Page
1
Page
1: [The
Wine List] [Sommelier
or Waiter?] [Selecting
a Wine] [Ordering
Wine] [Verifying
the Selection]
Page
2: [Dealing
with the Cork] [Tasting
the Wine] [Pouring
the Wine]
Page
3: [Reordering
Wine] [Pricing]
[Corkage]
Wine is an integral part of a fine
dining experience in a restaurant. This article will review the
service that you should expect and the participation that will be
expected of you. In many restaurants the wine service will be more
relaxed than the formal service described below but the basics are
still the same.
Wine List:
At some point after being seated the wine list will
be presented. It may be given by the Maitre ‘d, hostess, sommelier
or waiter. If you want to look over the wine list and it has not
yet been presented, ask for it.
Sommelier or Waiter:
You are more likely to find a sommelier in a very
fine restaurant and especially in Europe. A sommelier, in simplified
terms, is a wine waiter. He/She will have extra knowledge about
wines, wine service, food pairings and the selections available
at the restaurant. It is very possible that the sommelier will have
had some level of control in selecting the wines that are on the
wine list. If a restaurant has a sommelier, that person will work
with you specifically with regard to the wines. A sommelier's attire
will usually be different than the other wait staff members. It
is common for a sommelier to have a 'tastevin' hanging from a sash
around his neck. A tastevin is a shallow metal tasting cup that
is a tool of the trade for most sommeliers. In restaurants without
a sommelier, the waiter will handle both the food and wine selections
and ordering.
Selecting Wine:
If you are having just one wine with your meal it
is a good idea to match it with the main course of those at your
table. If you or your guests will be having diverse foods, consider
ordering a white wine to start the meal that will pair with the
lighter main course selections and a fuller wine (presumably red)
to match the other main course selection. Have the first wine poured
lightly for everyone to start the meal. As the main course arrives,
let those with the lighter foods continue with the first wine and
let those with fuller flavored dishes move to the second wine. If
you are not confident or comfortable selecting the wines, ask the
sommelier or waiter for suggestions. It is helpful to give them
an idea of wines or wine types that you have enjoyed in the past
as well as a rough price range you want to spend. It is also common
for a host to defer the wine selection to another member of the
party who is more experienced. Just tell the sommelier or waiter
that the individual will be making the wine decisions.
Ordering Wine:
Once you have selected a wine or wines to order,
its a simple task to order. You may tell the waiter the name of
the wine you want (be sure to include the vintage) or you can tell
them the bin number of the wine. Using the bin number is especially
convenient if you are not sure about the pronunciation of the wine.
A bin number identifies where in the restaurant's storage area the
wine is located. If bin numbers are not used on the list, you can
point to the wine on the list to identify your selection. If you
are not sure how the name of the wine is pronounced, point to it
and ask the waiter to say it for you. That way you'll know the pronunciation
for the next time. Ask to have the wine brought to the table as
soon as possible.
Verifying the Selection:
Because some wine names are so similar and because
wines of different vintages can vary in quality and value, it is
traditional for the sommelier or waiter to bring the bottle to the
wine host. This provides an opportunity to verify that the bottle
is indeed the wine that was wanted before the cork is removed. Look
at the winery name, the variety or type and the vintage of the wine.
If everything matches up, nod or indicate to the waiter that it
is correct. If there is an error, let the waiter know before the
bottle is opened. The most common error will be the appearance of
an incorrect vintage or wines of the correct variety but from the
wrong winery. These are usually just innocent errors caused by mistakes
in communication or vintage changes that were not updated on the
wine list. Especially with more expensive bottles, the value of
one vintage versus another can be extreme so be sure you are brought
what is listed or make another wine selection.
Restaurant
Services Page 2