How to serve wine in the restaurant

Serving wine in a is an art that requires knowledge, precision, and attention to detail. It is not just about pouring the liquid into a glass; it is about enhancing the customer’s dining experience. Whether you are a seasoned sommelier or a waiter, here are some essential tips on how to serve wine in a restaurant.

1. Proper Storage:
Before even thinking about serving wine, it is crucial to ensure proper storage. Wine should be stored in a cool, dark place, away from direct sunlight and temperature fluctuations. Restaurant owners and managers should invest in a climate-controlled wine cellar to maintain the quality of the wines.

2. Wine List:
Educating your staff about the wines you offer is essential. Make sure they are familiar with the wine list, including the different varieties, regions, and flavor profiles. This knowledge will help them guide customers in choosing the right wine that complements their meal.

3. Temperature Control:
Serving wine at the correct temperature is crucial for its optimal taste and aroma. Different types of wine require different serving temperatures. Generally, white wines are served colder (around 45-50°F) while most red wines should be served at room temperature (around 60-65°F). Invest in a wine refrigerator or use ice buckets to achieve the desired temperatures.

4. Glassware:
Having the proper glassware is essential in ensuring the best wine experience. Make sure you have a variety of glass types available, including stemless glasses for casual dining and elegant stemmed glasses for formal occasions. The shape and size of the glass can greatly impact the wine’s bouquet and flavor. Spiegelau and Riedel are renowned glassware brands that many trust.

5. Opening the Bottle:
When opening a bottle of wine, elegance and professionalism are key. Hold the bottle by its base and present it to the customer to confirm the selection. Use a wine opener to remove the cork smoothly and without causing any damage to it. Avoid using corkscrews that might leave pieces of the cork in the wine.

6. The Decanting Process:
Decanting is a crucial step for certain wines, especially older red wines that may have sediment. Slowly pour the wine into a decanter while leaving any sediment behind in the bottle. This process also allows the wine to breathe, enhancing its flavor and aroma. Remember to recommend decanting to customers when appropriate.

7. Pouring the Wine:
Pouring wine requires finesse and precision. Hold the bottle by the neck and pour the wine into the glass, aiming for the of the glass to prevent spillage. Fill the glass only about one-third full, allowing room for the wine to breathe and develop. For wines with bubbles like Champagne, pour slowly to avoid overflow.

8. Serving Etiquette:
The customer experience goes beyond pouring the wine. Always serve the wine to the guest who ordered it, starting with women before men and older guests before younger ones. Present the bottle with the label facing the customer and allow them to inspect the label and cork if desired. Offer a small taste as a gesture of quality assurance.

9. Wine Pairing Suggestions:
Your staff should be knowledgeable about wine and food pairings. Train them to suggest the best wine options based on the customer’s meal preferences. This can greatly enhance the dining experience and leave a lasting impression on your guests.

10. Proper Closing:
Once the bottle has been served, reclose it using the cork or wine stopper. Store it properly in the wine refrigerator or cellar to maintain its freshness for future use.

In conclusion, serving wine in a restaurant is an art that requires attention to detail, knowledge, and finesse. By following these tips, you can elevate your customers’ dining experience and establish a reputation for excellence in the world of wine service. Cheers!