Ten Tips to Get Good Restaurant Wine Service!

1. Wine should always be served in a clean, spotless glass with no lint. If you get a dirty glass, send it back. Dirty glasses aren't fun to drink from, and soap film gives a nasty taste; it also kills Champagne bubbles. 2. Speaking of glasses, the type and size of glass matters. If you're in a family-style Italian restaurant or "old fashioned" Spanish or Portuguese place, you might find yourself drinking out of short, cylindrical tumblers. That's culturally appropriate, but only for inexpensive table or house wine. For anything else, even at a casual dining place, the glass should be at least 12 or 13 ounce size, with a slight tulip-shape flare.  Try to avoid drinking out of the…

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Restaurant Whine Service

I recently wrote a piece about the restaurant bait-and-switch, about which I received more comments - all positive - than any other post on Wine-Flair, ever. So this morning when I was checking out a discussion about restaurant wine service "pet peeves" on Wine 2.0, I realized that the bait-and-switch thing is just the tip of the iceberg, and that diners need to know more to get good service. Ordering wine in a restaurant, and the rituals of presenting the bottle, opening it, presenting the cork and the first pour give a lot of people angst...and some end up just drinking beer or a cocktail instead. I've long said that the wine and restaurant businesses need to do more, a…

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