Elevating your wine service

You don’t need to be a sommelier to sell and serve wine like a pro. Whether you’re behind the bar or working the floor, a little knowledge and confidence can turn a simple pour into a great guest experience.

From suggesting the right pairing to pouring without spilling, mastering the basics of wine service isn’t about being fancy – it’s about making every guest feel like they’re in good hands. Here’s what you need to know to pour like a pro and keep your guests coming back for more.

The right glass makes all the difference, and different wines shine in different shapes:

• White wine: Smaller glasses help keep it cool and enhance fresh, fruity aromas.
• Red wine: Larger bowls let the wine breathe, unlocking its full bouquet.
• Sparkling wine: Tall flutes preserve the bubbles and focus the aromas.

Pro Tip: Always check that glasses are clean, odor-free, and free of chips or lipstick stains before serving.

Great wine service goes beyond just filling a glass. Follow these steps to make it seamless:

1. Hold the bottle correctly. Grip it by the base or the punt (the indentation at the bottom), not the neck.
2. Show the label. Before opening, present the bottle so the guest can confirm the selection.
3. Pour with precision. When serving by the bottle, pour just a couple of ounces first, allowing guests to taste and engage with the wine.
4. Handle glassware with care. Hold glasses by the stem to avoid warming the wine with your hands.
5. Avoid drips. Pour slowly and steadily, then give the bottle a slight twist and lift at the end to prevent spills.

Expert Insight: “Proper pouring and presentation enhance the overall experience and showcase your professionalism,” says Eric Hemer, Senior Vice President of Wine Education at Southern Glazer’s Wine & Spirits, and a Master Sommelier and Master of Wine.

Temperature plays a huge role in how a wine tastes. Here’s a quick guide to getting it right:

• Sparkling wine: Well chilled (40-45°F)
• Light/medium-bodied white & Rosé: Chilled (45-50°F)
• Medium/full-bodied white: Lightly chilled (50-55°F)
• Light-bodied red: Lightly chilled (55-60°F)
• Medium/full-bodied red: Cool (60-65°F)

Pro Tip: Many people assume red wine should be served at room temperature, but a slightly cooler pour enhances its character.

Consistency is key to great service. Set yourself and your team up for success with these steps:

• Educate your staff. Make sure everyone knows the basics of wine types, glassware, and pouring techniques.
• Inspect glassware regularly. Cleanliness matters: always check for chips, smudges, or odors before serving.
• Stay stocked. Keep inventory in check to avoid last-minute scrambles during busy shifts.

Remember: Guests expect a premium experience when ordering wine. Proper service not only enhances their enjoyment but also reflects positively on your establishment.

Mastering wine service is about attention to detail, confidence, and creating a memorable experience. Follow these best practices, and you’ll have guests raising their glasses for one more round.