When people are at a fancy restaurant and order a bottle of wine the waiter brings it out and pours out a sip to taste. What happens if the customer dosen’t like it? Can you actually send back the whole bottle? Does the customer pay for it? What does the restaurant do with the rest of the bottled?
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In: Other
The taste and smell check is to determine if the wine is **corked**.
The term ‘corked wine’ refers to a wine contaminated with cork taint, which can happen if the wine is bottled with a TCA-infected cork. TCA is a chemical compound that forms when there’s contact between fungi naturally found in cork and certain cleaning products. Corked wines smell and taste of damp, soggy, wet or rotten cardboard. Cork taint dulls the fruit in a wine, renders it lackluster and cuts the finish.
The restaurant will raise issues of corked wines with their supplier. Many wine producers have shifted from natural corks to plastic corks or metal screwcaps to ensure that wines are not corked. Those that continue to use corks have shifted from chlorine-based cleaners, which trigger corking.
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