Wine service

WINE SERVICE

    Service procedure is the more or less similar for all kinds of wine (white, red or sparkling)

1.  For service of white and sparkling wines, you must prepare the ice-bucket half filled with ice and cold water and place it on ice stand next to the table, on the right side of ordering guest. Fold a clean napkin and place it over the bucket.

2.  Present the bottle to the ordering guest holding it on your palm with the label facing the guest.

3.  After the bottle has been confirmed by the guest, proceed with opening.

4.  Place the cork on the table in case the guest wishes to check it.

5.  Pour one finger of wine to the ordering guest for tasting and wait for him to approve it, holding the bottle with label facing the guest.

6.  Once approved, the wine can be served to all guests: first ladies, than men and finally the ordering guest.

7.  Never fill the glasses more than half.

8.  If the wine is white or sparkling, put the bottle with remaining wine in the ice-bucket, with the folded napkin over the bucket. If it is red, put it in the center of the table and wrap the napkin around the bottle neck in a nice "tie" leaving the label visible.

9.  Do not forget to keep an eye on the table and refill the glasses. If the wine is kept in ice, always wipe the bottle with the napkin when you take it out of the ice, and when the bottle is empty, offer another one.

10.Do not forget that white, rose and sparkling wine should be served cool and red wine – at room temperature.

11.Serve wine in wine glasses or in ordinary glasses. Do not use plastic or  paper cups because the smell from these will alter the taste of the wine.

12.One rule to remember when serving more than one type of wine is dry before sweet, light before full, and young before old wines.

13.If you are serving curry with wine, it does not matter what kind of wine you serve because you can not really taste it after eating curry.

14.The lower the quality of the wine, the cooler it should be served. Very cold wine tends to lose its more objectionable flavour.

15.Leftover wines can be kept for up to a week if they are poured into smaller bottles right up to the top and tightly corked.

16.The standard suggestion is that white or rose wine accompanies hors d’oeuvres, fish and seafood and red the heavier, more spicy dishes, which should be strong enough to suit the occasion.