When You Have to Open an Expensive Bottle of Wine

Man the women that work and are patrons of this restaurant always need to shave 😂.

if painted into a corner like this i would politely inform them i was not comfortable opening the wine, if Terry said anything i would laugh and ignore him

Nah Aaron fuckin TOLD them. MULTIPLE TIMES. that he could not be trusted once he knew the monetary value and sentiment

Bro, if I was the server on this occasion, I would hand them the corkscrew. I wouldn't go NEAR that thing.

We got an innie….too good

I fell aaron on this one

Unless he has RBS certification Aaron shouldn’t be doing that anyway, Terry. Give that to the bartender to open.

So….I had to open a bottle of le Krug…for idina menzel's twin sister. She is a kindergartner teacher and published a book the year after her sister sang "Let it Go" at the Oscars (for Frozen). If that wasn't pressure, I dont know what is. I had to distract them so much. "So talk about you and dont watch me open up this 500 dollar bottle of champagne. At the time, it was the most expensive bottle I ever opened

0:24 was thinking of jimmy savil

If I have a $2,000 bottle of wine I’m opening it, no one else.

As soon as the guy offered to help Aaron should of handed the bottle over to him and that whole thing wouldn’t have happened

I would have asked Clint

pls buy an ah so, you could probably get some for free from your wine rep if you ask nicely lmao

It was a self fulfilling prophecy dude

Bottle of Lefleep

The upsell at the end tho

Move the bottle as little as possible, especially avoiding tipping it from side-to-side. Place it in a silver basket lined with a white serviettes with the label up and set it on the table facing the client who ordered the wine (or brought it in) so he/she can read it. Make sure that the bottle is propped up enough that it won't lose its contents as you open it. Use an upturned plate to aid the elevation. The foil on these expensive French wines is usually thicker and more sturdy than on regular bottles. Make an incision in the foil vertically from the bottom and over the collar so that the foil can be removed without deforming its overall shape. Do not cut the foil around the bottle under the collarr. Do all this with minimum movement of the bottle so as to avoid disturbing the lees. Carefully put the corkscrew into the cork. Spongy corks are more rare than dry corks. Dry corks are a far greater risk of problems – they can shatter into many little pieces and fall into the wine or they can stick to the sides and break in half with some small pieces as you try to extract it. Make sure you put the corkscrew deeply into the cork – only going halfway puts great risk on the cork breaking. Carefully and slowly extract the cork using the two-step system of your professional limonadier bottle opener with the hinge between the two steps – the two-step system provides a more vertical leverage and allows the waiter/sommelier to sense how the cork is responding to pressure. After extraction, and without touching the wet end of the cork, remove it from the corkscrew and present it to the principle client to smell. Check for their approval. Then slowly and carefully, without tipping the bottle much, effectively pouring from only the top layer of wine, decant the wine. Make sure that you can see through the bottle with a light source behind so you can observe when the lees starts moving up the bottle to the shoulder. You want to maximise wine extraction without any lees in it. Stop decanting when you see the lees is in the shoulder and is at risk of being poured into the decanter. With a grand, old Bordeaux, the wine should probably be left to breathe and open up for about an hour. Place the effectively empty bottle, still in its basket, back on the table. Place the cork into the basket, preferably next to the label, where it can be seen and re-examined, if necessary. Take the foil and place it back on the wine, with the cut on the underside, and press the foil to make it appear the wine has not been opened (i.e. best presentation possible for such an expensive wine). That is the high-end wine opening ritual. Of course, this whole ritual isn't necessary, but not moving the bottle in a way that disturbs the lees, avoiding pouring the lees out of the bottle, and letting it breathe before drinking so that it is in its best and most appreciable state are probably the most important elements.
It was a bit bs forcing Aaron to do it, especially by the manager, who should be more aware of how much failing at this would damage the image of the restaurant.

I remember the first time I had to open a bottle at the table. I broke the cork.