Ever felt out of your depth when a waiter asks you to taste the wine in a restaurant? An expert has revealed exactly what you should do and the smells to look out for.
Whether you’re an avid wine enthusiast or someone who only occasionally enjoys a glass, identifying a faulty wine before it ruins your meal is an invaluable skill. After all, there’s nothing worse than sipping a spoiled wine that clashes with your food or leaves an unpleasant aftertaste.
According to Jonny Inglis, founder of wine subscription company Winedrops.com, recognising a bad bottle doesn’t require a refined palate, just a bit of awareness.
Jonny comments: “When the waiter brings a bottle of wine to your table, the ritual that follows is about more than just tradition, it’s about ensuring you receive the best possible experience from the wine. Firstly, the waiter will present the bottle label facing you, to confirm that it’s the wine you ordered. This moment is crucial because mistakes can happen, and you want to make sure the vintage and vineyard match your selection. Take a moment to examine the label, but no need to rush, the waiter will happily wait until you’ve confirmed everything is correct.
Smells to look out for
“Once the bottle is opened, the waiter may pour a small sample into your glass. This is your opportunity to smell the wine. You’re not evaluating the flavour in terms of personal preference; instead you’re checking for any off-putting aromas or tastes that indicate a problem. Swirl the glass, take a sniff – the sip isn’t required! If it smells like wet cardboard that means the wine is corked. Look out for a vinegar-like smell, as this can be a sign of oxidation which happens when the wine has been exposed to too much air.”
What is corked wine?
Corked wine refers to a wine that has been contaminated by a compound called TCA (trichloroanisole), which is typically caused by a faulty cork. This contamination happens when natural corks are exposed to certain fungi, mould, or chlorinated compounds during production. Although harmless to drink, TCA dramatically affects the wine’s aroma and flavour.
The main signs of a corked wine include:
Smell: The most noticeable indicator is an unpleasant smell, often described as damp cardboard, wet dog, or musty basement. It’s a stale, mouldy odour that overpowers the wine’s natural fragrance.
Taste: Corked wine will taste flat, dull, and lifeless. The usual vibrant flavours will seem muted or off, with a lingering musty or mouldy taste.
Cork taint can vary in intensity, so sometimes the wine may not smell heavily off, but it will lack its expected vibrancy.
When you can return a wine
Jonny comments: “If you do detect any faults in the wine, you are entirely within your rights to politely ask for a replacement. Faulty wine is uncommon but not unheard of so don’t hesitate to speak up if the wine seems off in any way. A good restaurant will want to ensure your wine is in perfect condition and will gladly provide another bottle if something has gone wrong with the first.
“Unfortunately you can’t ask for an opened bottle of wine to be returned if you just don’t like the taste. I’d always recommend taking some time to research and taste a range of wines so you can get to know the type, grapes and regions that you prefer. You can then easily spot those next time you’re tasked with choosing from the menu.”
Start with a sparkling wine
Jonny adds: “If you’re not sure what to choose, sparkling wines like Champagne or Prosecco can be a safe and celebratory choice to start your meal. They’re versatile, light, and tend to pair well with a variety of appetisers and light dishes, making them a great option to ease into the evening.”
Ask for recommendations
Restaurants often employ wine experts who can guide you toward a bottle that pairs perfectly with your meal. Jonny continues: “Don’t hesitate to ask your waiter or sommelier for advice. Share your preferences, whether you like dry, sweet, light, or bold wines so they can recommend something that suits your taste and complements your food.
“When selecting a wine, think about the dishes you’ve ordered. Generally, white wines pair well with lighter dishes such as fish, poultry, and salads, while red wines complement heartier fare like steak, lamb, or rich sauces. However, there are no hard-and-fast rules; the right pairing is one that enhances your meal without overpowering it.”
Jonny advises not to feel pressured to pick an expensive bottle. “Many mid-range wines offer excellent quality without breaking the bank. A good sommelier will understand your budget and can guide you toward a great choice without pushing for an upsell.”
