{"id":18976,"date":"2016-03-18T21:50:12","date_gmt":"2016-03-18T19:50:12","guid":{"rendered":"https:\/\/fullspain.com\/en\/?p=18976"},"modified":"2022-11-24T13:43:37","modified_gmt":"2022-11-24T11:43:37","slug":"signs-shouldnt-order-wine-restaurants","status":"publish","type":"post","link":"https:\/\/fullspain.com\/en\/signs-shouldnt-order-wine-restaurants\/","title":{"rendered":"WARNING SIGNS WHICH INDICATE THAT IN SOME RESTAURANTS ONE SHOULDN\u00b4T ORDER WINE"},"content":{"rendered":"
\"FOTO<\/a>
Jose Carlos Rom\u00e1n Jabonero<\/a> Sommelier and professional taster<\/figcaption><\/figure>\n

Tempranillo, the famous Andalusian bandit who, armed with a blunderbuss, would rob you in the Andalusian mountains, was according to the chronicles of the time polite even charming especially with the ladies. These days not even the ladies are safe from some soulless innkeeper, bottle of tempranillo, his blunderbuss, at the ready, who challenges them with a shout of: white or red?<\/p>\n

I don\u2019t mean to say that this happens in all restaurants. Winemakers, besides wanting to sell wine, have for some time been interested in how it reaches the customer. The -good – restaurateurs realized that wine more than an accessory, was a great way to add value and volume to their businesses, and thus was born the business of careful selection of the wine list.<\/p>\n

Winebars, gastrobars, wine restaurants, all kinds of names and titles for hospitality businesses in which wine is the strong point, where it\u2019s looked after and sold with loving care and good management. Establishments with magnificent sommeliers, excellent professionals who manage and sell from their cellar with care and consideration. Moreover, nowadays the public appreciates the quality of a well-chosen selection, the attentiveness that lies behind good service and prices which are reasonable.<\/p>\n

Stop! Sadly, besides these good restaurants where ordering wine is not a traumatic experience, there are still many restaurants where they choose not to understand that when selling wines, an anything goes approach is no longer enough.<\/p>\n

We\u2019re going to go over the capital crimes of wine committed by many establishments, restaurants where together with the stickers on the door which say things like \u201cThree Moons Michael Guide\u201d or Recommended by the Association of Gastronomic Archaeologists\u201d, there should be another sticker ANPVC (acronym in Spanish) which here doesn\u2019t stand for National Association of Quality Wine Producers but more fittingly would be \u201cDon\u2019t order wine here; run!\u201d<\/p>\n

Presentation<\/strong>. No, putting a bottle of ros\u00e9 in the mouth of the monkfish is neither delicate nor elegant, and almost always two parallel acts coincide in this performance<\/em> : the bottle of ros\u00e9 is a dreary colour- of a vintage decades before the day of the crime and they are usually displayed in direct sunlight. A presentation that warns you that this is somewhere not to order wine, nor monkfish, obviously.<\/p>\n

Storage<\/strong>. So much damage has been done to wine by those Castilian wood wine racks, with their honeycomb modules, where the bottles are placed in the holes and the restaurants store the wine in the middle of the dining room. Every time I have to eat in such a place and order wine, I ask the God Bacchus<\/a> that please my bottle not be one of those that has been next to the radiator: Murphy\u2019s law never fails, mine is always the warmest bottle. But if you ask for an ice bucket to chill a bottle of red wine, one of several things could occur:<\/p>\n