Wine Service Etiquette: Opening White, Rosé, and Dessert Wines

Study Notes

Opening Procedures for White, Rose, and Dessert Wines

To chill white, rose, and dessert wines, fill a wine bucket or chiller with equal amounts of ice and water, up to three-fourths full.
Place the wine bucket or chiller on the right side of the host, either on a stand or on the table.

Presenting the Wine

Present the wine to the host from the right side, with the label facing the host.
Identify the wine by reading out the brand, variety or classification, appellation, and vintage.

Opening the Wine

Place the wine bottle in the bucket, with a service napkin draped around the neck of the bottle as a collar.
Remove the top half of the seal by cutting above or below the lip of the wine bottle.
Remove the entire seal if it is torn, and put it in your pocket.
For bottles with a small seal on the surface of the cork, perforate the seal with the worm of the corkscrew before removing the cork.

Removing the Cork

Insert the worm of the corkscrew into the center of the cork and twist until four turns are in the cork.
Place the corkscrew lever onto the lip of the bottle, break the seal, and pull the cork straight out using the lever.
Use a delicate wriggling motion to remove the cork completely, if necessary.
Unscrew the cork from the corkscrew.

Inspecting the Cork and Serving the Wine

Wipe any particles from the mouth of the bottle with a clean napkin.
Present the cork to the host's right side, on a doily on a plate, for inspection.
Remove the plate and cork from the table after the guest has been served the wine.
Hold the bottle over the long folded portion of the service towel collar, leaving the label exposed to the guests' view.
Pour about one ounce (30 ml) of wine into the tasting glass for the host's approval.

Serving the Wine

After the wine has been approved, pour wine for the other guests, serving the host last.
Pour wine in three- or four-ounce (90- or 120-ml) servings.
Place the bottle back into the ice bucket or chiller, and fold a service towel over the top of the bucket.
Avoid pouring more than three or four ounces of wine at a time to prevent warming that may impair the flavor.

Description

Test your knowledge of the proper procedures for opening and presenting white, rosé, and dessert wines. Learn the etiquette involved in serving wine, from preparing the wine bucket to presenting the wine to the host. Improve your skills in wine service and impress your guests with your expertise.