Presenting the Bottle Once the wine has been ordered it should be brought to the table
at the proper temperature, and presented to the person who
ordered it with the label towards them. Quietly announce the
name of the product, the producer, and the vintage. The best place
to open the bottle is on a side table or cart.

Remove the Capsule Cut the capsule below the bulge on the neck of the bottle and try to
remove in one piece if possible. Using a napkin quickly wipe the
top of the bottle if needed.

Insert the Corkscrew Place the worm of the corkscrew at the center of the cork and
firmly set in place. Make sure that it is centered so as to go through the middle of the cork if possible. Now you can just turn the corkscrew until the last spiral notch is still visible. Then place the lever of the corkscrew over the lip of the bottle. Some servers place a napkin between the bottle and the lever to prevent chipping the glass.

Pulling the Cork Pull up on the end of the corkscrew and try to keep the cork
coming straight out of the bottle. This may require changing the
angle of the lever as the cork is coming out. Greater leverage
may be gained by straightening the left arm and lowering the
bottle for right handed people. Longer lived reds may have long
corks requiring extra turns on the corkscrew before they can be
removed. Once most of the cork is out, you may be able to use
your hand to grip the cork and jiggle it out.

Present the Cork Remove the cork and place it next to the person who ordered the
wine. They may check it for aroma and dryness however they must
smell the wine to determine if the cork was bad enough to taint the
aroma and flavor of the wine. Wipe the top of the bottle again.

Pouring the Wine Pour about an ounce and one half for the person who ordered the
wine,[while facing the label to them] and wait for their O. K. to pour for the rest of the table. Do not touch the glass with the bottle when pouring and lift and twist a half turn to stop the drip and dab with a napkin. From the right side of the guest whenever possible pour in a clockwise direction to the women first and then the men and finally the person who ordered. You should be able to almost finish a bottle for six people on one pour, while only pouring 1/3 to ½ into the glass. This allows them to swirl the wine. When a wine is refused it is always best to inform a manager.

Serving Champagne And Sparkling Wine

Temperature is Key Sparkling wine must be served very cold, as warmer temperatures
can increase the explosive pressure and foam over the top of the
glass. Gently bring the bottle to the table and present as you would
any other wine. Keep a napkin handy.

Opening the Bottle Remove the covering by hand and place the napkin over the cork
and wire cage using your thumb as a safety, then loosen the wire cage. Keeping the napkin over the top of the bottle as a shield, grip the cork with one hand and the bottle in the other and at a 45 degree angle turn the bottle until the cork is removed with a sigh. Wipe the lip of the bottle and present the cork. Wipe off the bottle after it is removed from the ice bucket.

Pouring the Wine Pour a taste of about an ounce for the person who ordered the
wine and wait for their approval. When pouring sparkling wines it
maybe necessary to pour a small amount and wait for the bubbles
to subside and then finish pouring around ¾ of the glass. This can
prevent foaming over of the glass. Then pour the rest of the table
the same as mentioned before.

Sparkling Glassware The tulip or flute shaped glass is the best for champagne and sparkling wine and the glasses should not be chilled as condensation may dilute and harm the bubbles. The rinse agents used in many dishwashers may also affect the bubbles in the glasses and if this is suspected the wine may be poured into a fresh glass where the bubbles return. This is the one wine that may be appropriate throughout the meal including dessert.

Presenting the List The wine list should be presented to the host or placed on the table along with the menus, generally as guests are seated. Don't interrupt a conversation when approaching the table for an order.The server might ask, "May I help you with a wine selection?" Or "Which wine have you chosen to enjoy with your meal?"
Establish a rapport and address the host by name. Whoever orders the wine is the person to carry out the meal's wine service with. When the server is asked for assistance in selecting a wine they should ask the guest what style of wine they enjoy. The host may ask the other guests what wines they prefer and a conversation about matching the wine and food may ensue. Some tables may prefer more or less conversation.

Serving Temperature

Whites, roses and sparkling wines may be accompanied by an ice bucket with ice and water to allow the bottle to slide in easily. Always keep a clean neatly folded napkin draped over the bucket.Some people like their whites served very cool while others do not. Table top chillers made of clay, marble or plastic are nice because they maintain the temperature of a refrigerated bottle without the danger of numbing it while also keeping the bottle and table from
getting wet. Some guests and almost all wine makers prefer their complex white wines served around cellar temperature. Some lighter fruity red wines can be served with a slight chill, while full bodied, tannic reds are served at about room or cellar temperature.

Wine Glassware

Wine glasses should be clean, colorless, and unadorned so that the true color of the wine may be appreciated. Glasses with a tapered top are best, because they enhance the wines aroma and bouquet. Sometimes they need to be rinsed and hand polished with a lint free cloth so there is no soapy residue. Preset the table with wine glasses when possible to save time and send a message that wine is part of the meal. The type of glass can affect the tasters perception of the wine. The proper glass should be large enough to hold three to four ounces of wine and still have enough empty
space at the top to allow swirling the wine to release the nose.

The Sommelier

The sommelier's role is assisting guests with choosing wines and then opening and pouring them. Knowledge of the menu items and food matching is very important. Duties may also include selecting and organizing the cellar. In the past the sommelier would taste the wine for the guests to ensure it was palatable. This is the reason for the tastevin sometimes worm around the neck of some sommeliers.