Standard Wine Service Procedure to Impress Your Customers

Serving wine properly not only elevates the dining experience but is also an art. Discover the 5 basic steps and key principles of professional wine service, designed for beginners and service staff in the Restaurant-Hotel industry.

1. Basic Wine Service Procedure in 5 Steps

Serving wine is not simply about bringing a bottle to the table. It is an art that requires refinement, skill and a certain level of knowledge. Below are the detailed basic steps for serving wine, commonly applied in high-end restaurants.

Step 1: Present the Wine List

• Present the wine list from the guest’s right-hand side. This approach shows respect and professionalism.
• Suggest wines that match the guest’s food choices or personal preferences.
• Answer wine-related questions such as wine name, grape variety, harvest vintage, origin, flavor characteristics, acidity, sweetness, alcohol content and more.

Step 2: Check the Wine Before Serving and Prepare the Tools

After the guest selects the wine, check the bottle at the bar counter or wine cabinet to ensure it matches the guest’s order. Service staff should prepare the following tools:

• Wine service towel
• Cork plate
• Wine opener
• Ice bucket, if serving white wine or sparkling wine
• Wine glasses suitable for each wine type. Polish the glasses and check carefully to ensure there are no stains or cracks.

Step 3: Present the Wine to the Guest

• Bring the wine to the table and place the cork plate on the table.
• Stand to the right of the guest, hold the bottle with a service towel underneath and turn the front label toward the host or the person who ordered the wine.
• Clearly introduce the bottle information, including wine name, producer, grape variety, vintage and production region, so the guest can confirm.
• Ask for permission to open the wine.

Step 4: Open the Wine

After the guest confirms that the bottle is correct, open the wine according to the standard procedure:

• Place the wine bottle firmly on the table.
• Use the knife to cut the foil below the lip of the bottle, not above the bottle mouth.
• Wipe the bottle mouth with a clean towel.
• Use a dedicated wine opener to gently remove the cork. Make 3 cuts around the bottle neck, twist about 6 turns and apply gentle leverage to pull the cork upward, making sure not to create a loud “pop” or break the cork.
• Remove the cork with a towel and check whether the cork has any unusual smell or signs of damage.
• Use a towel to wipe the bottle mouth, both inside and outside, before pouring the wine.

📌 Note: If serving sparkling wine, open it gently to avoid a loud “pop”.

Step 5: Pour and Serve the Wine

• Ask permission for the host or the person who ordered the wine to taste first. Pour about 30ml of wine into the glass for the guest to check, making sure the bottle label always faces the guest.
• The guest checks the color, aroma and taste of the wine. In a restaurant setting, if there is any concern about wine quality, the service staff may also check the aroma and flavor in their own glass at the request of the host or the person who ordered the wine.
• After the guest confirms satisfaction, ask permission to serve wine to the whole table clockwise. Note the priority order when serving: serve female guests first, then male guests, older guests before younger guests, and the host should always be served last.
• Pour the wine in an appropriate amount according to the number of guests and the quantity of wine ordered. If unsure, ask the guest how much they would like to be poured.
• Do not fill the glass completely so guests can enjoy and sense the aroma properly. The usual pouring levels are:

– Red wine: 1/3 glass

– White wine: 1/2 glass

– Champagne / sparkling wine: Pour twice, waiting for the foam to settle.

• Wrap a towel around the bottle to avoid transferring heat from your hand.
• Wipe the bottle mouth after each pour to prevent dripping.
• Place rosé, white or sparkling wine back into the ice bucket if chilling is needed, or place red wine securely on a wine stand on the table with a service towel.

> After understanding how to serve wine, learn more about how to enjoy wine properly to fully appreciate its refinement.

2. Important Notes in the Wine Service Procedure

To ensure a perfect wine service experience for guests, service staff should pay attention to the important details below.

• Check the wine bottle

Make sure the bottle brought to the guest still has an intact label, is the correct wine and is clean.

• Do not shake the bottle before opening

Avoid shaking or pushing the wine bottle strongly before opening, as this may affect wine quality, especially red wine.

• Serve wine at the appropriate temperature

Wine temperature greatly affects flavor and tasting experience. Red wine is usually served at room temperature, while white wine and sparkling wine need to be kept chilled. Below are ideal serving temperatures for wine:

– Red wine: Fresh red wines should be served at 14°C to 16°C. Full-bodied red wines should be served at 16°C to 18°C so the wine can express its full flavor.
– White wine: Dry white wine should be served chilled, around 8°C to 11°C. Oak-aged white wines can be served slightly warmer, around 12°C to 14°C.
– Sparkling wine: Sparkling wine should be served cold, from 6°C to 8°C, to preserve its freshness.

Also note that contact with the wine glass can warm the wine by 2 to 3°C.

• Choose the right wine glass

Usually, clear, colorless stemmed glasses are used to highlight the wine’s color and must be clean. The shape, size, volume and even material of the glass depend on the type of wine served and directly affect the wine tasting experience.

• Only serve after receiving approval from the host

Before opening and serving wine, service staff must receive approval from the host or the person who ordered the bottle.

• Check the cork

After opening the bottle, staff should present the cork to the guest for confirmation. The cork often contains the wine producer’s code, which helps the guest verify wine quality and origin.

• Maintain polite distance while serving

When pouring wine, avoid letting your arm or elbow get too close to the guest’s face, ensuring comfort for the drinker. Service staff should always stand to the guest’s right when presenting wine to ensure politeness and professionalism.

• Avoid touching the bottle to the glass rim

Do not let the bottle touch the rim of the glass when pouring wine. This not only ensures hygiene but also helps preserve the wine’s appearance.

• Wipe the bottle mouth

Use a service towel to wipe the bottle neck before and after each pour. This helps remove dust and unwanted stains.

• Observe the wine level in the glass to ensure guests are served at the right time

Staff should always monitor the amount of wine in each guest’s glass. When the wine is almost finished, ask the guest whether they would like to order more.

3. Wine Serving Order

Traditionally, wine is often served in the following standard order:

• White wine before red wine.
• Young wine before aged wine.
• Dry wine before sweet wine.

However, this rule can be flexible and is not mandatory. In reality, the serving order should be based on the intensity of the wine, aroma complexity and tannin structure.

The first wine should not overpower the flavor of the next wine. Therefore, light, fresh wines are the perfect start to a meal. After that, the intensity gradually increases with richer, more flavorful and fuller-bodied wines. Finally, the meal can end with sweet wines or mixed wine drinks that pair with desserts. However, this order should be adjusted flexibly according to the dishes served throughout the meal and the guest’s preferences.

> For the most complete tasting experience, refer to the proper wine drinking order here.

Final Thoughts,
Carrying out a professional wine service procedure is not merely a set of actions. It is an art. From choosing the wine, pouring the right amount in the right order, to refined communication, every detail contributes to an excellent wine tasting experience. This helps improve service quality and reflects the thoughtfulness of the restaurant or dining establishment. Mastering the standard way to serve wine will be a useful handbook, helping you create a strong impression at any event.