A Conversation with The Bristol's Wine Director

As someone relatively new to drinking wine I find wine lists and sommeliers to be a little intimidating. And I admit that I'm afraid of sounding like an idiot by mispronouncing wines and I don't think I'm alone in that fear. Scott said "No one is going to be able to pronounce correctly all the wines on a wine list" so you shouldn't stress yourself over it. He emphasized that the server and the sommelier are there to help you enjoy your meal and your wine and if you mispronounce something it doesn't matter. Again, no one is going to be able to perfectly pronounce everything on the wine list.  A diverse wine list like the Bristol's or any other fine restaurant's is going to have too many countries and too many languages represented to expect pronunciation perfection. In addition to Scott's encouraging words the Bristol's wine list goes a step further to lessen pronunciation anxiety: bin numbers. Every wine on the Bristol's wine list is numbered. Scott says it's perfectly acceptable and even helpful, to say to your server "I'd like a glass of number 21 please." (Those numbers are so helpful I'm going to include them below when talking about specific wines on The Bristol's wine list.)

Scott also said "don't be afraid to try wines you haven't heard of before. Don't be afraid to ask for help." If you'd like to try something new but don't really know where to start he suggested telling your server in very general terms what you like. For example "I like wines that are more sweet than dry" or "I don't like really bold or full bodied wines." From that starting point the server can come up with some recommendations for your.

Now some specific wine suggestions (wine list PDF & dinner menu PDF):

• I asked Scott to recommend a perhaps unexpected but delicious food and wine pairing from The Bristol's dinner menu and he suggested #15 Gruner Veltliner Nigl "Kresmer Freiheit" '06 with Theresa's Sweet Chili Linguine.
• I also asked him to recommend a dessert and wine pairing: He suggested #55 Muscat Chambers with the bread pudding. However he also heartily suggested trying any of the Madeira wines on the list for dessert. I've never had Madeira but Scott is so fond of them he's definitely convinced me to try one sometime soon in place of an after dinner coffee or port. Perhaps #59 Old Reserve Broadbent "5 Year Sweet."
• I asked him his favorite wine on the list and he said "whatever wine I'm tasting next." When pressed further he admitted a special fondness for a New Zealand Pinot Noir: #39 Wither Hills '05.
• Wines he considers exceptional deals at the current wine store prices: #3 Cakebread '05 and #11 Pinot Grigio Maso Canali '06.
• Wines he really hopes you'll try: #15 Gruner Veltliner Nigl "Kresmer Freiheit" '06 and #16 Albarino Burgans '06.
• And last but not least I asked for a wine to try if you're feeling adventurous. Scott suggested #2 Bourgogne Brocard '06 "Kimmeridgien."

Thanks again to Bristol wine director Scott Harper  for sharing his time and knowledge with me. I know I feel more comfortable ordering wine and a little bit more open to trying new things. I hope you do too and that you'll take advantage of the outstanding deals the Bristol is offering on wines. Now, if we could only get them to have more vegetarian options on their menu....