What to Say When a Waiter Asks You to Taste the Wine
Key Takeaway: The tasting ritual at a restaurant isn't about whether you like the wine; it's a quick check that the bottle is free from faults like cork taint (damp cardboard smell) or oxidation. Just look, smell, and taste without overthinking it, and if something seems clearly off, it's perfectly fine to say so to the waiter or sommelier. |
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We have all been there. You order a bottle, and when the sommelier or the waiter brings it, a small ritual takes place. The waiter presents the bottle to you before opening it and pours a small splash into your glass. Then the waiter asks you to taste the wine.
What is this ritual, and what is expected from you? The answer is much simpler and less intimidating than it seems. You are only being asked to check whether the wine is in good condition.
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Why does the waiter ask you to taste the wine?
When the waiter presents the label before opening the bottle, it is for you to confirm that it is the wine you ordered and that the vintage is correct. Once you confirm that you are satisfied with the bottle, a small amount is poured into your glass and the waiter asks you to taste the wine.
This is not for you to confirm whether you like the wine or not. It is to check for obvious problems that would make the wine unpleasant. You do not need to be able to name a particular wine fault or know exactly what the problem is. When a wine is faulty, it can be quite obvious, even to the untrained palate or nose. The important question is simple: Does the wine smell and taste as it should?
How to properly taste the wine
The person who ordered the bottle is usually given the first taste and the responsibility to confirm that the wine is free from faults when the waiter asks you to taste the wine.
No need to put on a performance. Start by looking at it. Does it have an unusual appearance? You may occasionally notice tiny particles in suspension in the wine, making it slightly hazy. This is particularly noticeable on white wines, and completely harmless. It usually indicates that the wine was unfiltered.
Then, smell it. You should notice the pleasant aromas of the wine. Gently swirling the wine in your glass can help release its aromas. At this stage, you should have a good first impression of whether the wine is sound.
Finally, taste it to confirm your first impression. If everything is fine, let the waiter know that they can proceed to serve it to the rest of the table.
What type of faults are you checking for?
As indicated previously, the purpose of this tasting ritual is to identify a faulty bottle rather than deciding whether the wine matches your preferences when the waiter asks you to taste the wine. But what are the most common faults?
The most recognizable is cork taint, which will give very noticeable aromas similar to damp cardboard or wet newspaper. Something you should definitely not find in a wine. Cork taint is caused by a chemical that can develop in contaminated natural cork and subsequently transfer into the wine.
A wine can also be flawed due to oxidation. While exposure to a small amount of oxygen is a normal part of the winemaking and aging process, excessive exposure can cause the wine to lose its freshness completely. This can happen when the cork, which is supposed to provide a proper seal and prevent oxygen from entering the bottle, is damaged or dried out, allowing too much oxygen to enter the bottle. Screw caps can also be defective and allow too much oxygen through. A slightly oxidized wine may not seem immediately unpleasant, but excessive oxidation can make it clearly faulty.
What if you think the wine is faulty?
There is nothing wrong with asking. You do not need to be a sommelier to point out that a wine smells strange when the waiter asks you to taste the wine.
The waiter or sommelier may agree that the wine is faulty, in which case the restaurant will normally replace the bottle. Alternatively, a wine professional such as a sommelier might explain that what you are noticing is a characteristic of the wine rather than a fault.
Being asked to taste the wine at a restaurant can feel intimidating. However, you are not being asked to judge the wine or analyze it. Take a moment to look at the wine, smell it and taste it without overthinking it, and if something seems clearly wrong, mention it to the waiter or the wine professional, who are there to help.
Frequently Asked Questions
What if you do not like the wine?
Once you have ordered a wine and the bottle is opened, the restaurant generally expects you to accept it, unless it is clearly faulty. There can be exceptions if the wine is significantly different from what you expected.
What if the wine has sediment?
Sediment, particularly in red wines, is not a fault. As a wine ages, natural compounds contained in the wine can come together and form a deposit at the bottom of the bottle. For this reason, older wines are usually decanted before being served. The purpose is not to aerate the wine, but to separate the sediment from the wine before it is served.
Can an old wine be faulty even if it has been stored properly?
Yes. Aging changes wine over time, and some bottles may deteriorate over time even when they have been stored properly. In fact, most wines are not suitable for many years of aging.
What if the wine is too warm?
Although this does not constitute a fault, white, rosé and sparkling wines are generally served chilled, while red wines are served slightly below room temperature. It is perfectly acceptable to ask the waiter to adjust the temperature of your bottle.
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