http://betterbook.com/wine Expert sommelier and wine educator Marnie Old explains how to use smell to approve wine in a restaurant.
This video is an excerpt from iPad/iPhone book “Wine Simplified.” For more tips and tricks to navigating the world of wine visit: http://betterbook.com/wine
Available on iTunes.
12 Comments
yes totally agree!!! although most of my clients and I would say 99% of them, they always taste it.
After tasting it, is it okay to send it back if I simply don't like the taste of it? even though the wine may be in perfectly good shape?
Wait we shouldn’t taste it?? .. Clearly not from the video but Im surprized! Lol
One should also check the label to assure the correct year and name. For example, if you order a “Select” or “Reserve” wine which would be more expensive. You would not want to pay more for the normal bottle.
Marnie I approve of you!!
Life hack: Drink what they pour for you, counts as a free sample if you order by the glass :p
Damn. That pour was not a taste pour
i thought the customer was supposed to drink it 💀 oh well. i’d rather them taste it and know for sure than hate it after i’ve poured more of the bottle out.
And if it’s a white wine, check that it’s cold. You can also check by looking at any changes to the glass once poured…
should you take a sip or just smell?
You don’t need to smell the wine to figure out if it’s corked or not. The stench will be pretty obvious.
And you don’t need to smell or taste screw top wines generally!