Etiquette and protocol

1. Preparation

A bottle stored lying down in the wine cellar should be carried to the place of consumption, if possible without shaking, because shaking does no wine any good. An old, matured wine forms a natural sediment. This is not a fault, but the guest does not want to drink the sediment, so it is advisable to serve the bottle in almost unchanged position. For this there are small baskets (pouring baskets) in which the bottle can be carried and placed on the table in an almost horizontal position.

An old wine bottle should not be wiped, because its patina adds to the mystery that comes with its age. Dust and the like on the bottle of a relatively young wine only points to an unclean cellar, so it should be cleaned before the bottle goes on the table.

2. Introduction

The waiter presents the wine. He talks about the growing area, the variety, the traditions, the technology, the vintage and the particular features of the wine in question, showing the label as he does so.

3. Opening

If the cork is covered by foil, a metal cap or wax, the waiter cuts around it at least 3–5 mm below the lip of the bottle with a knife made for the purpose (a bartender's knife) or a special capsule cutter, so that the cork can be exposed neatly and the wine later does not come into contact with the packaging material. Some capsules have a tear strip to make this easier. He then wipes the surface of the cork and its surroundings with a clean white cloth. When driving in the corkscrew, care must be taken that its spiral does not go right through the cork, because a piece of it might fall into the wine. Of course, because of how some corkscrews work, this cannot be fully observed. Most corkscrews use a screw or lever system that lets the cork be pulled without effort. When the cork is almost out of the bottle, it is best to finish by hand to avoid the popping sound. The waiter wipes the mouth of the bottle again with a cloth, then removes any lint left behind with the cylindrical side of the cork. If a particle of cork has still got into the bottle, he removes it with a firm movement, spilling a little wine into the “cork glass”. He then smells the cork, since a bad smell from the cork alone may indicate that the wine is faulty. In that case he discreetly tastes the wine and, if necessary, brings another bottle from the same batch. If the cork is fine, he hands it to the person who ordered for inspection, who can confirm the decision with a nod.

4. Decanting

An old wine with sediment is now decanted by the waiter, as needed. He pours the wine, without splashing, over a candle flame into a specially shaped vessel (a decanter or carafe). By the light of the candle he checks that no sediment passes over from the bottle. For this he must completely remove the packaging covering the neck of the bottle. Further pouring is done from the decanter.

5. Serving

First he pours a tasting-sized amount into the glass of the person who ordered, who judges whether it can be served. During this assessment the waiter waits discreetly, even for several minutes. The person who ordered can allow the wine to be poured for the others at the table with a nod. For a small party, pour first for the guest of honour, then for older ladies, younger ladies, older men, younger men and finally for the person who placed the order. For a larger party, the drink must be poured in sequence in one direction (usually moving to the right) starting from the person who ordered, so that, having gone all the way round, theirs is the last glass filled. Pouring is always done from behind the person's chair, with the right hand, from the right. The waiter continually makes sure the label is clearly visible. The bottle should be held by its body, with the index finger pointing along it towards the mouth of the bottle. When pouring, the bottle must not touch the glass. When lifting the bottle away, the waiter gives it a twist so that the last drop does not fall but runs back over the lip of the bottle. A white cloth “collar” is also sometimes put around the neck of the bottle to soak up any drips, or the waiter wipes the neck of the bottle from time to time with the white cloth in his left hand.

Worth bearing in mind

Away from a restaurant, the host takes on the role of both waiter and the person who ordered, so – unlike with cakes – he tastes the wine first. He cannot afford to serve his guests a faulty wine. It is worth decanting not only wine with sediment but also wine that needs airing. In the elite clubs of London, champagne used to be decanted too, so that it would lose some of its fizz.

The ten commandments of wine drinkers:

1. Never drink wine on an empty stomach!
2. Do not eat sweet food before drinking wine!
3. Mind the temperature of the different wines!
4. Always drink wine thoughtfully and slowly!
5. Enjoy the flavour of the wine in small sips!
6. Drink fine wines neat only!
7. Drink in moderation!
8. Wine tastes better when you eat something with it!
9. Love it, but be stronger than the wine!
10. While drinking wine, remember how much sweaty, hard work goes into a single glass of fine wine!

Source: MIG-KOMM-EU