Grape Expectations
You had a great glass of wine last night. You can probably tell your friends the name.
Rajat Parr had a great glass of wine in 1998. He can tell his friends the year, region and the vineyard where it was grown.
As sharp as the difference between pinot gris and pinot blanc, is the difference between good and great.
Rajat Parr is among the greatest sommeliers of our time.
A modest student of the grape, he insists, “I’m good, but I don’t think I know better than anybody else.”
His feature in Wine Spectator, accolades of his recent book Secrets of the Sommeliers and the awestruck reviews of Charleston Wine + Food Festival vineyard booths (who could help but check out the competition?!) seem to suggest otherwise.
Parr is making his first trip to Charleston on March 23rd for a dinner at Charleston Grill. The Grill’s GM, Mickey Bakst, attests that they don’t do dinners just to fill the calendar, and this is one not to miss. The intimate dinner of 35 will consist of a 6-course meal and pairings of Parr’s favorite wines.
Spoiler alert: the vino bill of fare will include varieties from Burgundy, Piedmont, Rhône Valley and Mosel. We will leave it up to your palette to determine the vineyard and year.
If you can’t make the dinner, Parr is quick to offer ways to sharpen the palate on your own, and you’ll like this homework:
#1 Determine what you like by tasting a variety of wines.
#2 Be comfortable talking about it – be able to describe your likes/dislikes.
#3 Keep an open mind and try new things.
Before signing on to be America’s Next Top Sommelier, there are a few sour grapes to consider. The average day of tasting begins at 6am and runs till midnight, encompassing the sampling of anywhere between 50-200 wines, noting and distinguishing each.
When you set out to rain this storm of grape enlightenment down on Total Wines tasting bar, remember Parr’s advice: gets lots of sleep, water and an espresso or two won’t hurt!
Happy tasting!
For tickets and availability for the March 23rd wine dinner, call 843-577-4522.
Story by: Meredith H. Siemens
