Click here for "how to prepare your stemware" and here for "how to open a bottle of wine."
The "overpour" is one of the most troubling things you see in restaurants, especially today, when so many restaurants are serving fine wine without properly training their staff on how to appropriately serve it.
Don't blame the servers: In many cases, just like the backwaiters who endlessly fill up your water glass with Houston's finest, they have been instructed by their bosses to fill your wine glass at every opportunity.
According to conventional wisdom, the sooner the bottle is empty, the sooner you'll want to order another one.
What many restaurateurs don't realize is that wine needs proper aeration in the glass to achieve the full expression of its aromas and flavors.
In other words, if a few ounces of wine has been aerating for 5-10 minutes in the glass and more wine is poured into it, the aeration process has to begin all over again. This is just one of the reasons you should never hesitate to ask your server, politely, to refrain from pouring more wine into your glass when you already have wine in your glass.
This story continues on the next page.
