1. Wine service
A company is only as good as the people it keeps and trains.

2. Contents SECTION SUBJECT PAGE Module Introduction 3 to 5 1
Wine service equipment
6 to 12 2
Wine waiter 13 3
Wine service
14 to 17 4
Champagne/Sparkling wine service
18 to 21

3. Module Introduction
This module deals with the skills and knowledge required to provide wine and champagne service to guests at our venues. It reflects the role of a waiter and applies to service of any style table or bar.
At the end of this module you should be able to:
provide complete table service of wine in accordance with our standards
offer service to guests topping up wines and beverages
identify wine service equipment
demonstrate safe and efficient wine service practices

4. Module Introduction Knowledge summary
To be proficient in wine service and you must have knowledge of and skills in:
wine equipment identification and use
wine service procedures
champagne/sparkling wine service procedures
roles and responsibilities of the sommelier
safe and hygienic service of wine and champagne

5. Module Introduction Tips for learners
discuss your training with your trainer and make sure you understand what is required and how the training will be organised
ask for feedback on your progress as you work through the activities
ask for help when you need it. Talk to more experienced colleagues or your trainer and ask for their guidance
listen, take notes, ask questions and practise your new skills as often as possible. This way you will improve both your speed, your memory, and also your confidence
you should seek other sources of information as well, e.g. text books, Internet

6. Wine service equipment

7. Wine service equipment

8. Wine service equipment
Waiter’s friend – wine opener

9. Wine service equipment
The knowledge of correct usage of glassware is essential for professional wine service.
Wine glasses should be;
clear
clean
thoroughly washed, rinsed and wiped with a lint-free cloth
Do not use glasses straight from a musty cupboard, sideboard or cardboard box.
Different shapes of glasses enhance the perception of the aromas of each wine style – eg, a narrow glass with a small opening used for white wines or a glass with a large bowl, but still with a tapered top, is more suitable for red wines.

10. Wine service equipment

11. Decanting Wine Wine service equipment
There are two main reasons to decant a wine.
To separate the clear wine from any sediment or 'crust' that has formed in the bottle as the wine has aged
To stimulate or enliven the wine by exposing it to air and giving it a chance to 'breathe'. During decanting, the wine absorbs oxygen, which acts as a stimulant and assists in bringing out the complexities developed during bottle aging.

12. Wine service equipment
Wine Bottles

13. Wine Waiter Wine Waiter or sommelier Pronunciation – soh-me-lyay
Pronunciation – soh-me-lyay   
What does a sommelier do?
Sommeliers are specialists in wine service.
They are expected to have a considerable depth of knowledge about wine including Australian, USA, French and other international styles as well as knowledge about other beverages and food.
They check wines for fault before serving and open, decant and serve wines.
They must be able to inform patrons about wines and what wines match particular dishes on the menu. Their advice needs to be delivered with poise and professionalism.
Sommeliers also advise chefs and maître-de’s and indeed are often found in charge of restaurant service.
They also construct and manage wine lists, have knowledge of cellar management and assess wines for taints and other problems.

14. Wine Service Reminders
Always carry a clean waiter’s cloth when serving wine
White wine glasses are smaller than red wine glasses
Use the right glass for the right wine
Fresh glasses must be set for each wine if not of the same type e.g. if serving a different white wine from the last one served, then the glasses must be changed
Glassware is handled by the stem or base, and carried to the table on a tray
White wines are kept chilled in an ice bucket or wine cooler
When pouring wine, the neck or lip of the bottle must never touch the glass
By twisting the bottle and raising it at the same time at the end of each pouring, drips can be prevented from falling on the tablecloth

15. Wine Service Opening and pouring wine at the table
Present the wine to the person that ordered it
Hold a service cloth behind the bottle
Tell the guest the brand of the wine
Tell the guest the type of wine e.g. Chardonnay
Tell the guest the vintage, such as ‘XYZ Chardonnay 2009’
Cut the capsule with the knife in the waiter’s friend
Move the knife around under the lip of the bottle

16. Wine Service Opening and pouring wine at the table
Remove the capsule and put it in your pocket
Do not put the capsule in the wine bucket
Put the point of the corkscrew into the centre of the cork
10. Twist until you have one turn left showing

17. Wine Service Opening and pouring wine at the table
Place the lever on the edge of bottle
Hold it in place with your index finger
Pull the cork straight up
When the cork is nearly out, gently pull it out with your fingers
Pour a little wine for the guest to smell for faults
Wait for the guest to taste wine
Then move around the table clockwise serving ladies first
Pour the other guests two thirds of a glass each
Then top up the person that ordered to wine, to two thirds

18. Champagne/Sparking wine service
Reminder:
With opening sparkling wine there are certain safety issues that you must be very aware of, and they are:
◊ never shake a bottle of sparkling wine
◊ never point the cork towards a customer or yourself
◊ always have the palm of your hand over the cork once the wire casing is removed
Present and announce the champagne to the guest

19. Champagne/Sparking wine service
Remove the foil wrap
Twist the wire ring six half-turns counter clockwise
Place one hand firmly on the neck of the bottle, with your thumb maintaining pressure on the metal capsule against the cork

20. Champagne/Sparking wine service
Remove the wire cage and shift your thumb so as to now maintain pressure on the cork (in case the bottle pressure tries to pop the cork prematurely).
Tilt the bottle at a 45° angle, facing away from you
Hold the cork firmly, and slowly twist the bottle. (Yes, this is the correct technique; turn the bottle, not the cork.)

21. Champagne/Sparking wine service
Pour a small amount in each glass
As the initial mousse subsides, pour more Champagne into each glass

22. Champagne/Sparking wine service
Thank for attending
“A New Star is Rising”
… the star is you!