 The bottle is presented to the host. The host is whoever ordered the wine. Pay attention to this — don’t present the bottle to the gentleman if the lady ordered it. Say the wine’s name and vintage, confirming their choice, before opening.
The bottle may be set on the table or a geridon (a French term for a side table), or opened “in the air.” Make this determination based on your style of service and set a policy for consistency.
The server shall have a clean folded cloth napkin in hand. Cut the capsule cleanly below the second lip, and wipe bottle with napkin. The cut capsule goes into servers’ pocket, and never on the table or in an ice bucket.
Insert the corkscrew, but not dead center, or the opener will spiral down to one side. Look at the top of the cork like the face of a clock and insert it between the center and 1 o’clock (11 o’clock if you are a southpaw).
Withdraw cork using the action of the opener as a lever. Avoid pulling the cork to one side as it comes up. When the cork can easily be removed, twist the cork with your hand and remove. Avoid popping the cork out. Place cork on table next to host’s glass.
Wipe the bottle top again.
Pour 1 to 2 ounces for the host to taste.
Upon acceptance, pour clockwise (label facing guest) all women first, and then gentlemen, and then host last (male or female). One 750-ml bottle is 25 ounces, and serves four, with wine left over in the bottle. Do not try to empty on the first pour – it looks pushy. No matter what your glass capacity, serve no more than 4 or 5 ounces. You may have to stretch a bottle for 6, but do not short anyone on that initial pour.
Wish the party well by saying “enjoy” and remove the cork, unless they would like to keep it. (Never re-cork the bottle on the table.)
Important Note:: The following information is intended only to inform and not to be a substitute for the reader's seeking legal or accounting counsel. Any information given here should be examined by the reader's attorneys or accountants as to such information's applicability. |
