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HOW TO PRESENT WINE AT THE TABLEPresentation of a cork nished wine

1. The order is taken from the hosts right

2. The server repeats the order to the host

3. Proper stemware preceded the bottle to the table

4. Present the bottle label side up to the host and repeat the

name and vintage to conrm the order

5. Capsules are cut below the second lip of the bottle. Remove or

pocket the capsule from the table

6. Bottle lip is wiped twice with a clean napkin or towel, once

before and once after the removal of the cork

7. Remove the cork by inserting the worm of the corkscrew just

off-center in the top of the cork and slowly twisting the worm

into the cork. Stop twisting before the last rotation of the

auger is reached. Lever out the cork gently without causing

a pop.

8. Remove the cork from the corkscrew and place it on an

underline (wine coaster of B&B plate) to the hosts right.

9. Hold the bottle in the right hand with the label visible to the

guest while pouring.

10. Wipe the bottle lip with a napkin/towel after each pour.

11. Pour the host less than one ounce to taste, and after

approval, serve the wine moving clockwise around the table,

women rst, men second, and the host last. If there is a

guest of honor, pour that person rst, then women, then men,

then the host. In parties of eight or more, pour for all guests

in a clockwise direction.

12. If a second bottle of the same wine is ordered, bring a

fresh glass for the host to approve the new bottle. Ask if the

host wants the guests to have fresh stemware. If a new wine

is ordered for the table, set fresh stemware for all guests.

Written with the assistance of the Court of Master Sommeliers.

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HOW TO PRESENT WINE AT THE TABLE

Screw Cap Wine Presentation

Replace steps 5-8 with the above guidelines.5. If the selection is sealed with a screw cap, point this fact out to the

host. This gives the host the opportunity to conrm the order in light

of the new information and allows for discussion of the features and

benets of the screw cap (see additional comments).

6. Hold the bottle not the capsule sleeve.

7. Twist cap off in a counter clockwise direction. Use a clean napkin /

towel over the top of the cap as its removed. This will take the edge

off the noise.

8. Let the customer know that the cap has some rough edges and it

will be removed from the table, but preserved. Place the cap in

apron pocket. Retain the cap in case the customer does not nish the

bottle and desires the take the bottle home at the end of the meal

(law permitting).

Written with the assistance of the Court of Master Sommeliers.

Opening Champagne- SAFETY FIRST!

1. Take extreme care and caution when opening Champagne &

Sparkling wine. There is internal pressure on the cork which can

cause it to eject at high speeds.

2. Always open Champagne bottles pointing away from anyone on a

hard surface.

3. Remove the foil covering the wire cage around the cork.

4. Place an open side towel over the bottle and place your thumb over

the cage before loosening it. Once the wire is loose, never release a

rm grip on the cork.

5. Holding the cork tightly, begin turning the bottle. Control the

pressure with your grip, easing the cork out slowly.

6. Never pop the cork.