely induced nostalgia!
Tom, that’s the owner’s name, never charges exorbitant prices for the wines he serves. He told me a long time ago that his aim is to offer great food with decent wines at prices that bring people back, not push them away.

My old friends are not wine geeks. They simply enjoy wine with food. When we dine out together, they usually allow me the privilege of selecting the wine, and they rarely, if ever, complain either about my choices or about the prices. This held true at the Pleasant Valley Inn.

On the heels of the first group to visit, the second group comprised new friends, all of whom are more wine centric than my old friends, one of whom seems to go over the edge every so often with geekism.

My friend claims he does not care for wine geeks with inflated egos. He knows they are concerned more with themselves than with the wine. I generally agree. But wine geeks do other things that drive me crazy, and my friend did it at the Pleasant Valley Inn.

First, he mentioned that he would like to bring wine to the restaurant. I did not like the idea. Reasoning that the only wines my friend had with him were the local Finger Lakes wines that he picked up at some of the wineries, I told him the restaurant would have Finger Lakes wines, too. Fine. He brought no wines with him.

At the restaurant, however, my friend grew interested in a 1982 Lynch Bages on the list that he said was reasonably priced (I did not look at the price. I felt if he was buying the wine, I should be gracious and not try to determine what he is paying for it.)

My friend wanted to be sure that the wine had been stored properly so he asked the waiter to find out the temperature of wine storage at the restaurant. This is where I became nervous.

I reasoned that I know Tom, and if he were to sell a wine that the customer thought was spoiled he would easily take it back. I figured if the price was good, it was worth the risk. Quite frankly, I was trying to head off my embarrassment in front of both Tom and my visitors, because either way, this was a no-win situation for me.

My friend was not having any of my ideas and so I went to Tom and asked him myself about the temperature of his wine storage.

Tom told me that he keeps wine in his cellar over winter (about 58 degrees F) and when he opens the restaurant between May and November, he brings the wine upstairs and stores it in a room with cement floors and no windows that remains between 65 and 68 degrees F. Then Tom said, “Tell your friend not to buy the wine. I don’t need the aggravation of having to stand their discussing the intricate details of a few temperature degree shift.”

It was obvious that Tom was annoyed and that embarrassed me.
After having worked in the wine distribution trade, and after having sold wine to restaurants, I don’t often trust restaurants about wine storage either. But I handle the matter in a different way. I simply don’t order certain wines in restaurants—I opt for the ready to drink crowd.

If I find myself in serious doubt about a restaurant, even with the ready to drink crowd of wines, I simply eat elsewhere. I certainly don’t care to grill the restaurant owner about his wine storage practices while my dining partners look on.

To me, there’s a distinction between dining out with friends and evaluating wine with geeks. If pressed, I’d always prefer the former to the latter, and that guides my attitude at a restaurant.

Copyright Thomas Pellechia, June 2008

All rights reserved.


  1. I love bringing wine to the restaurants and even more I enjoy bringing people to the restaurants where I know the owners and feel at home.

    You and me have different relations with restaurant owners.

    There are more than one decent restaurant where I live, hundreds of them as a matter of fact and I always have the choice whom I patronize.

    If the restaurant owner doesn't let me bring the wine - I don't bring my friends or myself either, and I am known for bringing 5-9 people with me.

    Whatever restaurant doesn't make in wine sales (which wouldn't be sold anyway) it makes up in corkage fees or exposure to my friends and my continued patronage.

    100% of NOTHING is still nothing and NOTHING is what the uncooperative restaurant owner gets from me. Their choices.

    As for your friend feeling uncomfortable selling wine to people who know the difference between shit and sheetrock, I'd be uncomfortable too selling 1982 wine stored at fluctuating temperatures. He knew he had something to worry about.

    As for your preference of having dinners with non wine geeks,
    I understand it too.

    With non wine geeks your wine opinion is the paramount and you are the big kahoona, with wine geeks you are the first among equals at best

  2. Of course, we have a different opinion. But as I said, I don't go to restaurants with friends to sit around talking about the wine.

    I go to restaurants with friends to eat good food that is paired with the wine that matches it best, and the conversation is fun rather than work.

    I've also accepted that not all restaurants (in fact, most restaurants) aren't exactly wine savvy, so why fight them?

    And you will never get me to admit that I am among equals, even when I am--you should know that feeling as well as I do. ;)

    Hope your teeth turn out fine tomorrow.

  3. I am wondering if the same questions are given to the food before ordering a meal. Which temperature had the meat been stored at? For how long time? etc...

    Not often I guess, as most people trust the resturants professiolism regarding preparing food.... How comes that those people dont trust that the same professiolism also include the storage of wine??

    Thomas, you defintely gave the answer! ;-)

  4. Hmmm. Good point. Maybe wine geeks aren't food geeks, too. ;)

  5. More likely that even winegeeks would had foodpoison than suffer for bad wines!

    In Denmark do the food inspections gives resturants smilies depending on how good the treat their restaurants food, cleaning etc....

  6. "...Israeli melon plants far ahead..." - Dude, you are golden! Nothin's better than the Ogen/Ha'ogen melons!

  7. Jack,

    You pick up on the oddest things, but you are a foodie like I.

    Yes, in the U.S. no melon beats the Ogen.

    Yet, in the mid 1970s I lived in Tehran, Iran. Persian melons are sublime!

    I had a cat who whenever I sat to eat one of my newly picked Ogen melons she sat herself down on a large stool across the table from me awaiting her share of melon. She was a cat of higher sensibilities.