The Importance of Tasting Wine: Avoiding Corked Wines and Ensuring Quality

Understanding the Role of Wine Tasting in Restaurants

When dining at a restaurant, one of the rituals often performed by the waiter is the act of pouring a small sip of wine for the customer to taste. While some may think this is simply a formality, there is a crucial reason behind this practice. The purpose of this article is to shed light on the importance of wine tasting, particularly in identifying corked wines and ensuring the overall quality of the wine being served.

Corked wines, unfortunately, can be a disappointment to even the most discerning wine enthusiasts. These wines are contaminated with a chemical compound called TCA, which can significantly alter their taste and aroma. When a customer takes a sip of a corked wine, they may notice unpleasant characteristics such as a damp, soggy, wet, or even rotten cardboard-like smell and taste. Additionally, the presence of TCA can dull the fruitiness and complexity that a wine should possess.

Fortunately, if a customer detects that the wine is corked, they have the right to send it back. In such cases, the restaurant will address the issue with their supplier, ensuring that the customer receives a replacement bottle of wine that meets their expectations. Many wine producers have recognized the problem of corked wines and have taken measures to prevent them. Some have switched to alternative closures such as plastic corks or metal screwcaps, which significantly reduce the risk of cork taint.

While some restaurants still use natural corks, they have become more cautious in their cleaning practices. Chlorine-based cleaners, commonly used in the past, can contribute to cork taint. As a result, establishments have shifted away from these cleaners to ensure the quality of the wines they serve.

It is worth noting that the act of tasting wine goes beyond personal preference. The primary purpose is to determine if the wine has gone bad due to improper storage or contamination. If a customer rejects a bottle of wine based on taste alone, it is usually because it is not what was ordered. In such instances, the sommelier and the house manager will apologize profusely for the error and rectify the situation promptly.

Interestingly, rejected bottles of wine may not go to waste. In some cases, the back-of-house staff may have the opportunity to enjoy the rejected bottle, ensuring that it doesn't go to waste.

In Australia, the issue of corked wines has been largely eliminated through the use of screwcaps. Many wineries have embraced this closure method, eliminating the risk of cork taint and ensuring consistent quality in their wines.

Ultimately, the goal of the server in allowing the customer to taste the wine is not to gauge their personal preference but to ensure that the wine hasn't gone bad. The restaurant's priority is to serve high-quality wines, just as they wouldn't serve spoiled meat. If a wine is deemed to have gone bad, the server will promptly bring a replacement bottle at the restaurant's expense. Some establishments even have insurance to cover the cost of replacing a bad bottle of wine, further emphasizing their commitment to customer satisfaction.

The act of tasting wine in restaurants serves a crucial purpose. It allows customers to identify corked wines and ensures that the quality of the wine being served is up to par. Whether through the use of alternative closures or improved cleaning practices, the industry continues to prioritize the enjoyment of exceptional wines. So, the next time you're dining out and the waiter pours a sip of wine for you to taste, remember that it's not about whether you like it or not, but rather to ensure that the wine hasn't gone bad.