by Patti Connor
Staff Writer
Although most people have at least a rudimentary understanding of what type wines should be served with a particular cuisine — basic reds with the heavier meats, pork, and pastas and basic whites with fish and chicken — beyond that, the vast majority is pretty much in the dark.
Diners aren’t the only ones befuddled by the myriad nuances and complexities of wine selection. Sometimes, even the so-called “experts” tend to get a tad confused.
During a recent educational seminar, employees of the Omni’s beverage department were flown to California to sample the wines of the Napa Valley. “During that trip, we became aware that when it comes to wines, even among professionals the level of knowledge is not always the same,” said Tony Biddle, the hotel’s food and beverage director.
Beringer Estates will offer a Food and Wine Pairing University Tuesday at 3 p.m. at the hotel. The event is part of a week-long effort by Omni hotels across the U.S. that is designed to provide their employees with the latest, most up-to-the-minute information so they can better advise patrons when it comes to making their wine selections. It comes on the heels of similar educational offerings, including a new wine flight program launched earlier in the year that allows patrons of Omni restaurants or bars to sample an array of different wines, as opposed to being locked into one choice exclusively.
Guests are given three different flight options, or options in kinds of wines, including a Chardonnay, Merlot or Pinot Noir/Cabernet variety. Each contains three, two ounce glasses of wine served in a custom-branded flight carrier.
“It’s pretty unusual in that it does allow our guests to have a choice,” said Biddle, adding that patrons of the hotel also are provided with a card detailing the various wine ratings and a concise, easy-to-understand description of the product from Wine Spectator Magazine.
“We see [this] as an additional tool for providing quality customer service to those guests dining in our hotels,” said Saddiq Mir, the hotel’s corporate director of food and beverage. “It’s been our experience that guests really value their server’s opinion, and a knowledgeable server will ensure we exceed their expectations by giving them the best advice we possibly can.”