Sommeliers Service Standards - II

** Sparkling Wine Service **

1st Method – Present the bottle in the air and open in the air

2nd Method – Present the bottle in the air and open in a bucket and stand

• Prepare glassware, ice bucket (which contains enough ice to allow for proper chilling of the bottle without spilling out of the bucket - added water aids in ease of placing the bottle in the ice/chilling the bottle quicker - generally, half and half is acceptable) and two serviettes – Make sure the bottle is properly chilled
• Position correct glassware (tulips or flutes) properly for each guest from a tray - Position the cork and bottle under-liner to the host’s right
• Place the ice bucket and stand to the host's right with a clean serviette on top
• Present the bottle to the host and re-confirm the order
• Cut the foil at the bottom of the cage – Using the tab is allowed but not preferred
• Remove the foil and place in the sommelier's pocket
• Place a clean serviette over the cage with the sommelier’s thumb or hand over the cork
• Maintain control at all times – always point the cork away from the guests
• Untwist the wire cage and loosen for removal later – always keep the hand or thumb over the cork
• Firm up your grip on the cork and twist the bottle away from the cork holding the bottle at a 45 degree angle – this is done in the air or against the inside of the bucket but never against the body
• Gently release the cork with little or no noise – Hold the bottle at the 45 degree angle until the initial rush of CO2 dissipates
• Remove the cage from the cork and place in the sommelier’s pocket
• Place the cork on the under-liner to the host’s right
• The sommelier holds the bottle with his right hand as in standard service or by the punt (two fingers under the neck for support is acceptable), label toward the host and pours the host an ounce or less so that he or she can taste the wine
• The sommelier steps back and waits for the host’s approval
• After host approval, sommelier pours guests in standard fashion - Glasses are filled 3/4 full
• Pours are done in a single stream – Two pours are allowed if necessary
• After pouring the bottles is placed

1st Method - in a bucket and stand to the host’s right within reach of the host

2nd Method – in a cooler or under-liner on the table within reach of the host

• The sommelier asks the host if he or she may remove the cork and bottle under-liner if it is not utilized

White Wine Service

1st Method – Open on a gueridon next to or close by to the table preferably to the host’s right and placed in a bucket and stand next to the table to the host’s right

2nd Method – Open in a bucket and stand to the host’s right and return to the bucket

3rd Method – Open on a side table or stand and return to a bucket and stand to the host’s right or to a cooler or under-liner on the table to the host’s right

4th Method – Open in the air and return to a bucket and stand to the host’s right or to a cooler or under-liner on the table to the host’s right

• Glasses are to be filled 1/2 to 1/3 full depending on the size of the stemware
• Young Red Wine Service
• 1st Method – Open on a gueridon next to or close by to the table preferably to the host’s right and place on under-liner on the table to the host’s right
  2nd Method – Open on a side table or stand and place on under-liner on the table to the host’s right
  3rd Method – Open in the air and place on under-liner on the table to the host’s right
  Glasses are to be filled 1/2 to 1/3 full depending on the size of the stemware