Alternatively, carve out the top foil just around the edge of the cork and not on the glass, then on the upper most lip of the bottle, cut almost all the way around starting from one edge of where the foil overlaps. If you do it right, the foil hinges over with a perfect cork-sized hole to hold it for you
Ehh it kind of makes it hard to poor your drink, you know? Cork in the way and all, it wouldn’t make it easier that’s for sure. But I guess that is what being fancy is all about huh? Make life more difficult than it has to be? Lol
You hold the bottle in your hand when you cork wine. Also, every bartender/server does repeated halftwists to remove the cork from the screw. He looks new to this.
@@tonygabagool there are several different ways to pull the cork. Keeping the bottle on the table is not all that uncommon. I hold the bottle while keeping the label facing the guest that ordered it at all times. This dude is quite skilled at this. @diseaseispreventable1 The cork is probably removed by the guest when the bottle is presented. Even if it isn't a quarter turn of the bottle would allow you to pour while the cork is still there.
I do similar - even when alone (which is where I usually open bottles). To me it's part of honoring the high price spent on good dessert wines (what I usually drink). + I just dig the show - good wine, good glasses, served as it should be (anything does NOT go)
its actually incorrect wine service for the bottle to be on the table while opening. It should not rest on the table until the customer has tasted it, regardless of clever foil tricks.
@@bobf5360 That is not necessarily true. It has become more common lately. New style of doing it, and allows for creativity like this. It isn't how I open a bottle, but I wouldn't be put off by it.
God, the level of confidence and pride he must have to open a bottle in front of guests seamlessly and with elegance must be exhilarating. I love a good wine and even better presentation of it lol
@@johnedward5520 there is a difference between opening up a bottle of boone farms “wine” that you get at $3 at a local grocery store and a decent bottle of wine, that you and your company that you are with, are about to enjoy at a nice/special occasion. It doesn’t need to be an expensive bottle but that isn’t the point. Being a sommelier and/or experienced in fine dining etiquette is an art of itself. Once you get to a certain level of serving, one takes pride in their job and you could damn well see it.
@@drmatthewhorkey yeah its the only thing that I wasn't a fan of here. Well that and I don't understand the use of the napkin. If he never touched the cork then maybe, but he is sniffing it and handling it without the napkin too.
Cork taint occurs due to cleaning agents or other chemicals used during cork production,causing a smell that spoils the wine,and affects one bottle of wine in dozens.
I’m sorry but are you going to drink it out the bottle ? When you pour the wine into the glass it doesn’t touch the outside rim . Always trying to find something negative enjoy the presentation loser
Non si può vedere . Dopo aver estratto ol tappo per 3/4 usa il tovagliolino di servizio per estrarre il tappo senza toccarlo con le dita . Poi lo annusa e sempre col tovagliolino lo svita dal cavatappi, poi sempre col tovagliolino pulisce il collo della bottiglia. Le mani non devono MAI toccare il vetro della bottiglia.
Spend the time to grab the cork with a towel to not touch it with his hands, immediately puts his hand on the top of the bottle trying to secure the cork. Lol
@@Paul-qr5qza 15 dollar burger is like a 2 dollar burger in the shops. No shit it’s more expensive, you have to account service, storage & restaurant profits
@@yungstrathern6874I agree. People talking about his smile, don't realize what a grimacing face is. He was definitely just concentrating, and not smiling.
@@Marnigenah it doesn’t and that’s why it was an unpopular opinion. A nicely tailored and fitting suit looks so much gazillion times better looking and it’s a pleasure for those seeing it too
For sure. That’s all I could watch, his tie is off center and an awful single knot and his shirt is not buttoned. Probably came into work hungover haha I’ve been there
Good advice but also give it a whiff, there’s plenty of issues wines can have that don’t effect the texture of the cork, but the smell and taste of the wine
@@Fisherminerit's literally standard to serve a little bit of wine and let the client taste it before pouring the full glass, usually the one who ordered the wine is the one who taste it .
None of that is elegant. Its utterly disgusting shoving that cork up your nose infront of table. The client paid for the bottle, that 'sommelier' with oversized, wrinkled suit and unshaven face and neck has no right smelling the cork. He should present it to the guest and dipose it next to them. Also whats going to happen when he pours wine? Is the cork immediatley going to fall into the glass?
@@johnedward5520 analyse it. Label facing the guest, no jiggling, no twisting the bottle around. Checks the cork, re attached for the guest to check the nose. Etc. when you know u know
You are supposed to be able to open and serve for a test before serving completely and then set the bottle on the table. It should not touch the table until then...
Smelling the cork is one of the oldest old wives tales there is. People started doing it and made up the excuse that it was to check for mold, or if wine that had gone off. The actual reason they give you the cork is for you to check that it's branding mark matches the bottle. Less than reputable restaurants or vendors would keep the empty bottles of higher end wines, refill them with a cheaper wine, then recork it to sell it as the more expensive wine.
Surprised you have not come across this before (maybe you have but not broadcast it on the channel). Whenever it happens to me I can’t decide whether it’s good somm skills or just a little kitch - maybe a bit of both🤷🏻♂️
Definitely a bit of both. Making those cuts with a standard bottle opener is quite difficult, but really for a presentation like this, the wine needs to be fully decanted first so the cork can just sit there undisturbed.
When I was in culinary school, the chef instructor taught us how to do that all while still holding the bottle. But also.... as a server, try not to smell the cork. That's for the guest and they typically don't want to smell it either. Just pour and leave them alone lol. 😅 Also yes; there shouldn't be mold on the cork... visual inspection is ok.
Depends if it's a server or sommelier or somewhere in between. A somm will smell the cork and sometimes taste the wine, although tasting the wine is rare these days. This doesn't appear to be table service, but rather a wine tasting set up where he is at a table pouring only those particular wines for guests. Many can pick up TCA by smelling the cork, and that keeps you from even presenting a bad wine to the guest. Since he is most likely repping these wines he wants to make sure there is no cork taint.
You don't have to smell the cork. You inspect the cork for damage, present it to the client to verify the vintage, pour some for yourself to verify its integrity before offering to pour for them.
seems as if you have no where near his capability so you want to compare an unrelated skill. if drinking fine* wine is that much of an event for you, maybe you shouldn’t be drinking fine wine.
@@ayeyuh232good service includes good presentation of the provider, not just the presentation of the technique. This line of thinking logically implies that it is acceptable for him to be dressed as a clown as long as he can handle the wine correctly.
So this is the French way to serve a bottle or red. The smelling of the cork is to see if it’s good to serve. It’ll tell you if it’s got mould, sour smell or if it’s lost flavour. The way they serve it with the foil on the edge they cut 85% of it then leave it hanging to present the cork for the person drinking the wine to judge it because they will smell the cork then look at the wine in a tasting glass and sip it to see if it’s good and then they can keep the cork to save it for later if they can’t finish it
I’m so sorry, this dude literally gave an amazing presentation and has a better job than I do so I’m not in ANY position to take a shot at him but like… bro your tie is killing me please center that shit 😭
A lot of effort for a 28$ wine. Well done sir that is how you elevate something to a higher status. They will think it taste better after he has done all this. My hat is off to you sir
