Wine service is the professional presentation, opening, checking and pouring of wine in a restaurant or hospitality setting. Good wine service combines product knowledge, correct handling, suitable glassware, temperature control and attentive guest communication. Procedures vary with the type of wine, restaurant standard and service style.
When the restaurant’s service standard calls for it, offer a small taste to the host or ordering guest for confirmation that the wine is sound and appropriate. Once approved, serve the other guests according to the table’s seating order and service protocol, then top up the host’s glass. Do not rely on outdated gender-based pouring rules; follow the guest’s preference and the restaurant’s standard.
Pour still wine in controlled measures, generally leaving room in the glass for swirling and aroma. Sparkling wine should be poured carefully to manage foam. Avoid touching the glass rim with the bottle and wipe drips as required.
Use clean, appropriate glasses and serve the wine at a temperature that suits its style. Keep chilled wines in a suitable ice bucket or wine fridge, and avoid warming the bottle unnecessarily during service. Decant only when appropriate for aeration or sediment removal.
Example: present a bottle of Burgundy to the host, open it cleanly, offer a taste, then serve the table in seating order and finish with the host.
Chef’s note: wine service should be confident, unobtrusive and consistent. Check the label, vintage and bottle condition before opening, especially for expensive or older wines.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
