Hi, my name is Zach Blair.  I’ve worked at the Santa Barbara Winery for two years and have been in the restaurant industry for twenty years.  I am currently studying to be a certified Sommelier, having recently passed the first exam for the Court of Master Sommeliers.  I am constantly asked questions regarding the proper service of wine to guests.  There seems to be a lot of apprehension amongst the general public.  Which glassware to use?  What temperature should the wine be served at?  Should the wine be decanted?  Which wines pair best with which foods?  How long should wines be cellared?  So much apprehension that some shy away from wine all together, which is a shame.  Wine is not only a beverage, but it is sustenance, history in a glass, art.  Most importantly, wine pairs better with food than any other beverage.

To be honest, all you need to enjoy a bottle of wine is a bottle of wine.  A strong thumb or corkscrew would help.  It is already in a glass.  The most important thing to remember is that wine was made to be enjoyed.  True, pomp and circumstance can heighten the experience.  The rules and etiquette for proper service have their roots in history, reason and practicality.  While this is true, they should not inhibit your enjoyment of the wonderful elixir itself.

The more you learn about the wonders of wine, the more inclined you will be to seek out the knowledge of proper service etiquette.  There are a bounty of books on the subject, many of which are available here at the winery.  These days it is not uncommon to see specialty tastings, seminars, chef’s pairing dinners and the like at local restaurants, wine shops and wineries.  Take advantage of these as they are often very informative and, most importantly, fun.  Then take this knowledge and incorporate it into your own wine pairing dinners.  Another way to learn about and enjoy wine is to start a tasting group.  Some friends and I have a monthly tasting group that is not only really fun but very informative!  Read more about our group on Joanie Hudson’s blog. 

When out on the town, be adventurous.  Try something new.  Take the Sommelier’s advice.  He or she is a highly trained professional who can successfully guide you through the myriad of choices on the wine list.  Leave yourself in their capable hands, let them provide you with the proper stemware, decanting, and service that will ultimately enhance the wine, food, and your experience.

The most important thing to remember is to drink and enjoy wine.  Do not let the mystique of wine intimidate you.  Wine is healthy in moderation, and as Benjamin Franklin once said, “Wine is proof that God loves us and wants us to be happy.” 

If you have any questions, come in to our tasting room at 202 Anacapa St., and ask me or any of the friendly and knowledgable tasting room staff.  I will delve deeper into specifics of proper wine service in future installments.  “In vino veritas,” and happy new year!

 Zach Blair