The Bakersfield Voice

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“When you buy wine by the glass in a restaurant, why do they never give you a full glass?” Good question, and for several reasons. First, when you order wine by the glass it’s a whole different “operation” than when you order a bottle of wine to accompany a meal. Secondly, you’re correct in making a judgment about the value the restaurant places on its wine offerings by the manner in which the wait staff presents and pours the wine.

Very briefly, if a bottle has been ordered it should be brought to the table unopened and should be presented to the person who ordered it for inspection. It should be the exact wine requested: same winery, varietal (type of wine), and vintage (year). Check the label on the bottle. Your waiter should tell you if a newer year is all they have left, or if they are now serving a different vineyard, etc. You can decide if you want something else.

If the bottle is satisfactory it should be opened right there beside the table, and the cork placed in front of you. No, not to sniff — corks smell like corks. You give it a glance to ascertain if it has been stored correctly, on its side — the wine will have stained the cork if so. Also, save the cork to have it placed back in the bottle to take home what’s left, if you wish. This is legal now in California.

The waiter pours a small taste in the glass of the person ordering the wine. If he receives a nod of approval, the rest of the guests will receive their pours, which should be from a third to no more than half a glass. Why? So that I can swirl and sniff before I sip and savor. You do not want me sloshing it out onto the table now do you? Dignity, please. Besides, the bottle will be left there on the table, or in the wine bucket, for refills later.

If you are in a bar, or a wine bar, or just ordering a glass of wine for yourself while sitting in a restaurant, you should still never receive a glass filled to the brim. It should be about two-thirds full so definitely more is being poured for you then if you had ordered the whole bottle. Assumptions are still supposed to be made that you will want to engage in swirling and sniffing to check the wine. And to enjoy it!

Hence, no full glasses. I assure you, they are not trying to cheat you.

Questions? email acierley@etcrier.net

Coming Events:
April 5 — Bakersfield Friends of Wine dinner at the Petroleum Club at 7 p.m. Famed wine maker (and a personal favorite of mine) Ken Brown will be featured. Cost is $85 for six wines and a four course dinner. To RSVP, call Klaus Hoeper at 871-6463.

April 18 — First Annual Red and White Wine and Food Festival at Bakersfield College from 5 to 7:30 p.m. with 50 wineries and hors d’ouvres prepared by culinary arts students. Cost is $40 per person. For more information, call Mike Stepanovich at 395-4840.