Wine Service Procedure in Restaurants: A Detailed Step-by-Step Guide

Proper wine service in a restaurant is a hallmark of professional hospitality. It goes beyond simply pouring a glass—it’s a refined process that requires knowledge, precision, and attention to guest experience. Whether you’re a hotel management student, a service professional, or simply passionate about wine, understanding the correct wine service procedure is essential.

This step-by-step guide breaks down the fundamentals of serving wine with elegance, confidence, and care.

What is Wine Service?

Wine service refers to the structured and professional method of presenting, opening, and serving wine to guests in a hospitality setting. It goes far beyond simply pouring wine into a glass. True wine service involves:

• Knowledge of wine varieties and their origins
• Proper storage and presentation techniques
• Understanding the nuances of food and wine pairing
• Adherence to etiquette and guest preferences

The aim is not only to serve wine correctly but also to complement the meal, reflect attention to detail, and provide personalised guest service.

Essential Factors in Wine Service

To deliver impeccable wine service, there are key elements every professional must understand and manage effectively:

1. Wine Knowledge: Understanding the types of wine—red, white, rosé, sparkling, and fortified—as well as grape varieties, regions, vintages, and flavour profiles helps in recommending and serving the right wine.

2. Food and Wine Pairing: Knowledge of classic pairings (e.g., red wine with red meat, white wine with seafood) allows professionals to enhance a guest’s dining experience.

3. Storage: Wines must be stored horizontally (to keep corks moist), at proper temperatures, and away from light and vibration.

4. Guest Interaction: Active listening, suggesting suitable wines, and respecting guest preferences are crucial for creating rapport and trust.

Choosing the Right Glassware

Glassware influences the aroma, temperature, and taste of wine. The correct glass enhances the characteristics of the wine:

Wine Type	Recommended Glass Shape	Purpose
Red Wine	Large, wide bowl (Bordeaux/Burgundy)	Allows oxidation and aroma release
White Wine	Smaller, narrower bowl	Preserves freshness and aroma
Sparkling Wine	Flute or tulip-shaped	Retains bubbles and visual appeal
Rosé Wine	Slightly flared rim	Enhances crispness
Dessert Wine	Small glasses	Concentrates sweetness and aroma

Serving Wine at the Right Temperature

Each wine type has an ideal serving temperature that enhances its flavour and aroma:

Wine Type	Temperature Range
Sparkling Wines	5–10°C (41–50°F)
White & Rosé Wines	7–14°C (45–57°F)
Light-bodied Reds	12–17°C (54–63°F)
Full-bodied Reds	17–21°C (63–70°F)
Dessert Wines	10–12°C (50–54°F)

Wine Service Procedure: Step-by-Step

A flawless wine service is a performance—a combination of technique, grace, timing, and guest awareness. Each step contributes to a refined guest experience, and a well-trained service professional should execute the sequence with confidence and discretion.

Step 1: Presenting the Wine List

Objective: Assist the guest in selecting a wine that complements their meal and enhances their dining experience.

• Approach and Offer the List: Present the wine list with both hands or your left hand, from the guest’s right side. The cover should be clean, and the list should be up-to-date.
• Tailored Suggestions: Offer to assist with the selection. Ask about preferences (e.g., full-bodied vs. light, red vs. white, Old World vs. New World).
• Food Pairing Advice: If the guest has ordered food, make pairing suggestions (e.g., “This Chardonnay pairs beautifully with seafood.”).
• Highlight Specials: Mention the wine of the day, seasonal selections, or rare vintages.
• Use Proper Terminology: Communicate clearly—avoid jargon unless the guest is knowledgeable. Be prepared to describe flavor notes and characteristics briefly.

Professional Tip: Never push expensive wines. Instead, guide based on guest needs, budget cues, and the menu.

Step 2: Receiving the Wine Order

Objective: Confirm the guest’s selection with accuracy and professionalism.

• Repeat the Order: Confirm the wine’s name, producer, grape variety, vintage, and size (especially if half bottles or magnums are involved).
• Clarify if needed: If the wine is unavailable, apologise and offer alternatives with similar profiles.
• Note the Host: Identify the host (the person ordering the wine or paying) for presentation and tasting steps.

Always repeat the order to avoid serving the wrong vintage or style.

Step 3: Presenting the Bottle

Objective: Visually confirm the wine with the host before opening, to prevent errors.

• Approach with Poise: Stand to the right of the host or person who ordered the wine.
• Hold the Bottle Elegantly: With the label facing the guest, hold the bottle with one hand supporting the base and the other at the neck (or cradle it in a service cloth).
• Announce Clearly: State the producer, vintage, grape, and name of the wine. For example:
  “Sir/Madam, here is the 2019 Château Margaux Cabernet Sauvignon.”
• Wait for Confirmation: Do not proceed until the guest confirms.

Ensure the label is legible to the guest throughout the presentation.

Step 4: Opening the Wine

Objective: Open the wine silently and confidently, without disturbing guests.

For Still Wine:

• Cut the Foil: Use a foil cutter or sommelier knife to cut just below the lip of the bottle. Remove the foil cleanly and discreetly.
• Clean the Neck: Wipe the rim with a clean napkin or cloth to remove any dust or residue.
• Insert Corkscrew: Center the worm (screw) into the cork and turn it in slowly (5–6 turns is typical).
• Remove Cork: Gently extract the cork without popping or tearing it.
• Inspect the Cork: Check for any signs of leakage or mould. Place it on a small plate or napkin and offer it to the host for inspection (optional).
• Wipe Again: Clean the rim of the bottle before pouring.

For Sparkling Wine:

• Loosen the Cage: Keep a thumb over the cork while removing the wire cage.
• Hold at 45° Angle: Aim the bottle away from guests and yourself.
• Twist the Bottle, Not the Cork: Hold the cork and gently twist the bottle to ease out the cork with a soft hiss, not a pop.

The quieter the cork, the more professional the service.

Step 5: Offering the Tasting

Objective: Allow the host to assess the wine’s quality before serving the rest of the table.

• Pour a Small Sample: Pour 30–50 ml into the host’s glass (about 1 ounce).
• Step Back Gracefully: Give the host a moment to swirl, sniff, and taste. Watch discreetly for approval.
• Respond Professionally: If the wine is approved, thank the host and proceed. If rejected (e.g., corked or oxidised), apologise and promptly replace the bottle.

Never question the guest’s decision to return a bottle—handle it gracefully.

Step 6: Pouring for Guests

Objective: Serve each guest with consistency and etiquette.

• Serve Order: Traditionally, begin with the most senior lady at the table (or eldest), then proceed clockwise, serving ladies first, then gentlemen, and the host last.
• Hold the Bottle Correctly: Grip near the base or cradle in a napkin. Keep the label facing the guest as you pour.
• Pour at the Right Level:
  • Red Wine: Fill to the widest part of the glass (about 1/3 to 1/2 full).
  • White Wine: Slightly less than red wine to maintain temperature.
  • Sparkling Wine: Pour in stages to avoid overflow and preserve effervescence.
• Avoid Spillage: Use a gentle wrist twist at the end of each pour to prevent drips. Wipe the lip of the bottle between servings.

Always maintain eye contact and a gentle smile while pouring—hospitality is about presence.

Step 7: Monitoring and Maintaining Service

Objective: Ensure continuous guest satisfaction without being intrusive.

• Watch Discreetly: Keep an eye on wine levels and body language.
• Refill Considerately: Top up when glasses are about one-third full, unless a guest indicates they do not want more.
• Nonverbal Cues: Be attentive to glasses placed flat on the table (open for refills) vs. those being held or covered (possibly declined).
• Second Bottles: If a new bottle of the same wine is ordered, repeat the presentation and tasting.

Never interrupt a conversation to pour. Wait for a natural pause.