Wine Wisdom: Navigating ITALIAN Restaurant WINE LISTS Like a Pro
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- Опубліковано 6 лип 2024
- John Jackson, DipWSET a/k/a Attorney Somm reviews the Carbone wine list and identifies the wines that he would order there and at similar Italian Restaurants: (1) off the by-the-glass list for sparkling wines, white wines and red wines; (2) by the bottle; and (3) if you have an unlimited budget. Throughout the video, Attorney Somm offers secrets and expert wine tips that have helped him ensure smooth and rewarding dinners at Italian restaurants!
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I still remember the first time I had a Greco di Tufo: 20 years ago, in Rimini (Italy). I only remember 3 things about that day: the lovely restaurant on the beach, the wonderful linguine alle vongole and that surprisingly great wine I had never tried before. Thanks for this video about Motherland wines 🍷 ❤
My pleasure! Thanks so much! Cheers!
❤🎉 good
@@NaderAli-px8ir Thank you kindly! Cheers!
I find this video so well balanced, as you said both the goods and the bads of their wine list. Very fair 😊
Thank you! Definitely try to give credit where it is due.
YESSSS A WINE LIST REVIEW. I have been waiting thank you!!! Keep it coming
Thanks very much! Appreciate the kind feedback!
Thanks for making this one - we really enjoyed it.
Thank you! Appreciate the kind feedback! Cheers!
Shared with my wine WhatsApp groups
Thank you kindly! Cheers!
I live 10 mins from carbones in s beach and this video has been really helpful for the next time i dine there(not an easy reservation ) its dificult when your at a high end restarant to gamble on a grape variety your not familiar with...you want the tuscans,barolos,brunellos, etc etc. i would need to try a taurasi at home first before exploring this grape but overall this was a great video
Thanks very much! Totally understand re: trying it first. Very glad it was useful! Cheers!
markup by the glass is brutal there. The Carbone here in Vegas has Masi Amarone by the glass for $69. That's the price per bottle at Total. 😐
Completely agree with you! By the bottle is definitely the way to go.
Crikey, American restaurants know how to charge! I agree with your Barbera choice. Love Volpaia - I have half a case of the 2019 put by. Fiano and Falanghina are great choices. I also find Primitivo and Refosco reasonably reliable and well-priced red wines. I wouldn't touch Barolo, Barbaresco or Brunello: they will simply be too young.
We have two expensive meals out for birthdays coming up in April and June (and one in August for our anniversary I have yet to book). The first is the sister restaurant of a Michelin starred place (that was fully booked) and the second is a two Michelin starred restaurant. Although both are only about an hour's drive away we will stay overnight, so I can enjoy the wine list. My wife doesn't drink but I am still expecting the wine bill to be substantial. Unfortunately, being long retired I can't put either meal on expenses, not that my company would have forked out for Michelin starred restaurants in any case.
Unfortunately, our favourite local Italian restaurant has gone downhill since Covid and jacked up its prices, so we have crossed it off our list.
Thanks for weighing in, Steven. Glad you concur with a number of the suggestions. Yes, sadly wine pricing at restaurants in the US can be obscene! Hope that the birthdays will be well celebrated!
I’ve recently tasted the Greco di Tufo 2022 in Florence. Would this particular wine be good for aging and for how long? Thanks.
Excellent! Yes! I discussed this with Feudi’s owner and he says it can easily age for 8-12 years and gains lots of complexity.
Hi, what’s your “fair” markup for a restaurant of that caliber? Consider the space required, the work, etc, we’re not just selling unopened and to go bottles. Thanks.
I prefer the European model which is closer to a double.
Besides preference; you’re a lawyer right, your operation costs are very different than let’s say a lawyer from Thailand, I would prefer those prices, but you can see the issue? The restaurant system in the US is very difficult and different from Europe. The margin of profit is tiny.
@@afic10 Yes, I understand our 3-tier system. I make these videos to help people maximize their budget notwithstanding these challenges.
Italian restaurant in 'MURICA. But I understand that your audience is mostly american so didn't need to specify. Was looking forward to a selection with actual real wine prices in a normal wine country. Wine pricing for homemade and imported wines doesn't make any sense to me in the US (I am from Europe). Still enjoyed the video.
Thank you! Glad you enjoyed the video. Yes, I tried to do the video so it would benefit everyone even if they have more friendly pricing, such as in Europe. I’m very jealous and take full advantage of it when I visit.
It's the Tariffs that home countries put USA wine, so the USA reciprocates with their own tariffs.
@@ronmcmartin4513 Not sure if it is tariffs as much as the 3-tier system in the US. Plus large restaurant markups too.
@@AttorneySomm--I agree. Bring back Gray-Market Champagne!
"markups" ...2-3X markups make sense on inexpensive wine, but on the good stuff?? If corkage is allowed, I always go for that(call ahead). Who wants to pay Big Bucks for a 2013 Bordeaux? "But, but, it's a perfectly aged Lafite!"
Good 👍
I am surprised at the markups on the list, from a European perspective. What is the 3 tier system exactly?
Arising out of the aftermath of prohibition, there is still old legislation separating importers, distributors and retailers/restaurants. Each of those tiers take a cut and mark up the wine as they sell it to their customers.
@@AttorneySomm thanks for clearing that up! Unfortunate for the wine enthousiasts. Cheers, Tim
@@timdijkema1743 Yes, it definitely results in higher prices here, although those in Canada and most of Asia have it worse due to taxes.
real pro tip: BRING YOUR OWN WINE
IT IS NOT ALLOWED IN TEXAS
This outstanding video has me wishing to revisit Hong Kong and have my fill of Spicy Rigatoni Vodka at Carbone.😁 Seriously speaking, this is such an outstanding and commendable topic for so many reasons but let me point out the major ones:
- It’s very specific, detailed, and incisive. You really studied the wine list of this famous restaurant and came up with everything we need to know in order to make the most informed and well-advised decisions when it comes to ordering wine by the glass or wine by the bottle.
- While it’s very specific to the wine list of Carbone, the general pieces of advice and valuable tips are extremely relevant and correctly applicable to making wine decisions in high-end restaurants anywhere in the world. In other words, all we have to do is follow your advice, tips, recommendations, and line of thinking in order to be guided accordingly.
- I noticed some very familiar and beloved wines on the list and among your suggestions, and that’s a good thing! While Carbone’s HK wine list doesn’t include the prices, your content and suggestions certainly give us a good idea of what to expect.
Congratulations on this well-researched, excellently made, and superbly presented video. Top notch wine content, as always. Cheers and happy travels, John!
Thanks very much, Margaux! Glad you enjoyed the signature dish too! Appreciate the kind feedback. Definitely tried to include broader takeaways so that the video applies to more than just Carbone. Cheers!
@@AttorneySomm You’re welcome, John! Sorry, I meant the online wine list of Carbone HK doesn’t indicate the prices. Cheers!