I would like some advice from restaurant professionals on how I could have better handled a situation I was in last night. I was out to dinner at a moderately upscale restaurant with like 12 people last night and ordered a bottle of 2016 ridge zin for myself. The wine was obviously flawed, cooked, had no fresh fruit, smelled like off prunes. Overall palate was thin and unappetizing. As to not cause a scene and get chastised by my non wine drinking extended family I took my glass to the bar to get his opinion and get a new bottle. He smelled it and thought it was port before I even told him what wine I had ordered. The waitress comes to the table and takes the bottle and returns with a decanter filled with a “new” ridge zin. This time I try it and it either has the same flaw or is the same wine since I never saw her open the new bottle. I shrugged it off again as to not be called picky or something by my family. I should have probably complained but just let it go. Was I justified in returning the bottle? And how could I have handled it differently? Seems like bad practice to return with a new wine in a decanter.
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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