Wine Bar 101, Part II- Service

Glassware must always be handled by the stem because it is the narrow, elongated part of the glass that allows for a firm and stable grip without touching the bowl or the lip. By holding the stem, it helps to prevent the transfer of heat from the hand to the drink, keeping it at the desired temperature. Additionally, handling the glass by the stem reduces the risk of leaving fingerprints or smudges on the bowl, ensuring a clean and presentable appearance.

During the process of removing the cork from a bottle, it is recommended for the bottle to remain stationary. This is because any movement of the bottle can cause the liquid inside to spill or splash out, potentially causing a mess or injury. Additionally, keeping the bottle still helps to maintain stability and control while applying pressure to remove the cork.

After removing the cork, it is important to wipe and clean the lip of the bottle to remove any residue or dirt that may have accumulated. This ensures that the wine does not get contaminated and maintains its quality. Shoving the serviette in the apron or polishing glassware are not relevant actions in this context. Wiping the wine key screw may be necessary, but it is not specified in the question. Therefore, the correct answer is to wipe and clean the lip of the bottle.

When serving wine, it is traditionally presented and poured from the right side of the guest. This is considered proper etiquette and is a common practice in formal dining settings. By serving from the right, it allows the guest to easily see and access the wine being poured. Additionally, serving from the right follows the general flow of service, as other dishes and utensils are typically presented and cleared from the right side of the guest as well.

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When extracting the cork, it is ideal for it to make as little sound as possible. This is because a quiet extraction indicates that the cork is being removed smoothly and without any resistance. A grinding sound could suggest that the cork is not coming out smoothly and may even be damaged. A celebratory, loud pop is often associated with the opening of a champagne bottle rather than a regular wine bottle, and may not be expected or desired in all situations.

The correct answer is true because in formal dining etiquette, it is considered impolite for the guest to pour their own wine. It is the responsibility of the host or a designated server to pour the wine for the guests. This practice is seen as a way to show hospitality and to ensure that the guests are taken care of during the meal.

Ice buckets are used to maintain the temperature of beverages, while ice baths are used to further reduce the temperature of a bottle. Ice buckets typically contain standard ice, while ice baths are filled with 2/3 water. This means that ice baths provide a more intense cooling effect compared to ice buckets.

The tower is organized in the order of the wine list. This means that the bottles are arranged according to the sequence specified in the wine list. Each bottle is assigned a number which can be used to easily locate it. Unlike the other options, there is a clear system in place for organizing the bottles based on the wine list.

If guests do not like the wine they ordered, the policy is to return the contents of the bottle and find them a different wine that they will enjoy more, based on their feedback.

Sometimes wine keys can get dropped table side, break, or otherwise malfunction. Having a second ensures that if something, you are prepared to smoothly recover and take care of the guest.

Decanting a wine before having the guest taste it serves two main purposes. Firstly, aeration helps to improve the wine's flavor and aroma by allowing it to come into contact with oxygen. This process can soften tannins and enhance the wine's overall profile. Secondly, decanting helps to remove any sediment that may have formed in the bottle over time. Sediment can negatively impact the taste and texture of the wine, so removing it ensures a smoother drinking experience.

If the cork breaks, it implies that the first attempt to remove it was unsuccessful. Therefore, the suggestion to try again for the remaining cork indicates that there are multiple corks to be removed, and the broken one should be disregarded. This answer assumes that there are other intact corks available that can be used instead.

Ice buckets are provided with wines that need to be further chilled, upon request of the guest. This means that if a guest wants their wine to be colder than it currently is, they can request an ice bucket to be brought to their table. This option is not automatically provided for all Champagne or whites, nor is it specifically for dessert wines. The answer implies that the provision of ice buckets is based on the preference of the guest and the need for further chilling.

After cutting and removing the foil, it is recommended to wipe the top of the cork. This is because the cork may have accumulated dust or debris during the process, and wiping it ensures that the wine will not be contaminated when the cork is removed. It is a good practice to keep the cork clean before opening the bottle.

The host should be poured between 1.5 oz and 2 oz of wine to taste. This amount is appropriate because it allows the host to sample the wine without consuming too much. It is important for the host to taste the wine to ensure its quality and to make any necessary adjustments before serving it to guests.

It is not acceptable to touch the bowl of a wine glass when clearing it from the table. The correct way to clear a wine glass is by holding it by the stem or base to avoid leaving fingerprints or smudges on the bowl. Touching the bowl can also affect the temperature of the wine inside.

Each glass should be poured with 4 oz of wine.

It is not acceptable to bring a flight glass for the tasting if a second bottle is ordered. This implies that a different glass should be used for the second bottle, possibly indicating that each bottle has its own designated glass for tasting.

The correct answer is "No" because presenting a cork to a guest is not a common practice or tradition in most cultures. The act of presenting a cork is usually associated with checking the quality or authenticity of a bottle of wine, which is typically done by a sommelier or wine expert in a formal setting. In a regular social setting, it is not necessary or expected to present the cork to a guest.

The rule on decanting is to decant all reds unless the guest requests otherwise. This means that by default, all red wines should be decanted unless the guest specifically asks for their red wine not to be decanted. This rule implies that decanting is generally recommended for red wines, as it helps to aerate and enhance their flavors. However, it also recognizes that some guests may have personal preferences or reasons for not wanting their red wine to be decanted, so their requests should be respected.

The correct answer states that after the wine has been approved, the table should be poured in a clockwise direction, starting with the person to the left of the host. This means that each person sitting at the table will be served in the order of their position, moving in a clockwise direction.

To ring a bottle correctly into the POS, it is necessary to include the seat number of the person who ordered and the number of glasses to bring to the table. These details are important for accurately recording the order and ensuring that the correct number of glasses is provided. The number of people at the table is not necessary for ringing the bottle correctly into the POS.

Repeating back not only prodcuer name, but also bottle name, and vintage, helps ensure that you have all the information to ring the wine in correctly, and deliver that same bottle to the table.

Example: "I'll take the Andrew WIll," isn't enough, because we offer their Cab Franc, as well as a red blend. Which one would you ring in? You must clarify.

The three things that must be recited on the label of a bottle of wine are the producer name, the name of the specific bottle, and the vintage. These pieces of information are important for consumers to know the origin and identity of the wine they are purchasing. The producer name indicates the company or individual who made the wine, while the name of the specific bottle helps distinguish it from other wines produced by the same company. The vintage refers to the year the grapes were harvested and is crucial in determining the quality and character of the wine.