Serving Wine - Day 12

As most of you already know, I'm working as a waitress/server in a restaurant in Manhattan.  The restaurant I work for focuses mostly on  beer and bourbon but we do have an extensive wine list as well.  As a server, it is obviously important to know proper presentation for serving wine.  So, that's what I'm going to talk about today.

According to The Professional Bar & Beverage Manager's Handbook, "Wine is often the most complicated drink to serve and one of the easiest to prepare."  For its easy preparation all you need is the wine, a cork screw and a wine glass.  Wine storage is very detailed and very important.  You must keep the wine at the right temperature (reds and whites are best at different temperatures so they must be stored separately, whites and rosés must be stored at 46 to 50 degrees Fahrenheit and reds must be stored at 62 to 68 degrees Fahrenheit), angle, and amount of light surrounding the bottles.  Too much light and heat can damage the aging process.  If the bottle is stored upright, the cork can dry out which will allow too much air to enter the bottle causing spoilage (or the bottle becomes corked).

As for actual wine service at a bar or restaurant table, there are 11 steps to follow to make sure it is done properly.  Believe it or not, many people can be very persnickety about how they receive their wine, so these steps are very important in keeping your customers happy and coming back over and over again.

According to The Professional Bar & Beverage Manager's Handbook, these are the 11 steps to great wine service, the short version:

"1. Repeat the name of the wine once the guest has ordered.
2. Place a napkin behind the bottle.
3. Display the bottle. Give the host plenty of time to examine the label.
4. Use a folding pocketknife, with the open spiral corkscrew and smooth edge.
5. With the knife blade, remove the capsule and foil.
6. Clean the neck and bottle with the napkin.
7. Hold the bottle firmly, and slowly insert the corkscrew about two-thirds into the center of the cork.
8. With the bottle on the table, pull straight up, steadily.
9. After opening the bottle of wine, check the cork for dryness, and place it end up on the table so that the host may examine it.
10. When the host is satisfied, pour about an ounce into his or her glass. He or she must approve of the wine before the other people in the party are served.
11. Pour all the women's glasses first and the host's last. When you are finished pouring a glass, give the bottle a slight twist to prevent any dripping. Always pour wine with the label facing the guest."

Most restaurants and bars will put their own spin on wine service in their establishment but these 11 steps are the basics that most establishments will follow.  Champagne and sparkling wine are served and stored a little differently than red and white wines.  But like I've said before, that is for another day when I cover Champagne and sparkling wines in depth.