WHAT Is WINE SERVICE

  • WHAT Is WINE SERVICE SUB-TOPICS
    1. Restaurant Service Of Wine
    2. Wine and the Sommelier
    3. Still Wine Service
    4. Sparkling Wine Service
    5. Decanting Wine Service

1) RESTAURANT SERVICE Of WINE

SOMMELIER- Certified Wine Stewart/ Wine Professional/ Wine Ambassador

  • Levels- Sommelier, Certified Sommelier, Advanced Sommelier Master Sommelier (230)
    • Tested On- 1-Theory    2-Blind Tasting    3-Service
  • Court of Master Sommeliers- Established in 1977
  • ASSOCIATIONS~ ~Association de la Sommelerie Interationale~
    • Mission~ To Promote Excellence in Hotel and Restaurant Beverage Service. Members are Worldwide and Come From Diverse Backgrounds and Experiences, they Share a Proven Mastery of the Art, Science and History That Informs a Sommelier Work.
  • **Refer to “STUDY/ Sommelier” For Detailed Information.

“The Right Wine With the Right Food In the Right Place In the Right Moment Mixed with the Right People Enhances Everything.”

2) WINE & The SOMMELIER

  • Majority of the People Wanting the Best Wine Education are Getting Certified Through the Guild of Sommeliers. This is Great For American Wine Culture But to Truly be a Sommelier One Should Sell Marked Wine From a Wine Cultivated Wine-List While Matching it with Food In a Restaurant Environment. All the Rest of Us Are Passionate Wine People.
  • Responsibilities- Advising Customers On the Matching of Food With Highly Marked-Up Wine In a Restaurant While Showing Humility and Passion
  • Oversee Wine Departments Profitability and Enhance Wine Culture While Balancing Customer Service and “The Vine”.
  • Mise-en-Place- French Term That Roughly Translate as “Put In Place”. It’s Used to Describe the Practice of A Sommelier or Chef Preparing Their Work-Space in Preparation of Doing Service.
  • Items Are to Be Neat, Clean, Orderly- Serviettes, Gueudon, Decanter, Decanter Basket, Candle, Matches, Ashtray, Cork Remover Kit, Coasters, Cork-Screw.

“Show Humidity and Passion While Demonstrating Wine Proficiency.”

3) STILL WINE SERVICE

  1. When Host is Ready Take Order, to Avoid Confusion Repeat Order Back to Host.
  2. Select Still Wine Glasses, Place On Table In Correct Position.
  3. Select Wine, Double Check That It’s Correct Bottle.
  4. Frame Bottle Using Serviette, Making Sure Label is Visible.
  5. “Address Host” State Bottles Name, Vintage and Producer…Wait For Approval.
  6. Place Bottle On Side Table or Garidon, Place Serviette Over Left Fore-Arm.
  7. Label Facing Host.
  8. With Waiter Friend Cut Top of Capsule Front to Back. (Both Sides)
  9. Remove Capsule. (Place In Pocket)
  10. Wipe Top of Bottle With Serviette, Place Serviette Over Left Fore-Arm.
  11. Dig Opener in Center of Cork, 7 Twist, Finish by Hand.
  12. Close Opener and Place in Pocket, Place Cork On Coaster to Host Right.
  13. Wipe Top of Bottle With Serviette, Place Serviette Over Left Arm Making Sure Label is Visible Pour Sample, Lift, Twist, Wipe With Serviette.
  14. “Address Host” Frame Bottle With Serviette, Step Back Wait For Approval.
  15. Serve Clockwise, Women 1st., Host Last.
  16. Pour Slowly to Prevent Spilling and Catch Drips With Serviette.
  17. Place Bottle On Coaster.
  18. Ask Host if They Want the Cork or Bottle Removed.
  19. Use Best Judgement to Asses When Guest Need Top-Off Wine.

“When Pouring Wine, Not a Single Drop of Wine Should Fall Down the Outside of the Glass.”

4) SPARKLING WINE SERVICE

  1. When Host is Ready Take Order, to Avoid Confusion Repeat Order Back to Host.
  2. Select Sparkling Wine Glasses, Place On Table In Correct Position.
  3. Ready Ice Bucket, Side Table or Garidon.
  4. Select Wine, Double Check That It’s Correct Bottle.
  5. Pick Up Bottle With Left Hand and Dry Off With Serviette.
  6. Frame Bottle Using Serviette, Making Sure Label is Visible.
  7. “Address Host” State Bottles Name, Vintage and Producer…Wait For Approval.
  8. Place Bottle On Side Table or Garidon, Place Serviette Over Left Fore-Arm.
  9. Label Facing Host.
  10. With Waiters Friend Cut Capsule Front to Back. (Both Sides)
  11. Wipe Top of Bottle With Serviette, Place Serviette Over Left Fore-Arm.
  12. Capsule and Opener In Pocket , Serviette On Bottle, Thumb Down On Cork.
  13. Twist Cage 6 Times, Loosen Well -Flip Serviette Back Over.
  14. At 45 Degree Angle Twist Bottom.
  15. Open Slow and Silent, Place Cork On Coaster to Host Right.
  16. Wipe Around Neck of Bottle with Serviette, Place Serviette Over Left Fore-Arm.
  17. Making Sure Label is Visible Pour Sample, Lift, Twist, Wipe With Serviette.
  18. “Address Host” Frame Bottle with Serviette, Step Back Wait for Approval.
  19. Serve Clockwise, Women 1st., Host Last.
  20. Pour Slowly to Prevent Spilling, Catch any Drips With Serviette.
  21. Place Bottle In Ice Bucket With Serviette On Top.
  22. Ask Host if They Want the Cork or Bottle Removed.
  23. Use Best Judgement to Asses When Guest Need Top-Off of Sparkling Wine.

“Opening a Bottle of Champagne Should Sound Like a Nuns Fart.”

5) DECANTING WINE SERVICE

  1. When Host is Ready Take Order, to Avoid Confusion Repeat Order Back to Host.
  2. Explain That Their Chosen Wine Will Need to Be Decanted.
  3. Select Wine, Double Check That It’s Correct Bottle.
  4. Place Wine In a Decanting Cradle Keeping Wine as Still and Horizontal as Possible.
  5. Place Cradle On a Side Table or Garidon.
  6. “Address Host” State Bottles Name, Vintage and Producer…Wait For Approval.
  7. Light Candle With Match.
  8. With Waiters Friend Cut Capsule Front to Back. (Both Sides)
  9. Wipe Top of Bottle with Serviette, Place Serviette Over Left Fore-Arm.
  10. Carefully Remove Cork Form Bottle, Without Stirring.
  11. Wipe Top and Inside of Bottle With Serviette.
  12. Pour Sample For the Host and with Approval a Sample For Yourself.
  13. After Check Your Sample For Faults, Present Sample to Host and Cork.
  14. Frame Bottle with Serviette, Step Back Wait For Approval.
  15. Slowly and Steadily Pour Wine Into Decanter In One Movement.
  16. Using Candle Light to See When Sediment Forms In Shoulder of Bottle.
  17. Clean Bottle and Place In Cradle Facing Host.
  18. Serve Clockwise, Women First, Host Last.
  19. Ask Host if They Want the Cork or Bottle Removed.
  20. Place Decanted Wine On the Table On a Coaster, Place Bottle On Separate Coaster.
  21. Use Best Judgement to Asses When Guest Need Top-Off of Sparkling Wine.

**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.