For a server, sending out bad wine to a guest is like sending out uncooked chicken as a chef – an absolute no-no! It is a surefire way to bring the integrity of your restaurant into question and it can have a really negative impact on the guest experience. So you want to make sure you’re equipped with the skill to tell if wine is bad before it reaches your customers.
Sommelier and wine educator Kristene King Thrall explains how to identify off flavors in wine and the four most common ways that wine can go bad.
Learn hospitality skills for today’s world, including:
- How to identify if wine has been oxidized
- How to identify TCA or cork taint in wine
- How to identify a sulfur smell in wine and how to fix it
- How to identify tartrates in wine (and why you shouldn’t worry about them)
Servers and bartenders, sharpen your senses with an expert wine trainer.
Kristene King Thrall
Kristene King Thrall is a sommelier and Director of Training at Louie’s Wine Dive in Kansas City. As a wine educator, she is passionate about introducing diners to new and exciting brands.