Dinner Converstion-Only Geeks

NJ and I were getting ready to sit down to dinner last evening and I poured us each a glass of wine. Interspersed with other chatter about the day's events the dinner conversation went something like this:
NJ: taking a sniff...think this is corked?
Me: nah, I don't think so
NJ: Whatever it was I don't smell it anymore
ME: Whoa, somethin' not right here. I think it is slightly corked.
NJ: Really? I don't think so now.
Me: Maybe it isn't...that last sip seemed OK.
NJ: I really do think it is corked.
Me: Swirling and sniffing. Yeah, I think it is.
NJ: If it is, it is only very slightly off.
Me: Getting worse...that metallic finish is annoying.
NJ: I'm not getting that
etc, etc.

Ever done this??

And so it goes at Casa 'Winger

Pretty funny, cuz pretty typical...

Ever done this??

Only with about 4 bottles in the last fortnight. Slightly corked bottles are really the most irritating IMO. If they're clearly corked, it's straight down the sink and open another - no problem - at least you don't waste time discussing it! I am coming to realise, especially with my recent training, that if a wine is slightly corked I detect it best on the palate rather than the nose. It's that harsh chemical edge.

Twice in the last ten days...conversations nearly identical (though in French as my girlfriend is French).

Two bottles we drink regularly and right off the bat I knew something was slightly off.

At least here in Quebec we don't have as much at stake when encountering a corked (or good chance of) as we can return bottles without question.

Ever done this??

And so it goes at Casa 'Winger

Nah... We talk about our lives, you know?

Mark Lipton

[James Roscoe]

This is standard pre-dinner conversation at the Roscoe household when a questionable bottle is opened.

Nah... We talk about our lives, you know?

Wadya mean? That IS my life

The same thread of conversation weaves its way through our dinner, especially when the kids are not at the table (two in college, one in H.S.). I try to detect the trend it as soon as it starts and put an end to it and usually I'm successful. Sometimes I enjoy it, I must say.

only when dining with wine geeks and sommeliers

at home I just make the call and dump it - my wife trusts me