Serving Wine

The tips on serving wine that follow are not some relics of a bygone era when dusty bottles had to be brought up from distant cellars, decanted using fine glass and candles and served reverently by the butler. They share the objective of ensuring your customers obtain the maximum pleasure from the bottles on your list. Happy customers are returning customers!

Storage
It does matter that, if at all possible, wine should be stored in a cool, dark place with NO direct sunlight and, if it has a cork, on its side. If you don’t have room for all your wines to go in such a space, we recommend putting those at the top of the list there. Champagne and Sparkling Wines need the cold and dark but, surprisingly, can be stood upright with no ill effects. With other wines, the cork may dry out and let the air in which will cause the wine to oxidise.

Glasses
The state of a wine glass can make a great difference to the taste of a wine. Wherever possible, wash your wine glasses using only hot water or the rinse cycle. Residual washing-up liquid is not a friend of wine particularly if the wine is bubbly. For proof, take two glasses and wash one in hot water alone and the other with detergent added. Dry and pour in some Sparkling Wine (Champagne might be extravagant!). The bubbles in one glass will disappear almost immediately. It may seem strange but it is an advantage not to store glasses upside down. The reason is that the air inside cannot circulate and will impart a musty odour. Use a reasonable sized glass for both white and red wines and fill it not more than two thirds full.

Temperature
Nearly everyone is aware of ‘Reds at room temperature - whites chilled’. When these principles were evolved, there was no central heating and cellars (and butlers) were the wine drinkers’ norm. The result is we tend to drink red wine too warm which can make it soupy. Over-chilled white wine loses its flavour unless it is bubbly or sweet. If possible, don’t bring bottles up and open them too early unless they are D/E Taste Guide reds.

Service
One of the most daunting parts of the operation for your members of staff. From asking about a choice of wine as soon as possible, getting the bottle(s) to the table at the earliest opportunity, opening the bottle with a corkscrew if necessary, pouring an amount for the orderer to taste, pouring without spilling and over filling, all are matters of confidence and training. Do remember that the practice does in most cases not need wine- an empty bottle filled with water will do. Also, in our experience, your customers will like to fill their glasses themselves. What is required is for staff to notice when the bottle is only a quarter full so as to ask if another or something different is required.

Corked Wine
One of the greatest advantages of screwcaps is the decrease in corked wine. What happens when a customer complains a wine is corked? First of all, look at the level in the bottle and glasses on the table. If the wine has been say 50% drunk why are they complaining now? Secondly, smell the wine. If it reminds you of blocked drains in midsummer, it is corked! Thirdly, the customer is nearly always right so, unless a substantial amount has been drunk, give a replacement bottle.

For more details contact:

	Sales Director	01924 373328	07801 922478
	Sales Director - Pub Groups	01924 373328	07801 922480
David Robertson	Wine Development Manager	01924 373328	07813 662863
	Wine Key Account Manager	01924 373328	07837 193677
Peter Skuse	Pricing and Sourcing Manager	01924 373328	07801 922461
	Wine Administrator	01924 373328