May Likes TorontoWhat's the most niche topic that you can confidently talk about for 5 minutes?
Kim Possible 
@mayintoronto I used to be somewhat of an expert on wine. Got out of the biz in 2007. But, a lot of the info. sticks.
Reay@kimlockhartga @mayintoronto Could’ve used you a few days ago.
At the LCBO we’re of course trained in various alcohols as part of the on-boarding process, but not deeply on any one. And particularly not deeply on wines, I’m guessing due to their huge variety. Four years at the job, and there are varietals mentioned to me that I’ve still never heard of before.
Anyway, last week a polite young guy came in and over to me where I was stocking a shelf and asked if I was a sommelier.
I held back a laugh from WAY not being one, and politely said I wasn’t but I could still try to help him.
He asked what wine would go best with goat cheese.
I immediately told him that yeah, I was going to go get my shift lead to help him with that one.
@reay @mayintoronto I would have recommended a crus Beaujolais, but most people don't want to chill them properly (one of the few reds you want below cellar temp). So, then I might have suggested Chilean Carménère, if you have that, or Pinot Noir if not too earthy (Meiomi is dynamite). Merlot is too flabby, and Cabernet too tannic. Zinfandel or Petite Sirah would work if aged, and maybe Syrah if not too peppery.
The big thing with food and wine matches is that you generally want perpendicular flavors, which is why ruby port works with Stilton cheese. So, for example, you wouldn't want a buttery Chardonnay with lobster, but rather a bold crisp wine that can cut through the rich buttery lobster. A crisp champagne with delicate bubbles would work much better.
The other problem is that everyone at the table is usually eating something different, and every food changes the taste of the wine. Unless the wine changes with courses, and those courses are the same or similar for everyone, the match won't work well.