HOW TO OPEN AND SERVE A BOTTLE OF WHITE WINE
- Askar DG KAMIS
- 5 days ago
- 3 min read
Guests expect to have the correct wine brought to the table and have the bottle of wine opened correctly so wine can be tasted properly and the wine label is intact.
Why is this task important for you and our guests?
Answers:
To maximize the guest satisfaction
To keep up 5 star image of the hotel
To ensure the wine brought to the table is the one chosen by the guest.
To ensure the guest has the opportunity to taste the wine prior to serving our guests.
STEPS | HOW/ STANDARDS | TRAINING QUESTIONS |
1) Prepare a bottle of white wine. | Double check the wine label and vintage against the POS printed order. Obtain the bottle of wine and put it in the wine bucket, fill ice cubes in the bucket until to the rim and add cold water. Put napkin over the wine cooler from right to left, overhanging on the sides. |
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2) Present the white wine. | Present the bottle in horizontal position and it’s label uppermost with a service cloth supporting the base and back of the bottle to the guest and says, Mr./Mrs./Ms./Sir/Madam XXXX.” this is the wine you have ordered, may I open the now?” |
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3) Open the wine. | Place the white wine into the wine bucket. Open the knife from the wine opener; ensure knife is sharp, clean and not rusty. |
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4) Cutting the foil. | Hold the bottle’s neck with fingers firmly and hard. Cut the foil around approximately 0.5 cm down the mouth, turn the knife clockwise twice and anti-clockwise once. Remove the cut foil, place it in your pocket Close the knife carefully. |
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5) Removing the corkscrew. | Pierced the cork in the middle with the wine opener’s skewer, lift the cork upwards with the right hand and left hand holding to the bottle’s neck firmly. Place the cork upwards on the guest table besides the wine glass. Or Use a cork holder (If applicable) and place this in front of the head of the table or the person who will taste the wine. Wipe the bottle’s mouth inside out. |
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6) Presenting the wine and pour the wine. | With the label facing the guest, pour the wine consisting of a mouth full quantity for the guest to taste. (Approx. 5-10% of the glass) After guest has tasted, serving of wine will be clockwise, while ladies first, the person who tasted last. Pour wine to half in the glass. |
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Now ask the trainee to practice the task from start to end to test competency.
Summary questions:
Why should you check the vintage and the wine label?
Why fill the bucket with ice cubes and cold water?
Why do you put a napkin over the wine bucket?
Why should the label be visual for the guest when presenting?
Why should you support the bottle with a napkin?
Why should you ask the guest if they would like to have the wine open now?
Why should you place the wine back in the bucket?
Why should the knife be sharp, clean and not rusty?
Why hold the bottle firm?
Why should you remove the foil?
Why do you place the foil in your pocket?
Why be careful when closing the knife?
Why should you wipe the month of the bottle and top of the cork?
Why pierce the cork in the middle?
Why should the cork be placed on the table in front of the guest?
Why should you wipe the bottle inside out?
Why should the label be facing the guests when pouring the wine?
Why should you pour only a mouth full in the glass?
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