service basics mm v1_0
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ELEMENTS OFPROPER WINE SERVI E
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ELEMENTS OF PROPER
WINE SERVICE
Mise-en-Place
Still wine service
Sparkling wine service Decanting
Screwcap service
Handling problems
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MISE-EN-PLACE:
YOUR SET UP
Glassware is spotless and free of odors. Polish
glassware over steaming water.
Wine lists are clean, easy to access and read.
Have several different kinds of openers on hand.
Cotton serviettes used during service.
Ice buckets available and clean. Near ice and
water.
All beverage service is performed on the right side
of the guest.
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ICE BUCKETS
Place the ice bucket to the right and within the
reach of the host.
Place a clean folded napkin over the bucket.
Ice buckets on the table should be placed on an
folded serviette atop an underliner plate or coaster.
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STILL WINE SERVICE:
PRESENTING THE WINE
Always present the bottle from the right of the host.
Use a folded cloth napkin underneath the bottle.
Repeat the vintage and name of the producer of
the wine when presenting the bottle to ensure
accuracy.
Wait for approval.
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SERVICE PREFERENCES:
OPENING WINES
1st preference: open sparkling wines and whites
wines while the bottle is in an ice bucket.
2nd preference: open white and young red wines on
a coaster or underliner on the table or gueridon.
3rd preference: open sparkling, white and young red
wines in hand if space does not permit the bottle to
be opened on the table.
Older red wines that require decanting should never
be opened in the air so as not to disturb the
sediment in the bottle.
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STILL WINE SERVICE STEPS
Bottles served from an ice bucket should be thoroughlywiped, especially the punt of the bottle, so as not to dripon the table.
Cut the foil below the second lip and pocket the foil.
Wipe the lip of the bottle thoroughly before and afterremoving the cork.
Insert the point of the corkscrew just off center intothe cork.
Insert the auger 2/3 of the way into the cork.
Pull STRAIGHT UP gently so as not to break the cork
Use the corner of a clean napkin to remove any staypieces of cork or tartrates from the neck of the bottle.
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STILL WINE SERVICE STEPS
Carefully remove the cork half way.
Insert the auger until most all of the turns have
disappeared into the cork.
Remove the cork from the bottle making as littlenoise as possible.
Place the cork without fanfare to the right of the
host on a coaster or underliner.
Pour a one-to-two ounce taste for the host, wiping
the lip after pouring.
Stand back to the hosts right and wait for approval.
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POURING ORDER
If serving a couple the other guest should beserved first.
In a group situation pour clockwise around
the table. Guest(s) of honor should be served first.
The host is always served last, regardless
of gender.
Always pour to the widest part of the glass but
never pour the glass more than half full.
For large tables, be sure your pour size will allow all
guests to be poured equal portions.
When in doubt, under pour.
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SPARKLING WINE SERVICE
Safety is the most critical issue.
The ice bucket should be filled with half water and
half ice
Place the ice bucket to the hosts rightor on the tableto the right of the host and within reach
Cut the foil under the lip of the bottle and remove in one
piece as much as possible. Pocket the foil.
Completely unfold cloth napkin and place over the top ofthe bottle.
Loosen the wire cage but NEVER, EVER remove the
wire cage until the cork is out of the bottle.
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SPARKLING WINE SERVICE
Holding the cage and the cork, remove the cork
carefully by gently turning the bottle and NOT
the cork.
When the cork is almost completely out, gentlyguide it to the side letting excess CO2 escape from
the bottle making as little noise as possible.
Remove the cage from the cork and put in pocket.
Present the cork to the host.
As with still wine service, always wipe the neck and
lip of the bottle before pouring.
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POURING SPARKLING WINE
Use a conventional grip on the bottledont holdthe bottle by the punt.
Pour a one to two ounce taste for the hostwait for approval.
Pour in clockwise order for the rest of the table,serving the host last.
Use two pours for each glass:
Pour initially until the wine foams to the top of theglass. Dont over pour.
Wait for the mousse to subside and then fill the glass2/3 full.
Pour one glass at a time.
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DECANTING
Why decant?
To pour older red wines off
the sediment
To aerate young white andred wines
To quickly change the
temperature of white and
red wines
For theater and sales
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SCREW CAP SERVICE
Present the bottle to the host as with still wine service.
Use a clean cloth serviette and place over the top ofthe bottle.
Gently and QUIETLY twist the cap (or the sleeve of the
capsule) and remove. Place the screw cap in your pocket and do NOT present
to the host
Wipe the neck and lip of the bottle.
Pour a 1-2 ounce taste for the host. After the host approves the wine, pour for guests in
clockwise order as with still wine service.
Be sure to save the cap in case the guest wants to takethe bottle with them.
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HANDLING PROBLEMS
Rejected bottles
The bottle and glasses should be removed from the tableimmediately without question.
Offer another bottle, if appropriate, or offer the wine list for anotherselection.
Spills
Put down a serviette over the spill immediately.
Check to see if any of the guestsclothes have been soiled.Offering to pay for dry cleaning may be appropriate.
Replace the wine.
Overindulgence
Know your local 3rd party liability laws and company policies
Slow down service and pouring.
Have management handle cutting off guests
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IMPORTANCE OF PROPER
SERVING TEMPERATURES
Keeping beverages at the right temperature is vital to
your guests enjoyment and dining experience
When in doubtCHILL IT DOWN
And that includes red wines Red wines will taste alcoholic, flabby and bitter when
the temperature gets too warm
Dont hesitate to recommend an ice bucket or a wine
cooler to keep red wines from getting warm
Remember, your guests request for wine temperature
is correct: ice cold white wine might not be your
preference, but theyre paying the bill!
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IDEAL SERVING
TEMPERATURES
45-50 FChampagne, Sparkling,White Dessert Wines
50-60 FWhite Wines, Rose, Light Reds
60-65
FFull Bodied and Aged Reds
65-68 FSweet Madeira andVintage Port
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