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Garry C.

Garry's blog

Wine & Bread

Garry's blog comments

Top tips? 03-07-2013

Viva la revolution. As someone who relies on the generous spirit of customers to make a living, i can only dream of the day when the hospitality industry starts to pay a realistic living wage and i no longer have to rely on the tips to pay bills and feed my family. Personally i think it will be a massive boost for the industry, by removing the stigma of being a poorly paid, overworked profession, it will help to build staff loyalty, encourage staff retention and provide a happier more secure work environment, from which the customer can only benefit. However, and unfortunately it is a big however, will the general public at large, accept a minimum of 20% increase in the cost of their meals. Realistically in some places it could be as much as a 40-50% increase. I agree we have had it too easy and too cheap for so long, we have almost lost sight of the true value of food, drink and proper service.
Bring it on!

Good for you championing the cause of muscadet again. I myself am about to put a muscadet on by the glass and it is meeting with some resistance by the boss. But Ive had it on this month by the carafe for the tasting menu and it has gone down a treat.

still not seen sideways but yup scored fairly highly on that one

Ive been fortunate enough to have tasted a 1971 champagne that i disgorged myself in the cellars at de Venoge and i must say it was sublime, even with zero dosage. Ive even had a couple of 71 clarets which were pretty good for a marginal vintage. But i feel your pain too.

Ive been fortunate enough to have tasted a 1971 champagne that i disgorged myself in the cellars at de Venoge and i must say it was sublime, even with zero dosage. Ive even had a couple of 71 clarets which were pretty good for a marginal vintage. But i feel your pain.

damned typos, that should be Cheval

Correct me if Im wrong, but isnt Chevel Blanc actually 2/3ds Cabernet Franc?

The man is a true mentor, generous of his time and knowledge, passionate about his craft, it is hard not to feel excited about wine after spending any time with him. I wonder what his next challenge will be?
He deserves to be honoured for his acheivements and his commitment to the industry. He is the catering equivalent of Kevin Bacon – there are so many people that he has tutored, mentored and influenced.

A touch better than decanters effort about Kim Il Jong buying all the stocks of Forts de Latour!

I find myself seriously hoping that I have never uttered those words. I doubt that I would have, because I dont get out to many tastings and so appreciate them all the more when I do.
But I agree that this is how many of my peers and colleagues are viewed by those within and without the industry.
My personal pet hate is that when you ask a sommelier what their favourite grape variety is they will inevitably try and come up with the most obscure grape they can think of, as if it makes them that much more elitist. Gruner Veltliner is a prime example. And in case anyone is wondering, my favourite would be Pinot Noir.

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