Updated Wine Service Rev. 2023.01.25
UPDATED WINE SERVICE
Selling bottles of wine is the best and easiest way to make your guests happy, increase your sales, and boost your tips. Follow these steps when opening a bottle:
If a white or chilled wine is ordered, prepare an ice bucket. Fill halfway with ice and add water. Fold a linen napkin lengthwise twice and place over the bucket. Red Wine and place the bottle in the center of the table with a folded linen napkin next to it.
Make sure the table is set with the appropriate wine glasses. Bottles may need bordeaux or burgundy glasses. A decanter may also be in order for older wines.
Present the bottle to the host. Recite the vineyard, varietal, and vintage. Make sure the label is forward, so that the host can confirm the correct bottle is being served.
Cut the foil below the second lip using your wine key. Holding the knife against the index finger, pointing inward, score the foil around the top of the bottle, pinching the bottle between the knife and the thumb. Make sure the label remains facing the guest throughout the opening process. The foil should be cut below the lip–if the wine comes in contact with the foil, it can oxidize.
Twist and insert the corkscrew into the center of the cork, giving it a little push. Then, twist the corkscrew into the cork, not forcing it in, just twisting.
Seat the top of the two ridges on the lever against the lip of the bottle. Wrap your index finger around the bottle lip and lever, and use the other hand to pull the lever up. Then, seat the second ridge against the lip of the bottle and pull again.
Holding the bottle around the neck with one hand, use the other hand to wiggle the cork out. Unscrew the corkscrew and remove it from the bottle. Put the corkscrew in your pocket.
Put the cork on the table. The host should examine the cork to check the vineyard's label and also to make sure it is wet on the side that was inside the bottle and dry on the end that wasn't. If it's dry on the end that was inside, the bottle was probably stored upright and the cork has failed, letting air in. If the cork is wet on the top, there is probably a hole in it, which would have let air in, again ruining the wine. Offer to remove the cork for the guest, (some guests want to keep the cork but not all). If the bottle is a stelvin closure (screw cap) and it is a white wine you do not need to present the cap, however retain it in your apron in case the guest wants to take the balance of the bottle home. If the guest does not finish the bottle they can take it home in a clear adhesive sealable wine bag. We will need a way to close the bottle properly.
A small taste of wine is then poured for the host. Make sure to pour from the right hand side.The host examines the look of the wine, smells it, and tastes it to ensure the wine hasn't gone bad. If the host rejects the wine, get a manager immediately.
Pour for the table, making sure not to drip on the table cloth. Proceed clockwise from the host's left, first to the women, then to the men, serving the host last. Pour just below the crest of the wine glass, about 2-3 ounces. If it is a large table make sure the pour is sufficient to make it back to the host with a full pour.
FAQ:
What if they order a second bottle of the same wine? Bring a similar glass to the host to let them taste a new bottle. Offer the new bottle to the host following the steps above. Once they approve, pour guests that need glasses refilled. Remove the new tasting glass from in front of the host.
What if they order a different wine? If a different wine is ordered you will need new glassware for all the guests drinking wine at the table. Proceed with the presentation steps above.
What if the cork breaks while I am opening the wine? Remove the corkscrew from the cork. Reattempt opening entering the corkscrew at an angle. Once the corkscrew has entered the cork sufficiently, attempt to remove the cork again. If it continues to break. Tell the host that you need to leave the table to address the cork. Alert a manager/sommelier right away. A new bottle may need to be presented in this situation.
When do I use specialized wine glasses (i.e. bordeaux/Burgundy glasses)? Any time a wine is over $200 large format glasses should be used. If a VIP guest requests the glassware we should provide them.
What happens when a guest brings their own wine in and I am not sure what glassware is needed? Alert manager/sommelier and they can make a determination on the need for specialized glassware. The guest may ask for glassware as well.
What happens if a guest rejects a wine when tasting it? Excuse yourself from the table taking the bottle and the tasting poured. Alert a manager or sommelier right away and show them the bottle so they can examine for faults. Manager/sommelier should return to the table to determine next steps, (i.e provide a new bottle of the same wine, or a different selection).