Wine service covers far more than pulling a cork. It starts with storage, keeping bottles at a steady cool temperature, away from light and vibration, and lying down where they have natural corks. At the table it means presenting the bottle so the guest can check it, opening it cleanly, pouring a taste for the host, and serving at the right temperature, which usually means whites not too cold and reds not too warm. Decanting can aerate young wines or separate older ones from sediment.
Faulty bottles, such as those with cork taint or obvious oxidation, should be replaced without argument or embarrassment. Sommeliers build lists that balance margin, range and story, and they train whole teams to taste, describe and recommend with confidence. The best wine service makes guests feel clever rather than tested: listening to what they like, respecting their budget without comment, and suggesting a pairing that turns a good meal into a memorable one.
What we ask on the show
- How do you help a nervous guest choose a bottle?
- What's the most common mistake in wine service?
- How do you train a whole team, not just the somm, to sell wine?
- When should a sommelier just step back?