Wine Service

2. Present wine, unopened, with label uppermost, to host for approval. This presentation adds prestige to service, also saves time if guest does not approve.

3. Place glasses on table first, at tip of knife or to the right of the water glass.

4. Open bottle by running foil cutter around foil where cork enters the bottle. Remove foil. Wipe bottle top and cork with clean napkin to remove any debris.

5. Hold bottle firmly in left hand; be sure corkscrew goes in straight; withdraw cork slowly.

6. Wipe the open top of the bottle with a clean napkin to remove any cork grains or other impurities; pour about an ounce into the hosts glass first, let him/her sample and approve, then start with guest at host's right and go counter clockwise. Pour slowly to prevent spilling on tablecloth.

7. Bring bottle to the glass- do not lift glass to bottle to pour . Fill glasses 2/3 full. To prevent dripping, twist bottle to distribute last drop on the bottle rim.

8. Hold a towel in the left hand when serving wine and use it to wipe the bottle. Do not wrap the bottle in a napkin or a towel. When pouring wine, hold bottle so label is always uppermost.

9. When all glasses have been served, place white wine back in cooler at host's right; place red wine at host's right.

10. If any guest refuses wine or turns glass down, remove their glass so he/she will not have to refuse again.

11. Replenish guest's glasses when most of them are empty. Continue to pour until bottle is empty.

12. If wine is ordered by the glass, fill glass 1/2 - 3/4 full, carry on a small cocktail tray, place on table as for cocktail service.

13. When wine is ordered with dinner, do not serve coffee until dessert, unless a guest requests it.