Byron Carman, The Bay Area Critic
BayAreaCritic.com
"The Bay Area's Premier Online Magazine and Newsletter"
There are multiple scenarios involving returning wine at a restaurant. Each has its own level of expectations surrounding it on both the customer and restaurant employee. Here are a few of the situations you may face; as well as, my proposed way of handling it.
SITUATION ONE
You have selected a bottle of wine on your own that wasn’t recommended by the Waiter or Sommelier. The wine appears to be “corked” and needs to be returned or the wine you’ve selected is not to your liking.
If the bottle is “corked” then of course tell the Waiter and politely ask for another bottle. If the second bottle is bad, then switch to another label. If you’ve ordered a bottle that isn’t to your liking; however there’s nothing wrong with it, you can either drink it anyway or have the waiter throw it out and order a different bottle of wine. A restaurant is not responsible to replace a bottle because you just don’t like it. Don’t penalize the middle man!
It’s probably not a good idea to experiment by trying new wines at a restaurant unless you really have insight into that particular bottle or winery. As you know, there’s a huge mark-up involving wine at restaurants. A better avenue might be to try (if offered) a flight of wines. Flights of wines all started at wine bars, however have progressed into the restaurant industry and are becoming increasingly popular. A flight is a series of small pours of wines, historically going from light wines to more thick and robust flavors. The flavors progress as if you were taking your taste buds up a flight of stairs. By sampling along the way, you’ll be able to select which wine you’ll perhaps want a glass or two of… or if it’s been one of those days… a bottle of!
SITUATION TWO
You have selected a bottle that was recommended by the Waiter. The wine appears to be “corked” and needs to be returned or the wine you’ve selected is not to your liking.
Waiters may or may not be well versed in wine. Some will just give you their favorite which may not be with in your price range or taste. If possible it’s always a good idea to see if you can have a small sample poured from an open bottle.
There’s nothing like buying a car with out first test driving it first! If it’s a popular wine, most likely they’ll have an open bottle. If the wine is not to your liking, politely tell the waiter so and select another. You can sample another bottle if it’s open; however trying a 3rd bottle is probably taking it too far.
If the bottle selected is “corked” politely tell the Waiter and have them bring you another bottle.
SITUATION THREE
You have selected a bottle that was recommended by the Sommelier. The wine appears to be “corked” and needs to be returned or the wine you’ve selected is not to your liking.
A Sommelier’s recommendation puts things into a different perspective. Their job is to know the products inside and out. If they describe a bottle to you that doesn’t align with the expectations set, politely tell them. The difficult part of a Sommelier is that the customer isn’t always right. One customer’s description of “spicy” is another’s “fruit forward” taste. A Sommelier has to pair the wine with the food and the customer. While the wine and food are a constant, the customer is a moving target.
If you have a fair level of knowledge about wine and a bottle is recommended and delivered that is not to your liking… politely send it back with an explanation.
If you consider yourself a rookie when it comes to wine, then it’s best if you just go with the flow and try to enjoy the bottle. If you’re with a group and the group doesn’t like it… order another bottle of a different wine. You can provide feedback on the wine if asked; however you’ll be pushing your luck to have your bottle switched out for another. It’s really not the restaurants fault that you don’t like the wine that was selected. Of course if the bottle selected is “corked” politely tell the Sommelier and have them bring you another bottle.
CLOSING REMARKS
At the end of the day it’s the total restaurant experience that counts. Don’t let one bad bottle spoil the whole meal. Do something about it and don’t be intimidated by waiters, sommeliers, or restaurant management. Always be polite, however be firm.
The restaurant is a service industry and they desire you to have a good overall experience.
Waiters and Sommeliers are aware that a satisfied customer often tips more than an unsatisfied one.
Byron, The Bay Area Critic
BayAreaCritic.com
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