Giving thanks for bartenders that...

This forum is for discussing all things Madeira - vintages, recommendations, tasting notes, etc.

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Joe Dachille
Posts: 80
Joined: Mon Apr 13, 2009 6:36 am
Location: Stuart, Florida, USA

Giving thanks for bartenders that...

Post by Joe Dachille »

...know nothing about madeira.
:thanks:
Most recent example: Friday after Thanksgiving, trying to avoid crowds all day, stopped at a local restaurant, identified as a "gastropub" - The Ravenous Pig. The place had been recommended for drinks and appetizers on a first visit. So, my wife and I stopped in and sat at the bar. The cocktail menu was impressive, and they had both rye AND Benedictine listed on the menu. I had read in the NY Times about a Frisco cocktail, so I was anxious to try one (the bartenders were accomplished, but even they had not heard of a Frisco).
:shock:
While I was sipping my Frisco, my wife notices a RWC Boston Bual on the dessert wine shelf and points to it. Then, we notice they have it listed as a pairing for dessert with bread pudding (very good, I thought). Price for dessert was $7 and the wine was $16. I was inclined to try it, then the bartender says, "We can serve that as a dessert to share and you'll each get a glass. We get one or two orders a month for the wine"
:-)
After dinner (see the postscript), we order dessert and get a generous portion of bread pudding (good overall), and the bartender sets out two glasses...each with 5 oz. pours. WOW!
:D
We probably got a three-glass bonus.

In August, we were at the Don Cesar in St. Pete Beach. Upon commenting that there were TWO vintage madeira selections on the bar menu, Garrick, the bartender, says that he does not know anything about madeira. I give him a "25 words or less" description and he fishes a 1948 Barbeito Malvasia from the port cabinet. It is NOT on the menu, so he asks, "What price should this be?" They had a 1968 vintage for $29 and a 191(?) for $49, so I said it should be more like the 1968. When we went back after dinner, the waitress was clueless about my 1948 madeira order, even though I told her, "Garrick knows what I mean." Out comes a 5+ oz. pour! Then the waitress rings it up as a Taylor Fladgate 20 year Tawny - for $20!
:D

See what I mean?

Joe D'Achille
Orlando, Florida

P.S. Seafood cassolet, with chick peas not beans, and an awesome burger with truffle oil matchstick fries!
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Andy Velebil
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Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
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Re: Giving thanks for bartenders that...

Post by Andy Velebil »

NICE! Some good scores for sure :thumbsup: [cheers.gif]
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
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