In the following articles addressed to professionals, we suggest you take an interest in wine service in restaurants. Indeed, it is not enough to simply take the bottle out of the cellar: there are rituals for presenting and serving wine. Les Grappes gives you some tips to serve wine in the right way.
When serving, it is absolutely necessary to take care to present your wine at the right temperature. And there is no secret: every wine has its own serving temperature.
Sweet wines and champagnes should be served at around 8°C. Then, structured or full-bodied white wines, such as the Grands Bourgognes, should be served at 10 to 12°C. Fresh red wines, such as Beaujolais or Gamay are to be served between 12 and 15°C. Finally, structured red wines such as Bordeaux and powerful red wines are served between 16 and 18°C.
Beware, we often tend to serve wines that are too hot! You have to be careful to room at 18°C maximum. It is better to serve a wine too fresh than too hot, even if you have to warm it up slowly afterwards.
Respecting the serving temperature of a wine will allow this wine to reveal all its flavours and potential.
Before serving a wine, it must be presented at the table. This starts with the transport of the bottle, which varies according to the type of wine. For a red wine, the bottle must be straight: the transport is done on a metal coaster, or a plate. As for white wines, the bottle must be put in a bucket which you then fill halfway with ice and water. Put the whole thing on a plate during transport.
When you arrive at the customer's table, place the set on the pedestal table and present the bottle(s) of wine to the customer who placed the order. To do this, announce the bottles clearly, and present the bottles by placing the label facing the customer, going through the customer's right hand side. 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 open.
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 château or the producer.
At the restaurant, transparent and colourless stemmed glasses are used to enhance the colour of the wine, and the glass must be impeccable and clean. Then, the size and volume of the glasses vary according to the type of wine served. There is a model of glasses for tasting, to which are added glass shapes specific to wine-growing regions. We will essentially retain the following models:
Glass for Bordelais
Glass for Burgundy
Glass for Alsace
Always open all the 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 to serve the others. Ladies should always be the first to be served; and don't forget to serve the person who tasted the wine again.
When serving, you must stand to the right of the customer, holding the bottle in your hand, taking care never to hide the label. For white wine, fill the glass to a third; for red wine, fill the glass halfway. Once the wine has been poured, rotate the bottle and lift it up. Once the neck has been wiped off, you can serve the next customer.
It is also advisable to think about re-serving the guests during the meal: think of making a wine service before clearing the dishes. Glasses must never be empty: it is a service fault.
Build an inimitable wine list and save a lot of time when ordering.