• The first is to allow the patron of the restaurant to confirm that the bottle of wine is indeed the bottle ordered.  It is then up to the customer to evaluate the Winery, the Grape Variety, the Vintage and the Region.  After the green light is given the waiter or sommelier will proceed to open the wine.
• Traditionally the cork is then placed before the customer for his approval.  Smelling the cork is not recommended.  There is not too much to tell by smelling the cork and if it's a red wine you don't want to rub it on your nose.  A quick evaluation of the cork will suffice.  And if the cork is old or broken this does not mean the wine is bad.  Though it may be a prelude to the condition of the wine.
• After a small taste size portion is poured into the glass a 3 step evaluation should be conducted
• Proceed to swirl the wine in the glass gently to incorporate some air.  Air does help a wine show it's true characteristics.
• Appearance:  Is the wine the correct color?  Unless the wine is older, 5+ years,  a white wine should not be dark yellow or brown and a red wine should be a bright red or purplish color.
• Smell:  It's easier to look for what a wine shouldn't smell like rather than what a wine should smell like.  A wine should not smell like vinegar, nail polish remover or wet cardboard.  These are initial signs that a wine is not in proper condition.
• Taste:  A wine should not have the taste of any of the previously mentioned aromas.  It should be pleasant

Once the wine is approved the wine should be poured to the patrons, women first and  finishing with the evaluator of the wine.  Please keep in mind, the evaluation of the wine is not simply to decide if you like the wine.  It is to decide if the wine has a fault.  Only if the wine has a fault should it be replaced at the expense of the restaurant.
*It is important to note that 1 bottle out of every 12-bottle case is believed to have a wine fault so it is not so uncommon to come across a wine that is unsatisfactory. 

If you have any questions or comments please feel free to leave a comment here on the PengWine Blog!