Wine Service
Practical service knowledge for the CMS Intro exam.
Serving Temperatures
| Wine Style | Temperature | Notes |
|---|---|---|
| Sparkling | 6-8°C (43-46°F) | Coldest, preserves bubbles |
| Light white | 8-10°C (46-50°F) | Sauvignon Blanc, Riesling |
| Full white | 10-12°C (50-54°F) | Oaked Chardonnay |
| Rosé | 8-10°C (46-50°F) | Similar to light whites |
| Light red | 12-14°C (54-57°F) | Pinot Noir, Beaujolais |
| Full red | 16-18°C (60-65°F) | Cabernet, Shiraz |
| Fortified (dry) | 10-12°C (50-54°F) | Fino Sherry |
| Fortified (sweet) | 14-16°C (57-61°F) | Port, sweet Sherry |
General rule: Serve white colder, red at "cellar temperature" (not room temperature)
Tip: Better slightly too cold than too warm - wine warms in glass
Glassware
Glass Components
- Bowl: Contains aromas
- Stem: Prevents hand warming wine
- Base: Stability
Glass Shapes by Wine
| Wine | Glass | Reason |
|---|---|---|
| Champagne | Flute or tulip | Preserves bubbles, shows stream |
| Light white | Small bowl | Concentrates delicate aromas |
| Full white | Larger bowl | Allows oaked wines to open |
| Pinot Noir | Wide bowl (Burgundy) | Captures delicate aromas |
| Cabernet/Bordeaux | Tall, tapered | Directs wine to back palate |
| Sherry | Copita | Traditional, concentrates nose |
| Port | Small, tapered | Controls portion, focuses aromas |
Handling
- Always hold by stem
- Never fill more than 1/3 full (allows swirling)
- Present wine on guest's right side
Opening Still Wine
Equipment
- Waiter's friend: Professional corkscrew (sommelier knife)
- Components: Blade/foil cutter, worm (spiral), lever
Steps
- Present bottle: Label facing guest, announce wine
- Cut foil: Below lip of bottle (clean line)
- Wipe rim: Remove any residue
- Insert worm: Centre of cork, twist until one spiral visible
- Lever: Use first notch, pull gently
- Complete: Use second notch if needed, pull cork straight
- Wipe rim: Again after cork removal
- Present cork: Place on table (don't sniff dramatically)
- Pour taste: Small amount for host to approve
- Pour table: Women first, then men, host last
- Place bottle: Label facing table
Troubleshooting
- Broken cork: Reinsert at angle, try again, or push through and strain
- Stuck cork: Warm neck slightly, try Ah-So opener
Opening Sparkling Wine
Steps
- Keep cold: Warm Champagne = more pressure = danger
- Remove foil: Expose cage
- Loosen cage: 6 half-turns, keep thumb on cork
- Grip cork: Hand over cork and cage together
- Twist bottle: NOT the cork - bottle rotates, cork stays still
- Control release: Gentle sigh, not pop (preserves bubbles)
- Pour: Tilt glass, pour against side
Safety: Never point at anyone, keep hand on cork at all times after cage loosened
Decanting
Reasons to Decant
| Purpose | Wine Type | Method |
|---|---|---|
| Remove sediment | Old wines | Slow pour, stop at sediment |
| Aerate | Young, tannic wines | Splash into decanter |
When to Decant
- Yes: Young tannic reds, aged wines with sediment
- No: Old, delicate wines (can fall apart), whites (usually), sparkling
Steps for Old Wine
- Stand upright: 24-48 hours before service
- Light source: Candle or flashlight under neck
- Pour slowly: In one continuous motion
- Watch: Stop when sediment reaches neck
Steps for Young Wine
- Simply pour into decanter to expose to air
- Can "double decant" (back into bottle) if no decanter for table
Standard Pours
| Context | Pour Size |
|---|---|
| Restaurant | 150ml (5 oz) |
| By the glass | 150-180ml (5-6 oz) |
| Tasting | 30-60ml (1-2 oz) |
| Fortified | 60-90ml (2-3 oz) |
Bottles per case: 12 (standard 750ml bottles) Glasses per bottle: 5 (at 150ml pour)
Wine Storage
Ideal Conditions
| Factor | Ideal |
|---|---|
| Temperature | 12-14°C (54-57°F) |
| Humidity | 60-70% |
| Light | Dark (UV damages wine) |
| Position | Horizontal (keeps cork moist) |
| Vibration | Minimal |
| Odours | None (can penetrate cork) |
Temperature Effects
- Too warm: Accelerates ageing, cooked flavours
- Too cold: Slows development, tartrate crystals
- Fluctuation: Worst - causes cork to expand/contract
Food & Wine Pairing
Basic Principles
Weight matching: Light food with light wine, rich food with full wine
Classic Pairings: | Food | Wine | Why | |------|------|-----| | Oysters | Muscadet, Chablis | Acidity, mineral | | Salmon | Oaked Chardonnay, Pinot Noir | Weight, richness | | Steak | Cabernet Sauvignon | Tannin + protein | | Lamb | Rioja, Bordeaux | Classic matches | | Spicy food | Off-dry Riesling | Sweetness cools heat | | Goat cheese | Sancerre | Regional pairing | | Blue cheese | Sauternes, Port | Sweet vs salty | | Chocolate | Port, Banyuls | Sweet with sweet |
Key Interactions
| Wine Component | Food Interaction |
|---|---|
| Tannin | Softened by protein, fat |
| Acidity | Cuts through fat, matches acidic food |
| Sweetness | Balance spice, match dessert |
| Body | Match intensity of dish |
| Oak | Pairs with grilled, smoked flavours |
What to Avoid
- High tannin with fish (metallic taste)
- Dry wine with sweet food (makes wine taste sour)
- Oaky wine with delicate food (overwhelms)
Regional Pairing
If it grows together, it goes together - Chianti + tomato pasta - Muscadet + Atlantic oysters - Rioja + tapas
Common Service Faults
| Fault | Cause | Action |
|---|---|---|
| Corked | TCA contamination | Replace bottle |
| Oxidised | Overexposure to air | Replace if excessive |
| Cooked | Heat damage | Replace bottle |
| Too warm | Poor storage | Ice bucket |
| Too cold | Over-chilled | Let warm slightly |
Quiz Yourself
- What temperature should you serve Champagne?
- When should you decant wine?
- What is the standard restaurant pour?
- Why does high tannin wine pair well with steak?
- What's the correct way to open sparkling wine?