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Apr 15, 2015

This co-podcast with Brian Weber from Bartender Journey will teach you a ton about what goes on behind the bar with wine! From the danger of ordering rosé to how long a wine is left open before chucked, we give it to you straight! 

 

Brian launched our full conversation on his podcast, which includes more basics about wine. I've edited our conversation to focus just on the wine-relevant portions! We talked about...

  • How much knowledge do bartenders have about wine?How much training do they receive?
  • Is it ok to ask for samples?
  • How long does wine stick around before it's chucked if it's sold BTG? Do they ever try it - or just pour and hope it is still good? How many days do you leave a red by the glass compared to a white after opening?
  • How does pricing of wine work in a restaurant setting?
  • Do you think of us wine folk as silly purists? Meaning, a great cocktail is made from a few, if not many ingredients, and we winos are mostly looking for singularity.
  • What do you do when a customer tells you the wine you served is corked?
  • Have you ever faked rosé by adding red  to white wine? 
  • Are there any cocktails that do not screw up your palate before the meal?
  • What are some new and exciting wine cocktails being offered? How much of a difference does better wine make in these cocktails?

A very fun conversation from which I know you'll learn a ton! 

 

Enjoy!