Hey Bartender

Let's start at the beginning. Virginia has had state-run ABC stores for over seventy-five years. If you know your history, then you know that Prohibition ended just over seventy-five years ago. At that time, President John D. Rockefeller determined that states should control the sale of liquor in an attempt to prevent the moral decay of our country. Virginia is one of eighteen states still living in the shadow of Prohibition, where the monopoly of the wholesale and retail distribution is still in effect.

One of the reasons that Virginia continues its control of alcohol is that it believes that underage drinking, alcoholism, and DUI arrests can be controled better this way. Over the past seventy-five years, however, statistics have shown that the states with private liquor sales do better in all of these areas than the states that control their liquor sales.

One of the many reasons to privatize the sale of liquor is that it curbs a lot of unnecessary government spending. Currently, the administrative costs alone are estimated at $120 million per year. So, what are the benefits of privatizing the sale of alcohol? I mentioned three already: less underage drinking, fewer DUI arrests, and fewer people being diagnosed with alcoholism -- allegedly. In addition, consumers would benefit from the competition that would ensue. Things like lower prices, more convenient hours, and a wider selection would change the face of alcohol sales as we know it here in the Commonwealth.

As it stands now, the hours are at your local ABC store are set by the state. The state recognizes all state and federal holidays and gladly gives their employees those days off with pay. You are probably well aware of the inconvenience of this state of affairs when you run out of your favorite liquor or spirit during your holiday celebrations. Also, since the ABC stores are run by the state, the prices are set by the state. That means that no matter where you go, the prices and selection are almost identical. This doesn't seem bad until you realize that this means that there is no real reason to offer new products when they become available. Those fortunate enough to live in states that don't control the sales and distribution of liquor know the thrill of walking into their local liquor outlet to discover that their favorite distiller has released something new. If ABC store #123 doesn't have what you want, the chances are good that ABC store #456 doesn't have it either. But, how about our friends in northern Virginia? If they don't find what they need, they can just drive across the border to the District of Columbia and find what they want -- probably for a really good price. Our military friends have the advantage of going to what's known as the Class VI seven days a week to purchase what they need at reduced prices and without the added taxes that we must pay.

Now, if ABC stores #123 and #456 were privately owned, their friendly competition would benefit us. Prices would be set so that the stores could compete for your business. The selection at each store would be wider, giving us better choices, again, reasonably priced and probably during hours that don't conflict with your work schedule.

Virginia Delegate Bob Brink once said, nobody considers the sale of distilled spirits to be a core function of government. If that is the case, then why does Virginia still do it? The monopoly only hurts the taxpayer and the consumer. Taxpayers in Virginia pay the expense of each retail establishment, plus the salaries, pension, and benefits of hundreds, if not, thousands of ABC employees. In addition, residents suffer because they lose out on local, corporate, and real estate taxes that aren't paid because we have a state-run operation that absorbs those costs.

The fear that Virginia will lose money by privatization is unfounded. It is estimated that Virginia loses 15-20 percent of liquor sales to its neighbors, Washington, D. C. and Maryland. Consumers who live close to those areas take advantage of lower prices, convenient hours, and a wider range of selections. Additionally, the sale of licenses to wholesalers and retailers is projected to be in the neighborhood of $500 million, up front, which will allow the state to leverage billions of dollars for useful things like road maintenance and education. Private retailers are also required to pay corporate income and property taxes which represent another revenue stream for local and state governments. Did I mention the revenue from licenses issued to restaurants and bars? There is no way around the fact that privatizing the sale of spirits in Virginia or any of the other 17 states that still control these sales doesn't make sense.

So, there you have it -- the privatization of spirits uncomplicated. I wasn't around for Prohibition, so I'm not sure why I'm still being haunted by its ghost. The statistics definitely make it clear that privatization is the way to go. The fears that were the catalyst for setting up a state-run system in the first place were never realized. For me, at least, it seems that now is as good a time as any to exorcise the ghost and make the leap into the twenty-first century. Agree with me or not, you have to at least see that the cost to those who live in Virginia suggests that the move to privatization makes sense. As always, if you're enjoying spirits purchased here or from one of our neighbors, please drink responsibly. Until next time...prosit!!!

Merlot is a red wine grape that is quite often used for blending, but is also used for varietal wines. It is thought to be the offspring of the Cabernet Franc grape, which would make it a sibling to Cabernet Sauvignon and Carmenere grapes. It was first mentioned in the notes of a Bordeaux official in 1784 when it was noted that this particular grape was the best of the grapes from the Libournais region.

The name merlot is thought to be derived from an Old French word, merle, which refers to young blackbirds (Turdus merula). The color of the grape and the color of this species of bird are remarkably similar. Young blackbirds seem to have a fondness for the merlot grape, so it's quite possible that the name was chosen to reflect this as well.

Merlot grapes are generally identified by their loose bunches of large berries. They have less of a dark blue color than Cabernet Sauvignon grapes. Their skin is much thinner with far fewer tannins than Cabernet Sauvignon with a much higher sugar content and a lower amount of malic acid. Merlot thrives in cold soil, which is somewhat of a disadvantage because the vines tend to bud early, putting it at risk to damage due to frost. In addition, its thin skin makes it susceptible to rot. When growing merlot, a few things should be taken into consideration. Pruning the vines contributes to the overall quality of the wine the grapes ultimately produce. In addition, reducing the yield also improves the wine's quality. These factors, plus the age of the vines, helps give character to the wine produced by merlot grapes.

Those familiar with French wine production will know that Merlot is the most commonly grown grape in that country. It is prominent in regions such as Bordeaux and Cahors. In Bordeaux, it is blended with Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot. It is also a key component in the Meritage blend that I discussed in a recent post. For the Meritage impaired, Meritage is made-up word that combines merit and heritage and is used to denote red and white Bordeaux-style wines while not infringing upon the Bordeaux region's legal claim to fame.

We grow Merlot in the United States as well. It is a major part of the early history of wine making in California. There are several very good Merlots grown in places like Napa, Sonoma, and Monterey. Merlot also grows very well in Virginia. I've tried Merlots from Barboursville and the Williamsburg Winery and they were both very good. If you're interested in what's going on in the southern hemisphere, Argentina and Chile have begun to produce some quality wines using the merlot grape.

The reason that I enjoy Merlot is that it is medium-bodied and very soft. The flavor profile varies depending on where it is grown. In cooler climates, you tend to find hints of strawberry, plum, and cedar, while in medium climates, you'll find more of a hint of darker fruits such as blackberries, black plums, and black cherries. Merlot grown in warmer climates will often have a hint of chocolate. This makes Merlot very flexible when it comes to pairing it with food. You will find that it pairs with grilled and charred meats as well as salmon, prawns and scallops. It doesn't pair with blue cheeses. These tend to overpower the fruit flavors present in the wine. The active component in chili peppers, capsaicin, which is present in many spicy foods, tends to accentuate the perception of alcohol in Merlot, making it taste more tannic and bitter. This makes pairing Merlot with these types of foods less than ideal for most.

There are several really good Merlots on the market. Sadly, my favorites aren't for the budget conscious. For instance, Duckhorn Vineyards has a very nice Merlot. The 2005 vintage, which is quite delicious, costs about $85. The Stag's Leap Merlot, 2004 vintage, which is also quite delicious, runs about $42. Fear not, there are some very affordable Merlots out there that are just as good. One of my favorites is Chateau St. Michelle from Columbia Valley, WA. It's very good and is priced below $15. You can always visit your local wine shop and ask the wine expert there for recommendations. Maybe you'll get lucky and visit while a Merlot tasting is taking place.

So, there you have it -- Merlot uncorked. Merlot is never the first varietal wine on anyone's list when selecting a wine for dinner, but it's definitely worthy of consideration. It pairs well with a lot of great foods and can also be enjoyed alone in a glass. As I mentioned earlier, it's always a good idea to visit your local wine shop to inquire about their stock of Merlots. They are always happy to answer your questions and steer you toward the perfect wine for your specific needs. As always, when enjoying Merlot from your favorite region of the world, please drink responsibly. Until next time...prosit!!!

I'VE BEEN AVOIDING answering certain questions since the inception of Hey Bartender, but in light of recent events, I thought I'd venture out toward razors edge this week.

Why do servers and bartenders complain when they don't receive a 20% gratuity?

In recent weeks, a fierce and heated discussion has raged among servers and bartenders about gratuities. In part, this discussion was prompted by a statement that was supposedly made by a television host on their soon-to-be-famous talk show. I have yet to find any evidence that this person actually made this statement. The best that I could do was find a post on the Snopes website that claims that the statement was never made. For the Snopes impaired, this website is dedicated to the debunking of hoaxes and urban legends. So, for the purposes of this post, we'll go with just the facts. The only fact that I have is that there is a rumor that a television personality said that just because we are in a recession doesn't mean that you shouldn't go out to eat....just tip less when you do. Again, this is just a rumor, but for those of us in the restaurant industry, the implications of such a statement are almost immeasurable.

Here's why. In most countries, a gratuity or tip, as it is sometimes called, is a voluntary extra payment given to someone for service above the price of that particular service. It's considered a social custom and the size of the gratuity varies among cultures. In fact, in some countries, it's an insult to offer a gratuity.

In the United States, a gratuity is more than a social custom, it is how servers and bartenders earn a living. This is how it works. Some time in the recent past, the federal government figured out that people in the service industry, especially servers and bartenders, were making lots of money that wasn't necessarily being reported, so they devised a set of laws to help them get their share. Among them is something called a legal wage reduction. That's why, although minimum wage has gone up significantly over that last few years, servers and bartenders do not reap that benefit. In fact, in Virginia the minimum wage for a server is $2.13/hour, and because of the legal wage reduction, it could actually be $0.00. Seriously, no hourly wage. In addition, it is assumed that servers and bartenders make at least 20% gratuity 100% of the time. This assumption is reflected in the way servers and bartenders are taxed. They pay taxes on the assumed 20% whether it is received or not. And since restaurants report everything to the IRS, they have the ability to calculate what they think each server or bartender earns each shift.

What does this mean? It means that every time that a server or bartender doesn't receive 20%, they've, in essence, paid taxes on money that was not received. It doesn't seem like a big deal until you look at it another way. Imagine if your employer could randomly pay you less than your normal wage. You'd find this to be completely unfair and would not appreciate it one bit. The good news for you is that there are laws in place to protect your rights as an employee. For those in the service industry, there are no laws to protect them against those who do not tip 20%. This is compounded by the fact that once state taxes, federal taxes, F.I.C.A. and other deductions are taken from a server or bartender's paycheck, there is, quite literally, nothing left. You may notice that you've never heard a server talk about pay day. Most couldn't even tell you what the designated pay day is at their place of employment. The reason is because their paychecks are usually void. So, tipping 20% is very important.

Now, suppose your employer decides to give you a bonus. You are excited and have no complaints. You probably believe that you deserved it and you may even be correct in your assessment. Tipping more than 20% is the way that you could reward a server or bartender for exemplary service. It's not against the rules and it is much appreciated.

Armed with this knowledge, it should be obvious why people in the service industry would complain about not getting at least 20%. You can also see why they would be offended if a famous person went on the national airwaves and said that it was okay to tip less because we're in a recession. The IRS is well aware of how the economy fluctuates from moment to moment, but they do not offer relief when times are bad. They assume that no matter what the economic trend may be, we're still receiving the standard gratuity.

Don't take this the wrong way. We do understand that things are tight. We are all struggling. Instead of going out and spending what you normally spend on a meal, spend less. That way you can still take care of the server or bartender who took care of you. We all work hard and we all want everyone to have a great time, but we also want to be able to earn a living -- just like everyone else.

When did 20% become the standard minimum gratuity?

Although the date is hard to pin down, it is thought that some time during the mid to late 1980's the minimum gratuity was elevated from 15% to 20%.

So, there you have it -- tips ungratuitized. I can't overemphasize how intense the discussions concerning this rumored statement were. I also can't tell you how passionate people in the service industry are about their jobs. We all love what we do and we all love being able to make your dining and drinking experiences memorable. I hope that this post helps explain why you may have heard some grumbling from a table full of service employees hanging out after a long day at work. I've been there myself. I'm usually fine after a Guinness Stout and a few moments of reflection. Like everyone else, we all need to vent. The discussions will probably continue for weeks to come. I like it. Comments are always welcome. Next week, we here at Hey Bartender will get back to what we do best. Until next time...prosit!!!