In the continuation of the articles addressed to the professionals, we propose to you to be interested in the service of the wine in the restaurant. Indeed, it is not enough to take the bottle out of the cellar: there are rituals of presentation and service for wine. Les Grappes gives you some tips on how to serve wine in the right way.
When serving wine, it is essential to present it at the right temperature. And there is no secret: each wine has a serving temperature.
Sweet wines andchampagnes should be served around 8°C. Then, structured or full-bodied white wines, such as the GrandsBourgognes, should be served at 10 to 12°C. Fresh red wines, such asBeaujolais or Gamay, should be served between 12 and 15°C. Finally, structured red wines such asBordeaux, and powerful red wines are served between 16 and 18°C.
Be careful, we often tend to serve wines too hot! You must be careful to serve at 18°C maximum. It is better to serve a wine that is too cold than too hot, even if you have to reheat it slowly afterwards.
Respecting the serving temperature of a wine will allow that wine to reveal all its flavors and potential.
Before serving a wine, it must be presented at the table. This begins with the transportation of the bottle, which varies according to the type of wine. For a red wine, the bottle must be upright: the transport is done on a metal coaster, or a plate. For white wines, the bottle should be placed in a bucket and then filled halfway with ice and water. Put the whole thing on a plate during transport.
When you arrive at the customer's table, place the whole set on the pedestal table, then present the bottle or bottles of wine to the customer who placed the order. To do this, clearly announce the bottles, and present the bottles with the label facing the customer, passing to his right. For white wines, it is agreed to take the bottle out of the bucket, drain it, and present it without wiping it. Put it back in the bucket to proceed with the opening.
Then, when you present a wine, you must announce the appellation, the name of the wine, the vintage and the classification if there is one, the name of the merchant, the castle or the producer.
In restaurants, clear and colorless stemmed glasses are used to highlightthe color of the wine.The glass must be impeccable and clean. The size and volume of the glasses vary according to the type of wine served. There is a model of glass for tasting, to which are added the shapes of glasses specific to wine regions. We will retain essentially the following models:
Glass for Bordeaux
Glass for Bourgognes
Glass for Champagne
Always open all bottles ordered at the beginning of the service: the wine is served before the dish it is to accompany.
After opening the bottle, you must let the person who ordered it taste it and wait for his agreement before serving the others. Ladies should always be served first; and don't forget to serve the person who tasted the wine again.
When serving, you should stand to the right of the customer and hold the bottle in your hand, taking care never to cover the label. For white wine, fill the glass one-third full; for red wine, fill the glass half full. Once the wine has been poured, turn the bottle around and lift it up. Once the neck is wiped clean, you can serve the next customer.
It is also important to remember to re-serve guests during the meal: consider serving wine before clearing the dishes. Glasses should never be empty: it is a service fault.
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