Wine Pouring

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Wine-Pouring-for-Beginners (1)

 

 

Slide 1 — Wine Pouring: The Basics

Wine Pouring for Beginners

  • Wine pouring is an important part of professional table service
  • The objective is to:
    • Serve wine correctly
    • Avoid spills
    • Maintain proper portion size
    • Give the guest a pleasant experience
  • Golden Rule: Handle the bottle confidently, carefully and professionally

Slide 2 — Before You Pour: Mise-en-Place

Prepare Everything First

  • Correct wine bottle
  • Appropriate wine glasses
  • Clean and polished glasses
  • Wine opener / corkscrew
  • Clean service cloth
  • Check the bottle:
    • Name & vintage
    • Label condition
    • Bottle temperature
    • Any visible damage or leakage

Remember: Good pouring starts before opening the bottle.

Slide 3 — Presenting the Wine

Present the Bottle to the Guest

  1. Hold the bottle by the body or lower part
  2. Keep the label facing the guest
  3. Announce the:
    • Wine name
    • Vintage, if applicable
  4. Allow the host/guest to confirm the wine
  5. Open the bottle professionally

Important: Never hide the label while presenting the bottle.

Slide 4 — Opening the Wine

Opening a Still Wine

  1. Place the bottle securely
  2. Cut the capsule neatly below the lip
  3. Remove the capsule
  4. Wipe the bottle neck
  5. Insert the corkscrew
  6. Remove the cork smoothly
  7. Check the cork for obvious problems
  8. Wipe the bottle neck again

For beginners: Avoid making a loud “pop” when opening a still wine.

Slide 5 — The Correct Pour

How Much Wine Should You Pour?

🍷 Standard wine service: approximately 100–150 ml, depending on the establishment.

Technique:

  1. Hold the bottle firmly
  2. Keep the label facing outward
  3. Pour slowly into the centre/side of the glass
  4. Do not touch the glass with the bottle
  5. Stop before the glass becomes too full
  6. Twist the bottle slightly at the end
  7. Lift the bottle smoothly

Why twist?
It helps prevent the last drops from running down the bottle.

Slide 6 — Correct Pouring Sequence

Who Do We Serve First?

For a traditional formal service:

1️⃣ Host / person who ordered the wine
→ Small tasting pour

2️⃣ Host approves the wine
→ Serve the other guests

3️⃣ Host is served last

Basic sequence:

Present → Open → Taste → Approve → Serve → Host last

Service sequence can vary according to the restaurant’s SOP.

Slide 7 — Common Mistakes Beginners Make

❌ Filling the glass too much
❌ Touching the glass with the bottle
❌ Covering the label while pouring
❌ Pouring too quickly
❌ Dripping wine onto the table
❌ Holding the bottle by the neck
❌ Forgetting to wipe the bottle
❌ Serving the wrong guest first
❌ Spinning the bottle excessively

Professional standard:

Smooth + Controlled + Clean + Confident

Slide 8 — Practical Activity 🍷

Let’s Practice!

Each student should practice:

  1. Presenting the bottle
  2. Opening the bottle
  3. Wiping the bottle neck
  4. Holding the bottle correctly
  5. Pouring the correct quantity
  6. Performing the bottle twist
  7. Serving in the correct sequence
  8. Clearing the bottle professionally

Remember:

“Don’t just pour wine — provide wine service.”