jhannah27
Posts: 529
Joined: 6/9/2008 From: Anaheim, CA Status: offline
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quote:
ORIGINAL: J2K I also have been in the situation where a bottle was too warm. For some reason it embarrased the others at my table when I told the waiter it was too warm he should put it on ice. They even mentioned "wine snob"! Of course, after it was chilled down the others conceded, "J2K you are a Cellar Tracker Master"!! I feel your pain on the warm wine at restaurants. I went to a restaurant not too long ago and when the waiter brought the bottle out and poured the wine, as pjaines put it best, was warm as coffee. When I asked the guy where their wine was stored, he pointed to a rack above the bar, which just happened to be right next to the open kitchen! We had him bring us an ice bucket to chill it a bit so that we could even palate the wine. I mean, come on! I understand that not every restaurant is going to have a tempurature/humindity controlled wine cellar, but NOT storing the wine next to the flat top grill seems like a pretty obvious no brainer to me. Oh, and I'm with Serge, either I pour myself, or I abruptly cut the server off just shy of the widest part of the glass to ensure that I can swirl and really get into the wine. Another pet peeve of mine is when a restaurant that claims to have a respectable wine list uses the same glassware for every wine it pours, and it's always the same suffocating glass that never really lets the wine open. This isnt' a huge deal for whites, because typically the glasses they use are only suitable for whites, but if I have ordered a red, get some bordeaux or burgundy glasses, let the damn thing breath! Again no brainer to me...make sure the wine shows at its best, and you will sell more.
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"Quickly! Bring me a beaker of wine, so that I may wet my mind and say something clever." Aristophanes 450 - 385 b.c.
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