{"id":439,"date":"2016-12-28T17:41:38","date_gmt":"2016-12-28T17:41:38","guid":{"rendered":"http:\/\/powertasting.com\/?p=439"},"modified":"2017-02-01T00:54:23","modified_gmt":"2017-02-01T00:54:23","slug":"a-field-guide-to-servers-part-1-the-pourers","status":"publish","type":"post","link":"http:\/\/powertasting.com\/?p=439","title":{"rendered":"A Field Guide to Servers \u2013 Part 1 \u2013 The Pourers"},"content":{"rendered":"

If we think of our passages through Wine Country as nature expeditions, then it\u2019s important to recognize the flora and fauna we find there.\u00a0 The flora, of course, are grapes.\u00a0 It\u2019s the various forms of wildlife we might see that get our attention here. We refer specifically to Servers. \u00a0The four species of Servers are the Pourers, the Hosts, the Sellers and the Educators.\u00a0 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.\u00a0 In this issue, we introduce you to the Pourers and will continue with the other species in future issues.<\/em><\/p>\n

What is a Pourer?<\/strong>\u00a0 A Pourer is a person whose sole activity is to remove wine from a bottle through the neck and place it in a glass.\u00a0 A Pourer knows nothing about wine, even the one he or she is serving.\u00a0 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.\u00a0 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.\u00a0 The proprietors are cheap in serving wine because they are cheap in everything or they never would have hired a Pourer.<\/p>\n

How can you recognize a Pourer?<\/strong>\u00a0 Pourers are generally encountered alone, often in periods of the day in which wineries attract few visitors.\u00a0 In fact, Pourers are often sited in tasting rooms that have relatively few visitors at all.\u00a0 Pourers can be recognized by the following characteristics:<\/p>\n