Many professional chefs and restaurateurs remember the moment when it all came together. They recall a meal, an event, and an experience that demonstrated that food was so much more than sustenance, and the right wine made it even more so. It may have been the context that sharpened their observation – the right mix of people, a particular celebration, or a special location, but it was a truly remarkable aha instance when the excitement was palpable. Was it the science of pairing, just the right preparation of food, a vintage of wine that was extraordinary, or just a mood of openness that allowed the diner to take the time to reflect on what was being consumed? This moment was special, and it changed the way the individual viewed the experience of dining and the components that make it right. Never again will the chef or restaurateur view their job or what they create in the same way. Can you remember that moment in time when this happened to you?
Never again, will a chef plan a menu, develop a dish, or dine in a fellow chef’s restaurant without considering the wine as well as the food. The two become inseparable and every experience will forever be judged as a complete meal of complements. It is this moment when dining becomes so much more than a transaction and forevermore elevated to an experience. The value will be judged on how that experience blends food and beverage, how the two components are understood and revered by the staff, how significant the relationship between farmer, fisherman, bread baker, cheese maker, winemaker, chef, and restaurateur might be, and what level of enthusiasm is displayed once the plate, and the glass form a partnership.
The guests can sense this environment the moment they walk through a restaurant’s threshold. It is seen by the guest by how the table is set with respect given to the right China, flatware, glassware, starched tablecloth and napkins, and spotless windows. He or she knows that something special is about to occur when a smiling server professionally and enthusiastically discussed the menu and offers suggestions for that perfect wine pairing. When a well-executed meal is supported by a perfect wine and a perfect wine is supported by the right food dynamic, then this moment is embedded in the guest’s subconscious. It becomes the same as that a’ ha moment experienced by the chef and restaurateur, again, a benchmark moving forward, a moment in time never to be forgotten.
Whether your operation falls under the heading of fine dining, full-service, traditional ethnic, or family style – understanding these paired experiences is a key to unlocking strong relationships with guests and work environments where cooks, chefs, service staff, bartenders, sommeliers, and owners are on the same page. Our habits and passion for a career in the business of food are driven by those remarkable experiences under our belt, the knowledge that we commit to building, and the skills in our bag of tricks that must constantly improve.
Cooks without an interest in wine will limit their ability to aspire to the position of chef and a chef without a continual commitment to building on wine knowledge will lack the professional breadth to transition from good to great. The experience of the guest is controlled by the experience and knowledge of the provider.
Just as a chef and restaurateur are well-served by connections with the farmer, fisherman, rancher, cheesemaker, and baker, so too do they mature in their roles through similar connections with vintner and winemaker – visiting vineyards, spending some time working the vines, participating in the crush, engaging in the blending process, and becoming an avid reader of the wine experience waiting to turn another page every day.
We must have the experience we need to create the experience we want.
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