If you find that the bottle of wine you ordered at a restaurant is flawed, it’s important to handle the situation with tact and diplomacy. Here’s a step-by-step guide on the proper way to send a bottle of wine back:
1. Identify the flaw
Before sending the bottle back, make sure you can clearly identify the flaw in the wine. Common flaws include cork taint (resulting in a musty smell), oxidation (giving the wine a flat or vinegar-like taste), or being corked (resulting in a wet cardboard smell).
2. Notify your server
Politely flag down your server and explain that you believe the bottle of wine you ordered is flawed. Be specific about the issue you are experiencing and ask if they could take a look at it. Remember to remain calm and respectful throughout the interaction.
3. Allow the server to assess the wine
Once you have notified your server of the issue, they will typically take the bottle back to the sommelier or manager to assess the wine. It is important to let them have a chance to verify the flaw and determine the best course of action.
4. Accept the sommelier’s recommendation
- If the sommelier or manager confirms that the wine is indeed flawed, they will typically offer you a replacement bottle or suggest an alternative selection. Be open to their recommendations and trust their expertise in finding a suitable replacement.
- Alternatively, if you are not satisfied with their proposed solution, you can politely decline and ask for another option that better suits your preferences.
5. Continue your dining experience
Once a resolution has been reached, try to shift the focus back to enjoying your dining experience. Remember that mistakes happen, and how an issue is handled can often leave a lasting impression on your overall dining experience.
6. Provide feedback if necessary
If you feel strongly about the flaw in the wine and how it was handled by the restaurant, you can provide feedback at the end of your meal. This can help the restaurant improve their service and ensure a better experience for future guests.