The Allure of Fine Wine: A Journey Through Taste and Culture

“In vino veritas!” – a phrase echoed for over two millennia. Today, the nectar of the gods is celebrated across continents and cultures. We too have succumbed to its aromatic charm. But why is wine culture gaining popularity among Belarusians? How can one discover the exquisite taste of wine? Does it pair well with national cuisine? These questions and more are answered by someone intimately acquainted with this noble beverage – sommelier Alexey Mikhalchik.

Alexey Mikhalchik, Sommelier

The Rise of Wine Bars in Minsk

A few years ago, Minsk saw the emergence of a new leisure format – wine bars. They quickly became a trend. Why this sudden interest in wine?

Previously, the culture of wine consumption was virtually non-existent among the capital’s public. Wine bars offer a relatively affordable, cultured, and intelligent atmosphere. They provide an open and relaxing environment perfect for engaging conversations. Importantly, patrons tend to remain more sober than drunk in such establishments.

The Future of Wine Bars

However, trends can fluctuate. Many capital establishments have experienced unprecedented popularity only to be quickly forgotten. Could the same happen to wine bars?

Anything is possible. Much depends on the staff and management. Nevertheless, most establishments continue to thrive, delighting us and the city’s guests with their innovations and modern trends. The relevance of wine and wine bars largely depends on market development and proper pricing. Additionally, it hinges on the development level of young people and their modern outlook on a civilized approach to life. The availability of cheap strong alcohol in our country exceeds all reasonable measures. Quality wine represents a different format of alcohol consumption that promotes the development of internal culture, good taste, and health. I do not think wine bars will fade into oblivion. More likely, new ones will continue to open.

Developing a Taste for Quality Wine

Not many can boast of understanding the taste of quality wine. For a long time, our tables were graced with drinks containing artificial sugar. After such products, dry wine can seem sour and astringent. How can one cultivate a good taste for wine?

There is no definitive answer. There are many grape varieties, so one must try different wines until finding the preferred taste or grape variety. However, if dry wine is not to your liking, do not force yourself to drink it. Some people prefer sweet food and will naturally gravitate towards semi-sweet, softer drinks. Consider dessert wines based on late-harvest Riesling or the legendary Sauternes – it is a dessert in itself. Georgian semi-sweet wines are also excellent. For example, the red “Kindzmarauli” and the whites “Kisi” and “Tvishi.” These wines do not have any added sugar components. However, sweet wines are an expensive pleasure. It is better to accustom oneself to dry wines.

If you decide to try wine at a bar or restaurant but are unsure about the choice, do not hesitate to ask the staff for help. The waiter or sommelier will suggest a suitable option based on your taste preferences.

Pairing Wine with Food

When a guest requests a wine that does not pair well with the main dish, do you suggest an alternative?

Yes, I recommend a different wine, but the choice remains with the guest. The recommendation is based on the compatibility of wine and food, the season, time of day or evening, the guest’s gender, and their usual gastronomic preferences. However, I am not in favor of imposing my preferences on the establishment’s visitors. I teach my staff the same approach. I certainly want to help and educate our guests by providing them with the necessary information about wines. But deceiving and being too insistent is unacceptable.

The Ethical Code of a Sommelier

Does a sommelier have an ethical code?

Any self-respecting person should have an ethical code. If a sommelier works for only one alcohol company and tries to actively sell a single line of alcoholic wines, it is unprofessional. It is important to approach the guest and their desires with respect and hospitality. And if the sommelier is also a waiter, they should not think only about tips. When a person comes to a café or restaurant, they expect to be taken care of and helped to make the right choice. Professional ethics should be present in all circumstances.

Identifying a Professional Sommelier

In an interview with a Moscow sommelier, I read that today’s market is full of fakes. Young people complete courses and start working in establishments as sommeliers. How can a guest tell if they are dealing with a true professional?

A sommelier or waiter should know what they are talking about and recommending. They will ask the guest about their preferences and tastes, favorite dishes, and share their experience of tasting certain wines. They will talk about the taste combinations of wine and dishes that are popular among the establishment’s visitors. They will introduce the person to something new step by step. All the work of a sommelier with wine cannot be rushed.

Debunking Wine Myths

“Red wine with meat, and white with fish” – is this still a rule or already a stereotype?

It is a stereotype, of course. White wine can have a wide range of tastes, and fish can be prepared in many ways. White wine may not always be the best partner for such a dish. After all, fish is not always white; for example, salmon and tuna are orange or red. The same goes for meat – it can be light or dark. The taste of the food affects the taste of the wine. When choosing wine, consider the degree of roasting of the meat, the spices present, and the taste of the sauce. Sweet dishes make the wine harsher, more rigid, sour, and not pleasant for everyone. Only semi-sweet and dessert wines are suitable for such food.

Can you give another example of a taste tandem? Any spicy and hot food is always complemented by something cold and sweet, as the fire of spices needs to be extinguished. To soften the wine, the food should have a balance of salt and acidity. Acidity softens the wine, and salt neutralizes the bitterness of alcohol.

Choosing Wine in a Store

What should one pay attention to when buying wine in a store?

Pay attention to the cost of the wine and the grape variety. Budget wine can be bought within the range of 15–20 rubles. The alcohol content in wine determines the degree of grape ripeness. If the alcohol is below 12% (sometimes 12.5%), it is an everyday wine. It is better to buy wines based on varieties such as Merlot and Cabernet Sauvignon. For those just getting acquainted with wine, a safe bet would be wines with an alcohol content of 13–14% from southern regions based on varieties such as Shiraz, Cabernet Sauvignon, Merlot, Primitivo, Negroamaro, Grenache. White wines, fresh and aromatic – based on varieties such as Sauvignon Blanc, Riesling, Airén, Albariño; with characteristic grapefruit notes and astringency – Chardonnay. The Gewürztraminer variety is suitable for lovers of sweet-spicy wines. It pairs well with seafood and Asian cuisine.

When choosing wine, one should certainly look at where it is bottled. If it is in our country, it is better to choose another. The more manipulations conducted with wine from the moment of its production to bottling in another country, the less benefit we ultimately derive from it.

Exploring Wines from New World Countries

Today, the “classics” of winemaking – Italy and France – are competing with New World countries: Chile, Australia, New Zealand, and others. Which countries’ wines would you recommend paying attention to?

New Zealand produces quality wine. The usual white grape in local climatic conditions gives birth to completely new wines, bright and original. New Zealand is ecology, life, beauty, and health. Chile, Uruguay, Argentina – budget and premium segment wines, and they are quite widely represented here. You can also pay attention to South Africa. Australia and California also produce good wines that are similar to Latin wines.