WINE SERVICE

Opening and serving a bottle of wine in a restaurant can seem like a daunting task. But with a little knowledge and practice, it can be a smooth and enjoyable experience for both you and your guests. 

PRESENTING THE WINE

1. After receiving the wine order from the guest, repeat back the order to ensure accuracy.

2. Approach the table with the bottle, a serviette and wine key.

3. Stand to the right side of the guest who ordered the bottle.

4. Present the bottle with the label clearly facing the guest and announce the producer, bottling or appellation and vintage Ex: 2014 Giacomo Fenocchio Barolo.

← Vintage

                                                                                                                                        ← Appellation 

                                                                                                                                         ← Producer 

5. Make sure the guest acknowledges that it is the correct wine and vintage before opening the bottle.

OPENING STILL WINE

1. With the label facing the guest, cut the foil of the wine (if present) below the lower lip of the bottle using the knife of your wine key. If there is no foil, skip this step. If the wine has a wax or plastic top, skip this step.

2. Place the worm on the center of the cork and twist the corkscrew to insert the worm into the cork. If the bottle has a wax or plastic seal, simply use your serviette to maintain cleanliness.

3. Place the first small boot lever notch on the lip of the bottle and hold it in place.

4. Lever the handle up to pull the cork about halfway out of the bottle.

5. Move the second boot lever notch to the tip of the bottle and pull the cork the rest of the way out of the bottle.

6. To remove the cork from the worm, reverse the corkscrew motion while holding onto the cork.

7. Place the cork on the table to the top right of the guest who ordered the bottle with the side that was in contact with the wine facing up, so that the guest may examine it if they wish.

SERVING THE WINE

1. With the label facing the guest who ordered the bottle, pour a small taste (1 oz).

2. After the guest has the opportunity to ensure the wine is sound, begin serving the remaining guests in a clockwise fashion from the right, making sure to wipe the neck of the bottle with your serviette if you notice any drips.

3. Account for the number of guests as you pour in order to ensure even pours and that there is some wine left in the bottle. About 3 oz each is a great standard.

4. After all guests are served, return to the host who ordered the bottle with a regular pour.

5. Place the bottle to the top right of the host with the label facing them.

MAINTAINING SERVICE

• Maintaining alcohol service requires a spirit of generosity in conjunction with intention around consent. Guests should always have the opportunity to refuse more alcohol.

• Pay attention to wine levels throughout the meal and refill by request or by seeking consent, making sure to keep levels even among guests.

• As the bottle gets close to being empty, be diligent about sediment, making sure to avoid pouring any into a glass.

• Always finish the bottle in the glass of the host who ordered it, unless they indicate a different preference. This creates the seamless opportunity to offer another bottle.

• With the label facing toward the guest, offer a second bottle or an opportunity to look at the wine list again.

• If the guest refuses an additional bottle, remove any empty wine glasses on the table.

SERVING ADDITIONAL BOTTLES

• If the guest chooses to order additional bottles of the same wine, serve the host with a clean glass so that they may determine if the bottle is sound. It is not necessary to replace the other glasses.

• Be sure to remove any empty glasses, place new glasses on the table from the right.

• Repeat all steps above for serving wine.

• If the guest chooses a different wine, all glasses should be replaced.

OPENING SPARKLING WINE

1. Retrieve a sparkling wine stand and bucket filled with ice, two serviettes draped over the bucket and place to the right of the guest who ordered the wine ensuring it is not in a walkway.

2. With the label facing the guest, cut the foil below the wire cage. Once you remove the foil and place it in your pocket, your first priority is safety.

3. Before untwisting the cage, you must place a clean serviette over the cork and secure it firmly with your thumb. From this point forward, your thumb and serviette must not move from the cork until it is safely extracted. 

4. With your thumb in place over the cork and your fingers securely holding the neck of the bottle, untwist the cage (6 half turns) with your other hand. Once the cage is loosened, hold the bottle at a 45° angle and slowly twist the base of the bottle, gently allowing the bottle’s pressure to release the cork.

*never point the bottle at a person

1. Separate the cage from the cork, place the cage in your pocket and present the cork on the coaster. Wipe the top of the bottle with your serviette, offer the host a taste, and pour for the table.

2. Hold the bottle firmly in your right hand, gripping the back of the bottle, not the punt, and pour in a single stream. 

3. When you have finished pouring, inquire with the host if he or she would prefer to keep the Champagne on ice or on the table.

4.  Remove whichever item is unnecessary and offer to remove the cork. 

DECANTING

There are three reasons to decant a wine.

1. The wine contains sediment

2. The wine would benefit from oxygen 

3. The wine is too cold

SEDIMENT 

1. Collect a candle, lighter, additional serviette, and decanter in addition to the typical tools (wine key and serviette).

2. Set the table by placing a folded serviette, decanter and candle on the table. Light the candle before leaving to retrieve the bottle. Return with the bottle, wine key and serviette. 

3. Open the bottle in the typical manner, and slowly pour the wine into the decanter with the bottle placed between the light of the candle and your direct line of sight. This will allow you to see the sediment in the bottle as it collects at the shoulder.

4. When it becomes clear that no more wine may be poured without including sediment, stop pouring. 

5. Inquire with the host if the bottle should be left or removed and follow their request. Place the decanter at the top right of the host and remove all other tools and ensure table cleanliness. 

AERATION 

1. Set the table with a decanter, unless the bottle has sediment or has been brought in by a guest. In this case, also set the additional serviette and candle. 

2. Open the bottle as outlined above, assuming there is sediment. If certain there is no sediment, open in the fashion of a typical still bottle. 

3. Once wine has been transferred to decanter, give it a swirl in the bottle to introduce additional oxygen.

4. Inquire with the host if the bottle should be left or removed and follow their request. Place the decanter at the top right of the host and remove all other tools and ensure table cleanliness. 

TEMPERATURE 

Decanting for temperature is often done for white wine which also rarely contains sediment. If the wine is older, especially if brought into the restaurant by a guest, assume it has sediment and follow all steps of decanting as outlined above.