Category Question: Service

Protocol affirms that simpler and lighter wines (which usually means less expensive as well) should be served at the beginning of a meal, while wines with greater complexity and body should be served later, in order not to overshadow the lighter wines.

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The primary role of a sommelier in a restaurant is to advise customers on the best options for wine or another beverage to pair with the dishes they have ordered.

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A barrel aged Chardonnay, as well as other big-volume white wines, should be served between 9 and 12 ºC in order to fully appreciate its aromas and voluptuous mouthfeel.

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A well-structured Cabernet Sauvignon, like any corpulent red wine, should be served between 16 and 18 ºC. No wine should ever be served at a higher temperature.

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Sparkling wines are ideally served at approximately 8° C in order to best appreciate their aromas and freshness. The more complex they are, the higher the temperature should be, to a maximum of 12 ºC.

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The capsule should be cut with the blade attached to the corkscrew by slicing just below the rim of the bottle neck to ensure that the wine never touches the capsule (for hygienic reasons)

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A wine list should have a selection of wines tailored to the house cuisine, and the best list will offer a range of prices.

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Aperitifs should be served at temperatures no higher than 14 ºC to provide a fresh sensation, but no lower than 6 ºC so as not freeze the taste buds.

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Wine service in a restaurant or during a formal situation begins with the presentation of the label. The server should know (not read) the information.

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The best way to chill wine is to place the bottle into an ice bucket with plenty of water and a little ice and wait until it gradually reaches the desired temperature.

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A decanter is a glass or crystal vessel used to oxygenate (air) a young wine to bring out its aromas or to separate an older wine from any sediments that have settled on the bottom of the bottle.

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The proper way to remove a capsule from the neck of a bottle is to use the knife on the corkscrew to cleanly cut below the rim of the bottleneck. This prevents possible contamination and protects the wine from coming into contact with the capsule.

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The best way to lower the temperature of a wine is to avoid abrupt changes and place it in an ice bucket with plenty of water and a bit of ice.

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To slowly raise the temperature of a wine, it should be placed in an ice bucket full of lukewarm water. The change in temperatures should never be abrupt.

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Wine bottles should be opened while standing up at the dining table, or even better, at a small side table. The first step is to clean the bottle with a cloth, especially if it has been cellared.

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Wine glasses should be served to one-third of their capacity so the wine can be swirled easily without spilling and its aromas better appreciated.

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It should be obvious, but it isn’t. The bottle should not be allowed to touch the glass, and the glass should be served slowly to prevent spilling wine onto the foot of the glass or table.

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