If we think of our passages through Wine Country as nature expeditions, then it’s important to recognize the flora and fauna we find there. The flora, of course, are grapes. It’s the various forms of wildlife we might see that get our attention here. We refer specifically to Servers. The four species of Servers are the Pourers, the Hosts, the Sellers and the Educators. Each has distinctive features and habitats and so Power Tasting is pleased to offer this field guide for those of you who will be encountering Servers in their native sites. In this issue, we introduce you to the Pourers and will continue with the other species in future issues.
What is a Pourer? A Pourer is a person whose sole activity is to remove wine from a bottle through the neck and place it in a glass. A Pourer knows nothing about wine, even the one he or she is serving. In most cases, the Pourer is an employee of the establishment where he or she is found but may in some cases be a son, daughter or close relative who has been dragooned into pouring duties instead of hanging out at a mall. Portions served by a Pourer are generally small, probably because he or she has been instructed to do so by the proprietor of the said establishment. The proprietors are cheap in serving wine because they are cheap in everything or they never would have hired a Pourer.
How can you recognize a Pourer? Pourers are generally encountered alone, often in periods of the day in which wineries attract few visitors. In fact, Pourers are often sited in tasting rooms that have relatively few visitors at all. Pourers can be recognized by the following characteristics:
- Poor posture
- Dull, lifeless expressions
- A general unwillingness to communicate
- The presence of a cell phone in the hand not serving
- You immediately feel like you are disturbing him or her
Pourers don’t want to be wherever they are and don’t want to talk with anyone, especially you.
What can you expect from a Pourer? Not much. But you will get wine in your glass, so make the most of it. Take your time. Swirl your wine gently in your glass. Savor each sip. These actions are likely to make a Pourer rather nervous and may lead to a bit more attention to you than you might otherwise expect. (Sadly, the type of wineries that employ Pourers often have lousy wine, so taking your time may be a test of your endurance versus his or hers.)
How to get the greatest advantage from a Pourer? Since questions won’t result in meaningful (or even intelligible) answers, don’t waste your time. If you do want some more information and there is no one else around, ask if there is any literature available, such as descriptions of the wines on offer or tasting notes. If you really do care, ask for the web site address.
Where are Pourers found? While you might encounter a Pourer anywhere, it has been our experience that they tend to appear more frequently in the in-town tasting rooms of wineries you’ve never heard of but which have nice signs out front. They pop up on weekends although the general busy-ness of those days call for a Pourer to be accompanied by someone who knows what he or she is doing. You’re more likely to see a Pourer in the wild on a rainy weekday morning.