Sommelier Breaks Down How to Order Wine Like a Pro - World Of Wine - Bone Appétit
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Date: 2025-07-08
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Comments and reviews: 20
alexandraferrer450
The most important detail: the one who accepts the (1st) pour is responsible to simple smell if the wine has spoiled. Period. This is not a wine agreement or disagreement on if you love the wine. The first layer has the wine gone bad No/yes No then it gets poured to rest of guests. Yes then somm smells it and will absolutely know if the wine has spoiled and will take the bottle and the glass away. End of story. They may pick up another bottle or you could change to a completely different wine when this happens. It has only happened once in my personal experience.
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The most important detail: the one who accepts the (1st) pour is responsible to simple smell if the wine has spoiled. Period. This is not a wine agreement or disagreement on if you love the wine. The first layer has the wine gone bad No/yes No then it gets poured to rest of guests. Yes then somm smells it and will absolutely know if the wine has spoiled and will take the bottle and the glass away. End of story. They may pick up another bottle or you could change to a completely different wine when this happens. It has only happened once in my personal experience.
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bhayes409
I have an etiquette question.
Usually when I'm bringing a special bottle I'll make sure that I explicitly tell the somm to have a glass. I'm always fine with the somm having a taste -- It's probably a rarity, and something that they haven't had, or haven't had at the age I'm bringing. But then the somm will take a very generous pour, and still charge the corkage.
Is there some way to be generous to the somm, but let them know that I expect moderation or a waive on the fee Or AITA
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I have an etiquette question.
Usually when I'm bringing a special bottle I'll make sure that I explicitly tell the somm to have a glass. I'm always fine with the somm having a taste -- It's probably a rarity, and something that they haven't had, or haven't had at the age I'm bringing. But then the somm will take a very generous pour, and still charge the corkage.
Is there some way to be generous to the somm, but let them know that I expect moderation or a waive on the fee Or AITA
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lizzieinatizzy
As a somm, I always ask people, and what price range would you like to stay in this evening Many people respond with, nothing too crazy, and my response is usually and what does that mean for you Because for some people nothing too crazy means under $10, 000, and for others that means under $100. Just give me numbers, people!
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As a somm, I always ask people, and what price range would you like to stay in this evening Many people respond with, nothing too crazy, and my response is usually and what does that mean for you Because for some people nothing too crazy means under $10, 000, and for others that means under $100. Just give me numbers, people!
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GeorgeCockerill
I’m sure the presenter’s intentions are honest and sincere and I’ll admit I don’t know enough about the wine industry to judge fairly, but to me this has some characteristics of deceptive practice or at best a subtle con, trading on social pressure and ambiguity to push prices to absurd levels.
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I’m sure the presenter’s intentions are honest and sincere and I’ll admit I don’t know enough about the wine industry to judge fairly, but to me this has some characteristics of deceptive practice or at best a subtle con, trading on social pressure and ambiguity to push prices to absurd levels.
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danielgoldberg2129
The most awkward for me is when it’s not a higher end restaurant and they don’t have a wine list, or you have to request one brought to the table. When I’ve had to ask, they just recite a list of varietals. I suppose if I’m paying $10 for a glass of wine I shouldn’t expect too much.
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The most awkward for me is when it’s not a higher end restaurant and they don’t have a wine list, or you have to request one brought to the table. When I’ve had to ask, they just recite a list of varietals. I suppose if I’m paying $10 for a glass of wine I shouldn’t expect too much.
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albolfoni838
One thing I always thought as a sommelier we do wrong in the industry is handing the wine list at the beginning, and asking if they're ready to order the wine. They should be deciding the food first then choosing the wine based on what they're eating
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One thing I always thought as a sommelier we do wrong in the industry is handing the wine list at the beginning, and asking if they're ready to order the wine. They should be deciding the food first then choosing the wine based on what they're eating
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KappaChiino
I love the evaluation portion of picking wines.
Yesterday I was out and had a bunch of light foods, tasting menu, where the heaviest food was a bit of beef tartar.
My dad and I discussed the options and landed on a Riesling, amazing choice.
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I love the evaluation portion of picking wines.
Yesterday I was out and had a bunch of light foods, tasting menu, where the heaviest food was a bit of beef tartar.
My dad and I discussed the options and landed on a Riesling, amazing choice.
reply
danf5639
I’d like Andre’s perspective on tipping on wine v. food. I respect that it is a service and compensates highly skilled somms. At the same time, things escalate very quickly if tipping the same 20% off of expensive bottles.
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I’d like Andre’s perspective on tipping on wine v. food. I respect that it is a service and compensates highly skilled somms. At the same time, things escalate very quickly if tipping the same 20% off of expensive bottles.
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barbeonline351
What about letting a red breath
I gaffed that at a nice restaurant where the bottle was brought quickly and the sommelier went to open it and i stopped him because we weren't ready. I got that French look of disgust.
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What about letting a red breath
I gaffed that at a nice restaurant where the bottle was brought quickly and the sommelier went to open it and i stopped him because we weren't ready. I got that French look of disgust.
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bonappetit
I love this. I would love to learn how to do this as a profession. I'm currently in the SW of France enjoying fantastic choices and am going to a tasting on Monday. My dream is to one day be as knowledgeable!
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I love this. I would love to learn how to do this as a profession. I'm currently in the SW of France enjoying fantastic choices and am going to a tasting on Monday. My dream is to one day be as knowledgeable!
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jcbro86
I’ve never ate at a restaurant with a sommelier on staff. Etiquette wise, do you tip the sommelier If so when After the meal After they bring the wine How much do you tip A fraction of the cost of the bottle
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I’ve never ate at a restaurant with a sommelier on staff. Etiquette wise, do you tip the sommelier If so when After the meal After they bring the wine How much do you tip A fraction of the cost of the bottle
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rnjbond
Great video, as always! The only thing I wished you mentioned for beginners is decanting. A lot of fancy restaurants have wines that are way too young and decanting can open them up enough to be enjoyable.
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Great video, as always! The only thing I wished you mentioned for beginners is decanting. A lot of fancy restaurants have wines that are way too young and decanting can open them up enough to be enjoyable.
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mgichndz
Wine is a living, breathing thing. that’s why the restaurant wants to charge you $16 just for one glass. hmmm, so if I order a bottle instead of the glass, will it be cheaper or the same Lol
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Wine is a living, breathing thing. that’s why the restaurant wants to charge you $16 just for one glass. hmmm, so if I order a bottle instead of the glass, will it be cheaper or the same Lol
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colin_g
I dislike restaurants that pour the wine for you, since what ends up happening is the people at the table that tend to drink their wine faster (me) gets more pours, which makes me feel guilty.
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I dislike restaurants that pour the wine for you, since what ends up happening is the people at the table that tend to drink their wine faster (me) gets more pours, which makes me feel guilty.
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J_bixby
Its hard trying to order wine for everyone on a table. Lots of different likes/dislikes, everyone having different foods. Being a wine person, the list gets passed to me and it can be tricky.
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Its hard trying to order wine for everyone on a table. Lots of different likes/dislikes, everyone having different foods. Being a wine person, the list gets passed to me and it can be tricky.
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wildbanana5628
When I go I ask
I’d like a tasting
I need something robust. Precise.
Could you recommend anything for the end of the night.
Something big, bold.
Dessert
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When I go I ask
I’d like a tasting
I need something robust. Precise.
Could you recommend anything for the end of the night.
Something big, bold.
Dessert
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rmayhugh
The people's Somm! A pet peeve of mine is the warmer temps of red wines in most restaurants, and then the weird looks I inevitably get when I ask for an ice bucket.
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The people's Somm! A pet peeve of mine is the warmer temps of red wines in most restaurants, and then the weird looks I inevitably get when I ask for an ice bucket.
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JLEMS
I had the owner of a steakhouse pretty much laugh me out of the restaurant after I questioned why a 2018 bottle was served, when I ordered a 2016 off the menu.
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I had the owner of a steakhouse pretty much laugh me out of the restaurant after I questioned why a 2018 bottle was served, when I ordered a 2016 off the menu.
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CoolHand273
The only rule the sommelier has:
the second cheapest bottle of wine has the highest mark up.
you don't want to look cheap in front of your date
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The only rule the sommelier has:
the second cheapest bottle of wine has the highest mark up.
you don't want to look cheap in front of your date
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bonappetit
I like Chilean wine -> I enjoy headaches and feeling terrible for hours.
This pairs well with bitter marriages and dates that aren't going anywhere.
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I like Chilean wine -> I enjoy headaches and feeling terrible for hours.
This pairs well with bitter marriages and dates that aren't going anywhere.
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