160 Million views and thousands of strong comments later, it’s time to set the record straight. When my YouTube short video of opening a bottle with red-hot Port Tongs at Eleven Madison Park went viral, the internet lost its mind. From “You’re ruining the wine!” to “You’re drinking glass dust,” I’ve seen every comment in the book. But there is a reason this 18th-century tradition still exists in the world’s most elite wine cellars—and it isn’t just for show.
In this video, I’m putting a $2,000 bottle on the line to show you exactly how thermal shock works, why we use fire instead of a corkscrew, and the secret “snap” that the skeptics missed.
I want to hear from you: Is this the ultimate sommelier flex, or is it just “too much” for a bottle of fermented grapes? I’m replying to the best comments below!
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1 Comment
Pretty intelligent video. Thanks for sharing….