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Started By
Message
Any of you ever "rejected" wine at a restaurant?
Posted on 1/10/14 at 12:45 pm
Posted on 1/10/14 at 12:45 pm
My understanding is that the purpose of sniffing and tasting is to determine whether it is proper and not to see if you like it.
11
Posted on 1/10/14 at 12:46 pm to Tigertown in ATL
I have two posters in mind that certainly have.
Posted on 1/10/14 at 12:46 pm to Tigertown in ATL
Yes. I'm not a big wine drinker, but i rejected a wine one time because it obviously tasted like it was left out. Very acidic.
Actually, i sent the glass back. Didn't reject it. It was a by the glass, not bottle, so no tasting.
Actually, i sent the glass back. Didn't reject it. It was a by the glass, not bottle, so no tasting.
This post was edited on 1/10/14 at 12:47 pm
Posted on 1/10/14 at 12:47 pm to Motorboat
quote:
I have two posters in mind that certainly have.
I wonder who it could be
Posted on 1/10/14 at 12:50 pm to Tigertown in ATL
Never have sent back wine, but I've rejected beer a few times for various reasons... out of date, skunked, flat...
Posted on 1/10/14 at 12:50 pm to Tigertown in ATL
quote:
My understanding is that the purpose of sniffing and tasting is to determine whether it is proper
This is correct.
It's not like trying on clothes.
Yes, have sent wine back.
Posted on 1/10/14 at 12:55 pm to Tigertown in ATL
The cork says all you need to know usually.
Posted on 1/10/14 at 12:57 pm to Gaston
quote:
The cork says all you need to know usually.
It's a good indicator, but not the whole story.
Posted on 1/10/14 at 12:57 pm to Tigertown in ATL
If I buy a good bottle at a nice restaurant, which I normally never do (bring my own), I let the Somm do the quick sniff and taste. If it is a compromised wine, he'll know it.
Posted on 1/10/14 at 12:57 pm to Gaston
Go on....
Posted on 1/10/14 at 1:03 pm to burgeman
Wine should have never escaped the bottle, obviously. Even if a cork is brittle it may have held seal alright. If the cork is stained more than just the end, with some reasonable soak in, then the wine likely had air travel back into the bottle when the pressure was relieved.
I drink bourbon, even then I'm not snobby, so I'm not much into wine detail. My dad bought a bunch of nice wine that was bad at some point and we opened 6-7 one night before we found a good one. A very knowledgeable Dr. friend of his was there and gave a short lesson on it. Improper storage, upright, can allow the corks to dry out then they are susceptible to this. Heating it too much can cause pressures to rise and let wine out as well...
I drink bourbon, even then I'm not snobby, so I'm not much into wine detail. My dad bought a bunch of nice wine that was bad at some point and we opened 6-7 one night before we found a good one. A very knowledgeable Dr. friend of his was there and gave a short lesson on it. Improper storage, upright, can allow the corks to dry out then they are susceptible to this. Heating it too much can cause pressures to rise and let wine out as well...
This post was edited on 1/10/14 at 1:05 pm
Posted on 1/10/14 at 1:05 pm to Gaston
This is why I try to cellar all of my corked beers on their sides as well.
Posted on 1/10/14 at 1:19 pm to Tigertown in ATL
Ive only seen it done once and it was a friend of mine at dick and jennys. He knows his wine and the wine person came out and agreed with him that the wine was bad. I didnt get to taste it though
Posted on 1/10/14 at 1:23 pm to Tigertown in ATL
I've done is on numerous occasions. Old lady be like "lets just split a bottle of blah blah blah". I'll reject it and double fist Beefeater Martini's and beer.
Posted on 1/10/14 at 1:32 pm to Tigertown in ATL
Why of course, do it all the time.
Oh snap! Reread the question. No, I thought you said "regurgitate wine"...never mind.
Oh snap! Reread the question. No, I thought you said "regurgitate wine"...never mind.
Posted on 1/10/14 at 1:38 pm to OTIS2
quote:
Oh snap! Reread the question. No, I thought you said "regurgitate wine"...never mind.
Honest mistake.
My brother is allergic to alcohol, literally.
I told him I was too. I feel terrible after 8-10 drinks.
Posted on 1/10/14 at 1:41 pm to Tigertown in ATL
My biggest problem with wine at restaurants is that I only like Red wine and I don't like it at room temp. I like it cooled to about 55 degrees. If it's colder that's fine cause it will warm up at the table.
Some restaurants have been able to accommodate and some cannot.
Some restaurants have been able to accommodate and some cannot.
Posted on 1/10/14 at 2:24 pm to Zach
quote:
Some restaurants have been able to accommodate and some cannot.
any restaurant with a decent wine list should be storing their reds around 55 degrees.. they're best to drink somewhere just north of 60 degrees
Posted on 1/10/14 at 2:32 pm to LSUBoo
quote:
This is why I try to cellar all of my corked beers on their sides as well.
You serious clark? Beer, especially beer fancy enough to be corked, should be stored upright.
Posted on 1/10/14 at 2:40 pm to Tigertown in ATL
I've sent a newly opened bottle back, it tasted like vinegar, bad bottle. Manager tasted it and agreed
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