by Martin Field
In the latest issue of Slate online, Christopher Hitchens makes some valid points as he slags intrusive sommeliers, see Wine drinkers of the world, unite.
I’ve met a few sommeliers who know a lot more about wine than I ever will and who can advise and talk knowledgeably about it. For diners who don’t know much about wine these experts can be invaluable.
But for those who know what they like, some sommeliers (vinowaitus interruptus) come across as arrogant buttinskis.
I particularly detest those dudes and dudines whose only job it seems, is to flog pricier bottles and who overpour robotically to sell more wine – often with no regard to guests’ thirst, tastes, wallets, or sobriety.
And, who has ever met a sommelier who recommends inexpensive wines from their list?
PS – As for intrusiveness – I’ve been to restaurants lately where your conversation is still interrupted by wait staff wielding giant pepper grinders and pots of grated parmesan. I thought those went out with avocado vinaigrette.