1. Section V: The Business of Wine Chapter 19: Selling and Serving Wine

2. Wine Service and the Role of the Sommelier  The modern view of the sommelier focuses on supporting the guest in the restaurant wine experience. Designing and printing the wine list Acquiring and maintaining inventory Selling and serving the wine tableside Suggesting appropriate wine and food pairings  Can be full-time or have duties divided between staff  All staff must be prepared to discuss and sell wine.

3. Promoting Successful Wine Sales  Added value Appropriate, polished glassware Professional level of service  Guests should be supported from the time they arrive to the time they leave.  Loyal, repeat business should be the cornerstone of any operation.  Guests view purchasing a bottle of wine as an investment in their experience at a restaurant. Staff should treat it similarly.

4. Encouraging On Premise Sales  A potential wine sale begins before the guest even walks through the door.  Once the guest enters the premises, wine sales take on new dimensions. Featured Wines Setup for Sales Server Suggestions Menu Suggestions Visible Storage and Special Seating Wine Dinners

5. Bringing Their Own Bottle  Some operations don’t have liquor licenses.  Some restaurants charge a corkage fee. Helps compensate for: The loss of a sale from the restaurant’s own wine list The costs associated with the server’s efforts and glassware provision.

6. Tableside Wine Service: Glasses First  There are almost as many different types of wine glasses as there are types of wine. Wines smell and taste better in the appropriate wine glass. Multipurpose glassware is not ideal.  The amount of wine poured should never be more than about 2/3 of the space in the glass.  Durability is one of the most important factors in purchasing wine glasses.  Service staff should be trained to properly polish glasses.

7. Proper Serving Temperatures  Wine is at its best at the appropriate temperature. Proper Wine Serving Temperatures Sparkling Wine41ºF (5ºC) White Wine50° to 59ºF (10° to 15ºC) Red Wine59° to 65ºF (15° to 18ºC)

8. Opening the Wine  Wine should arrive promptly after being ordered.  Bottle should be wiped clean before being shown.  Server should tell the guests the: Vintner Varietal Vintage  Options Wine keys (corkscrews) Removing the cork Serving Wine from a bottle with a screwcap

9. Corks and Cork Taint  Cork taint is a musty smell associated with natural cork. Occurs when the cork has been exposed to mold growth. Affects approximately 3-5% of wines  Cork taint is a bottle-specific fault. It’s unlikely the next bottle out of the case will be corked.  Cork manufacturers are changing processing methods to combat the problem.  Move away from natural corks is gradual due to tradition and concern for consumer reaction.

10. The Taste Test  After removing and presenting the cork, the server should pour a sample of the wine to be evaluated.  The pour should be about 1 ounce, just enough to taste the wine and evaluate the aromas for flaws, but not much more than a sip.  If a party ordered both a white and a red wine, the server should be bring two glasses to use for tasting.  If a party orders a second bottle of the same wine, it is appropriate for the server to bring a new glass.

11. Sending Back the Wine  Resolving guest dissatisfaction should be taken seriously and addressed promptly.  If the wine truly is flawed, it can be Used to educate staff in the detection of flawed wine It could be sent back to the distributor for credit  With properly trained staff who work to help the guest make appropriate selections, the chances of a guest refusing a bottle of wine can be greatly lessened.

12. Pouring the Wine  Pour for the ladies first, then the gentlemen, and end with the host.  The server should pour from the guests’ right side unless otherwise restricted.  If the pour size is controlled properly, all guests can be served some without the need for another bottle.  Whites are usually brought before reds, but if two whites or two reds are ordered, the server should prompt the guest for guidance on their preference.  Some parties may desire to pour the wine themselves and may ask the server not to pour once the initial pouring is done.  The wishes of the guests should be honored at all times.

13. Decanting the Wine  Involves separating the wine from the bottle sediment  A decanter is used to serve the wine after separation.  The goal of decanting is to pour the clean wine off the top of this sediment and leave the gritty residue in the bottle.  Some guests may request the wine be aerated.  The server pours the wine into a decanter to oxygenate it prior to pouring for the guests.  Bottles the size of four or more regular bottles may need to be handled by two service staff members.

14. Serving Sparkling Wine  When the cage is loosened, great care must be taken with the cork because there is significant pressure inside the bottle.  The cork may a tendency to fly out of the bottle, and it should be carefully controlled.  The glasses should be partly filled, and the foam should be allowed to settle slightly before each glass is topped off.

15. Staff Training  A basic staff training program can easily be set up to: Allow the staff to increase their knowledge and understanding of wine To help ensure that wine-drinking guests are getting the best level of service possible  Getting the staff comfortable with the basics of wine forms a solid foundation for ongoing training.  Types of staff training: Training during staff meetings Using wine selling points

16. Serving Responsibility  The concept of serving your guests alcohol in a way that Meets their needs as customers Protects them and your restaurant from potential harm  A restaurant’s alcohol license is a valuable asset, and it can be revoked for not following the law. The drinking age in the United States is 21. Servers should be aware of how different alcoholic beverages affect the body. It is the server’s responsibility to cut off a person who has had too much to drink.

17. When a Customer Has Had Too Much to Drink  Deal with the situation as early as possible.  Be discrete, this will likely be an embarrassing situation for everyone involved.  Inform the patron that the law requires they do not serve to someone who is intoxicated.  Apologize for the situation, and inform them they would be welcome to come back on another night.  Do your best to see that they have a safe way to get home.

18. The Responsibilities of a Server  Be a good sales person who is knowledgeable about wine and promotes sales.  Be a good host, keeping their guests happy and helping to keep them from potential harm.  Be a bit of a police officer that makes sure no laws are broken and protects the restaurant from liability.