Restaurants and faulted wine

[timmspe]

Just got home from dinner at a restaurant. I ordered a glass of a McLaren Vale Sangiovese-based blend (Primo Estate Il Briccone). The wine came out and I thought it was affected. There was a strong scent of balsamic vinegar coming from the glass. My partner had a sniff and confirmed the aroma. It still tasted like a Sangiovese-based wine, with plenty of dark cherry and spice on the palate. However, I had tasted this wine at the cellar door recently, and did not remember it being so pungent. And is Sangiovese supposed to reek of balsamic vinegar? I've had a few, and did not think that was the case. When the waitress came out with the entree I asked if the she might know when the bottle was opened. She came back and stated that the wine was opened last night, and kindly offered a glass from a new bottle, which I gratefully accepted. She asked if the new glass was better. It still smelled strongly of vinegar, but I felt that tact I ought to say 'yes' and accept the new glass either way. The whole exchange was very gracious and polite, and my partner and I thoroughly enjoyed every other part of the meal.

I propose one of the following explanations...

- The restaurant did open a new bottle, but multiple bottles in stock are heat affected
- The restaurant did not open a new bottle, and poured a new glass from the same bottle
- The wine is supposed to smell like vinegar
- Other

Any thoughts?

Anywho... I thought this might be a good opportunity to share any interesting stories about restaurants and bad wine, I suspect there are plenty

[catchnrelease]

I wouldn't say vinegar is what I get from Sangiovese, however I think I've only had one or two in my time. But when I smell and taste vinegar my wine usually goes down the sink. I would say the first option is the most likely. Possibly when they got their wines delivered they were adversely affected by heat.

Were the bottles cork or screwcap? If cork, it's possible you just got two duds.

I doubt they would have poured another glass from the same bottle if they offer a fresh glass if it's not up to par.

I've had a dud bottle offered to me, I ordered a bottle of french Bordeaux from a high end Sydney restaurant (can't remember what wine it was exactly, it was recommended by the sommelier) and there was a little bit of cork taint. I mentioned it, the sommelier tasted a bit himself and agreed, and I was given a replacement bottle instead. The second bottle turned out pretty damn good!

[Mike Hawkins]

Sounds oxidised to me

[Broughy]

well, wine will turn into vinegar; so probablly exposed to air and heat. It is probablly on the way to vinegar. some bigger wines like shiraz would probablly hide this better that a lighter variety. some restaurants are very reluctant to open new bottles they see a 3/4 full bottle of a $50 wine and see a loss. in my view you need to place wines by the glass on the list to cater for the demand and tastes of your customers. Another good tactic is to have a specials by the glass and promote on the day to ensure turnover. I would love to try great wines by the glass but if i'm the only one buying it and its oxidised, better goinging for a lesser but fresh wine.

I have drunk my fair share of Guigal over the years. At a Melb restaurant I was given a glass thats was not of French origin. I asked the waitress if they had mixed up the wines; they brought out the bottle with an amount that was obviously less than what was in my glass and the amount remaining in the bottle. The bottle had obvious splatters and drips but was being put forward as just being opened. They poured me another glass and guess what the wine was still not Guigal. I am very confident of picking a Guigal in any state of oxidisation, TCA, Brett, etc because I have had all of these experiences. I sucked it up at the time but was very annoyed. I doubt this was a tactic of the restaurant but I reckon there was some butt covering going on.

so could be any reason but my experience of asking for a replacement wine is at either end of the spectrum ( I don't do it too often); either itis a open a new bottle and apologies all round or a justification of why it is not oxidised without tasting it.

[Phil H]

The few times I have returned a faulty wine, we're met with a positive result, being replaced by a new bottle. However my biggest complaint is red wine being served way too warm. Technically there is nothing wrong with it, but it is far from being enjoyable at 25 degrees.

[sparky]

so could be any reason but my experience of asking for a replacement wine is at either end of the spectrum ( I don't do it too often); either itis a open a new bottle and apologies all round or a justification of why it is not oxidised without tasting it.

My biggest gripe is condescending "sommelier"s who try and explain away a tired or faulty wine without bothering to ask any questions. Particularly the ones who feel it is necessary to get down to my level by squatting next to the table. Luckily they're fairly few and far between and there are plenty of passionate wine geeks out there who put interesting and intelligent lists and wine selections together to more than balance them out.

In the vast majority of cases the venue will be able to get any questionable stock replaced by the supplier anyway so I'd have no hesitation in calling out faults, oxidised or heat affected wines. If a replacement glass still isn't up to scratch I'd ask for something else.

[Scotty vino]

Aside from actual wine faults,
I've had waiters bring out different vintages to the one on the list and act bemused when I've pointed out that
it's different and it does matter.

[maybs]

I remember being at a 3 hatted restaurant in Sydney with the in laws when an aged bottle was ordered and brought out. It was in pretty bad shape (especially for a $200 (restaurant price) bottle) and the father in law told the sommelier he wasn't happy with it, at which stage the sommelier proceeded to try it and suggest it was 'just past the cusp of its best' but still very drinkable so there would be no replacement. I tried it and thought it was at least oxidized if not tainted.

The father in law asked him to call over an assistant sommelier to try it without being told what the problem was. The assistant sommelier said he did not think it was of an acceptable quality to serve. The sommelier dug his heels in, embarassed I think, again said he did not agree and that there was not much he could do.

Suffice to say after a bit more wrangling with the floor manager the bottle was replaced with another selection which ended up being given on the house to make up for the embarrassment.

Whilst it was a nice gesture the whole episode had already left a fairly unpleasant feeling hanging over the dinner which was a real shame as it was a special occasion. Suffice to say I never went back to that restaurant, despite it having the best daube of beef I have ever tasted.

The fact it is the only bad wine experience I have had at a restaurant just makes it stand out all the more.

[Scotty vino]

At an unnamed bar in Adelaide...
Ordered a 2008 Murray street Vineyard GSM by the glass.
Totally cooked. Passed to my mate at the bar.
Confirmed my thoughts. Ordered another. Same again.
So that's 2 bottles the barman is simultaneously pouring down the sink.
3rd glass served far too warm and whilst it was passable it was still showing early signs of heat damage.
OK so it's my fault essentially. Particularly when I notice most if not all of the bottles on the list
are sitting on a shelf behind the bar. It wasn't the greatest line up of wine but there was some Rockies BP
and 389 floating around on there.
So the reds are stored on a shelf and the whites under the bar in commercial fridges.
What's wrong with this picture?
End of the day I don't understand why bars/pubs store their wine like this let alone serve it.
How would the winery/winemaker feel seeing their wines stored and served this way?
Can't be a good thing to have their wines so horribly misrepresented.
My mate and I guessed the bar in question must've been closed for a few days over christmas and the AC turned off.
I'd bet half the 'shelved' wines are on their way to becoming grandmas home made plum jam.

[Chris H]

Still a lot of only superficial knowledge in the waiting fraternity.

[Michael McNally]

Still a lot of only superficial knowledge in the waiting fraternity.

That may well be true, but if it's a question of storage then that is the proprietor's lookout I think. You can't really blame the staff for poorly stored wine or reds poured warm if that's the way the place is set up.

Cheers

Michael

[RobK]

I've had the same problem at a local pub. At least the bloke behind the bar at least sniffs the wine now. They leave opened bottles sitting behind the counter for days. At least the local bowlo now gases each bottle after a glass comes out. The restaurants and pubs here haven't got a clue. I'd rather pay corkage than get stuck with baked and oxidised wines.