Wine pour at fine dining restaurant question

quote:

---

guess fine dining in the land mass is way different than the rest of the world

---

I am sorry what city ?

I have seen waiters bring a measured mini carafe of wine and pour into glass.

I can’t recall ever in a nicer restaurant a waiter using the same glass for a different type of wine.

I have seen the mini carafe before as well (and the fact that it was wine by the glass and not a bottle really makes this fine) but I have never seen wine poured glass to glass. I was shocked at the pour over in the same glass but then realized I am trashy at home and would have probably done that at some point with a low priced wine so I just rolled with it. But the faux pas of the waiter is just cracking me up.

quote:

---

You've never had a server bring wine in a little mini carafe shaped glass and pour it into a wine glass?

---

In the post above yours, she said:

quote:

---

I have seen the mini carafe before as well

---

She's saying (I think?) is that the server brought her a new glass of wine and poured that into the glass of wine that was already on the table.

Which is a little trashy.

quote:

---

when I changed vintages they poured the new one into the glass the previous wine was in.

---

Yep, that's a problem.

Mignons steakhouse in Biloxi

And M/D 20/20 totally has different flavors. But jokes on you I was drinking Boones Farm!

Never in my life have I seen a server bring out a stemmed glass of wine and then pour it into another glass. That’s absurd.

Technically, it’s better to reuse a glass (that has been completely emptied but still has some residue) than to wash it out with water, but that’s really only relevant in a tasting paradigm. If I ordered a glass in a restaurant and they did that, I would be fairly annoyed.

quote:

---

I have been to tastings and it was no big deal but I had a Moscato d'asti with my app and a malbec with my entree. In the same glass lol

---

Honestly, the piece of the puzzle that I'm struggling with the most is that they brought it out in a stemmed glass. Why the frick would you do that and then pour it out? The glass is already "dirty"; just give it to the patron. Unless they are reusing that glass repeatedly in the back as a serving vessel, which would be fricking lunacy.

quote:

---

Mignons steakhouse in Biloxi

---

All of us (F&D Board Experts) know this is unacceptable. Evidently your server did not know that.

Without hurting your feelings I need to tell you it was your responsibility to let the dining room manager know what a duufus they had serving wine and then suggest that they correct the mistake. If you do it correctly, the Mignons Steakhouse gets a more knowledgeable server with little or no hurt feelings.


MD-20/20 is sort of trashy, but Boons Farm is an excellent wine, suitable for a number of gutter drinking situations. I know both of these things from extensive experience when I was in the military, many years back. Pink Chablis is also a nice evening beverage. I do not recommend Thunderbird. To me, it has a green pecan taste that does not really go with beef, chicken or fish.

Another question came to mind - You are certain you received Boons Farm? I was unaware anyone served it by the glass. Most of the time during my Boons Farm days, we consumed it (Strawberry Hill) directly from the bottle. Also the Mad Dog we drank.

quote:

---

. What do you pair the blue one with?

---

If my memory is right we enjoyed the blue one with those nice yellow triangle shaped corn chips with the heated cheese sauce from a can that they sold in the food canteen beside the PX just across the street from our company area and our barracks. They were an even better pairing when you got a big pile of pickled jalapeño peppers on top of the cheese.

It has been quite a few years, so I could be wrong. Seemed like the apple one went well with the chips and cheese too, as did the grape and the strawberry.