Module 6: Wine Service

Preparing for Service: Mise en Place

Mise en place, French for "put into place," is the philosophy of preparation before service begins. In wine service, thorough mise en place is the difference between smooth, professional execution and scrambling during a busy service.

The Wine List

The wine list should be clean, current, and free of out-of-stock items. Any wine that has been 86'd (sold out) must be clearly noted or removed before service. Nothing frustrates a guest more than ordering a specific bottle, waiting for the server to return, and being told it's unavailable. Know your list before the first guest sits down.

By-the-glass selections should be tasted before service to confirm they are fresh and showing well. Opened bottles should be dated: a note on the bottle indicating when it was opened allows any staff member on any shift to make a judgment call on freshness. White and rosé wines opened more than 2–3 days prior, and red wines opened more than 3–5 days prior, should be retasted carefully.

Glassware

All glassware must be clean, polished, and free of chips, cracks, odors, and fingerprints. A smudged glass or a crack in the stem immediately undermines the guest's first impression of the wine before a drop is poured.

Polishing protocol:

• Use steam from a kettle, hot water station, or espresso machine. Hold the glass by the stem over the steam source.
• Polish with a clean, lint-free linen. Check that the linen is odor-free before using it; an off-smelling rag will transfer directly to the glass.
• Always handle glassware by the stem, never the bowl. Handling the bowl leaves fingerprints and transfers body heat to the glass, warming white wines.
• Inspect each glass against light before it goes to the floor.

Glass types matter: A large-bowled Burgundy glass concentrates aromas of a delicate Pinot Noir; a narrower Bordeaux glass works for structured reds; a tulip-shaped flute or white wine glass suits most whites and sparkling wines. Where possible, match the glass to the style of wine being served.

Tools

Every server involved in wine service should have:

• A waiter's corkscrew (wine key), the professional standard. Ideally double-hinged for easier cork removal. Keep a backup.
• A clean, folded serviette (linen service cloth), used throughout service for professional presentation and drip prevention.
• An odorless lighter or matches for candle and decanter use.
• A small notepad and pen, always write down wine orders.

For older wines: an ah-so (two-pronged opener for fragile, older corks) or a Durand (combines a corkscrew with ah-so prongs) should be available.

Storage and Temperature

Before service, verify that by-the-glass wines are at correct serving temperatures:

| Wine Style | Serving Temperature | |------------|-------------------| | Sparkling (Champagne, Cava, Prosecco) | 6–10°C / 43–50°F | | Light white and rosé | 8–12°C / 46–54°F | | Full-bodied white (oaked Chardonnay, Viognier) | 10–14°C / 50–57°F | | Light red (Beaujolais, Pinot Noir) | 12–16°C / 54–61°F | | Medium-full bodied red | 16–18°C / 61–64°F | | Fortified wine: sweet (Port, Sauternes) | 12–16°C / 54–61°F | | Fortified wine: dry (Fino Sherry) | 6–10°C / 43–50°F |

A common error: pulling red wine directly from a warm storage room and serving it at room temperature, often 20–22°C in a restaurant environment. Wine at this temperature will taste alcoholic, flabby, and dull. A brief 15–20 minutes in an ice-and-water bath will bring it to serving temperature quickly.

The inverse error: serving white wine straight from the refrigerator (4°C). At this temperature, aromas are suppressed and acidity tastes harsh. Remove from the refrigerator 15–20 minutes before service and keep in a bucket of ice water (not straight ice) to hold temperature without over-chilling.

Bottle Service, Presentation, Opening, and Pouring

Presenting the Bottle

When bringing a bottle to the table, present it to the host (the person who ordered) before opening. Hold the bottle with the label facing the host, resting against a folded serviette. State the producer name, wine name, and vintage clearly and confirm it matches the order: "This is the 2019 Château Lynch-Bages, Pauillac. Is that correct?" This prevents the wrong bottle from being opened and demonstrates professionalism.

Opening the Bottle

Step 1. Cut the foil. Use the knife on the wine key to cut at the second (lower) lip of the bottle neck, not the top. Cutting at the top allows wine to run down behind the foil on future pours. Make a clean, straight cut. The cut foil is placed in your pocket or apron; it is never presented to the guest and should not be left on the table.

Step 2. Wipe the top of the cork. Use a clean corner of your serviette to remove any dust, mold, or foil debris from the top of the cork and the lip of the bottle.

Step 3. Insert the corkscrew. Place the tip of the worm (the spiral) at the center of the cork. Insert it at a slight angle, then straighten as you turn. The goal is to drive the worm straight down through the center; off-center insertion can push the cork into the bottle or cause it to break. Turn until one coil of the worm remains visible above the cork.

Step 4. Remove the cork. Use the first hinge of the double-hinged wine key to brace against the bottle lip and lever the cork partially out. Then engage the second hinge and lever the remaining portion out. The goal is to remove the cork as quietly and smoothly as possible; a loud pop is unnecessary and startles guests.

Step 5. Present the cork. Remove the cork from the wine key and place it on a coaster or small plate to the right of or in front of the host. The host may want to examine it for signs of seepage or excessive drying. You do not need to comment on the cork unless something is obviously wrong (strong TCA smell, crumbling).

The Host Taste

Pour the host a small taste, approximately 1 ounce (30ml), and step back. Allow the host to smell and taste the wine. You are waiting for two things: confirmation that the wine is correct, and confirmation that it is not faulty. If the host approves, proceed to pour for the table.

If the host is uncertain or expresses concern, offer a fresh glass and taste the wine yourself if needed. A faulty wine should always be replaced without question; see Section 4 on wine faults.

Pouring for the Table

• Serve beverages clockwise around the table, from the right, using the right hand. This is the professional standard in formal service.
• Pour guests before the host. If there is a guest of honor, serve that person first. Pour for the host last.
• Pour approximately 3 ounces (90ml) per guest when serving a bottle; this gives the bottle longevity at the table and allows guests to drink at their own pace. For by-the-glass service, the standard pour is 5 ounces (150ml), five pours per 750ml bottle.
• Hold the bottle with the label facing the guest as you pour. As you finish each pour, give a slight twist of the wrist to prevent drips, then use the serviette to catch any drop on the bottle lip. Never let wine drip onto a guest, the table, or the label.
• Leave space in the glass; a glass filled to the rim prevents swirling and concentrates the experience negatively. One-third to one-half full is the appropriate fill level.

Placing the Bottle

After pouring, place the bottle on a coaster within easy reach of the host, typically to the right of or in front of them. White, rosé, and sparkling wines go into an ice bucket (half ice, half water) to maintain serving temperature. Red wines stay on the table or in a wine cradle. Ask the host: "Would you like me to leave this within reach, or shall I hold it at the station?" Some guests prefer to pour for themselves.

Monitoring and Refilling

Check wine levels at the table regularly without being intrusive. Offer to refill glasses before they are empty; it is more elegant than waiting until the guest has to catch your eye. When the bottle is nearly finished, ask the host: "Shall I bring another bottle of the same, or would you like to explore something different?"

If a second bottle of the same wine is ordered, bring the host a fresh glass and pour a small taste to confirm the new bottle is sound. A corked second bottle from the same case is not unheard of. If the host approves, use the new bottle to top up existing glasses (first confirming each guest wants a refill) and remove the tasting glass.

If a different wine is ordered, bring new glasses for all guests and place them to the right of the existing glasses so that the new wine is poured from the right without reaching over the existing glass.

Decanting

Decanting serves two purposes: separating wine from sediment (common in older wines) and aerating wine to open up its aromas and soften tannins (useful for young, tannic wines).

When to Decant

• Young, tannic reds (Barolo, young Cabernet Sauvignon, young Syrah): Decanting 30–60 minutes before service can open up the wine significantly, softening tannins and releasing aromas that are initially closed.
• Older wines with sediment: Decant slowly over a light source (candle or torch) to observe the sediment in the bottle's shoulder. Stop pouring when sediment approaches the neck.
• Wines that are "shut down": Some wines, particularly young Burgundy or Barolo, go through a "dumb phase" where aromas are closed. A brief decant can help.

Do not decant: Delicate, older white wines; fragile, very old reds that may oxidize quickly; sparkling wine (obvious reasons).

How to Decant

Hold the decanter in one hand and pour the wine slowly and steadily in a single continuous movement. Never start and stop; this disturbs the sediment. The candle or light source is held under the shoulder of the bottle so you can observe when sediment begins to move toward the neck. Leave the last half-inch or so in the bottle if sediment is present.

Present the empty bottle to the guest alongside the decanter so they can confirm the wine.

Wine Faults, Identifying and Handling

A server's ability to recognize a faulty wine and handle the situation gracefully is one of the marks of a true professional. The guest should never feel embarrassed for raising a concern, and the fault should always be addressed immediately and without question.

TCA, "Corked" Wine

What it is: Trichloroanisole (TCA) is a chemical compound formed when chlorine compounds in a natural cork interact with mold. It is the most common wine fault.

What it smells like: Wet cardboard, musty basement, wet newspaper, damp dog. In severe cases it is immediately obvious; in subtle cases it simply makes the wine seem flat, muted, and devoid of fruit.

What to do: Replace the bottle immediately without hesitation. TCA is a genuine fault, not a matter of preference. If the guest raises the concern, pour a small amount into a fresh glass for yourself to assess. If you detect TCA, replace without question.

Note: TCA is not caused by cork fragments in the wine. A few cork crumbles are harmless and not grounds for replacement.

Oxidation

What it is: Over-exposure to oxygen, either through a damaged closure, improper storage, or a wine left open too long.

What it smells like: Flat, bruised apple, vinegar-like, nutty-sherry quality in wines that are not intended to be oxidative.

What to do: Check when the bottle was opened if it's a by-the-glass pour. Replace if the wine was opened too long ago or shows clear signs of oxidation.

Reduction

What it is: The opposite of oxidation: too little oxygen during winemaking or aging, producing sulfurous compounds in the wine.

What it smells like: Struck match, burnt rubber, rotten egg. Often dissipates with air exposure.

What to do: Decant the wine aggressively or swirl vigorously in the glass. In many cases the smell will blow off within 10–15 minutes. If it persists, it is a significant fault and the wine should be replaced.

Refermentation / Secondary Fermentation in a Still Wine

What it is: Residual sugar or yeast in a wine that was not fully stabilized before bottling can begin a second fermentation in the bottle, producing carbon dioxide.

What it smells like / tastes like: An unexpected spritz or fizz in a wine that should be completely still. The wine may also taste yeasty or cloudy.

What to do: Replace the bottle. This is a winemaking fault.

Heat Damage

What it is: Wine that has been stored or transported at excessively high temperatures. Cooks the fruit and accelerates aging dramatically.

What it smells like: Jammy, cooked fruit, prunes, stewed quality that seems out of character for the wine's age. The cork may be slightly pushed out.

What to do: Replace the bottle and note the issue for your manager or sommelier; heat damage can affect an entire shipment.

Handling Guest Situations

"I think this wine is bad"

Always take the concern seriously. Ask if you may pour a small amount into a fresh glass to assess it yourself. If the fault is clear, replace immediately: "You're absolutely right. I'm sorry about that. Let me bring you a fresh bottle right away." If the wine seems fine to you but the guest is simply not enjoying the style, this is trickier. House policy varies; most establishments will replace a genuinely faulty wine but not a wine that is technically sound but simply not to the guest's taste. Know your establishment's policy before you are in this situation.

"Can I taste before I decide?"

In a tasting room, always. In a restaurant, it depends on establishment policy. In general, offering a brief taste of two options by the glass is excellent service and increases the likelihood of a sale. It also builds trust.

"What do you recommend?"

This is your moment. Be specific, be confident, and give a reason. "For your ribeye tonight, I'd steer you toward the 2019 Stag's Leap Artemis Cabernet. It's got the tannin structure for the beef but the fruit is ripe enough that you won't need to wait for it to open up. Would you like to try a taste?" Vague recommendations ("the Cabernet is nice") are a missed opportunity.

Running Low / Offering a Second Bottle

As the bottle approaches empty, check in proactively: "You're getting close to the end of the bottle, shall I bring another round of the same, or would you like to explore something different?" Never let a table go dry without being asked. The second bottle is always a missed sale if you wait for the guest to initiate.