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

12 Questions

What is the recommended amount of ice and water in a wine bucket or chiller?

Equal amounts of ice and water until it is three-fourths full

How should the wine bottle be presented to the host?

With the label facing the host from the right side

What should you do if the seal on the wine bottle is torn?

Remove the torn seal from the bottle entirely and put it in your pocket

How many turns of the worm should be inserted into the cork?

Four turns

What should you do after removing the cork from the bottle?

Use a clean napkin to wipe any particles from the mouth of the bottle

Why should you rest the bottle on the side of the bucket when opening it?

To provide additional support

Where should the cork be placed when presenting it to the host?

On a plate with a doily

How much wine should be poured into the tasting glass for the host's approval?

One ounce (30 ml)

Why is it important to pour small servings of wine?

To prevent the wine from warming up

Who should be served wine last?

The host

What should be done with the bottle after pouring wine for the guests?

Put it back in the wine bucket or chiller

Why is it especially important to pour small servings of dessert wine?

Because it is often savored slowly

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.