When many of us encounter a sommelier at a fancy restaurant, we get intimidated and don't say much. It seems awkward to ask questions about a wine list that might as well be in gibberish, and even worse to say that we don't want to spend too much. But according to Patrick Cappiello, the wine director at GILT Restaurant, the newest generation of sommeliers really want to help you find something delicious to drink, so you should just get chatty! In this episode of Wine Protips, Patrick suggests a few things that you should tell a sommelier so that you will end up with a bottle of wine you really like.
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Ok, wine storage isn't the most glamorous topic, but it's one that shouldn't be neglected. There's no point in spending your hard-earned money on a nice bottle of wine and then cooking it by storing it somewhere warm. (Hey you, with the wine rack decoratively displayed next to your oven—listen up!)
Since we learned how to swirl wine last week, today our friend Patrick Cappiello, the wine director at GILT at the New York Palace Hotel, explains what happens after you swirl. The next step is to smell—but why? Patrick explains both why and how to sniff your wine in this video.
We're excited to introduce a new video series here on Serious Eats: Drinks. Please welcome Patrick Cappiello, the Wine Director at GILT at The New York Palace Hotel, who will be joining us with a few wine tips! In this week's episode, Patrick teaches us how—and why—to swirl a glass of wine, and helps us avoid wine-splashing disaster.