These wine-service tips assume that you are working in a mid-priced restaurant, typically serving main courses at €15-€20.
- Winelist Always present the wine list. Don’t automatically give it to the man. Give it to the most interested person. In a business setting, establish who will take charge of ordering the wine.
- It is useful also to have your winelist and menu on-line. An increasing number of people are very exacting about what kind of wine they want to drink, and how much they want to pay for it. A good winelist should address these concerns.
- Good winelists should offer variety of styles, price points, serving measures. If a list specialises in a certain field, then the quality should stand up! Ensure the typeface is legible in your restaurant’s light.
- Bottle presentation: Present the chosen bottle. This is done to ensure that the correct bottle (including vintage) has been retrieved from the cellar.
- Opening the bottle: Open the bottle in view of the customer. Trotter’s in Chicago (renowned for wine service) open bottles on a credenza, creating a sense of ‘theatre.’
- Slice capsule just under the rim. Wipe the neck. Draw the cork cleanly. Clean the neck. Pour a sample for the guest’s approval.
- Corkscrews can be quite a personal choice. The waiter’s friend is regarded as a good general all-rounder. Guard your tools and don’t be caught out!
- Pouring a sample: Offer a sample of the wine. This is to check that the quality is what it ought to be. It is not to ascertain whether the guest likes it.
- Each successive bottle opened should be checked by the server.
- Corkscrews can be quite a personal choice. The waiter’s friend is regarded as a good general all-rounder. Guard your tools!
- Pour 1/3 of a good-sized glass. A rule of thumb is that the wine level should finish at the widest point of a decent sized glass, allowing the maximum possible air-contact with the wine. Finish pouring with a very slight ‘flourish’ to avoid drips.
- Glassware should be functional, stylish and durable. Winestar lead-free crystal from Austria are a good option for most restaurants. A solid base, and a tapered rim enhance the enjoyment. Generally, the broader the wine profile, the wider the bowl of the glass should be.
- Presence at the table should be inobtrusive and consistent for the guest’s pleasure. Wine should be served from the right hand side.
- Storage temperature: should be a consistent 10-15°C. Consistency is more important than the absolute temperature.
- Service Temperatures: Champagne & Sweet wines at 6-8°C. Light to medium bodied whites at 10°C. Medium to full bodied whites and light reds at 12°C. Medium to full bodied reds at 17-18°C.
- Wine training is key to successful wine service. (The better wine companies should be insisting as opposed to offering) this.
- A staff briefing prior to service should include wine matching suggestions for specials.
- Wine service cards are useful aide-memoires. Keep these simple and ready-to-hand.
- Good wine service should create a repeat customer, not just a wad of cash at the end of the night! Tease out preferences and suggest appropriately-priced wines.
