FlyerTalk Forums - View Single Post - Why can't North American restaurants serve red wine properly?

Jun 13, 2016, 11:57 am

#23

milepig

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Quote:

Originally Posted by exerda

I recall a slick attempt at that at a decent DC area restaurant a few years ago, where they were out of the wine we requested, and the sommelier said, "Let me bring you something very similar."

Well, price wasn't apparently part of the similarity as it was 3x or 4x as much. My chef friend who was dining with us about blew a gasket over the switcheroo.

Quote:

Originally Posted by lhgreengrd1

I might have said to the Som, "you can substitute anything you think would be better at the same or lower price"

Another option would be to say "can you bring back the wine list so we can discuss some options?"

In terms of too-warm reds. I have no problem with saying "this is a little warm, could you bring an ice bucket and I'll give it a quick cool down."

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