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Wine Storage and Service

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Wine Storage and Service. Why store wine?. Change in flavor from development over time Can’t drink it all at once Investments. What is proper storage. Temperature 55° or at least very little temperature variation Humidity 75% in order to keep cork moist enough to retain seal Vibration

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Wine Storage and Service

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  1. Wine Storage and Service

  2. Why store wine? • Change in flavor from development over time • Can’t drink it all at once • Investments

  3. What is proper storage • Temperature • 55° or at least very little temperature variation • Humidity • 75% in order to keep cork moist enough to retain seal • Vibration • Speeds up the aging process so little as possible is desired • Light • Causes the formation of free radicals that create an off taste

  4. Type of storage • Short term versus long term • Short term • Accessibility • Marketing tool • Long term • Controlled atmosphere • Meant for backup or investment purposes

  5. Service • Sommelier – cellar master • Sell wine • Control storage of wine • Tools of the sommelier • Corkscrew • Glassware • Decanters

  6. Proper service temp • White wines often too cold • red wines too warm at “room temperature” • See chart for temperatures

  7. Etiquette and proper service • Identify host • Make recommendations • Return and confirm order • Open bottle • Pour host taster • Serve ladies first • Finish with host

  8. Red wine service with decantation • Wine may need decanting to remove sediment • Wine is slowly poured into a decanter while the position of the sediment is viewed through the bottle

  9. What to do with alternative closures (screwcaps) • Treat just like a cork • Remove and place on table alongside bottle • Remove when guest have been served • Don’t make a big deal out of it

  10. How to handle mishaps • Excuse yourself and try to fix problem away from the guest • If the cork breaks, may need to filter wine to remove cork pieces • May need to try a new bottle

  11. How to handle rejected bottles • Understand faults and flaws to determine if guest is correct • If bottle is ok, just not what the guest expected, use for by the glass or amenity pours • If bottle is bad, determine if replacing with the same wine would result in the same problem • May need to recommend a new wine

  12. Responsible service • Servers, bartenders and owners are responsible for the service of alcohol • Can be legally responsible if guest is overserved • Many locations require liquor service training before servers can work

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