How Tahiirah Habibi, Creator of Wine + Culture Festival Celebrates National Wine Day
By Chilled Magazine
May 25th is National Wine Day!
What better way to celebrate the day than by uncorking with Tahiirah Habibi, sommelier and founder of The Hue Society. We asked Tahiirah about all things wine, especially how bartenders can suggest and serve wine making the day a special one for their wine-loving guests.
How will you celebrate National Wine Day?
I’ve always celebrated National Wine Day! I either do one of two things—open a bottle of wine that has been sitting in my house from my collection (typically it’s been sitting for a while) and I’ve been waiting to try it or I will venture out and discover a new wine that I have never tried!
I usually just go with the flow and the energy of how I’m feeling!
What would you say you enjoy most about wine?
I love wine because it’s a living thing. It can take you places, right? It can almost transport you to a place and a time. There are so many historical references to wines that were even made just five years ago. Once those wines are gone, they’re gone. Wines can often help you relive what the climate was five years ago, what the world was five years ago.
I always say wine is about memories. The memories that you’re creating with a person is more important than it is about the wine.
Wine is an agricultural product, but it can create so many different relationships with people and it’s an equalizer. I love that wine helps people connect. And that’s one of my favorite things about wine!
What is your favorite wine / wine pairing?
My favorite wine is bubbles, for sure! Everybody who knows me knows that I also love Pinot Noir, but bubbles are a close second. If I can’t get my hands on bubbles, then yes, I’m gonna go for red [and] it’s going be a Pinot Noir.
My favorite wine pairing is bubbles and French fries. So, I love eating them together.
Tell us the most important things bartenders should know about serving wine.
The most important thing that bartenders should know about serving wine is serving the wine at the right temperature. If you don’t serve a wine at the correct temperature, it doesn’t present well. Even great wines that are served at the wrong temperature, won’t taste their best. A lot of times people think that just because it’s a red wine, you can leave it out and drink it any temperature, but red wines do well with a little chill. Room temperature is not the same in 2022 and hasn’t been for a while because of climate change. Red wine should be served at 65 degrees.
Also, sometimes white wines are way too cold—muting the wine. So having the temperature correct brings out the flavors and the nuances of the wine, which is super important!
What about selling and suggesting wine. What is important for bartenders to know?
I was a bartender for a while and one thing that I learned is some wine can be intimidating for even the most experienced professional, especially when the list is long, or there are wines on the list that they haven’t had before. I think just asking simple questions to get to know your guests will help. First it will help disarm them, and second it helps you to do your job better because now you can say, ‘What wine do you normally drink?’ And if they begin to drink, you ask them what their favorite drinks are.
As a bartender, you should be able to associate those flavors with a wine that you have and knowing your wine list goes hand and hand with this. Having a couple go-to’s, for every kind of palate [is important]. Obviously, you can’t cover every palate, but if someone’s saying they love Chardonnay and you don’t have that Chardonnay, well, what is comparable?
A lot of people like Oatley Chardonnay, ‘What on your list is really good?’ Oatley Chardonnay. You could suggest off the top of your head. But I don’t think selling a guest is the right route. I think that getting to know your guest is always a better route. It it’s more genuine.
Give bartenders some wine glass etiquette they should know.
Glasses are super important. An experienced wine drinker is going to look at the glass that a bartender is pouring their wine in to. Glasses are important because specific glasses bring out different flavor profiles. There’s a reason why white wine glasses have a smaller bowl and red wine glasses have different bowls than Pinot Noir glasses. Burgundy glasses also have different bowls because wine has different characteristics than the size of the glasses and the opening of the glass.
All these factors matter because these aspects contribute to the experience/flavors and what you’re going to get out of the wine. You never want to serve wine really thick or plastic in glasses. It distorts the flavors.
Want to celebrate National Wine Day with cocktails? Here’s one that Tahiirah whipped up:
Lemongrass
Ingredients:
- 3 oz Sauvignon Blanc
- 1 oz Tequila
- 1 oz Lime Juice
- 1/2 oz Cointreau
- 1/2 oz Simple Syrup
- 1/4 oz Grapefruit juice
- 1 lemongrass sprig
Preparation: In shaker- muddle lemongrass. Mix all ingredients and shake vigorously. Strain into tall glass over ice. Garnish with a beautiful mix of rosemary, mint, and green flowers
About Tahiirah Habibi
Tahiirah Habibi is a Sommelier and Founder of The Hue Society. In 2017, Tahiirah launched Hue Society as a safe space for the community to learn, commune and find resources in one place. Tahiirah is the first Black woman to grace the cover of Wine Enthusiasts Magazine as well as being named on the prestigious 40 under 40 list. Tahiirah is also the founder and creator of the Wine + Cultural Festival which is dedicated to consumer education, brand awareness, industry advancement, and cultural experiences through the black lens.
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