Page 20 - Boca Club News - January '23

Page 20, Boca Club News
Grape Expectations: Wine-ing Out!

By Ed Wolfarth, who moved to South glasses. I suppose six ounces in an eight-ounce glass gives the an impossible task. Vintages are not as important with white
Florida after retiring with his wife, appearance of being fuller. wines as they are with reds, as a generalization. Opt for the latest
Vicki, as Professor of Sports Sciences At higher-end establishments, which often use better vintages as they will be the freshest. Knowing that 2005, 2009
& Physical Education at both Queens stemware or goblets, six ounces can often get “lost” in a 12 to and 2010 were terrific vintages in Bordeaux gives you a head-up
College and Hofstra University. He 16-ounce goblet. Of course, you do get the advantage of swirling. when ordering wine. New World wines are produced for early
is a nationally ranked senior tennis So, couples ordering two glasses each, as opposed to ordering consumption and not affected by vintage variation as much as
player and long- time USPTA Elite a bottle—well, do the math! Another consideration, or option, Old World wines. New World wines include the USA, Australia,
Teaching Professional. Ed has written is to order a glass of white with your salad or first course and a New Zealand and South Africa. Old World has always referred
many educational and tennis articles glass of red with your main course. to France, Spain and Italy. Switching vintages is a regrettable
in the past. Over the past few years, Ed has turned his hobby The second option faced is what wine to order. Are we having practice of some establishments and the savvy consumer should
of wine collecting into a way of continuing his passion for red meat or fish? See above statement. What if one orders meat be on the look. That 2012 Oregon Pinot for $45 is a fabulous
writing, and has written on the subject for publications. As a and the other fish? Am I ordering wine to match the food or vice bargain, but not the 2013. Did you know it rained in October
self-proclaimed “wine snob,” he has collaborated on many wine versa? Remember, wine is food. By that I mean it’s an integral 2013 in the Willamette Valley, and producers who harvested
lists for private clubs and a few restaurants. Ed can be reached part of the meal. We oenophiles often order food to match the late came up with a “washed up” crop and subsequently light
at wolfarthe@msn.com. wine we bring or order. inconsequential wines? Well, I did. Buyer beware!
So you’re dining out and sit down to the table. Your waiter Food and wine pairing is not as difficult as many make it out Bring Your Own. Another interesting development in the
comes over and the first question is, “Can I get you something to to be. Heavy foods call for heavy wines. Lighter fare calls for food and wine industry is the ever-increasing popularity of the
drink?” No need to ponder matching wine and food. You haven’t light reds or whites. Of course, I have had a buttery Chardonnay BYO. “Bring Your Own Bottle” is often allowed at even the
even looked at a menu! A good choice here is always a sparkler with steak. My rule is, drink the wine you like with the food fanciest food emporiums. It never hurts to ask. Corkage fees
as an aperitif. Prosecco, Cava or any sparkler will suffice. you like--with a few exceptions. A tannic Napa Cabernet would may run from as little as “no charge” to $2 per person to as high
While sipping your aperitif you peruse the food options overwhelm Dover sole or light fish. Bringing wine will be as $30 per bottle to “not allowed.” In states like New Jersey,
and plan your attack. Am I ordering glasses or a full bottle? discussed later. where liquor licenses are exorbitantly expensive, BYO is a
When you order a glass of wine at a restaurant it is the industry Restaurants need to make money on their wine programs. common practice. Personally, I always ask a restaurant’s policy
norm to get a six-ounce pour. Interestingly, most ‘lower end’ Over the years I have consulted with sommeliers, chefs, owners as to bringing wine. My experience tells me $15 per bottle is the
restaurants use cheaper stemware and pour into eight-ounce of restaurants and clubs as to how best to price their wines, as norm here in south Florida, if allowed. If you bring a $15 bottle
well as what to include. If you examine most wine lists, you will
and add the corkage fee and it comes to more than similar wines
Travel: Postcards always find popular names and producers that most patrons have on the wine list--well again, do the math!
heard of: Robert Mondavi, Kendall Jackson, Santa Margherita,

In the Boca/ Delray area there are wonderful restaurants of
from Jessica etc. Another consideration is price. every conceivable type of fare, with exciting wine lists. Some
Most establishments price their wines at approximately two
of my favorites are: Burt & Max in the Delray Marketplace,

where you can BYO if your wine is not on their list and at no fee;
and a half times retail. A restaurant will usually make more
money on a less expensive wine. That $28 bottle of a Chilean Victoria’s Portuguese in Boynton Beach and its sister restaurant
By Jessica Flores. Jessica has worked Sauvignon Blanc may cost the owner $8. That’s a nice mark-up. a few doors down, for the best roasted chicken anywhere, where
in the travel and tourism industry for Wines priced between $30 and $40 account for the majority corkage fee is $15 per bottle; Rancherito, a Colombian restaurant
well over a decade. She holds both of restaurant sales. Of course, those figures increase as the in Boca (I know it sounds of a different ethnicity) where BYO
Bachelor’s and Master’s Degrees in establishment is more expensive. Most consumers do not order may cost you $10 per but always send a glass to the chef or
Hospitality & Tourism Management. the least expensive bottle on the wine list, and certainly do not waitress; Enima in Delray for Spanish and Cuban fare; Real
As owner of AWAY Travel in Boca order the most expensive. There are bargains to be found on Wok in Lantana, where you can find some of the best Chinese
Raton, Jessica and staff bring 25 every wine list or menu, but you need to do your research prior food in south Florida, and BYO at $2 per person; Zorba’s Greek
years of personal travel experience to dining. These “bargains” are often from unfamiliar producers in Delray for fresh fish and BYO at a nominal fee that seems to
to an exclusive clientele looking for or varietals. Try a Torrontes from Argentina instead of that change on a whim, and Six Tables in Boca, where we recently
luxury travel planning. Ready for your own journey to Chardonnay. Or, how about a Montepulciano or Sangiovese dined, and has a fabulous hand-picked wine list that still allows
begin? Visit: www.travelwithaway.com. Email Me: Jessica@ from Italy instead of that Cab or Merlot you always order. This you to BYO two bottles per table at $30 per and will waive the
travelwithaway.com or Call: (877) 493-AWAY. is where you find bargains and expand your wine choices. corkage fee if you buy a bottle from their list. Of course, their
Wine Lists. A restaurant’s wine list should be easy to wines start at $50 a bottle! Six Tables is the #1 rated restaurant
To: Luxury Travelers navigate. Reds, whites, sparkling wines and wines offered by on Trip Advisor and is well deserved.
From: The Iconic Las Vegas Strip the glass are common categories. Some establishments are Remember; if you are bringing wine, always send some to
categorizing their wines in unique ways: Full-bodied reds, light the manager, chef or your server. They appreciate your sharing
red wines, big and bold whites, different whites etc. are some and likely will remember you next time. Also, always tip as if
of the headings restaurants are using to entice consumers. One you had ordered a bottle of $30 or more. I always include six
establishment lists their wines by price, another by country. dollars, or an additional 20% for every bottle I bring.
In all cases the diner should consult with the wait staff as to A well-informed diner can not only save a few dollars
recommendations. when ordering wine, but will get more enjoyment out of the
Vintages. Vintages are often listed with wines offered. A experience. Stay thirsty and smarter than the average bear…
diner cannot be familiar with all vintages from all countries, and don’t forget to try different wines.

Pack Your Bags: From the Venice Canals to the Eiffel
Tower, it almost feels as if you can travel all over the world
on just the four miles that comprise the Las Vegas Strip. Las
Vegas is the ultimate urban playground. From its plethora of
famous chef-driven restaurants to its incredible live shows,
endless casino floors and pumping nightclubs, you are sure
to find endless entertainment options. And when it comes to
some of the accommodations in Las Vegas, you are bound to
feel like a “high roller.”
Your Road Map to Sin City:
Accommodations. When it comes to deciding where to
stay when you visit Las Vegas, I can understand the feeling of
being overwhelmed. The four-mile strip alone has 15 resorts,
making up a total of more than 62,000 rooms! And each resort
is unique in its entertainment and dining options. If you are a
first-time visitor to Vegas, or even if you are a frequent visitor,
I always recommend choosing a hotel located in the center of
the strip. This puts you within walking distance of most of the
can’t-miss attractions.
When I visited Vegas, I personally stayed at both The
Cosmopolitan and The Venetian. The Cosmopolitan is one
of the newer hotels on the strip and caters to a more youthful
crowd. The casino is constantly buzzing, and with several
nightclub options you are sure to find a party at any hour of
the day if that is your scene. Their iconic Chandelier Bar is
also one of the best and most visually stunning places to grab
a cocktail. But perhaps the biggest draw at this hotel is the fact

Travel: Postcards from Jessica on page 21