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In this tutorial, Patrick, a wine director at Guild Restaurants, explains how to send back a wine without creating an awkward situation. He emphasizes the importance of identifying flaws such as cork taint (musty smell), oxidation (vinegary smell), or any unusual nutty odors. After tasting the wine, he recommends swirling and smelling it to detect these issues. If flaws are present, he advises discreetly involving the sommelier, waiter, or manager. It's best to address the issue calmly and respectfully, suggesting a phrase like, "You might want to take a look at this," to ensure the process remains smooth and professional.
