Bob's View

Paying for etiquette .

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Like everyone else from time to time we speak out against the high price of wines served at a restaurant.
We compare the prices on the wine list to those we pay in the store down the street. Why is the same bottle of wine so much more expense in the restaurant. Ah! because your pay for elegant service . The please and enjoyment of the presentation of the wine.
The proper method of pouring. WIne served at the perfect temperature. A waiter who knows his wines and how to serve them
The proper etiquette of pouring wines.

There are also business-related reasons for the mark up--the cost of storing the wine, training qualified wine staff and wait staff, and the cost of replacing broken stemware.


Just last week my wife and I accompanied friends to a restaurant in greater Vancouver. The restaurant name we shell omit from this article. How ever its name began with the word wine, An indication that they were proud of their wine list and ability to serve wine. Prices here began at $26.00 a bottle and worked their way up to $90.00.

Our friends quickly stated that dinner was on them. They then politely asked me to select a bottle of wine.
Since you the wine guy : they said. Now it is away's easy to select an enjoyable wine. The question is how much are are going to spend on someone else's expense. I quite frankly thought the wines at this resturant were priced too high.

I selectd a lower price bottle of wine ( sorry to say it was from Austrailia due to a poor select of modest priced Canadian wines). When the wine arrived the waitress placed the glasses on the table pushed them forward requesting that we pass the glasses down. She then produced the wine. To my atonishment the bottle was uncorked. My mind screamed no no no....so I protested. The waitress made a joke and began pouring wine into the first glass. Wait just minute here what is going on. Where is the proper wine serving etiquette. Once again i protested, My friend said no its okay don't worry about. Now i wasn't paying the bill so I fell slient.

It was quite oblivious that this waitress had no idea how to serve wine, nor did the management. To me it was a very expensive bottle of wine in which I had been cheated out of the enjoyment of the wine tasting experience along with the necessary elegant etiquette required .There is an explicit relevance to the etiquette of wine.

The correct etiquette

After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.

A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.

If the waiter/sommelier is extremely good he/she well compliment you on your selection. They will also continuously check your table adding to your glass at the appropriate moment. In higher class restaurants its the servers responsibility to refill your glass .

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Bob's view on:
Complications of Wine language.
Consumers acknowledge Canadian WInes
back yard wine tasting
Comparing wines
Help needed,
Wines to taste,
Wines of the Naramata,
Tasting Wines ,
Charging for wine tastings,
Wines with bad names

Room Temperature for wine means a typical cellar temperature of 58 F (14 C) the ideal temperature at which wine is stored.

Red wine is often served too warm. The bottle should feel cool to the touch before drinking, reflecting the ideal room temperature.