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What are you supposed to do when the waiter brings you the wine bottle?

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What are you supposed to do when the waiter brings you the wine bottle?

Old 02-07-07, 08:48 PM
  #26  
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Originally Posted by cycle17
... Wine is a fun hobby, that teaches you a lot about different regions of the world and can be enjoyed until you are old and gray.
I agree, I really enjoy learning about and tasting different wines. My SO and I go out to dinner with another couple where the husband is a retired chef, we've had some amazing/interesting dinners with them.
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Old 02-07-07, 09:03 PM
  #27  
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I usually just check the underside of the screwoff cap to see if I am an instant winner.
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Old 02-07-07, 09:09 PM
  #28  
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+1 to checking the label, sometimes they'll bring out the wrong bottle (when it's happened to me, I felt it was honest mistake).
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Old 02-07-07, 09:30 PM
  #29  
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Originally Posted by sestivers
I don't like wine, but I'm pretty sure you're not supposed to do this. You are tasting it to ensure it is not rotten/stored improperly/whatever the right terminology is for this sort of thing.

If you select a bottle that was stored properly and is not rotten, it is your fault that you picked a wine that you don't like the taste of, and the restaurant is not obliged to give you something different without you paying for the bottle that you opened already.
Methinks you're right.

You're tasting the wine to make sure it's not off (cork taint), not to just check if you like it. Consulting the sommelier is something you do before you ask them to open a bottle.

I've read articles that suggest that about 5% of wine using a traditional cork closure system are tainted. If the bottle has one of the new-fangled stelvin closures (screwcap) it's highly unlikely to be off.
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Old 02-07-07, 09:36 PM
  #30  
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Originally Posted by chipcom
"taste" means to take a very small sip and let it lie on your pallet for a few seconds before swallowing. Some folks swizzle it around, which I always thought was kinda dorky...it ain't mouthwash.

At most snooty places, if you are with a guy, they won't offer it to you, but to him.
i always "swizzle" it around for that first taste. makes sure every area of tastebuds gets exposed to the wine - then draw a little air in over the liquid before swallowing.

it's the only way to make sure it's good. but i've got a cranky palate.
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Old 02-07-07, 09:44 PM
  #31  
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What are you supposed to do when the waiter brings you the wine bottle?
Ask him for a straw?
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Old 02-08-07, 12:53 AM
  #32  
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Originally Posted by grahny
Send it back and demand a nice stout or porter, circa 2007
Correct answer! My background's way too blue collar for that wine stuff.
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Old 02-08-07, 01:04 AM
  #33  
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Yes, but the more difficult question is: what do you do when the waiter brings you the wine BOX?
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Old 02-08-07, 01:06 AM
  #34  
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Originally Posted by Flippin Sweet
Yes, but the more difficult question is: what do you do when the waiter brings you the wine BOX?
Better not happen. <serious Vega look>
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Old 02-08-07, 01:44 AM
  #35  
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Originally Posted by VegaVixen
Oh, you just like to check out the legs.


My wife likes to check the 'legs' too; but I've never seen anything in a serious wine book about doing so...just check to make sure it's what you ordered (if you can still remember), let the wait-person pour you a taste, try it and more or less follow cycle17's, Queen's and DannoXYZ's advice - it definitely shouldn't taste mouldy; OTOH you're unlikely to detect sediment in the first pour - all the sediment is likely to be in the bottom of the bottle. And some afficionados don't like to have their wine decanted, they think it disrupts the flavors and would rather have it poured from the original bottle, just watch for sediment when you get close to the bottom of the bottle.

If you're not sure what to select, ask for assistance beforehand; rejecting bottle after bottle for no discernable reason is definitely a faux pax, especially on an important date.

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Old 02-08-07, 05:38 AM
  #36  
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Ask the waiter if he wants to play 'quarters'.
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Old 02-08-07, 08:44 AM
  #37  
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put the cork in your ear & say "Eh?"
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Old 02-08-07, 08:58 AM
  #38  
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The server is suppose to present the wine bottle to the person who ordered it, the cork is for connaisseurs cause i guess they can sniff it and feel it, letting then know that the wine is fine. the server is suppose to poor just a taste of wine to the person who ordered it and that's when you come in the picture and taste it and approve or desapprove of it, people who really know thier wine, like you said will swirve it in the glass and smell it, after you approve of your wine, he is suppose to finish pooring your glass and go to your guests, much to do about nothin'
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Old 02-08-07, 10:09 AM
  #39  
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Originally Posted by Stubacca
Methinks you're right.

You're tasting the wine to make sure it's not off (cork taint), not to just check if you like it. Consulting the sommelier is something you do before you ask them to open a bottle.

I've read articles that suggest that about 5% of wine using a traditional cork closure system are tainted. If the bottle has one of the new-fangled stelvin closures (screwcap) it's highly unlikely to be off.
I recently bought a few bottles at $50 each that have the stelvin closures (screw cap), it's a bit of culture shock, but one taste of that wine and you quickly forget the cap thing!
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Old 02-08-07, 10:44 AM
  #40  
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Smell the bottlecap

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Old 02-08-07, 11:44 AM
  #41  
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Originally Posted by chipcom
"taste" means to take a very small sip and let it lie on your pallet for a few seconds before swallowing. Some folks swizzle it around, which I always thought was kinda dorky...it ain't mouthwash.

At most snooty places, if you are with a guy, they won't offer it to you, but to him.
Screw that! He doesn't even like wine!

P.S. I know how to taste wine.
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Old 02-08-07, 12:09 PM
  #42  
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All good suggestions here. I also "swizzle" the first taste - really cover my palette and feel the different textures on different parts of my mouth. Yums - a really nice Pinot Noir....

The biggest problem I've had in the States is that they can never seem to get the temperature of a white wine right - always serve it WAY too cold, killing the taste.
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Old 02-08-07, 12:33 PM
  #43  
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Originally Posted by Travelin' Jack
I've always wondered what they do with the bottle if you send it away. Anyone?
I work part-time as a bartender and when a bottle gets sent back, the bartenders and management taste it. If in fact the bottle is bad it goes down the drain, if not and the guest is being picky, I have seen the bottle get poured as house wine or used in sangria. Wine service is a dying art of presentation. Not many people know how to give it or receive it, but if you have it down well and others recognize you know how to present, open, and pour a bottle, it will usually pay off with generous tip. As cork supplies become less and less, and screw top caps become more common, tasting the bottle will become even more important in the mid range wines that are seen in most resturants.

If you order a bottle of wine you are supposed to tip on the bottle of wine in the US. I find it ridiculous when people donít believe that they should tip on bottles. It was served to you just like the food so pay for the service. Canít afford to tip, well that is another discussion involving you staying at home.
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Old 02-08-07, 12:43 PM
  #44  
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I prefer the new plastic corks that the Aussies pioneered to the screw tops.
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Old 02-08-07, 12:46 PM
  #45  
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I hate it when I try to uncork a bottle of wine and I screw up and get half the cork stuck! Its happened more than I'd like to admit!! Then when you finally get it out, you still have little bits of cork stuck in your wine. Hmmmm...those plastic corks do have some redeeming factors...
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Old 02-08-07, 01:26 PM
  #46  
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You need a two-stage corkscrew, they work the best

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Old 02-08-07, 05:24 PM
  #47  
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If a cork breaks on opening it (ala Shadiyah) it has probably been allowed to dry out - stored in too dry an atmosphere or been standing up for an extended period (more than few days). A good quality corkscrew may assist as Randya suggested.

Rejected wine (for a fault:- brett, excessive VA, TCA, maderisation etc.) shold be returned to the distributor (for a restaurant) or retailer (for a consumer) for refund or replacement (if an older vintage, current vintage is acceptable). They in turn return it to the producer.

The other advantage to check wine is to check serving temperature. If the white wine is overchilled leave it out of the ice-bucket. Red too warm? Don't be afraid to ask it to be put on ice for a few minutes.

The cork is presented only to show that they opened the bottle. Often the cork has the vintage and producer name which also verifies the wines identity. A mouldy cork, wet cork, soaked cork or similar does not mean the wine is spoilt.

Either way, remember wine is to be enjoyed - don't feel intimidated.
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Old 02-08-07, 05:30 PM
  #48  
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Thanks for the tips on the corkage, guys.

The dry atmosphere makes sense, because we live in an extremely dry climate.

I think I own a two stage corkscrew, but perhaps I'm not using it right?
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Old 02-08-07, 05:37 PM
  #49  
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You say..................."Garsoon, I must say that while the food was highly recommended and smells rather tasty I must not partake in sprits for the CIA forbids such actions while on alert for possible deporting to apprehend a operative widely wanted by my agency and I must be quick at hand and a mind not dulled by spirits."
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Old 02-08-07, 05:42 PM
  #50  
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Whip your multi TOOL out of your pocket and impress your lady friend.

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