It was like stepping into a Victorian hunting odyssey. I almost expected a golden maned Aslan to stalk majestically through the lobby. Or the wardrobe door to open to reveal Mr Tumnus the fawn hanging butchered, ageing for 28 days, or whatever fawn meat hangs for.
My Wine At Right Temperature Campaign now has a Facebook Group. If you are sick of frostbite on your lips from drinking a restaurant Riesling, or you have ever burnt your tongue on a Pinot Noir served at 25 degrees, feel free to come and join the party, erm, I mean petition.
http://www.facebook.com/group.php?gid=180871924981#/group.php?gid=180871924981
If the link fails to get you there, simply search for Wine At Right Temperature in Facebook Groups.
Anthony Flinn is a bit of a food legend in Leeds. His impressive CV includes a two year stint under Ferran Adrià at the world’s “best” restaurant, El Bulli. Flinn’s own flagship restaurant, Anthony’s, is perpetually tipped for a Michelin star. His latest project, Piazza, opened in late 2008, is situated in one of the most impressive, historically beautiful buildings in the North of England – Leeds Corn Exchange. Anthony’s footprint includes an impressive 125 seater brasserie, a patisserie, bakery, chocolatier and delicatessen. Wine, however, is another science.
My opening exchange with the waitress: Gevrey Chambertin Domaine Heresztyn 2005 please – what temperature would you serve that? “About two above room”. Ouch, no WART awards here. Please can I have an ice bucket? “Yes sir, no problem.” Things are starting to improve already. After all, the wine list looks well thought out, and superbly priced, and the menu looks bistro chic.
An attempt to impress the mother in law almost ended in failure. Having tried to book places under the direction of Marco Pierre White and Richard Corrigan (and others) only to be told there was no room at the inn, we were suspicious that the Westbury could easily accommodate us at 8pm on a Saturday evening. We shouldn’t have worried. Wilde has the atmosphere of a posh but modern grill with the service of a well dressed regiment of polite bombardiers from nations far and wide and including an occasional Irish accent. The food is as good as I’ve eaten in Dublin and, yes, I have tried Eddie Rocket’s.
Browsing through the comprehensive wine list, I was delighted, and more than a little relieved, to find a section marked Under $75, full of interesting wines.  What is this New York obsession with pricing wine like its skyscraper condos – way out of the reach of the average man?
“This is a traditional New York Italian family restaurant” said our Pacific Island looking waiter pointing at a huge canoe full of pasta being delivered to the next table. A random walk around the pleasant residential areas of the upper west side had allowed us to use the antiquated predecessor to www.stumbleupon.com to find an eaterie.
A bit of renewed interest (and support)Â in my campaign to get wines served at the right temperature but I fear I am fighting a losing battle.
I dined at Fino last week, an upmarket tapas place on Charlotte Street, London. I ordered a bottle of Crianza and asked what temperature it would be served at. The Spanish waiter handed me a bottle from the shelf behind that was about 25°C. I volunteered that the people of La Rioja would never serve it so warm and was met with a resigned shrug. “The customers complain if we serve it at the recommended temperature”.
Similar conversations I have had in numerous restaurants across the country always fall into two categories. The first is the Fino example where the waiter points to the ignorance of the British public. The second is where the waiter is one of the ignorami. On more than one occasion I have been told that I cannot have an ice bucket for my red wine.
We Brits have it so drilled into our psyche that red wine should be tropical and white wine arctic that I wonder if we will ever change.
You might ask who the hell I am to determine what temperature a wine should be served at and people should drink to personal taste. I totally agree with that, but it is not me who makes the suggestion, it is the person who made the wine and by listening to them, I have much improved my enjoyment of wine. Furthermore, almost everyone I have forced to try a red in the teens rather than twenties has considered it a revelation. It is a shame to spend so much money on wine and not get maximum enjoyment out of it. But live and let live eh?
So if you run a restaurant, I understand that you have to play to your customer base. Just please don’t look at me like I’m a pig at an H1N1 conference if I ask for an ice bucket when you serve me a red from your wine oven.
I don’t know why it has taken me so long to wander over to Berry Bros & Rudd wine blog.
I found it quite refreshing actually. That sounds condescending because it implies that I expected it to be all stuffy and “establishment”. But it’s a right interesting read, much more in the tone of enthusiast than salesman.
You might want to wander over right now and express your opinion on a hot topic. BBR is running a poll on cork vs Stelvin. We’ve all seen screw caps on our Kiwi Sauvignons for donkeys’ years, but what about top claret?
I’ve added the site to my blogroll. And by the way, I voted for screw cap.
I wonder if they will one day run a poll on my WART campaign?
I am always looking for awkward wine/food matches like boiled eggs, beans on toast, and chicken massalla. I’ve just hit the jackpot with the latter having grabbed this Tannat based wine on a rare visit to Nicolas.
I was going to review this place next year when I could have titled the post, 4030 2010.  But on the 40th floor bar of 30 St Mary’s Axe the view could not wait and, verily, it must be one of the most stunning in the whole of London.
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