ELEMENTS OF PROPER WINE SERVICE

ELEMENTS OF PROPER WINE SERVICE

Mise-en-Place

Still wine service

Sparkling wine service Decanting Screwcap service Handling problems

MISE-EN-PLACE: YOUR SET UP

Glassware is spotless and free of odors. Polish glassware over steaming water. Wine lists are clean, easy to access and read. Have several different kinds of openers on hand. Cotton serviettes used during service. Ice buckets available and clean. Near ice and water. All beverage service is performed on the right side of the guest.

ICE BUCKETS
Place the ice bucket to the right and within the reach of the host. Place a clean folded napkin over the bucket. Ice buckets on the table should be placed on an folded serviette atop an underliner plate or coaster.

STILL WINE SERVICE: PRESENTING THE WINE

Always present the bottle from the right of the host.

Use a folded cloth napkin underneath the bottle.

Repeat the vintage and name of the producer of the wine when presenting the bottle to ensure accuracy. Wait for approval.

SERVICE PREFERENCES: OPENING WINES

1st preference: open sparkling wines and whites wines while the bottle is in an ice bucket. 2nd preference: open white and young red wines on a coaster or underliner on the table or gueridon.

3rd preference: open sparkling, white and young red wines in hand if space does not permit the bottle to be opened on the table. Older red wines that require decanting should never be opened in the air so as not to disturb the sediment in the bottle.

STILL WINE SERVICE STEPS

Bottles served from an ice bucket should be thoroughly wiped, especially the punt of the bottle, so as not to drip on the table. Cut the foil below the second lip and pocket the foil.

Wipe the lip of the bottle thoroughly before and after removing the cork.
Insert the point of the corkscrew just off center into the cork.

Insert the auger 2/3 of the way into the cork.

Pull STRAIGHT UP gently so as not to break the cork Use the corner of a clean napkin to remove any stay pieces of cork or tartrates from the neck of the bottle.

STILL WINE SERVICE STEPS

Carefully remove the cork half way.

Insert the auger until most all of the turns have disappeared into the cork.
Remove the cork from the bottle making as little noise as possible. Place the cork without fanfare to the right of the host on a coaster or underliner.

Pour a one-to-two ounce taste for the host, wiping the lip after pouring.
Stand back to the hosts right and wait for approval.

POURING ORDER
If serving a couple the other guest should be served first. In a group situation pour clockwise around the table. Guest(s) of honor should be served first.

The host is always served last, regardless of gender.

Always pour to the widest part of the glass but never pour the glass more than half full. For large tables, be sure your pour size will allow all guests to be poured equal portions.

When in doubt, under pour.

SPARKLING WINE SERVICE

Safety is the most critical issue.

The ice bucket should be filled with half water and half ice
Place the ice bucket to the hosts right or on the table to the right of the host and within reach

Cut the foil under the lip of the bottle and remove in one piece as much as possible. Pocket the foil.
Completely unfold cloth napkin and place over the top of the bottle. Loosen the wire cage but NEVER, EVER remove the wire cage until the cork is out of the bottle.

SPARKLING WINE SERVICE

Holding the cage and the cork, remove the cork carefully by gently turning the bottle and NOT the cork. When the cork is almost completely out, gently guide it to the side letting excess CO2 escape from the bottle making as little noise as possible. Remove the cage from the cork and put in pocket. Present the cork to the host. As with still wine service, always wipe the neck and lip of the bottle before pouring.

POURING SPARKLING WINE

Use a conventional grip on the bottle dont hold the bottle by the punt. Pour a one to two ounce taste for the host wait for approval. Pour in clockwise order for the rest of the table, serving the host last. Use two pours for each glass:
Pour initially until the wine foams to the top of the glass. Dont over pour. Wait for the mousse to subside and then fill the glass 2/3 full. Pour one glass at a time.

DECANTING
Why decant?

To pour older red wines off the sediment

To aerate young white and red wines To quickly change the temperature of white and red wines

For theater and sales

SCREW CAP SERVICE

Present the bottle to the host as with still wine service.
Use a clean cloth serviette and place over the top of the bottle. Gently and QUIETLY twist the cap (or the sleeve of the capsule) and remove. Place the screw cap in your pocket and do NOT present to the host Wipe the neck and lip of the bottle.

Pour a 1-2 ounce taste for the host.

After the host approves the wine, pour for guests in clockwise order as with still wine service. Be sure to save the cap in case the guest wants to take the bottle with them.

HANDLING PROBLEMS
Rejected bottles The bottle and glasses should be removed from the table immediately without question. Offer another bottle, if appropriate, or offer the wine list for another selection. Spills Put down a serviette over the spill immediately. Check to see if any of the guests clothes have been soiled. Offering to pay for dry cleaning may be appropriate. Replace the wine. Overindulgence Know your local 3rd party liability laws and company policies Slow down service and pouring. Have management handle cutting off guests

IMPORTANCE OF PROPER SERVING TEMPERATURES

Keeping beverages at the right temperature is vital to your guests enjoyment and dining experience When in doubt CHILL IT DOWN And that includes red wines

Red wines will taste alcoholic, flabby and bitter when the temperature gets too warm
Dont hesitate to recommend an ice bucket or a wine cooler to keep red wines from getting warm Remember, your guests request for wine temperature is correct: ice cold white wine might not be your preference, but theyre paying the bill!

IDEAL SERVING TEMPERATURES

45-50 F

Champagne, Sparkling, White Dessert Wines

50-60 FWhite Wines, Rose, Light Reds 60-65 FFull Bodied and Aged Reds 65-68 F
Sweet Madeira and Vintage Port