WINE SERVICE

What is Wine Service?

■ It refers to the process of presenting,
opening and serving a bottle of wine to the
guests.
■ Regardless of the price of the wine, the
service staff must follow proper protocols of
wine service etiquette.
RED WINE SERVING
PROCEDURES
1. When the host is ready, take the wine order. To avoid any
mistakes, repeat the order back to the host.

2. After taking the order, proceed to the cellar, select the wine,
check the wine, and make sure that it is the correct bottle.
 3. Carefully carry the bottle to the table, and approach the
host on his/her right-hand side. A folded service cloth is
placed on the left-hand palm holding the bottle's base,
while the right-hand has the bottleneck.

4. The bottle is then presented to the host, with the

label visible to the guest. Repeat the order back to
the host, including the name, appellation, type of
grape, and vintage and wait for the host's approval.
 5. Once approved, open the wine. When opening the
wine, it is best to use a side table. First, using the
waiter's friend or the corkscrew, remove the capsule
neatly around the neck, under the lip of the bottle.

6. Put the capsule inside the pocket and discard it later. Wipe the top of the
bottle with the server's cloth. At the center of the cork, place the screw,
then twist, and push gently until the screw reaches the end of the cork.
Gently lift the cork out of the bottle. Wipe around the inside of the neck.
7. Take the bottle to the guest's table. Hold the bottle, ensuring
the label is visible to the guest. Pour an ounce sample for the
host and wait for the approval.

8. Moving clockwise, pour the wine for the other

guests. Pour approximately 4 ounces of wine and
wipe the bottle mouth after every pour.
 9. When pouring, make sure that the bottle does not
touch the glass. Fill the glass to its widest point, slightly
twist the bottle to avoid drip, and catch any drip with a
waiter's cloth. Fill the host's glass last.

10. Finally, leave the bottle on a coaster on

the table.
 SPARKLING WINE
SERVING PROCEDURES
1. When the host is ready, take the wine order. To avoid any
mistakes, repeat the order back to the host. After taking the
order, fetch the pre-prepared ice bucket and place it next to the
guest's table.

2. After taking the order, proceed to the cellar, select the wine,
check the wine, and make sure that it is the correct bottle.
3. Carefully carry the bottle to the table, and approach the host on his/her
right-hand side. A folded service cloth is placed on the left-hand palm
holding the bottle's base, while the right-hand has the bottleneck.

4. The bottle is then presented to the host, with the label visible to the
guest. Repeat the order back to the host, including the name,
appellation, type of grape, and vintage and wait for the host's approval.
5. Once approved, open the wine. When opening the wine,
it is best to use a side table. First, using the knife of the
waiter's friend or the corkscrew, remove the capsule neatly
around the neck, under the lip of the bottle.

6. Put the capsule inside the pocket and discard it later. Wipe
the top of the bottle with the server's cloth.
7. Loosen the cage using the metal tag. The cork needs to be held
securely, and the bottle should be pointed away from any guests.
Hold the cork and twist the bottle, releasing the cork in a
controlled way, Wipe around the neck of the bottle before
returning to the table.
8. Take the bottle to the guest's table. Hold the bottle, ensuring
the label is visible to the guest. Pour an ounce sample for the
host and wait for the approval.
9. Moving clockwise, pour the wine for the other guests.
Pour approximately 4 ounces of wine and wipe the bottle
mouth after every pour.
10. When pouring, make sure that the bottle does not touch
the glass. Fill the glass to its widest point, slightly twist the
bottle to avoid drip, and catch any drip with a waiter's cloth. Fill
the host's glass last.
11. Finally, leave the bottle in the ice bucket with the service
cloth on top.
 DECANTED WINE
SERVING PROCEDURES
1. When the host is ready, take the wine order. To avoid any mistakes,
repeat the order back to the host. Explain that his/her chosen wine
needs to be decanted.

2. Then, proceed to the cellar, select the wine, check the wine, and make
sure that it is the correct bottle. Place the bottle carefully in a wine
cradle to keep the wine as still as possible and close to a horizontal
position.
3. Place the wine cradle in a pre-prepared tray and carry it to the
side table.
4. Approach the host on his/her right-hand side, having the
cradle. The bottle is then presented to the host, with the label
visible to the guest.
5. Repeat the order back to the host, including the name,
appellation, type of grape, and vintage and wait for the host's
approval.
6. At the side table, light the candle. Keep the bottle in the
cradle.

7. Using the waiter's friend or the corkscrew, remove the capsule

neatly around the neck, under the lip of the bottle. Put the
capsule inside the pocket and discard it later. Wipe the top of the
bottle with the server's cloth.
8. At the center of the cork, place the screw, then twist, and push
gently until the screw reaches the end of the cork, then lift the
cork out of the bottle
9. Quickly sniff the cork to check for faults. Wipe around the
inside of the bottle.
10. Having checked the sample for faults, present the cork to
the host and pour for sample.
11. Slowly and steadily pour the wine into the decanter. Use the
candle to see the sediments start to form in the shoulder of the
bottle.
12. Once the body of the sediments reaches the neck of the
bottle, stop pouring. Ideally, only a small portion of wine will
remain in the bottle.
13. Return the wine bottle to the wine cradle.
14. Moving clockwise, pour the wine using the decanter into the
glass.
15. Serve the guest before the host.
16. Politely ask permission from the host to remove the taster
glass and the cork.
14. Finally, place the decanted wine on the table with a
coaster. Place the bottle beside the decanter with an
individual coaster. Bring the side table as you leave.
At some point during the meal, the guest will require top-
ups. Use your judgment to assess when to do so. It is
essential not to top up frequently as it may irritate the
guests. When you do top-ups, do not forget to wipe up the
bottle first. Refill the guest's glass before the host’s.
 Note:
In some outlets, bottles are opened in the air
held by the server. Bottle in this kind of service
should never rest on the guest's table and opened
at least a meter away from the table.
THANK YOU ☺