1. Wine Storage and Service

2. Why store wine? Change in flavor from development over time
Can’t drink it all at once
Investments

3. What is proper storage Temperature Humidity Vibration Light
55° or at least very little temperature variation
Humidity
75% in order to keep cork moist enough to retain seal
Vibration
Speeds up the aging process so little as possible is desired
Light
Causes the formation of free radicals that create an off taste

4. Type of storage Short term versus long term Short term Long term
Accessibility
Marketing tool
Long term
Controlled atmosphere
Meant for backup or investment purposes

5. Service Sommelier – cellar master Sell wine Control storage of wine
Tools of the sommelier
Corkscrew
Glassware
Decanters

6. Proper service temp White wines often too cold
red wines too warm at “room temperature”
See chart for temperatures

7. Etiquette and proper service
Identify host
Make recommendations
Return and confirm order
Open bottle
Pour host taster
Serve ladies first
Finish with host

8. Red wine service with decantation
Wine may need decanting to remove sediment
Wine is slowly poured into a decanter while the position of the sediment is viewed through the bottle

9. What to do with alternative closures (screwcaps)
Treat just like a cork
Remove and place on table alongside bottle
Remove when guest have been served
Don’t make a big deal out of it

10. How to handle mishaps
Excuse yourself and try to fix problem away from the guest
If the cork breaks, may need to filter wine to remove cork pieces
May need to try a new bottle

11. How to handle rejected bottles
Understand faults and flaws to determine if guest is correct
If bottle is ok, just not what the guest expected, use for by the glass or amenity pours
If bottle is bad, determine if replacing with the same wine would result in the same problem
May need to recommend a new wine

12. Responsible service
Servers, bartenders and owners are responsible for the service of alcohol
Can be legally responsible if guest is overserved
Many locations require liquor service training before servers can work