Wine service

A company is only as good

as the people it keeps and
trains.

Contents

SECTION

SUBJECT

PAGE

Module Introduction

3 to 5

Wine service equipment

6 to 12

Wine waiter

13

Wine service

14 to 17

Champagne/Sparkling wine service

18 to 21

Module Introduction

This module deals with the skills and knowledge required to

provide wine and champagne service to guests at our venues.
It reflects the role of a waiter and applies to service of any style
table or bar.
At the end of this module you should be able to:
q provide complete table service of wine in accordance with
our standards
q offer service to guests topping up wines and beverages
q identify wine service equipment
q demonstrate safe and efficient wine service practices

Module Introduction

Knowledge summary
To be proficient in wine service and you must have knowledge
of and skills in:
wine equipment identification and use
wine service procedures
champagne/sparkling wine service procedures
roles and responsibilities of the sommelier
safe and hygienic service of wine and champagne

Module Introduction

Tips for learners

discuss your training with your trainer and make sure you
understand what is required and how the training will be
organised
ask for feedback on your progress as you work through the
activities
ask for help when you need it. Talk to more experienced
colleagues or your trainer and ask for their guidance
listen, take notes, ask questions and practise your new skills
as often as possible. This way you will improve both your
speed, your memory, and also your confidence
you should seek other sources of information as well, e.g. text
books, Internet

Wine service equipment

Wine service equipment

Wine service equipment

Waiters friend wine opener

Wine service equipment

The knowledge of correct usage of glassware is essential for professional wine service.
Wine glasses should be;
clear
clean
thoroughly washed, rinsed and wiped with a lint-free cloth
Do not use glasses straight from a musty cupboard, sideboard or cardboard box.
Different shapes of glasses enhance the perception of the aromas of each wine style eg, a
narrow glass with a small opening used for white wines or a glass with a large bowl, but still with
a tapered top, is more suitable for red wines.

Wine service equipment

Wine service equipment

Decanting Wine
There are two
decant a wine.

main

reasons

to

1 To separate the clear wine

from any sediment or 'crust'
that has formed in the bottle as
the wine has aged
2 To stimulate or enliven the
wine by exposing it to air and
giving it a chance to 'breathe'.
During decanting, the wine
absorbs oxygen, which acts as
a stimulant and assists in
bringing out the complexities
developed during bottle aging.

Wine service equipment

Wine Bottles

Wine Waiter

Wine Waiter or sommelier

Pronunciation soh-me-lyay
What does a sommelier do?
Sommeliers are specialists in wine service.
They are expected to have a considerable depth of knowledge about wine including Australian,
USA, French and other international styles as well as knowledge about other beverages and
food.
They check wines for fault before serving and open, decant and serve wines.
They must be able to inform patrons about wines and what wines match particular dishes on the
menu. Their advice needs to be delivered with poise and professionalism.
Sommeliers also advise chefs and matre-des and indeed are often found in charge of restaurant
service.
They also construct and manage wine lists, have knowledge of cellar management and assess
wines for taints and other problems.

Wine Service
Reminders

Always carry a clean waiters cloth when serving wine

White wine glasses are smaller than red wine glasses
Use the right glass for the right wine
Fresh glasses must be set for each wine if not of the
same type e.g. if serving a different white wine from the
last one served, then the glasses must be changed
Glassware is handled by the stem or base, and carried
to the table on a tray
White wines are kept chilled in an ice bucket or wine
cooler
When pouring wine, the neck or lip of the bottle must
never touch the glass
By twisting the bottle and raising it at the same time
at the end of each pouring, drips can be prevented from
falling on the tablecloth

Wine Service

Opening and pouring wine at the table

1. Present the wine to the person that ordered

it
2. Hold a service cloth behind the bottle
3. Tell the guest the brand of the wine
4. Tell the guest the type of wine e.g.
Chardonnay
5. Tell the guest the vintage, such as XYZ
Chardonnay 2009
6. Cut the capsule with the knife in the
waiters friend
7. Move the knife around under the lip of the
bottle

Wine Service

Opening and pouring wine at the table

7. Remove the capsule and put it in your

pocket
8. Do not put the capsule in the wine bucket

9. Put the point of the corkscrew into the

centre of the cork
10. Twist until you have one turn left showing

Wine Service

Opening and pouring wine at the table

12. Place the lever on the edge of bottle

13. Hold it in place with your index finger
14. Pull the cork straight up
15. When the cork is nearly out, gently pull
it out with your fingers

16. Pour a little wine for the guest to smell for faults
17. Wait for the guest to taste wine
18. Then move around the table clockwise serving ladies
first
19. Pour the other guests two thirds of a glass each
20. Then top up the person that ordered to wine, to two
thirds

Champagne/Sparking wine service

Reminder:
With opening sparkling wine there are certain safety issues that you must be very aware
of, and they are:
never shake a bottle of sparkling wine
never point the cork towards a customer or yourself
always have the palm of your hand over the cork once the wire casing is
removed

1. Present and announce the champagne to the

guest

Champagne/Sparking wine service

2. Remove the foil wrap

3. Twist the wire ring six half-turns counter

clockwise

4. Place one hand firmly on the neck of the

bottle, with your thumb maintaining
pressure on the metal capsule against the
cork

Champagne/Sparking wine service

5. Remove the wire cage and shift your thumb

so as to now maintain pressure on the cork
(in case the bottle pressure tries to pop the
cork prematurely).

6. Tilt the bottle at a 45 angle, facing away

from you

7. Hold the cork firmly, and slowly twist the

bottle. (Yes, this is the correct technique;
turn the bottle, not the cork.)

Champagne/Sparking wine service

9. Pour a small amount in each glass

10. As the initial mousse subsides, pour more
Champagne into each glass

Champagne/Sparking wine service

Thank for attending

A New Star is Rising
the star is you!