100% class here - both from the customer and from you - you gotta have a conversation about something that doesn't taste like you expect it to taste - could be many many factors. AND most times, you and the customer learn something.
This is the type of content missing from RUclips. Showing the cases most people don’t show because they think it looks bad but in reality your openness definitely helps your credibility.
Me the time first I ate a upscale restaurant. I asked for a Modelo Negra.but, based on the way the dude looked at me, I may as well have asked for some mad dog or natty ice.
Not going to lie, we opened an '82 haut brion at Christmas and had a not dissimilar experience - super aged Bordeaux does not have the punch of younger wines and other regions' Bordeaux blends but the huge nose, refined acidity and fruit, subdued tannins and balance (and tertiary flavour development) is what you are there for at that point. Definitely is not for everyone but a huge experience of something you cant drink every day
Hi! Love the videos, your technique of opening these wines and the conversations! Now, as a person new to wines, may I ask why it would be dangerous to decant this wine and if I am correct that in general most wines would benefit from it. Thank you!
Not dangerous, but for what the guest was trying to experience out of the wine, yes, it would have made the wines texture too light for their preference.
@@MarioCobalto tbh, not dangerous, but the guests wanted a medium bodied wine, decanting would have softened this too much where I don't think the guests would have enjoyed it as much.
@@VegaswineI used to work in a very similar restaurant in Italy and we used to decant all the full body wines. Like Barolo, Taurasi, Brunello and Barbaresco. I tought this was a full body wind.
A: Its Vegas apparently. And B: its imported from halfway around the world Its like how in America, irish butter is considered fancy and premium and costs more, when in ireland its just cheapo butter. So vegas markup + Importation = not cheap.
Eeyy bruh i work in a grocery store as a wine steward n man i love all these cool videos man i know little about wine but I know a bit more bout whiskey u know ur shit full on bro ur super cool duude man really like ur energy n totally keep pourin that divine wine holmz!
Do you like eggplant, or possibly brussel sprouts? Well, not* everyone does, but some people just can't get enough of them. Similar situation with wine, many factors are contributing to the final experience and depends on what was use to make it, how and how long it was stored and other factors that I am not wise enough to glean from a single video. I doubt they where* ripped off, there are only* so many bottles of a wine* made, there are years spent aging it so that requires storage and it should not be some janky basement. (Edits for spelling, hate this phone and am lazy)
From what I can gather, this particular bottle is a more mild wine and in my experience a lot of people expect a bit of what I define as a 'Sharp, Heavy' flavour.
He’s not ripping anyone off. He works for a restaurant in Vegas a sommelier. There is a huge markup on wine in Vegas. This kind of price for this kind of wine should be expected if you’re visiting
@@wiltedjourneysit’s not the price I’m talking about it’s the fact that he seem to be telling the customers the wine is good while in fact the wine is turned bad. The customers are telling him it’s gone bad it seems but the waiter insists it’s good. The title also suggests this or at least can be interpreted as.
Maybe it's just because i would never spend that kind of money on a bottle (even if i could afford it), but i think if i did i'd be perfectly aware of the gamble i was taking
You really consider that a good price? Maybe EU and US is extremely different when it comes to restaurant pricings. I would consider $400 a good price at a restaurant. You can get close to 6 magnums of 1990 Chateau Talbot for $1400. Or 14 regular sized bottles.
Yes, this was understood, but it wasnt, which is why i used this video and experience to show all of you. They ended the meal with a warm "Thank you so much, sorry if we were trouble in the begining" They were very nice and appreciative!
@@Austin-j1h yeah, I don't think this was a pure representation of their actions. They definitely were on social looking up my content and their friends content. Could have been more my editing than what they were really like. My fault
@Vegaswine you think the dinner table at an elegant restaurant is an acceptable place to be scrolling their friends accounts?? My grandma would have grabbed their phones and said put 'em away at the table, it's rude and disrespectful to you the server end of story
4 guys at a table with their eyes glued to their phones
100% class here - both from the customer and from you - you gotta have a conversation about something that doesn't taste like you expect it to taste - could be many many factors. AND most times, you and the customer learn something.
@@IanB22 Really appreciate you watching! 🙌
Not dissimilar……same? Lol
This is the type of content missing from RUclips. Showing the cases most people don’t show because they think it looks bad but in reality your openness definitely helps your credibility.
@@aR0ttenBANANA Thank you so much! Really appreciate that!
You in Waiter voice: yeah thank you!
You in lustful deep voice 1 second later: mmm that’s a beautiful cork
@@whosurchiefy7733 😂😂😂
I have absolutely loved all of these videos. Perfect length, great content and something to learn with each video. Please keep these coming 🙏
@@chrissackinger9052 Thank you so much!!
“Excuse me garçon I’ll take your finest MD20/20
Me the time first I ate a upscale restaurant. I asked for a Modelo Negra.but, based on the way the dude looked at me, I may as well have asked for some mad dog or natty ice.
@michaelshotts6482 Are you Gojira, or something? No wonder he looked at you funny, if you were eating his restaurant. 8-/
Not going to lie, we opened an '82 haut brion at Christmas and had a not dissimilar experience - super aged Bordeaux does not have the punch of younger wines and other regions' Bordeaux blends but the huge nose, refined acidity and fruit, subdued tannins and balance (and tertiary flavour development) is what you are there for at that point. Definitely is not for everyone but a huge experience of something you cant drink every day
@@Tobyjrn6297 it happens with older wines for sure. I'm happy I caught this on film 👌
Mature, older wines are a totally different flavor profile than the much more fruitty younger wines.... Expectations must be adjusted accordingly..
Oh the life of rich snobs
table all on their phones very nice lol
Reminds me of the time i opened my bottle of Thunderbird. Or was it nighttrain? The night was hazy
Everyone all hunchbacked, playing on their phones every waking moment.
What a sick world.
Put the damn phones away!
Hi! Love the videos, your technique of opening these wines and the conversations! Now, as a person new to wines, may I ask why it would be dangerous to decant this wine and if I am correct that in general most wines would benefit from it. Thank you!
Not dangerous, but for what the guest was trying to experience out of the wine, yes, it would have made the wines texture too light for their preference.
Why was it dangerous to decant it?
Le vin est très évolué.
Si tu l'oxygènes trop tu vas le tuer et trouver que ça ressemble plus à vin muté qu'à un vieux vin rouge.
@@MarioCobalto tbh, not dangerous, but the guests wanted a medium bodied wine, decanting would have softened this too much where I don't think the guests would have enjoyed it as much.
@@VegaswineThank you so much
@@VegaswineI used to work in a very similar restaurant in Italy and we used to decant all the full body wines. Like Barolo, Taurasi, Brunello and Barbaresco. I tought this was a full body wind.
A true hospitality expert! Thank you for sharing
Woow, Thank you so much!
The 1990 Chateau Talbot costs 105€ in France. Why in hell are they charging 1400 dollars for this wine??
A: Its Vegas apparently.
And B: its imported from halfway around the world
Its like how in America, irish butter is considered fancy and premium and costs more, when in ireland its just cheapo butter. So vegas markup + Importation = not cheap.
Cuz it’s Vegas. 3x markup used to be pretty standard, might be more now
Like he said, Vegas baby!
Welcome to the restaurant world!
@@Vegaswinenonsense. I have 28 years in the F&B industry. This is a complete scam for extremely dumb people.
Eeyy bruh i work in a grocery store as a wine steward n man i love all these cool videos man i know little about wine but I know a bit more bout whiskey u know ur shit full on bro ur super cool duude man really like ur energy n totally keep pourin that divine wine holmz!
I am reading your comment with the voice of Manu from the film "Two Days in New York" by Julie Delpy... and I am loving it! 🤗🤣
@@alexfields6562 Ayyyyy! APPRECIATE the compliment bro! Thank you so much for watching!
$20 or $2000 a bottle, I’ll still have to have someone tell me if it’s good
Btw. That at Guy Savoy at Caesar’s in Vegas
Do you record with Meta Ray Bans?
Nope.
@@ihatelinkedaccounts I do! 🔥🔥
Nice! Didnt realize the quality was that good
Put the phones away...
I’m confused, is this waiter ripping these customers off and serving them a bad bottle of wine while telling them it’s good? Or is it actually good?
Do you like eggplant, or possibly brussel sprouts?
Well, not* everyone does, but some people just can't get enough of them.
Similar situation with wine, many factors are contributing to the final experience and depends on what was use to make it, how and how long it was stored and other factors that I am not wise enough to glean from a single video.
I doubt they where* ripped off, there are only* so many bottles of a wine* made, there are years spent aging it so that requires storage and it should not be some janky basement.
(Edits for spelling, hate this phone and am lazy)
From what I can gather, this particular bottle is a more mild wine and in my experience a lot of people expect a bit of what I define as a 'Sharp, Heavy' flavour.
He’s not ripping anyone off. He works for a restaurant in Vegas a sommelier. There is a huge markup on wine in Vegas. This kind of price for this kind of wine should be expected if you’re visiting
@@wiltedjourneysit’s not the price I’m talking about it’s the fact that he seem to be telling the customers the wine is good while in fact the wine is turned bad. The customers are telling him it’s gone bad it seems but the waiter insists it’s good. The title also suggests this or at least can be interpreted as.
It was, IMO, absolutely PERFECT! sometimes you just need a helping hand to realize it as a guest.
When the collab with Vegas matt?
Maybe it's just because i would never spend that kind of money on a bottle (even if i could afford it), but i think if i did i'd be perfectly aware of the gamble i was taking
You really consider that a good price? Maybe EU and US is extremely different when it comes to restaurant pricings. I would consider $400 a good price at a restaurant. You can get close to 6 magnums of 1990 Chateau Talbot for $1400. Or 14 regular sized bottles.
Vegas markups are crazy.
Yep, this is an exceptional price in Vegas, for sure!
Isn’t this a $200 bottle of wine???
Less. Vegas or not, that price is absurd.
Its actually around 400 cost, so 3x mark up for a restaurant. there you go. Thats business
I bet those fries were the shit though
@@mikelob6707 lol they just wanted the Pic. We tossed them 😅
@@Vegaswine why would they want a picture of french fries
@fignewtoneater did you see the IG they were showing me? It's their friends that takes pictures of good wines next to French fries 👌
@@Vegaswine And they didn’t want to eat them? That’s…questionable behavior in my mind. But hey, customer’s always right, I guess🤷🏻♂️
@Tennisisreallyfun we actually didn't make them. We brought them up from the Cafe below the restaurant 😂
Frenchman said the wine seemed corked.
Yes, this was understood, but it wasnt, which is why i used this video and experience to show all of you. They ended the meal with a warm "Thank you so much, sorry if we were trouble in the begining" They were very nice and appreciative!
this channel will easily hit 1m+ subscribers
Woow.. Thank you so much! Big statement!
That's the Italian guy from RUclips that makes fun of all the American food with his american wife right?
Outstanding
Appreciate it!
Phones should be banned.. disrespectful how all 3 were noses deep in their phones and giving you zero respect
I'm pretty sure they were looking at his social media. You can see they were looking at wine posts. I wouldn't consider that disrespectful
@@Austin-j1h yeah, I don't think this was a pure representation of their actions. They definitely were on social looking up my content and their friends content. Could have been more my editing than what they were really like. My fault
@stormierock195 I would... Put your phone away at the table. There is a time and place for scrolling your phone
@Vegaswine tell 'em you'll finish pouring when they put their phones away... Rude rude you make excuses because they are rich and you work for them..
@Vegaswine you think the dinner table at an elegant restaurant is an acceptable place to be scrolling their friends accounts?? My grandma would have grabbed their phones and said put 'em away at the table, it's rude and disrespectful to you the server end of story
Just shhhhhh. Drink the wine. It’s flawless.
Another banger! Wine list seems dialedddd
Bro, it was STELLAR!!!
Wonder if those frogs would do the same in France. Bet not they’ll get chewed out.
Fantastic video. Just perfect hospitality. Just followed you on IG. Cheers
@@carlcadregari7768 Appreciate it! 🔥🔥