Sending back a bottle in a restaurant

[tommy]

--- am I entitled to send back this petillant Beaujolais simply because I don't like my wine that way ?

i would imagine that at a restaurant whose focus is so concentrated on customer satisfaction (such as GT) you'd be welcome to act like a twit for any reason you so choose.

[Sweet Willie]

What about when the wine is what it claims to be, but you just don't like it?  Do you suck it up?

Suck it up to an extent if I was the only input in ordering the wine. By to an extent I have only once asked that a bottle be removed and asked for the wine list to order a different wine. I chose it and it was awful but it went back none the less.

Usually it may not be what I was looking for, but I chalk that up to my own limited experience so it is my responsibility.

[Carema]

OK, now it's my turn to ask a silly question (get back in line, Tommy).

The only time I ever sent a wine back was when it was fizzy, but shouldn't have been (it was a Beaujolais). Actually, the taste wasn't too bad, just a tad sweet. Is that the same as "oxidised" ? I always thought that oxidisation gave wine a "tinny" taste, slightly sour.

Not a silly question, It is quite possible and acceptable on Beaujolais to find a slight petillant which is a light effervescence on an otherwise still wine. Sometimes thought to be a result of carbonic maceration which is popular in Beaujolais.

lots of times beaujolias need to be stored in very chilled conditions otherwise they start throwing, yes well, bubbles galore....... keep'em separated keep'em in the frigo. yours probably was just too hot for too long.