I'm pretty confused why more people don't use Ah-sos. I started as a server/expediter, & I'm just an industry guy that got out of f&b into the operational side of luxury hospitality, and lucky enough to make some wine with a friend in the ribbon ridge Ava of Willamette Valley, and as well as on our Hotel property nearby. I'm really just an enthusiast & hobbyist in every respect.
So even with restaurants I'm involved in, have been involved in, or who have friends that are involved in them, no one uses an Ah-so to open wine.
it is literally the only thing I will use to open any wine ever, because it is so easy, and effortless, ll.
& I've got to wonder if I'm stupid or doing something wrong, or what the deal is? Like, why would something I perceive to be the most effortless way to properly open wine end up being relegated to the history books?
how do you open wine? What do you use? I remember the sharper image olmoment of the rabbit, and all those ridiculously bulky and huge edifices that sat around taking up space in your kitchen.
I've been out of the property-level food and beverage game for a long time, because I am old and becoming extinct. So am I missing something?
Is it a regional thing, because I'm on the west coast of the United States? Is it that labor is really hard to train, & the majority of people that don't have experience serving rather use a corkscrew? I remember lifer servers saving up tips to buy cherry wood and titanium wine keys, and I always respected that, but I never understood why they wouldn't use an Ah-So??
I am sort of hoping it's a regional thing, and it's just my unfortunate reality that I'm in a place where no one cares about them.
Long story short, for me the Ah-So is by far the easiest and simplest way to open any single given bottle of wine, whether profoundly expensive and rare, or new and delightfully drinkable.
I meant to ask this for a really long time, so curious about the answer is. Thanks all! Have a nice glass tonight.
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.