I take it that is just to insure NO cork gets into the wine?
I just use one of those gas pens on old bottles with corks that might crumble – Prob not as much a show admittedly.
oregoon
Makes a cool show, completely unnecessary though. I could open this with the right tools and not have to break glass.
pouks
Excuse for the somms to whack it out… keeps their technique in shape as well I guess. Other than that, shrug
AkosCristescu
What kind of feelings are we supposed to have about port tongs* 😂
How about screwdrivers or hammers? Also evoking feelings? 😆
Edit2: This is similar to posting brain surgery methods and ask the publics opinion about it, mostly anonimously online – many are opinionated, have “feelings” about things they don’t know, haven’t experienced, don’t understand.
I don’t see how the publics opinion is relevant on these matters.
Port tongs are used on old bottles, for practical reasons. The price tags can also justify such.
It is a clean cut, you dont have to bother with crumbling corks. 50 year old north, this is a preferred method of opening either if
1) you are unfamiliar with the wine, so theres a possibility of crumbling cork
2) if you know the cork is crumbling.
Yes, it is a nice service, a nice show too, but if used because of the above, it serves practical reasons.
What others “feel” about it, is kinda irrelevant, as when they dine with me and I explain them, they love the show, take videos and thank me for the service and the explanation.
Often the same people apologize or feel humbled for judging so hastily, it is very common in the wine world.
Instead of asking the masses “feels”, how about next time ask for explanation from people in the trade who work with such.
How do you feeeeeel about that? 😂
assstretchum69
Okay for port, but would absolutely destroy the flavor of an already delicate aged unfortified wine.
flyingron
They’re port tongs and date from the days before we had good corks and cork screws.
If you have an old bottle you fear the cork might crumble or break, use a Durand. It’s insanely expensive for what it is (I’ve also got a $12 TEMU knockoff), but it’s never failed me.
bittersinew
I mean this is a fine method (I would quibble they should be doing it higher on the neck and that you only need one person or failing that, the two should be working less stiffly together) but with a 60 year old Petrus, my restaurant would have us pull out all the stops to make it special for guests.
Urbansdirtyfingers
Seems like this gets posted in here every couple of months. Feels repetitive
Montauket
I suppose it’s kinda showy. I’d be a little concerned about the heat from the tongs on such an old wine.
oinosaurus
Several high end restaurants do this on practically every wine ordered from the wine list to be served at the table.
It is totally unnecessary unless you order a +75 years old vintage port. For anything else, a Durand in the hands of a sommelier will do the job just fine.
It is a show and I am fed up with it. It steals the attention and distracts the guest from focusing on having a nice time with their company and enjoy the food.
To me it’s in the same category as the oversized pepper grinder, the truffle grater and Salt Bae.
Euphoric-Oil-331
Saber
Jazzlike-Many-5404
No wine is worth that price tag
duda11
(but what about the heat?!)
wienersandwine
Given that the foil is made of lead and that the cork may likely crumble, this was a desirable method
BenjainM
They do this for show. I whent to Granium laast year, there it was part of the experiance that you could se them open a bottel this way. Did they need to open a 2020 bottel of cali pinot noir this way, hell no! But it was fun to wach and a nice showcase of science.
Zcatania
Ah-so.
CroquemboucheTongue
Total overkill imo. Have worked as a somm at all levels of Michelin, opened bottles going back to the 1800s and have never seen the need for port tongs. A Durand will suffice for pretty much everything as far as I’m concerned
Sad-Library-152
Does the glass ever get shards in the bottle
disagiovanile
That’s a method I was thaught at sommelier class at third level of AIS (Italian sommelier association). You use this method when you think there is risk that the cork falls into pieces due to the age of the bottle. It may be the case with a wine from the 60s….
overfatherlord
I feel that it’s just for show to justify the $15k and possibly dangerous, because I wouldn’t filter this wine.
CondorKhan
I feel like I don’t need to see this video yet again
canary-in-a-coalmine
But how am i going to slam the cork back in and put it in the fridge after my glass? /s
almafuerte12
Just a show to justify unreasonable prices…
Asur_rusA
BS for show. Never seen it here in Portugal…
Twoduhzen
Shit. What was the corkage fee on that one??
FireWater107
Lord Taltos approves.
SirAlonsoDayne
They should be wearing matching mask.
MyNebraskaKitchen
The only thing missing is serving this wine with fugu. 🙂
At the recent Christie’s auction of wines from Bill Koch, someone paid $275,000 for a methuselah of DRC 1999. That’s $45.83 per ml (assuming little or no ullage) or about $1355 for one ounce. And no refund if it’s corked.
Key-Wasabi4503
Fuck yeah. Is it theater? Yes, but it’s traditional, and wine can be theatrical and traditional too.
I have never had more fun drinking anywhere than in Portugal, including with farmers who were blasting cigarettes and crushing port at nine in the morning on a random Thursday. That’s a country that knows a thing or two about having a good time.
29 Comments
I take it that is just to insure NO cork gets into the wine?
I just use one of those gas pens on old bottles with corks that might crumble – Prob not as much a show admittedly.
Makes a cool show, completely unnecessary though. I could open this with the right tools and not have to break glass.
Excuse for the somms to whack it out… keeps their technique in shape as well I guess. Other than that, shrug
What kind of feelings are we supposed to have about port tongs* 😂
How about screwdrivers or hammers? Also evoking feelings? 😆
Edit2:
This is similar to posting brain surgery methods and ask the publics opinion about it, mostly anonimously online – many are opinionated, have “feelings” about things they don’t know, haven’t experienced, don’t understand.
I don’t see how the publics opinion is relevant on these matters.
Port tongs are used on old bottles, for practical reasons. The price tags can also justify such.
It is a clean cut, you dont have to bother with crumbling corks. 50 year old north, this is a preferred method of opening either if
1) you are unfamiliar with the wine, so theres a possibility of crumbling cork
2) if you know the cork is crumbling.
Yes, it is a nice service, a nice show too, but if used because of the above, it serves practical reasons.
What others “feel” about it, is kinda irrelevant, as when they dine with me and I explain them, they love the show, take videos and thank me for the service and the explanation.
Often the same people apologize or feel humbled for judging so hastily, it is very common in the wine world.
Instead of asking the masses “feels”, how about next time ask for explanation from people in the trade who work with such.
How do you feeeeeel about that? 😂
Okay for port, but would absolutely destroy the flavor of an already delicate aged unfortified wine.
They’re port tongs and date from the days before we had good corks and cork screws.
If you have an old bottle you fear the cork might crumble or break, use a Durand. It’s insanely expensive for what it is (I’ve also got a $12 TEMU knockoff), but it’s never failed me.
I mean this is a fine method (I would quibble they should be doing it higher on the neck and that you only need one person or failing that, the two should be working less stiffly together) but with a 60 year old Petrus, my restaurant would have us pull out all the stops to make it special for guests.
Seems like this gets posted in here every couple of months. Feels repetitive
I suppose it’s kinda showy. I’d be a little concerned about the heat from the tongs on such an old wine.
Several high end restaurants do this on practically every wine ordered from the wine list to be served at the table.
It is totally unnecessary unless you order a +75 years old vintage port. For anything else, a Durand in the hands of a sommelier will do the job just fine.
It is a show and I am fed up with it. It steals the attention and distracts the guest from focusing on having a nice time with their company and enjoy the food.
To me it’s in the same category as the oversized pepper grinder, the truffle grater and Salt Bae.
Saber
No wine is worth that price tag
(but what about the heat?!)
Given that the foil is made of lead and that the cork may likely crumble, this was a desirable method
They do this for show.
I whent to Granium laast year, there it was part of the experiance that you could se them open a bottel this way. Did they need to open a 2020 bottel of cali pinot noir this way, hell no!
But it was fun to wach and a nice showcase of science.
Ah-so.
Total overkill imo. Have worked as a somm at all levels of Michelin, opened bottles going back to the 1800s and have never seen the need for port tongs. A Durand will suffice for pretty much everything as far as I’m concerned
Does the glass ever get shards in the bottle
That’s a method I was thaught at sommelier class at third level of AIS (Italian sommelier association).
You use this method when you think there is risk that the cork falls into pieces due to the age of the bottle.
It may be the case with a wine from the 60s….
I feel that it’s just for show to justify the $15k and possibly dangerous, because I wouldn’t filter this wine.
I feel like I don’t need to see this video yet again
But how am i going to slam the cork back in and put it in the fridge after my glass? /s
Just a show to justify unreasonable prices…
BS for show. Never seen it here in Portugal…
Shit. What was the corkage fee on that one??
Lord Taltos approves.
They should be wearing matching mask.
The only thing missing is serving this wine with fugu. 🙂
At the recent Christie’s auction of wines from Bill Koch, someone paid $275,000 for a methuselah of DRC 1999. That’s $45.83 per ml (assuming little or no ullage) or about $1355 for one ounce. And no refund if it’s corked.
Fuck yeah. Is it theater? Yes, but it’s traditional, and wine can be theatrical and traditional too.
I have never had more fun drinking anywhere than in Portugal, including with farmers who were blasting cigarettes and crushing port at nine in the morning on a random Thursday. That’s a country that knows a thing or two about having a good time.