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This co-podcast with Brian Weber from Bartender Journey will teach you a ton about what goes on behind the bar with wine! From the danger of ordering ros\\xe9 to how long a wine is left open before chucked,\\xa0we give it to you straight!\\xa0

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Brian launched our full conversation on his podcast, which includes more basics about wine. I\'ve edited our conversation to focus just on the wine-relevant portions! We talked about...

• How much knowledge do bartenders have about wine?How much training do they receive?
• Is it ok to ask for samples?
• How long does wine stick around before it\'s chucked if it\'s sold BTG? Do they ever try it - or just pour and hope it is still good? How many days do you leave a red by the glass compared to a white after opening?
• How does pricing of wine work in a restaurant setting?
• Do you think of us wine folk as silly purists? Meaning, a great cocktail is made from a few, if not many ingredients, and we winos are mostly looking for singularity.
• What do you do when a customer tells you the wine you served is corked?
• Have you\\xa0ever faked ros\\xe9 by adding red \\xa0to white wine?\\xa0
• Are there any cocktails that do not screw up your palate before the meal?
• What are some new and exciting wine cocktails being offered? How much of a difference does better wine make in these cocktails?

A very fun conversation from which I know you\'ll learn a ton!\\xa0

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Enjoy!\\xa0