Adam, Joanna, and Zach respond to a listener question about whether more restaurants should allow or even encourage guests to pre-order wine so that it could be opened and decanted ahead of time, leading to a better drinking experience. Would asking for this instantly make you seem like a pretentious jerk, and are American restaurants even really interested in this kind of service beyond the top tier of fine dining? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or 

suggestions to [email protected]. Thanks for listening, and cheers!

Join us for a live podcast recording at the Unified Wine & Grape Symposium in Sacramento, California on Wednesday, January 28, 2026

Zach is reading: No, Vodka Is Not a ‘Neutral Spirit’

Joanna is reading: What Does ‘Make It Skate’ Mean When Ordering a Martini?

Adam is reading: Noreetuh Turns 10: How a Small Hawaiian Restaurant Became a Fixture of New York’s Wine Community

Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

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