What would you do if you ordered a red wine in a restaurant and it came to the table chilled?

I ordered a glass of Cedar Creek Pinot Noir at lunch today and it was served chilled. The wine was quite nice and as it warmed even better. Once before I ordered a bottle of Beaujolais and it was served cold. We asked for a decanter and asked why it was chilled. The manager said as it was a Rose' it should be served chilled. My problem is if you work for or manage a restaurant shouldn't you get it right.

People I manage a fine wine and spirits shop. I know both of these wines and they should not be served cold. Cellar temp. slightly colder than room temp yes, but not right out of the fridge. If I had complained that My chicken was underdone, every body would be on my side but because I'm complaining about wine I'm a snob. you're idiots.

Send it back and demand that a manager come to the table. There is no excuse whatsoever for improper wine service. If they can get it right at major family restaurant chains ( and you know the many many chains of which I speak ), then they can get it right at a business where they serve the 'good' stuff. I suggest that you do not do business at this locale in the future.

I am also in the biz. I am a bartender, server, etc. I know my stuff too.

Serving wine isn't rocket science. Even if the customers don't know wine, it's your responsibility as a service provider to know what you're doing, whether you're serving wine or installing cable.

Monte - a sommelier should know Beaujolais isn't a rose Report Abuse

It's not the employees fault, it's the idiot who trained him.

Ask for another.

Huh

Red wines should be served slightly below a comfortable room temperature.

meh

I agree with you, but it really depends what kind of restaurant you were in I think... while it is true reds are served mostly at room temp, lighter reds are generally best when served at 55掳 - 60掳 F, and if you enjoy your beverages cooler, it's OK to add an ice cube. Maybe that's why so many establishments serve it chilled.

Bigger reds such as Cabernet Sauvignon, Zinfandel, Nebbiolo from Italy, Shiraz from Australia, Rioja Reservas from Spain, Rh么ne wines, more expensive Burgundy and Bordeaux wines, are best when served at 60掳-65掳 F, and definitely without cubes.

Lighter-bodied reds like Beaujolais, which also happen to be light on the pocketbook, are great "hamburger" wines. Hence the assumption maybe?

Not making excuses...just throwing an opinion out there.

:) I need a glass of wine now! Hah!

If I got chilled wine I would open up a full auto and machine gun everyone in sight!!!

Good thing I don't drink wine Huh!

Isn't supposed to be cold my boones farm is LOL!!

Eva for Canadian Idol!

Yes,so?

All wine should have some chill on it. About 62 degrees for red, 58 for white. The Rose should be chilled, like he told you. He was correct, sorry!

Different restraunts are going to be different in opinion of how things 'should be'. Just be specific when ordering. The customer is always right, and if the waiter gives you grief for it, make sure to comment louder that your preference has been made clear, and ask if the restraunt is unable to satisfy you. That should do the trick!

Sipping it is like eating ripe fruit, and that's what Beaujolais is all about. Like most Beaujolais, it's refreshing served cool (but not ice-cold) so it benefits from 30 to 60 minutes in the fridge before dinner.


Dry, more flavorful and served slightly chilled

Light red wines such as Beaujolais and inexpensive Pinot Noir are found in this group of wines. They are dry wines and have stronger flavors than the white wines in the previous category. They are served slightly chilled but not cold. These wines do not have the tannins that are to be found in the next group. They match up well with grilled fish and poultry because they often have higher acid levels than most red wines.

Merlot & Cabernet should be served at cellar temperature or room temperature, although some people do prefer them also slightly chilled.

I just love wine snobs! If it's cold when it gets to you and you don't want it cold just leave it alone for a few minutes and it should be fine. Or you could throw a hissy fit and leave the place swearing never to return. Your choice.

Big deal. Drink it anyway. If you are unsatisfied and making a big deal over something this little why not stay your butt home and drink your own wine from your shop? LOL

Shut up, you snob.

i would have sent it back and asked for a manager.....

i would probably DRINK the wine, what else would you do with it?

I managed a wine shop for quite some time, and yes red wine should be lightly chilled. The lighter the varietel the cooler it should be. It is interesting o taste the nuances of change in the wine from opening to finishing. The taste changes with temperature and oxidation.

I usually only decant very big wines or very old wines. Never a beaujolais.

yes they should, obviously, they were not educated on the matter. Plus it's very important that you please your guest palates, to me that's one of the main reasons of havin' a restaurant. but i guess that depends on which ones you go to, some are for the dinning experience, while other are just for filling you up only.

I would have sent it back, pricey wine, which should be served NOT chilled. But at the room temperature to be fully appreciated.

Is this a trick question? Cause I'm stumped.
Just be lucky you got to drink the wine cause with an attitude like that I would have dumped it on your head. Now carry on.

I've had this happen, and I figure they know more than I do. They usually go to school for that. If you don't want it chilled just wait until it warms up.

Beaujolais can be drank chilled. i perfer it that way.
It is a light inmature wine

I'm no wine expert,but I know that red should'nt be chilled.I did'nt know Rose' had to be chilled. I thought it only applied to white wine