• RoseMary Griffith

    Great education–I haven’t yet been in a wine bar, so now I know a bit more of what to expect. Love the quotes and am checking out the app.

    • Rosemary, I hope you do find a wine bar (or two or three) to check out. I love the Vivino app quite a lot.

  • I can’t get enough education when it comes to wine. It is the only alcoholic beverage I enjoy. I’ve been to some wine bars and once noticed that the wine was kept out where the sun was coming in through the window. That was my high sign to only stay a short time.

    I love it when the staff is passionate. I can learn more and of course I need to have an appetizer with it.

    I did have an experience where I wasn’t shy at all to ask the server to open a bottle I wanted to taste. So many people would just choose another…guess I’m passionate too!

    -Donna

    • Donna, thanks for sharing some of your wine bar experiences. It just goes to show it doesn’t hurt to ask for a taste of a wine that’s not opened.

  • I am absolutely a wine lover, particularly red wine. We only have one wine bar on the Island where I live and it’s w-a-y up on Haleakala so it’s an afternoon (not open in the evening) jaunt. But there is also a vineyard and some of the most spectacular scenery on Maui and reading your post makes me think I’m overdue for a visit. 🙂

    • Marty, I’m more of a red wine fan over white as well. It always amazed me how grapes grow in so many areas. I can’t say I’ve ever tried a Hawaiian wine, but would love too. On the other hand, I’ve dabbled in a few Hawaiian beers.

  • We do not have any wine bars that I am aware of in New Jersey. Coming from the San Francisco Bay area I would love to go wine tasting in the Napa Valley. Of course back then it was free. I agree that if a bottle is left open you lose the taste. I guess if you go to a wine bar that does a good business there are not many opened bottles.

    • Arleen, the beauty of a really good wine bar though is that the establishment will invest in technology such as the wine emotion machines in order to preserve an open bottle for much longer if need be.

  • I adore wine and wine bars whenever I can find them.

    I had no idea that Idaho had a wine-growing region! Thx for sharing that info with us, Jeri. Great post.

    • Doreen, Idaho’s wine industry continues to grow. More varietals can be grown here due to the growing climate. You can find a lot more than just potatoes in this state!

  • I lament that I used to be able to drink wine. I really enjoyed it. I can’t drink it anymore as it makes me nauseous, even wines without any of those nasty ingredients, “sulfides” are they called? Love your quotes! “Wine is bottle poetry” and “in wine is truth.”

    • Ramona, that’s too bad even wine without sulfites makes you nauseous. Your comment makes me think of my friend who loves seafood, but then developed an allergy to it a few years ago. I try not to go on too much about all my seafood feasting in her presence 😉

  • Phoenicia

    I drink wine ocasionally over a meal. I am in no way an expert and tend to stick to white or rose wine. At Christmas I will drink a few glasses of Bailey’s.

    • Phoenicia, what I most about wine is there will always be more to learn.

  • I’m not normally a wine drinker so I don’t often visit wine bars. But I do enjoy sampling local wines when I’m visiting a wine producing region. Never knew Idaho had so many wineries. Would no doubt enjoy a visit.

    • Ken, I’m right there with you when it comes to sampling local wines in any region I may visit. Idaho has so much to offer, but ssshhh don’t tell too many people…

  • W.A. Rusho

    Great tips and a great discussion.
    I am reminded about wine, years ago, it was recommended you store wine at an angle, so that it never touches the cork, this was because the cork would alter the taste of the wine. Now, they recommend the opposite, so that the wine touches the cork so it does not dry out.
    Go figure they are like doctors, always changing their minds about something every couple years
    Thanks for sharing this with us..

    • William, that’s interesting. Different sources recommend different storage strategies. A good cork will do its job regardless of the position the wine is stored in. However, if wine is stored on its side, it can increase the surface area that is exposed to oxygen, and in the case of wine, that is never a good thing.

  • Jacqueline Gum

    Charleston is more a foodie town, but most of the upscale prices pride themselves on the wine depth of their wine lists. Even though many of them don’t even employ a Sommelier! Completely different experience than the wine bar! Great tips for the wine bar… I am sure we have a few that I’m unaware of:)

    • Jacquie, Charleston is indeed a foodie city. I’m glad I got to visit and gorge to my heart’s content twice. The assistant manager of the first restaurant I ever waited tables at was a former NYC police officer turned Sommelier. He expressed such disdain over our scant knowledge of wine that he held some classes for the seasonal staff. Being the A-student that I am, my first inklings of the magic of wine started to form thanks to him.

  • Great tips for maximizing the wine bar experience, especially the one about how long the bottle has been open. I’ve done tasting at wineries, but haven’t had much exposure to wine bars. It sounds like a fun way to find some new wine favourites.

    • Donna, wine bars or tasting at wineries are hands down such a great way to taste a good number of wines. More and more, I’m likely to order wine flights in restaurants over a glass so I can try a few new ones.

  • Great tips on maximizing the wine bar experience. I am not really a wine drinker though. I do feel that communicating with the wait staff will not only help the experience but also help the server feel like they are giving you a great experience.

    • Sabrina, and it can be so frustrating when the staff can’t answer questions fully.

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