Sommelier’s top tips for wine service

“In average restaurants, 85 per cent of staff don’t know how to open a bottle of wine,” Hervai told his audience in the Drinks Quarter, before guiding them through the key steps and stages of wine service.

Welcome​

The first contact with a customer is what cements their opinion of the establishment and service, he said. 

“The greeting is important, you must be respectful, make eye contact and where possible give name recognition.  You must make the customer feel happy with the way they are treated.”

Present wines​

The wine list must be held from the top and presented open to the customer, said Hervai. 

“Listen to their likes and dislikes, and if they want something that you wouldn’t normally recommend you should adjust your recommendation.”

The sommelier must explain the wine he recommends, telling customers about the taste and texture so they understand why it is being recommended.

“And don’t try to sell the most expensive wine on your list, that’s not necessary and it’s just cheeky.”

Presenting and opening the wine​

“Hold a nice napkin in your hand, place the bottle on top and lower it to show your customer.  Then place it on the table between your customer and yourself.”

When opening the wine, it’s crucial not to move or spin the bottle, he explained.  The sommelier must use the knife to remove the top of the foil – or all of the foil if the wine is to be decanted.  The foil must always be put away and not left on the table.

The corkscrew must go straight into the centre of the cork and must not come through the other end to prevent getting cork in the wine.  The cork must then be pulled straight up and not strained, said Hervai.

“Always present the cork to your customer on a small plate to their right hand side. This is so that he can pick it up and examine it to see how wet it is – the older the wine, the wetter the cork should be, so this is already a sign of quality.”

Decanting and pouring​

When decanting the wine, the label must always be facing outwards, explained Hervai.  The sommelier must also make sure he holds the bottle from the bottom so as not to warm it in any way.

“Pour wine onto the side of the decanter so that it travels down the sides.  If you reach sediment, stop pouring, place the bottle on the table and let it rest for a while.”

“Once you have poured out the wine, always present the bottle back to your guest.”

“To allow the host to taste the wine, make sure you pour enough for a good mouthful, and make eye contact with your customer to see his response.”

When serving the wine to guests at the table, Hervai said that elderly ladies must be served first, followed by young ladies.  Then come the elderly gentlemen, followed by the young gentlemen, and finally the host.

“This is a very basic etiquette that should never be broken,” he said.