Hello, as a fellow server and Sommelier I'd like to just check what she did wrong which was quite more than usual. Took more than 1 try to take the top off after the glass was broken (that way more residual glass can be found in the wine). Wet the decanter and tried to dry it off - There are special polishers for decanters and they should be ready to be presented and not "polished" before the wine is poured. Let's ignore the fact that she took the taster of the wine to see if it's good, some restaurants accept that. Lastly, poured the wine into the decanter while holding the bottom (which warms up the wine) and did all of that without any mesh, cheesecloth, or strainer. Residue or glass may be in the decanter now and personally, I would refuse the wine. Well, hopefully, they're more careful next time. Thanks for coming to my Ted Talk
Yes I am not even sommelier or wine drinker, but I was like wtf, why shes holding it in hand warming it up. And many more. Just total amateur and would not do these mistakes for sure, what a joke
That method is certainly a little more involved than my usual, smashing the neck on the back of a chair and upended it into my mouth. I bet they have far fewer glass shards that way.
Folks, it’s done to break off the top of the bottle containing aged corks that will crumble when drilled w a corkscrew! I bought an 1800s-vintage set of Port tongs after learning about them & they work great! Decanting is done bc there are dregs in vintage Port.
If I was to have my wine or port opened in this way, for all their effort I would have to invite them for a glass if permitted or save them a favour in the bottle on the express circumstance that they enjoy it after their shift ends.
All you haters get a life and show some respect, patience is a virtue! I actually enjoyed her presentation a lot and wouldn't mind it if I had a bottle of vintage Port opened like that, like for example my personal favorite Morgadio de Calcada by Niepoort. It's like a foreplay, it will taste better when it opens up properly ;)
Let's never forget that porto is wine. It's just a beverage. If it's good, it's going to be good out of a fluted 1500 dollar glass AND it's going to be good in a solo cup. Frippery doesn't improve the quality of the beverage. Fonseca is fine. Rich snobs 300 years from now are going to come up with a ceremony for serving Mountain Dew, I swear to christ. It's sugars, alcohols, acids, tannins, and esters. It's a drink. I like Port too, but come on.
Quite possibly the most obnoxiously boob headed wine service ever witnessed by man. The only thing more coma-inducing is the music. I would fall asleep at this assisted living facility of a restaurant within seconds of entering the door.
