My beautiful co-host Laura would tell you to "drink what you like, not what you are told" and for the most part, I would agree. However, there are many times that you should drink what is served and remember how it tastes, if only to remember to never order it again.
Whether the wine is made from Chardonnay, Chenin Blanc, Riesling or Sauvignon Blanc, you should taste them all because each grape variety tastes different and with practice, you can identify what is in the bottle. Beyond that, these wines should be tasted, not only on their individual flavors, but also for their ability to pair well with particular foods.
Last week, I observed a server training course where the manager conducting the tasting actually spit out one of the better Sauvignon Blancs made in the US. The wine was from Rociolli and the manager had just eaten a mint. To him the wine tasted sour and way too tart. Later that evening when he tasted the same wine with a freshly grilled scallop served with parsley pesto, he was completely won over by the outstanding blending of flavors.
So I'm suggesting that you should you taste every wine you can get your hands on. If it happens that you find an excellent food match as well, you will be on your way to cultivating a skill that you will enjoy for your entire life.
In Vino Veritas,
Michael Ambrose
