Wine service- step by step process.

Wine service 


Perfect the art of opening a wine bottle. There are many kinds of bottle openers in the market, so select the one of best that suits you. You need to remove the cork effortlessly, without breaking it, and especially without dropping pieces of cork into the bottle. Practice opening bottles of wine so that you perfect the process.
Learn about the wine you're serving and therefore the temperature it ought to be. completely different|completely different} wines are best served at different temperatures. wherever some wines are best chilled, others have to be compelled to be served at temperature for optimum enjoyment. Serving a wine at the incorrect temperature will destroy the flavour and aroma, defeating the aim of the wine maker.


  • Serve most of red wines at 65 degrees Fahrenheit (12.78 degrees Celsius) or following 20 minutes of refrigeration.
  • Serve Champagne, sparkling wines, Pinot Grigio, Sauvignon Blanc, white Zinfandel, and other white wines at 35 to 40 degrees Fahrenheit (1.67 to 4.44 degrees Celsius). Chill for 90 minutes in a cooler. 20 minutes in an ice-water ice container would likewise do the trick. Sweet dessert wines and dry sherry ought to be served in a similar way.
  • Vintage-dated Champagne, best-quality bubbly and barrel-aged wines should also be chilled an hour and half before serving, along with best quality, full-bodied barrel-fermented white wines like white Burgundy and Chardonnay. They should then be brought out 20 minutes before serving. Ideal serving temperature should be 55 degrees (12.78 degrees Celsius), or cellar temperature. This will enhance the mature characters of the vintage wines and the flavors of the quality wines.
Discover which wines need to inhale oxygen to open up the smell before serving. Not all wines profit by breathing, be that as it may. Like Bordeaux ought to inhale about an hour prior to serving. Most wines can be filled in when you open the container. When enabling a wine to inhale, empty it into a decanter or glass first, as wines can't inhale well in a jug. Try not to give the wine a chance to inhale excessively long, be that as it may, as this can dull the smell and flavor. Select to serve wine in a decanter. Not exclusively are decanters tastefully satisfying, however they improve the flavor of the wine. Matured wines, explicitly, advantage from being served in a decanter since it expels wine silt and enables the wine to relax.Select wine glasses relying upon the kind of wine you are serving. Keep in mind that when you are serving a wine, you have to give it space. Educate yourself on the different styles of glasses and how they are specifically designed to highlight the distinct qualities of the wine. For eg.the traditional wine glass has a huge bowl shape. At the point when filled just 1/4 of the way, the space allows for it to be twirled and inhale oxygen.Don’t serve a new wine in the same glass as an old wine. If you have finished a bottle of wine and have opened another, change the glass so that you don’t lose the integrity of the wine flavor.

Collect the bottle of wine:


  • Pick up the wine bottle from the  bar and insure it that the bottle is correct one that has been ordered and that it is at the right temperature. 
  • For Red wine, put the bottle into a wine basket
  • For White wine, prepare a wine cooler with lots of ice cubes and water. 
  • When carrying the bottle of wine into the restaurant, always handy  your service napkin with you. Always Be careful when carrying wine bottle .

Present the bottle of wine:

  • Always make sure that  you have placed the right  wine glasses on the table. 
  • Put the wine cooler with stand and napkin next to the guest table or the wine basket on the assigned station. 
  • At the time of presenting the bottle of wine, keep the service napkin over your left hand, place the bottle of wine in your left hand holding the neck of the bottle with your right hand, then step to the right side of the guest (host) who ordered the wine. 
  • Present the bottle of wine with the label facing the guest. At the same time say the name of the wine (like : “Old Vine Zinfandel 1968, Sir”). 

Open the bottle of wine:

  • Place the bottle on the service trolley or sideboard near to the guest table. Take the bottle neck in your left hand and hold it tight. 
  • Open the bottle with a corkscrew, using a knife to cut the foil from the top of the bottle either on or under the rim. Do not turn the bottle while cutting. 
  • Clean the top of the cork using service napkin, hold the bottle tight in left hand, then insert the corkscrew into the middle of the cork. Do not push too hard. 
  • Turn the corkscrew slowly into the cork. Lift up the cork slowly, trying to avoid any noise. Remove the cork from the corkscrew and place it on a side plate and clean the bottle neck by using service cloth.
  • If you are not a wine expert, do not smell the cork. 
  • Take the wine bottle in your right hand and pour the wine slowly from the right side of the guest (host), into the guest’s (host’s) glass, filling the glass only ¼ full, with the label facing the guest. 
  • If you the approval from the host side, pour the wine into the other glasses, always ladies first, counter clockwise and the host last, then place the bottle back into the wine cooler or wine basket.

Wine Order taking: 


  • Present the wine list 
  • Approach the visitor, or host if appropriate, from the correct side and present her/him the wine list with your correct hand. 
  • Prescribe the fitting wine. Note: Red wine is increasingly reasonable for red meat, e.g., hamburger or pork dishes and white wine is progressively appropriate for white meat or fish dishes, e.g., chicken, fish and shellfish. 
  • Venture back at a suitable separation. At the point when the visitor has requested, rehash the request and thank the visitor before leaving the table.

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