Someone once did an extensive wine-tasting test using so-called professionals and found that most $15-a-bottle wines were pretty much as good as anything out there.
@@Snargfargle its sometimes not just about the wine..wher its from, how its made etc... in 2024 a bottle of wine from titanic was sold for 1.4 million usd... and i assume its more or less undrinkable ... some also collect wines
I met a wine maker. He showed me all this stuff. Then he finished his explination with, "Finaly, now that you know how its done, throw all that out the window. If you like the wine drink it. If you don't, then don't. "
This. The job of a somm is to match the wine to what you say you like so you'll enjoy it. And to make you feel justified in leaving 4X the money on the table. He's not an idiot.
Exactly. I can't stand wine, but my wife loves it so we had a friend who played hockey in Stockton, CA and through the team he was able to get a free vineyard tour so we took her. The owner did the same thing, walked them through it step by step, asked them if they could "smell the notes". They both said yes, then told them "now forget that shit. If you think it tastes good then drink it. If not, don't."
In late 90’s, early 2000’s I was reading about an experiment where people were given wine samples to rate. They told them what the wine cost per bottle but it was fake. Some of the wine was $10 dollars a bottle (in the year 1999) but they rated it higher because they were told it was expensive and rated the expensive (some $100+ a bottle) wine lower because they were told it was cheap. Basically it proved people are stupid and learned nothing about the wine.
nothing he did was particularly sommelier anyway, he didn't really smell the wine or let it air out, he didn't taste it and let it sit, he basically washed the glass and knocked it back while looking like a jackass for a few seconds after
@@monody You tilt it to see the color primarily, but he did that wrong, too, because the glass needs to be held between your sightline and the light source.
Waiter comes back with the last shot of a bottle of cooking Sherri, knowing tge guy won't know it was not intended to be drank from a glass unlessche watched old Julia Child cooking show content. Lol
When you taste the wine from the first pour, you can't send it back because you don't like it. That first taste is to make sure there's nothing wrong with the wine. If you screwed up and ordered something that you don't like, that's on you. But if the wine has aged wrong and has turned to vinegar, this is your chance to say something.
Yep. I once sent one back, and the guy asked me what I wanted instead. I said "The same thing, only not spoiled." The only time I ever got spoiled wine at a restaurant.
With almost all wines you can in fact totally do that. There are usually only a few bottles that are so rarely drunk that they warn you in advance that opening it means you buy it. (In some really fancy places they might choose not to warn you if you look like that would insult you) Almost all wine can be bought per glass, and you can almost always get a taste first. Do you people just make up shit, or do you go to weird restaurants?
@@DUKE_of_RAMBLE you are also wrong. The only way is to use the wine cork as a suppository, then sniff the wine after swirling it in the glass that way you are experiencing the aroma from both ends.
@@Nomed38 But won't that be problematic for the establishment, if I determine it to not be to my liking?? [ Imagine if that really were the procedure... e restaurants, vineyards, and... well, *anyplace else* that served bottle wine, it wouldn't be just fancy strip clubs that have a "bottle room" since they'd ALL need them! As the alternative would be *utter chaos,* with men and women from all walks of life performing such a procedure out in the open, for *_all_* to witness! 😦🫣 _"Mommy... what's grandma doing?!?!_ 😭" ]
Worked at a country club that had a self proclaime sommelier frequent the pub and complain about wines. We sold him a glass of Pahlmer chardonnay on the house that was actually Sutter Home. He did his song and dance, and loved it.
All the research that has been done on the subject shows so called wine experts can't actually tell the difference between cheap and expensive wines. Which doesn't surprise me, neither can I, so why would I care if they can. But I always suspected they couldn't.
@@bluedistortionssaw one study were simply adding food coloring to white wine got the smucks to describe it like a red. Most people that pretend to have refined tastes are just pretentious idiots that think overspending or acting like a twat makes them cool.
@@RedHaloManiac95your comment shows that you know nothing about wine. There is a lot of sediment that falls to the bottom and you typically don’t pour that last bit of the bottle.
@@RedHaloManiac95all the stuff you don't want to drink sinks to the bottom that's why you don't shake a bottle of wine and why they're stored at an angle
There's quite a few sommeliers that i have met and seen on the internet. They all do the color checks and smell checks and read the labels because they are wine nerds and get excited about the details of winemaking. They don't act pretentious about it like this guy does. He looks more concerned about optics and appearing cultured than actually appreciating the wine.
It would be kind of sad if the guy was just doing it to mock the wine-sniffers but ended up being misinterpreted as being one himself. Either way, its probably pseudoscience like Eugenics and Climate 'Science.' Though to be fair, both those things are just scientific nazism.
@@positivelynegative9149 I think he’s acting pompous but if him and his partner are fine with how he dresses that’s all that really matters. I don’t really care for all this ritualistic bs. Unless the restaurant has a dress code, dress however you want.
@@truantray There is when you're trying to record how dignified and classy (and better than the people watching) you are when you're doing this with the dregs of the five-dollar special.
Most people can't. Most trained sommeliers can. But there are some garbage expensive wines and you could find one and use that and trick them. But all they're doing there is confirming it was a fraud. You'll never find a $10 wine they'd think should be $100. The winery isn't going to taste that and leave money on the table.
@@blairhoughton7918They are when much of the price of vintage wines is determined by who puts the label on the bottle, not anything intrinsic to the wine.
@@blairhoughton7918 people have entered bargain brand bottles and won wine competitions. There are studies of adding food coloring and wine experts couldn't tell between red and white wines. There are a lot of studies on how BS sommeliers are but if you cared you'd have read them instead of been wrong on the internet.
I used to work at a restaurant that tried hard to be fancy. We were taught to show the gentleman the bottle (as if the lady can't know anything about wine), then open it and offer the cork, then pour a bit for the gentleman to taste and wait for approval. I never had anyone care enough to sniff the cork, and tasting that first little bit was rare; most of the time, the customers were like "what are you waiting for, just pour it already".
Sniffing the cork is pointless. Modern wines have been pre-filtered and are refilled on new bottles with hardly any sediments for the cork to catch. Wine connoisseurs never do that. You open the wine bottle to air it for a while before pouring, then you sniff it in the glass. They designed the wine glass for that.
@@inisipisTVit's just to check if the bottle's been corked. I mean it's generally not hard to smell TCA in the glass either, but the ritual was there to catch the problem before it even became a question as a musty wet cork is an instant no questions asked bottle replacement by the establishment. I've only ever had one bad bottle and it wasn't anything fancy but if it had an expensive bottle I'd have been much happier if it were caught before there was any question. Oh, and it should be a completely irrelevant question since we have synthetic corks that don't allow TCA infection, but quite a few regions still use obsolete tech because some idiots introduced the idea that synthetic corks are only for cheaper wines. Once a collector has a $10k bottle ruined by TCA they quickly come around to team synthetic cork =)
@@inisipisTV "Modern wines" meaning how modern? Just curious. My restaurant experience was a couple decades ago, and the restaurant owners were older than my grandparents and were, shall we say, set in their ways. I saw Boss Lady verbally tear a young busboy a new asshole for DARING to take a customer a glass of milk in a large (like 20oz) "ice tea glass" instead of the little 6oz glass we usually used, and she cared not at all that the customer had terrible heartburn and had specifically requested "the biggest glass of milk you can find". "Well that's very nice but we do NOT serve milk in ice tea glasses!" She probably would have insisted on the cork-sniffing thing even if "corked" wines had become completely impossible, because how DARE you pour wine without giving the gentleman the cork?
That's me. It's hard to be pretentious when you're sitting on the floor in your underwear with a bottle of Whaler's, crying into your ramen, and watching Wolf's Rain. X3
I hate most wine. It's either too sweet or too bitter. If I'm looking to quench my thirst I choose a nice cheap beer, or if I want to get drunk fast straight vodka or shine. Creamy milkshakes mixed with a large amount of hard liquor is literally the best beverage ever invented by mankind. The worst spirit I have had so far is rum, it's only good as a flavoring in cooking.
A little bit of fear is healthy. It's called caution, and it keeps you from looking like a pretentious dumbass. Because there is nothing more pretentious than telling someone else they're not doing pretentious right.
I have several friends who consider themselves experts in whiskey. I have poured Gentleman Jack into an Old Rip Van Winkle bottle and served it to see who would catch it. No one has. They all talked about the notes, the subtle earthiness. The girlfriend and I could hardly hold in the laughter.
I'm Scottish and live in (surprise) Scotland. I went to a whisky tasting once and the bar owner was telling us about how he once had a group of whisky aficionados who refused to try a bottle of Indian whisky, on the basis that India isn't known for making whisky and therefore it must automatically be bad. He slipped it into the blind tasting and when he asked they all liked it and were trying to guess which Scotch whisky it was 😂 I should add that the bar owner was really cool, he was obviously a huge whisky fan but not a snob about it at all. His mentality was to judge the whisky on its taste alone, don't assume it's good or bad based on its label, price tag, or place of origin.
Its pretty much is. In Blindtests no Sommelier could ever prove that they actually know wine, coudln't detect where the wine comes from, if its expensive $1000 bottle or cheap table wine from a plastic bag, and were not even able to determine if its red or white wine. They really are just pretentious pricks.
@@Toxicity1987i don’t even like wine and i can tell the difference between a $5 bottle and a $30 bottle. Well at least the vast difference between the two i bought. Maybe wine drinkers pay a lot for horrible wine too.
@@briankearn6991 Sure it is, its also quite a process and test to become a chiropractic. Still doesn't change the fact that its a scam. There are scientific studies about it. And all of em showed that Sommeliers are just good at memorizing, nothing more, nothing less.
Really what you should be tasting for is: has the wine started to turn (to vinegar), e.g. due to a failed cork. You’re tasting to make sure the wine you ordered is still intact, not “do I like it”.
Why though? Why shouldn't you taste teste an expensive wine to see if you even like it before spending your money and taking that bottle out of the world for someone who might actually enjoy it?
@@wcookiv I think most restaurant customers would be perceive an already-opened bottle of expensive wine to be like buying an already partially-eaten plate of food.
@@wcookiv You're saying Alice orders a bottle of Chateau Froofroo, the restaurant opens it, Alice tastes it, Alice decides she doesn't like the taste of Chateau Froofroo, so now the restaurant has an open bottle of Froofroo that Alice doesn't want. So what does the restaurant now do with the open Froofroo? Wait until some other customer (Bob) orders Froofroo, then deliver to Bob a bottle that was already opened for Alice at some unspecified time in the past? I think the analogy of delivering Alice's half-finished plate of food to Bob is exactly the right analogy. If Bob orders a bottle of Froofroo, Bob expects to receive an unopened bottle of Froofroo, not Alice's discarded remnants.
@@truejim What you're missing is that this is a taster from an already open bottle, because wine is sold by the glass, to *avoid* opening a bottle the customer won't even like. Nobody is selling already opened bottles as full bottles, that's ridiculous, so your leftover analogy is not only inaccurate, it's contrary to how the practice actually works. To use your example, before Alice orders a bottle, she asks for a sample of FrooFroo. The restaurant doesn't have an open bottle, so they open a new one, pour a taster from it, and set the bottle aside. If Alice orders a bottle, she will get that one, otherwise it will be used to serve orders by the glass and other tasters. Later in the night, Bob wants to taste the FrooFroo before dropping money on a bottle. The bottle originally opened for Alice has enough left for a taster but not enough for a glass, so instead of opening a fresh one that might not be needed they pour the last bit out of the bottle, careful to use the neck of the bottle to retain any dregs. Alice and Bob both got to try the wine first, without opening extra bottles of a wine you can't get anymore.
1. The swirling and tilting it to aerate the wine, check its color and then sniff and tase. 2. Most often you do this if you buy a bottle, but some restaurants they serve different wines throughout the evening (they have several different open at any given moment). That’s a more affordable option to either drink a single glass of fine wine or taste several different wines throughout the night.
Ever since i read about that dude who bought lots of cheap wallmart esque wine, created a fake new label with a snobby backstory, changed the labels on the bottles, submitted it the world wine competition and WON. Wine snobbery has lost all its credibility in my book.
It's pretty standard for restaurants to have samplers of the more expensive wines that are only sold by the bottle. I would generally expect an expensive bottle to have sediment filtered out on filling, but I imagine it does vary by vineyard
@@kylehenline3245The sediment comes from aging, as the tannin molecules bond to other molecules and each other and precipitate out. When it's first bottled they're dissolved and invisible but after 10 or 70 years untouched on a rack they're a layer of black flaky stuff. If it's not too bad then it can be handled by just pouring carefully and letting the shoulder of the bottle collect the gunk. If it's really bad then you decant through a strainer, sometimes rinsing the bottle and pouring the clean wine back in to serve it, but usually not since decanters are fancy pants too.
I'm pretty sure that guy is a professional dog-walker. He's wearing a tank top to a fancy restaurant. That tells you this is his first time in a fancy restaurant 😅
Originally the exercise is also to allow customers to sample the specific bottle of wine, we use corks less and less these days for good reason, approximately 10-15% of bottles are spoiled by bad corks.
That's how you know you're in a sh-t place. Wine changes as it's allowed to breathe. So it's basically pointless for someone to taste a wine that's been opened and allowed to stand around, even if the bottled was closed again. No reputable place will ever do this.
@BigBear-- sometimes they sacrifice bottles, and the most important thing is excess air from the cork. I've seen it done, but no place is going to crack a 3 digit bottle for a sample more than once.
@@PVT900Again...Quality reputable places will 100% crack a fresh bottle everytime. They generally care about the reputation and quality of the restuarant more than any tiny loss they "might" take on a bottle of wine. Also the chances someone turns down a bottle that they specifically ordered will be fairly low. The lost cost of the occasional refusals to buy the tasted bottle is already calculated into the entire cost structure of the restuarant (it's a relatively small percentage).
I don’t get why people do this fancy sh1t show. You drink wine, you like wine, you drink more wine, you continue drinking wine, you are completely waisted and the next day you won’t remember the wine
Food and Hospitality is a global Trillion dollar industry. People with money spend money on food, those who know how to sell alcohol with food are skilled professionals. That being said, I have a “I like it”, an “I love it”, or “I don’t like it” POV. I don’t care if it has notes of licorice or tobacco or whatever, how does it make me feel?
Wine drunk is a sad state to be in. You don't drink wine to get drunk. You drink for the flavor. It doesn’t need a whole song and dance leading up to it, but neither are you supposed to guzzle it.
Actually, yes, it is a sample bottle. I've seen it at a few restaurants I've worked at. Basically giving people a chance to try a wine before they commit to buying a whole bottle.
And said sampled bottle originated from a guest that didn’t like the wine. When there’s no sample a new bottle becomes the sample or the customer keeps it if they enjoy it.
@@RedHaloManiac95 Not necessarily. Maybe its a new wine they got in for a promotion, or one that they have a lot of and they want to pique a customers interest in a diffrent wine. This would be a bottle that is exclusively reserved for sampling out. The sample bottle gets used for tastings, so that they don't open a bunch of new bottles, in hopes that someone buys it.
@@RedHaloManiac95 Not necessarily. Maybe its a new wine they got in for a promotion, or one that they have a lot of and they want to pique a customers interest in a diffrent wine. This would be a bottle that is exclusively reserved for sampling out. The sample bottle gets used for tastings, so that they don't open a bunch of new bottles, in hopes that someone buys it.
Rather ridiculous to have a guy whose wine sophistication ends with what color Boone's Farm he likes pretending he's in a restaurant.......Yo Cleetus break is over. Get the floor swept so we can open the Bar.
You summed this up perfectly! I, like yourself, am hardly a snob but it doesn’t take a genius to know that they don’t do this when they bottle is empty’😂😂
It's not about tasting the wine to see if you like it. It is supposed to be tasting the wine to see if it's corked (gone off). At least that was the original reason for the small taste before the actual poor. I've seen people do it with screw top wine too which is funny.
A sommelier from Bon Appetit explained that the cork isn't for smelling, but to ensure it was properly stored/didn't degrade from being dry for too long.
I’m finally at the stage in life where my wife and I can afford fancy restaurants every now and then. But I’m not a fancy person. So what I like to do is ask the server what they recommend, and take it without question. When they pour the little sample and wait for me to taste it, I say “I trust you, fill ‘er up.”
@@lennychorn147 same, if there’s a house wine available, I just get that. Most times I can’t tell the difference, and if I can, it’s not good or bad, just different. I grew up poor then spent a decade in the army. I won’t turn my nose up at anything.
Okay, I was just a prep cook in a Michelin restaurant. Not a server, but as far as I understand, that's the nights bottle. Usually, a couple of the same or a selection of like 3-4 vintage bottles will be opened that night as an option to someone that wants a vintage wine but can't afford the whole bottle. You buy it by the glass, and it's clearly a bit late in the night. Or the server hates them and is using the most empty bottle. I'd assume the ladder.
I’m gonna add my 10 cents (due to inflation), been drinking wine for over 20 years. Didn’t like it at first but started drinking it for my health and acquired a taste for it. Made my first big batch in 2005. It was a bit of a flop but was not undrinkable 10 years later. Tried again a few times and aging wine does matter. I made blueberry wine in 2022 and tried it after fermenting. Was a very odd taste. I guess that’s the “earthy” you hear about. Go into the woods and dig a handful under the leaves and smell it. That was the taste. Thinking I might have wasted my time I bottled it up. After 6 months I tried it again. It was totally different. A sweet dessert wine. I gave some to an avid wine drinker and a month later she asked if I had anymore. Months later she asked about it again. That’s how much she liked it.
Sometimes at these highfalutin restaurants they have a "sample bottle" of the more expensive vintages, especially the reds so that you don't have to let it breathe before you sample it, and then if you like the wine they bring you an unopened bottle of the same vintage.
*HIM*
"Hmm....it has great legs...hints of lemon...cherries... definitely an Argiano Brunello"
*WAITER*
"SIR, this is kool-aid"
After he leaves: "We didn't have the heart to tell him it was really Flavor Aid"
😂😂😂
There's a riesling that I keep stocked specifically because it reminds me of lime Kool-Aid.
Wow…. That 73 Mont Sherrie smelt like as$!!!!🤣
At which point the only answer is, "I stand by my evaluation."
“A glass is $135 sir”
“I only have $15”
“Very well then”
😂😂
Accurate 😂
Someone once did an extensive wine-tasting test using so-called professionals and found that most $15-a-bottle wines were pretty much as good as anything out there.
@@Snargfargle its sometimes not just about the wine..wher its from, how its made etc...
in 2024 a bottle of wine from titanic was sold for 1.4 million usd... and i assume its more or less undrinkable ... some also collect wines
@@Snargfargle but ur right, if u just want an drinkable wine... there is no need spend hundreds of dollars...
I met a wine maker. He showed me all this stuff. Then he finished his explination with, "Finaly, now that you know how its done, throw all that out the window. If you like the wine drink it. If you don't, then don't. "
This. The job of a somm is to match the wine to what you say you like so you'll enjoy it. And to make you feel justified in leaving 4X the money on the table. He's not an idiot.
My dads boss said this to an employee. They were working in a vineyard. The secret to picking a good wine is of YOU like it.
Exactly. I can't stand wine, but my wife loves it so we had a friend who played hockey in Stockton, CA and through the team he was able to get a free vineyard tour so we took her. The owner did the same thing, walked them through it step by step, asked them if they could "smell the notes". They both said yes, then told them "now forget that shit. If you think it tastes good then drink it. If not, don't."
Zackly. 💯
In late 90’s, early 2000’s I was reading about an experiment where people were given wine samples to rate. They told them what the wine cost per bottle but it was fake. Some of the wine was $10 dollars a bottle (in the year 1999) but they rated it higher because they were told it was expensive and rated the expensive (some $100+ a bottle) wine lower because they were told it was cheap. Basically it proved people are stupid and learned nothing about the wine.
nothing he did was particularly sommelier anyway, he didn't really smell the wine or let it air out, he didn't taste it and let it sit, he basically washed the glass and knocked it back while looking like a jackass for a few seconds after
“Instagram sommelier”, basically just a clown.
Dude didn't even properly observe the wine, tilting it sideways means nothing if you don't tilt it back to see if it has legs.
@@monody You tilt it to see the color primarily, but he did that wrong, too, because the glass needs to be held between your sightline and the light source.
Nondense
He didn't even tap the bottle with a knife like conan Obrien.
"The bottle is $175 sir"
"Do you have anything open & about to go in the back? I gotta record a video & got $20"
We have the remains of a bottle from last week that the chef has been using as vinegar if that pleases sir?
@@ferrumignisHas the chef been forgetting to put the cap on overnight? Yes, sir. Ok, then I will take it.
Waiter comes back with the last shot of a bottle of cooking Sherri, knowing tge guy won't know it was not intended to be drank from a glass unlessche watched old Julia Child cooking show content. Lol
That was one cloudy ass glass .
It was filled with Dr Pepper a minute ago so he could wash down his chicken fingers.
Thank fuck someone else noticed. They don't polish their glassware at the restaurant apparently.
When you taste the wine from the first pour, you can't send it back because you don't like it. That first taste is to make sure there's nothing wrong with the wine. If you screwed up and ordered something that you don't like, that's on you. But if the wine has aged wrong and has turned to vinegar, this is your chance to say something.
Exactly this!
They sounds logical.
Yep. I once sent one back, and the guy asked me what I wanted instead. I said "The same thing, only not spoiled." The only time I ever got spoiled wine at a restaurant.
With almost all wines you can in fact totally do that.
There are usually only a few bottles that are so rarely drunk that they warn you in advance that opening it means you buy it.
(In some really fancy places they might choose not to warn you if you look like that would insult you)
Almost all wine can be bought per glass, and you can almost always get a taste first.
Do you people just make up shit, or do you go to weird restaurants?
@@12many4you Do you have a salmon coloured shirt? lol
He forgot to plug his left ear when smelling the bouquet
It's OK. He has steel-toed shoes.
Wait... _EAR?!_
Sssshit. 😮💨
No wonder everyone laughs every time I do it... I've been plugging my left *nostril!* 🤦♂️
@@DUKE_of_RAMBLE you are also wrong. The only way is to use the wine cork as a suppository, then sniff the wine after swirling it in the glass that way you are experiencing the aroma from both ends.
@@Nomed38 But won't that be problematic for the establishment, if I determine it to not be to my liking??
[ Imagine if that really were the procedure... e
restaurants, vineyards, and... well, *anyplace else* that served bottle wine, it wouldn't be just fancy strip clubs that have a "bottle room" since they'd ALL need them! As the alternative would be *utter chaos,* with men and women from all walks of life performing such a procedure out in the open, for *_all_* to witness! 😦🫣
_"Mommy... what's grandma doing?!?!_ 😭" ]
@SanityTV_Last_Sane_Man_Alive And the look on his face shows the disappointment.
I'm sure he's an expert on only the finest prison toiket wines. "Ah, Chateau De Brownsville, 2017. D block, left side of the cell."
Worked at a country club that had a self proclaime sommelier frequent the pub and complain about wines. We sold him a glass of Pahlmer chardonnay on the house that was actually Sutter Home. He did his song and dance, and loved it.
All the research that has been done on the subject shows so called wine experts can't actually tell the difference between cheap and expensive wines. Which doesn't surprise me, neither can I, so why would I care if they can. But I always suspected they couldn't.
@@bluedistortionssaw one study were simply adding food coloring to white wine got the smucks to describe it like a red. Most people that pretend to have refined tastes are just pretentious idiots that think overspending or acting like a twat makes them cool.
You sold it for free? How does that work?
@@PANZERFAUST90 because it would be wrong to take his money for something he didn't order.
@@PANZERFAUST90 because it would be wrong to sell him something he didn't order.
He's serving the absolute last drops of that bottle. The stuff that usually goes to the sink.
@@RedHaloManiac95SEDIMENT.
@@RedHaloManiac95your comment shows that you know nothing about wine.
There is a lot of sediment that falls to the bottom and you typically don’t pour that last bit of the bottle.
@@RedHaloManiac95all the stuff you don't want to drink sinks to the bottom that's why you don't shake a bottle of wine and why they're stored at an angle
Especially he's tasting one bottle and if it's good he get's a new one which could taste different.. what is this shit xD
@@MADmoscheLmao not true at all. Only with corked bottles and even then, not really.
There's quite a few sommeliers that i have met and seen on the internet. They all do the color checks and smell checks and read the labels because they are wine nerds and get excited about the details of winemaking.
They don't act pretentious about it like this guy does. He looks more concerned about optics and appearing cultured than actually appreciating the wine.
He's so fancy he went right past the button-up shirt phase right into cleaning the basement wear.
Thanks for this take. I appreciate someone nerding out that wants to share with others because they truly enjoy it.
No, they are incredibly pretentious.
i like nerds, even when the specific details don't matter, it's about doing your best to get it perfect.
@@TehButterflyEffect so is dawging on people you've never met online, but you do you
Half the fun in going to places like that is to sit and laugh and all the narcisissts peacocking for eachother 😂
😄💯
"If you're gonna do pretentious, at least do it right." I'd buy that bumper sticker.
It would be kind of sad if the guy was just doing it to mock the wine-sniffers but ended up being misinterpreted as being one himself. Either way, its probably pseudoscience like Eugenics and Climate 'Science.' Though to be fair, both those things are just scientific nazism.
What's more pretentious than telling someone else they're not being pretentious in the right way? 💀
Cant even button up his shirt.
Yeah, he's severely underdressed for that place. I'd be embarrassed to be with him. He's dressed for the beach.
He's too sexy for that...
just ask him 😂
@@positivelynegative9149 I think he’s acting pompous but if him and his partner are fine with how he dresses that’s all that really matters. I don’t really care for all this ritualistic bs. Unless the restaurant has a dress code, dress however you want.
@Schmeevene Not all rituals are BS. Various situations call for different behaviors. How one dresses is part of that behavior.
It has no buttons.
Ain't no BS making it past Funk! 😂
Or anyone else that understands "influencers"
First thing I noticed.....The Bottle is Friggin' on the last little swig. That means it's the cheap house wine, that's why the label is turned away. 🤣
He approves of cheap wine 😂😂😂
I was looking for the label so I could look it up 😜
You know if it was expensive that label would have been facing the camera.
As if there is a correlation between cost and taste for wine...
And the glass is dirty
@@truantray There is when you're trying to record how dignified and classy (and better than the people watching) you are when you're doing this with the dregs of the five-dollar special.
Proper ettiquette: If the wine is corked wag your finger at the camera. If it's good, give the thumbs up.
He's sampling what someone else had cos he can't afford it. "Yes, that would have been nice"
Fun fact about sommeliers.
Most of them couldn't tell the difference between a $10 bottle and a $100 bottle.
Which means, i could be a sommelier too.
That's why so many turn to piracy.
Most people can't. Most trained sommeliers can. But there are some garbage expensive wines and you could find one and use that and trick them. But all they're doing there is confirming it was a fraud. You'll never find a $10 wine they'd think should be $100. The winery isn't going to taste that and leave money on the table.
@@blairhoughton7918They are when much of the price of vintage wines is determined by who puts the label on the bottle, not anything intrinsic to the wine.
@@Valchrist1313 aaaargh I detect a hint of oak in the tannins.
@@blairhoughton7918 people have entered bargain brand bottles and won wine competitions. There are studies of adding food coloring and wine experts couldn't tell between red and white wines. There are a lot of studies on how BS sommeliers are but if you cared you'd have read them instead of been wrong on the internet.
I used to work at a restaurant that tried hard to be fancy. We were taught to show the gentleman the bottle (as if the lady can't know anything about wine), then open it and offer the cork, then pour a bit for the gentleman to taste and wait for approval. I never had anyone care enough to sniff the cork, and tasting that first little bit was rare; most of the time, the customers were like "what are you waiting for, just pour it already".
Why are bringing gender into this? Whos paying for the wine if theres a couple there? 😂 the chances its the lady are like 0.001%
LMAO 😂😂😂😂 are americans peasants? Even the cheapest of restaurants in europe will do this, and people are exepect to do their part too.
Sniffing the cork is pointless. Modern wines have been pre-filtered and are refilled on new bottles with hardly any sediments for the cork to catch. Wine connoisseurs never do that. You open the wine bottle to air it for a while before pouring, then you sniff it in the glass. They designed the wine glass for that.
@@inisipisTVit's just to check if the bottle's been corked. I mean it's generally not hard to smell TCA in the glass either, but the ritual was there to catch the problem before it even became a question as a musty wet cork is an instant no questions asked bottle replacement by the establishment. I've only ever had one bad bottle and it wasn't anything fancy but if it had an expensive bottle I'd have been much happier if it were caught before there was any question. Oh, and it should be a completely irrelevant question since we have synthetic corks that don't allow TCA infection, but quite a few regions still use obsolete tech because some idiots introduced the idea that synthetic corks are only for cheaper wines. Once a collector has a $10k bottle ruined by TCA they quickly come around to team synthetic cork =)
@@inisipisTV "Modern wines" meaning how modern? Just curious. My restaurant experience was a couple decades ago, and the restaurant owners were older than my grandparents and were, shall we say, set in their ways. I saw Boss Lady verbally tear a young busboy a new asshole for DARING to take a customer a glass of milk in a large (like 20oz) "ice tea glass" instead of the little 6oz glass we usually used, and she cared not at all that the customer had terrible heartburn and had specifically requested "the biggest glass of milk you can find". "Well that's very nice but we do NOT serve milk in ice tea glasses!" She probably would have insisted on the cork-sniffing thing even if "corked" wines had become completely impossible, because how DARE you pour wine without giving the gentleman the cork?
“When your boyfriend is a douche canoe” should be the title. 😂
Who is douchier: the canoe or the canoe bragging about the canoe?
@@ProctorSilex-sommelier- douchier
I was a connoisseur of wine in highschool. Twist top fine wines, Boone's farm, Thunderbird and Mad dog 20/20.
My high school girlfriend loved Boone's Farm Special Pink.
I don't think I ever had Thunderbird. But have some tails to tell about Mad Dog 20/20. 😅
@@lennychorn147
🤣 Mad dog has bitten quite a few of us.
Ooh Thunderbirds n mad dog the poison of puberty 👍🤣
These never fail to make my days . Thanks funk
I don't care for most alcohol. If it doesn't taste like industrial cleaner I don't want it.
That’s what I’m talking about, if I want something taste good I’ll drink a Coke or some iced tea, I’m trying to get F’d up quick
That's me. It's hard to be pretentious when you're sitting on the floor in your underwear with a bottle of Whaler's, crying into your ramen, and watching Wolf's Rain. X3
I hate most wine. It's either too sweet or too bitter. If I'm looking to quench my thirst I choose a nice cheap beer, or if I want to get drunk fast straight vodka or shine. Creamy milkshakes mixed with a large amount of hard liquor is literally the best beverage ever invented by mankind. The worst spirit I have had so far is rum, it's only good as a flavoring in cooking.
Ah, another Everclear officianado.😁 That'll clean ya out. Good old jungle juice.
I think you mean, Engine Degreaser
Never afraid to call bullshit! 👍👍🇨🇦
A little bit of fear is healthy. It's called caution, and it keeps you from looking like a pretentious dumbass. Because there is nothing more pretentious than telling someone else they're not doing pretentious right.
I have several friends who consider themselves experts in whiskey. I have poured Gentleman Jack into an Old Rip Van Winkle bottle and served it to see who would catch it. No one has. They all talked about the notes, the subtle earthiness. The girlfriend and I could hardly hold in the laughter.
Yep, Scotch is like that too.
Whiskeys vary a lot intaste. I prefer Irish whisky because it is generally smoother.
Bourbon is crap and Rip van Winkle is taking advantage of people who start from a base of thinking crap is good.
I'm Scottish and live in (surprise) Scotland. I went to a whisky tasting once and the bar owner was telling us about how he once had a group of whisky aficionados who refused to try a bottle of Indian whisky, on the basis that India isn't known for making whisky and therefore it must automatically be bad.
He slipped it into the blind tasting and when he asked they all liked it and were trying to guess which Scotch whisky it was 😂
I should add that the bar owner was really cool, he was obviously a huge whisky fan but not a snob about it at all. His mentality was to judge the whisky on its taste alone, don't assume it's good or bad based on its label, price tag, or place of origin.
I drink Gentleman Jack, and I can tell the difference between it and regular black label.
"....and what flavor of Mad Dog 20/20 would the gentleman like with his White Castles?"
ב''ה, this is The Way, although any flavor of Mogen David may be a touch sweet with that pairing.
Hints of... rotten grapes.
That boy knows as much about wine as I do about bricklaying.
Is "Sommelier" a nice way of saying douche bag? (asking for a friend)
Its pretty much is. In Blindtests no Sommelier could ever prove that they actually know wine, coudln't detect where the wine comes from, if its expensive $1000 bottle or cheap table wine from a plastic bag, and were not even able to determine if its red or white wine. They really are just pretentious pricks.
@@Toxicity1987i don’t even like wine and i can tell the difference between a $5 bottle and a $30 bottle. Well at least the vast difference between the two i bought. Maybe wine drinkers pay a lot for horrible wine too.
@@chrisnoname2725 Two wines tastes different, true. but you can not determine which bottle is which.
It’s actually quite a process and test to become one.
Look it up.
@@briankearn6991 Sure it is, its also quite a process and test to become a chiropractic. Still doesn't change the fact that its a scam. There are scientific studies about it. And all of em showed that Sommeliers are just good at memorizing, nothing more, nothing less.
Really what you should be tasting for is: has the wine started to turn (to vinegar), e.g. due to a failed cork. You’re tasting to make sure the wine you ordered is still intact, not “do I like it”.
Why though? Why shouldn't you taste teste an expensive wine to see if you even like it before spending your money and taking that bottle out of the world for someone who might actually enjoy it?
@@wcookiv I think most restaurant customers would be perceive an already-opened bottle of expensive wine to be like buying an already partially-eaten plate of food.
@@truejim That's not what I asked. It's not even a good metaphor.
@@wcookiv You're saying Alice orders a bottle of Chateau Froofroo, the restaurant opens it, Alice tastes it, Alice decides she doesn't like the taste of Chateau Froofroo, so now the restaurant has an open bottle of Froofroo that Alice doesn't want.
So what does the restaurant now do with the open Froofroo? Wait until some other customer (Bob) orders Froofroo, then deliver to Bob a bottle that was already opened for Alice at some unspecified time in the past?
I think the analogy of delivering Alice's half-finished plate of food to Bob is exactly the right analogy. If Bob orders a bottle of Froofroo, Bob expects to receive an unopened bottle of Froofroo, not Alice's discarded remnants.
@@truejim What you're missing is that this is a taster from an already open bottle, because wine is sold by the glass, to *avoid* opening a bottle the customer won't even like. Nobody is selling already opened bottles as full bottles, that's ridiculous, so your leftover analogy is not only inaccurate, it's contrary to how the practice actually works.
To use your example, before Alice orders a bottle, she asks for a sample of FrooFroo. The restaurant doesn't have an open bottle, so they open a new one, pour a taster from it, and set the bottle aside. If Alice orders a bottle, she will get that one, otherwise it will be used to serve orders by the glass and other tasters.
Later in the night, Bob wants to taste the FrooFroo before dropping money on a bottle. The bottle originally opened for Alice has enough left for a taster but not enough for a glass, so instead of opening a fresh one that might not be needed they pour the last bit out of the bottle, careful to use the neck of the bottle to retain any dregs.
Alice and Bob both got to try the wine first, without opening extra bottles of a wine you can't get anymore.
He didn't even check the legs. Fake sommelier detected.
The smart ass in me. What does the waitress's legs have to do with it? How can I use that as an excuse when my wife sees me looking? I need more info.
He didn't hold it in his mouth long enough to make a proper assessment
Its more like
"When your boyfriend smells worse than the wine"
It's a sample bottle to a stock wine option. It lets multiple people try a bottle, that way if they don't like it they don't just waste a bottle.
Bruh I can just feel the money leaving my wallet looking at this
@SanityTV_Last_Sane_Man_Alive 😂
1. The swirling and tilting it to aerate the wine, check its color and then sniff and tase.
2. Most often you do this if you buy a bottle, but some restaurants they serve different wines throughout the evening (they have several different open at any given moment). That’s a more affordable option to either drink a single glass of fine wine or taste several different wines throughout the night.
I'd bet her boyfriend loves modern art shows too 😉
What you didn't see was the boyfriend rip a big fart in his glass just before the wine was poured...
I was a sommelier for ten years. That glass is dirty, so he must be the dishwasher
Ever since i read about that dude who bought lots of cheap wallmart esque wine, created a fake new label with a snobby backstory, changed the labels on the bottles, submitted it the world wine competition and WON. Wine snobbery has lost all its credibility in my book.
That is basically minesweeping, the dregs of a wine are not the best. Probably what some other table left as it had sediment! Philistine!
It's pretty standard for restaurants to have samplers of the more expensive wines that are only sold by the bottle. I would generally expect an expensive bottle to have sediment filtered out on filling, but I imagine it does vary by vineyard
@@kylehenline3245The sediment comes from aging, as the tannin molecules bond to other molecules and each other and precipitate out. When it's first bottled they're dissolved and invisible but after 10 or 70 years untouched on a rack they're a layer of black flaky stuff. If it's not too bad then it can be handled by just pouring carefully and letting the shoulder of the bottle collect the gunk. If it's really bad then you decant through a strainer, sometimes rinsing the bottle and pouring the clean wine back in to serve it, but usually not since decanters are fancy pants too.
@@blairhoughton7918 Ah interesting, thanks for the info!
It's like saying the guy checking the sharpness on new chisels is a tool expert.
Might as well have boiled dry coffee grounds in your glass. 😂
I would never have seen that. Your observation is off the charts.
It’s all he could afford
That's the kind of guy who drinks La Croix and claims it "tastes better than soda"
Hahahaha... if you're going to do pretentious then at least do it right. Amen brotha
When you believe anything your BF tell you. Props to this guy, why learn something when the seals will clap for anything.
I'm pretty sure that guy is a professional dog-walker. He's wearing a tank top to a fancy restaurant. That tells you this is his first time in a fancy restaurant 😅
Does one also use a suite and tie when one goes to the bathroom to take a dump from going to said fancy restaurant .😂😂
Sniffs.. “I’m getting a lot of, grape..”
I've seen the near empty bottles sometimes when they offer samples for the wines that you can't return if you dislike it.
Originally the exercise is also to allow customers to sample the specific bottle of wine, we use corks less and less these days for good reason, approximately 10-15% of bottles are spoiled by bad corks.
That's how you know you're in a sh-t place. Wine changes as it's allowed to breathe. So it's basically pointless for someone to taste a wine that's been opened and allowed to stand around, even if the bottled was closed again. No reputable place will ever do this.
@BigBear-- sometimes they sacrifice bottles, and the most important thing is excess air from the cork. I've seen it done, but no place is going to crack a 3 digit bottle for a sample more than once.
@@PVT900Again...Quality reputable places will 100% crack a fresh bottle everytime. They generally care about the reputation and quality of the restuarant more than any tiny loss they "might" take on a bottle of wine. Also the chances someone turns down a bottle that they specifically ordered will be fairly low. The lost cost of the occasional refusals to buy the tasted bottle is already calculated into the entire cost structure of the restuarant (it's a relatively small percentage).
He is just sampling the debris that other customers left in there😂
The man drinking the wine is the husband, the man pouring the wine is the boyfriend
Ha!
Keep on keeping on. This is way too funny
I don’t get why people do this fancy sh1t show. You drink wine, you like wine, you drink more wine, you continue drinking wine, you are completely waisted and the next day you won’t remember the wine
Food and Hospitality is a global Trillion dollar industry. People with money spend money on food, those who know how to sell alcohol with food are skilled professionals.
That being said, I have a “I like it”, an “I love it”, or “I don’t like it” POV. I don’t care if it has notes of licorice or tobacco or whatever, how does it make me feel?
@@JohnnyFnG84 why would you want wine to taste like tobacco???
@@Wannabearboristthere are some real FREAKS out there
@@WannabearboristI find dried tobacco has a similar scent to raisins,so I guess it makes sense…
Wine drunk is a sad state to be in. You don't drink wine to get drunk. You drink for the flavor. It doesn’t need a whole song and dance leading up to it, but neither are you supposed to guzzle it.
He's checking if the waiter spat in it, realises he has no fucking idea, and drinks it anyway.
Geez, until tonight, I thought "Sommelier" was a country in Africa........ 😂
Yep, thought he was from some country. Had to look up that word also. Guess you have to like wine to know stuff like that.
He forgot to flip the table on the glass and balance it with a pinky up
There is a company out of NC that makes several great scuppernong wines. Barracks rules were a 6 pack or 2 bottles of wine. You do the math.
Any crayons?
@@Daniel-Weaver comes free with the wine
You talking about Duplin Winery? I live about an hour drive from them. They make good shit.
Me, someone raised with etiquette:
"Why is he tasting wine out of a water glass?" 😂
Actually, yes, it is a sample bottle. I've seen it at a few restaurants I've worked at. Basically giving people a chance to try a wine before they commit to buying a whole bottle.
And said sampled bottle originated from a guest that didn’t like the wine. When there’s no sample a new bottle becomes the sample or the customer keeps it if they enjoy it.
@@RedHaloManiac95 Not necessarily. Maybe its a new wine they got in for a promotion, or one that they have a lot of and they want to pique a customers interest in a diffrent wine. This would be a bottle that is exclusively reserved for sampling out. The sample bottle gets used for tastings, so that they don't open a bunch of new bottles, in hopes that someone buys it.
@@RedHaloManiac95 Not necessarily. Maybe its a new wine they got in for a promotion, or one that they have a lot of and they want to pique a customers interest in a diffrent wine. This would be a bottle that is exclusively reserved for sampling out. The sample bottle gets used for tastings, so that they don't open a bunch of new bottles, in hopes that someone buys it.
Except it won't be exactly the same as the other bottle so he's not sampling the full bottle.
If he’s such a pro why is he getting the last drops of a bottle that’s probably been opened for two hours?
I drink wine when chili doesn't give me the heartburn I'm looking for.
Rather ridiculous to have a guy whose wine sophistication ends with what color Boone's Farm he likes pretending he's in a restaurant.......Yo Cleetus break is over. Get the floor swept so we can open the Bar.
That pretentious nod at the end really gets me 😂
Thats the type of guy that sniffs his own farts.
I agree, but I’m just a simple old bastard. I prefer my-wine with a screw on lid.
She misspelled smellier
Nodding gracefully as if to say, "mm yes I approve, we will be enjoying the remainder of this bottle, thank you garçon"
He's checking for mold 🙄
He should check his brain for mold. 😂
Usually you taste the wine before the bottle is empty 😂
Boyfriend: "It BREATHES."
Girlfriend: "Unfortunately, I'm still breathing too."
You summed this up perfectly! I, like yourself, am hardly a snob but it doesn’t take a genius to know that they don’t do this when they bottle is empty’😂😂
It's not about tasting the wine to see if you like it. It is supposed to be tasting the wine to see if it's corked (gone off). At least that was the original reason for the small taste before the actual poor. I've seen people do it with screw top wine too which is funny.
- That's some fine leftovers you have here!
- Thank you, sir! Straight from the trash bin!
Yeah, I miss my Ripple!
Boones Farm.
A sommelier from Bon Appetit explained that the cork isn't for smelling, but to ensure it was properly stored/didn't degrade from being dry for too long.
Yeah but corks smell great.
I’m finally at the stage in life where my wife and I can afford fancy restaurants every now and then. But I’m not a fancy person. So what I like to do is ask the server what they recommend, and take it without question. When they pour the little sample and wait for me to taste it, I say “I trust you, fill ‘er up.”
I usually just order the house wine in those situations. I have never had a bad bottle doing it that way.
@@lennychorn147 same, if there’s a house wine available, I just get that. Most times I can’t tell the difference, and if I can, it’s not good or bad, just different. I grew up poor then spent a decade in the army. I won’t turn my nose up at anything.
Back wash red wine from olive gardens honor system lol
Great attention to detail!
Okay, I was just a prep cook in a Michelin restaurant. Not a server, but as far as I understand, that's the nights bottle. Usually, a couple of the same or a selection of like 3-4 vintage bottles will be opened that night as an option to someone that wants a vintage wine but can't afford the whole bottle. You buy it by the glass, and it's clearly a bit late in the night. Or the server hates them and is using the most empty bottle. I'd assume the ladder.
Even a forklift mechanic can see through that high class fakery
I’m gonna add my 10 cents (due to inflation), been drinking wine for over 20 years. Didn’t like it at first but started drinking it for my health and acquired a taste for it. Made my first big batch in 2005. It was a bit of a flop but was not undrinkable 10 years later. Tried again a few times and aging wine does matter. I made blueberry wine in 2022 and tried it after fermenting. Was a very odd taste. I guess that’s the “earthy” you hear about. Go into the woods and dig a handful under the leaves and smell it. That was the taste. Thinking I might have wasted my time I bottled it up. After 6 months I tried it again. It was totally different. A sweet dessert wine. I gave some to an avid wine drinker and a month later she asked if I had anymore. Months later she asked about it again. That’s how much she liked it.
Sometimes at these highfalutin restaurants they have a "sample bottle" of the more expensive vintages, especially the reds so that you don't have to let it breathe before you sample it, and then if you like the wine they bring you an unopened bottle of the same vintage.
Dude... you're absolutely right. I've never seen anything like that.
mans doing a taste test with the last sip in the bottle
It's a dirty glass though! Lol
I love your videos man
I usually smell the box 😂
"I swear it has a hint of McDonald's Sprite."
Dregs met with his approval.
Drinking wine like that is the douchiest thing I've ever seen
"Is that past-expiration-date grape juice acceptable, sir?"
That dude's boyfriend is just putting on theatrics.
Amen brother!
"Just the dregs, please."
Mad Dog 20/20…’nuff said!😂
That ending was worth it. She finally found out and then cried about it
He forgot to listen to the wine😂😂iykyk