For The Love Of Port

This is a pretty interesting set of rules that I just ran across: http://soyouwanttobeasommelier.blogspot ... -list.html

I always follow 4, 10, and 12. They have served me well.

Is this set of rules what everyone here understands to be true? Are there other rules? Do you agree or disagree with these rules put forth?

Well, I certainly follow one rule every time: I always choose the wine first, taste it, and then decide what to order off the food menu. I might order a glass of something else (in addition to my primary wine) to go with some particular course (a white with a salad, perhaps), but it will usually be a wine that I am familiar with.

I also tend to order "outside" the center of the price range. In fact, my "regular" wine at my favorite restaurant happens to be the cheapest on their list: a very nice Anime Valpolichella which I drink almost every Wednesday (along with a glass of Lugana or Pino Grigio with the salad, depending on whether the salad is "green" or "savory" in character). On Sundays, I get a bottle from the "other end" of the wine list, usually letting the Wine Director (Kenny Frost, who once again has received the Wine Spectator Award of Excellence for his 2012 wine list) bring a few bottles to the table to choose from.He knows what I like, and rarely steers me wrong.

We always decant, for the ceremony and beautiful appearance if nothing else. (We might forego this if the wine is known to be fragile or evanescent.)

None of the other "rules" seem unreasonable.

(I have a secret way of keeping on the good side of the serving staff: I tip the same regardless of what wine I get - generous, but not based on the wine price. Thus there is no pressure to "sell" me on an expensive wine - or expensive entrees, either. This only works for a very regular customer. When the server comes to our table they know what their tip will be. Old hands at the restaurant have fun with new servers by "predicting" their tip. We are a favorite "training" table, as we can forgive errors, and even assist new servers to get the hang of the place.)

I'm a firm believer in tipping my regular waiter/waitress very well. It pays huge dividends at times.

I agree on his most value price ranges and see it all the time.