HJ Sparkling Wine Service

8/3/2019 HJ Sparkling Wine Service

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Hemant Jaluthria F&B Service Page 1

SPARKLING WINE SERVICE

The service of sparkling wine requires extra care compared to the service of a still wine service.With the contents of the bottle under as much as 6 atmoshpheres of pressures ( about 100 pounds

pushing on the end of the cork ) , caution is the primary concern in opening a bottle of sparklingwine.

The mise en place is-

The glassware (flutes)

The wine

The corkscrew

A serviette or Napkin

A small side plate & coasters

An ice bucket & stand

The following is a step by step procedure on sparkling wine service-

1. Approach the table with the appropriate glassware. From the guests right side, place theglass on the right hand side of the guest.

2. Place a small plate( BnB ) near the right side of the guest, and a coaster in the centre ofthe table.

3. Bring the wine to the table in a wine bucket draped with a napkin. Place it in the view ofthe table, especially the host.4. Remove the wine from the bucket and wipe with the napkin.

5. Cradle the wine in the napkin and present to the host from the right hand side. Confirmwine, vintage and producer.

6. After receiving confirmation from the host, return the bottle to the ice bucket. Remove aportion of the foil capsule, cutting far enough down the neck with the knife on thecorkscrew to expose the cage.

7. Remove the foil cap and inspect for mold or leakage. Place the cap on the small plate orin your pocket (depending on the policy). From this point forward, keep your thumb on

the cork . Also it is acceptable to leave the cage in place in order to have a better grip.8. Untwist or loosen the wire cage, generally this should be six turns. Pull the wire

surrounding the neck away from the bottle. Keep the thumb on cork at all times. This,and subsequent steps, should be done with a napkin covering the cork to catch any

forceful release of the cork.9. Shifting your thumb slightly, place the thumb under the cage on the cork, and remove the

cage. Check the inside of the cage for mold or evidence of seepage. Place the cage on theplate. ( Again depends on the hotel policy ). A variation of this step is to leave the cage

on the cork to provide a better grip while trying to remove the cork.10.Slowly twist the cork, all the while maintaining control over it. Once loosened, the cork

may push strongly against your hand to release the pressure.


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11.Remove the cork with as little sound as possible. A hiss is best, but a small pop isacceptable. Check the cork and place it on the plate on right hand side of the guest.

12.Wipe the neck of the bottle inside out.13.Hold the bottle in one hand, either by inserting the thumb in the punt, or by cradling the

bottle with a napkin. Hold the bottle so the label is visible to the host.14.Pour a one ounce for the host for approval.15.Receive confirmation that the wine is acceptable to be poured.16.Proceed to pour the wine for the guests. Start with the first woman to the left of the host,

proceed to serve all the women, then the men, then the host. Pour very slowly in onemotion, if the wine foams too much, stop pouring and wait for the mousse to subside.

Commence pouring wine to fill the glass between 60 70% full ( full ). Make sure towipe the neck of the bottle between pours to collect the drips.

17.Ask the host if the temperature of the wine is acceptable, and if he or she would like itback in the ice bucket or on the coaster to slightly warm it.

18.Remove the small plate with the cork, cage and foil on leaving the table.


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Proper sparkling wine service has three goals: to uncork the bottle safely, to keep the wine fromsquirting out and to make customers feel comfortable and safe while this happens. The process is

straightforward.

First, the server shows the wine label to the customer and states its name before opening toensure it is the correct bottle. While house service styles may differ, the safest way to open a

Champagne or sparkling wine bottle is to hold it in your hands, never pointing the cork at anyoneor anything breakable.

Next is the foil capsule. The foil on sparkling wine bottles usually has a pull tab. My advice:

Ignore it and just cut the capsule below the bottom lip of the opening with your knife. Put the

capsule in your pocket.

And now comes the important part: Never, ever--ever--remove the cage. By removing the cage,you leave the cork exposed. If the wine blows its top, you might just bounce that cork into your

guests' soup, or worse.

Instead, grip the cage and, keeping your thumb firmly on top of it, twist the cage so that it's loosearound the bottle. Now, grip the cage even more firmly and, holding the bottle at a 45-degree

angle and being careful where the cork is pointed (nobody's head), grip the bottom of the bottlewith your other hand. You then should be able to move the bottle without the cage and cork

moving; essentially using the cage as a grip, letting the wine pressure push the cork gently out as

you rotate the bottle an inch or two.

The bottle should sigh, not pop. Popping means that some wine might bubble out, and that'swasting the customer's money. You should have a serviette handy to wipe the top of the bottle

before pouring a taste for your customer. Some wine servers prefer to drape a serviette over thecage during the opening, believing it helps with the grip.


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Finally, when you pour sparkling wine, remember that most people like their bubbly to be verycold, so don't pour too much in the glass. This also gives you an excuse to return and offer a bit

more brilliant, safe service.

STEP BY STEP

1. Present the bottle to the guest, stating the wine's vintage and brand.

2. Using your knife, cut the foil capsule below the bottom lip of the bottle opening; remove the

capsule and place it in your pocket.

3. With your thumb firmly on top of the cage, grip it and twist to loosen. Do not remove thecage.

4. With one hand gripping the cage and the other on the bottom of the bottle, hold the bottle at a

45-degree angle. Rotate the bottle one or two inches without moving the cage and cork; the winepressure will gently push the cork out of the bottle.

5. Wipe the top of the bottle with a serviette and pour a taste for the guest.

HJ Sparkling Wine Service

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