Cairns needs a Somm or two.

Went out to dinner the other night, when I was back in civilisation, with the Mrs.

Went to a local Italian restaurant we both like. One in the city.

We both order what we want, entrée’s and mains. The usual fair.

I ordered a bottle of wine from the menu. A DOCG product. All should have been o.k. and for the most part it was.

But there’s something that’s missing and I’ve noticed as I try to develop my knowledge of wine and food.

Now, unknown to most I consider myself amateur wine snob. I don’t get too worked up about it as I consider the whole scene, from the aspect of the average punter, to be a little much when it comes to the actual product itself. I could be wrong, being an amateur and all that and that’s something I’m more than able to accept. But there’s something lost in all the pontification that surrounds the drink at times.

I’ve been reading little of the writings of a Roger Scruton lately, particularly his book, I drink, therefore I am. I have to admit I haven’t finished reading his story on this one but so far am able to identify with an idea he puts forth describing his aversion to the points system of scoring wine. He recalls his experience of touring France in his younger years and seeing the wine production from a point of view that you won’t from the bottle shops. This experience I’d assume, before the mass market aspect the greets us today, would offer a different take on the subject.

The general take I got from reading R.S was that aspect of the contemporary wine market (the numbers game or the price points) wasn’t what he got from the his journey’s through the wine regions he visited. Wine was an experience, something consumed as a part of the interaction with others both past and present. After all when considering the history of wine and it’s roles across time there’s something more to it in my mind’s eye.

Getting back to my introduction now and my intention with this post, which is to have a gripe about the lack of this aspect with the dining scene here in Cairns.

I think there is a great opportunity for the businesses here to expand on the practice of wine service in so much as tailoring their wine list to the food the serve. We’ve had the experience in Cairns, the only time I’ve witnessed it, where the service staff were able to advise us on our selection of food and accompanying drinks. I found it to be a great addition to the experience. This ties in the aspects of what I’ve read about in I drink, therefore I am, where we acknowledge the production values of our resourcing and realise it our consumptive choices.