Wine Manners
All wine bottle openers have a corkscrew with a spiral edge and a sharp tip, used to pierce the foil around the cork. The corkscrew should be inserted into the cork straight and then driven in a clockwise direction.
The tip should never pierce the cork as it could dislodge particles of the cork into the wine. The corkscrew is moved clockwise till 3/4 of it is above the mouth of the bottle, and then it is moved anticlockwise to dislodge the cork from the opener. Sparkling wine bottles are always opened with bare hands. The different types of wine bottle openers are:
T-spiral: The oldest type of opener, it is best used for opening bottles of white wines. It consists of a simple T-shaped implement, the spiral comprising the vertical limb of the T, while the handle forms the bar. After removing the tin foil from the bottle, the cork is wiped with a waiter’s cloth. The opener is held horizontally, then turned over into the vertical position and inserted into the center of the cork.
T-spiral with Cap: This opener resembles the T-spiral, but has a metallic cap around the screw. The corkscrew is driven into the cork till the cap grips the mouth of the bottle. The screw is then moved clockwise till the cork is 3/4 above the mouth; finally, the screw is moved anticlockwise to dislodge the cork.
Wooden Double Barrel: This opener consists of a corkscrew encased in two wooden barrels or cases, one above the other. One barrel, when moved clockwise, makes the screw descend, and the other, when turned anticlockwise, makes it rise.
Angel Wings Wine Bottle Opener: The most popular multipurpose wine bottle opener, the angel wings opener has two projecting metallic wings on either side of the screw, with a top handle. When the handle is moved’ clockwise, the wings rise till they are horizontal (which lifts the cork upwards); after this, the wings are pulled down to raise the cork and then the handle is moved anticlockwise to dislodge the cork. The screw has a plastic cap at the bottom to protect the cork.
Waiter’s Friend: A multipurpose wine bottle opener, the waiter’s friend is a can opener, knife, bottle opener, and wine bottle opener rolled into one. After pushing the screw into the cork, the other end of the opener is pressed down over the edge of the mouth of the bottle. It is then pulled up and moved in an anticlockwise direction.
ROLE OF RED WINES
Red Wines are of Three Types: Young (which have been matured for a short period and have no sediment or lees), moderately old (which have a small amount of sediment), and very old red wines (which have heavy sediment)
The equipment required for the service of red wine includes:
(i) The ordered wine bottle
(ii) A wine bottle opener
(iii) Red wine glasses
(iv) A quarter plate
(v) A waiter’s cloth
(vi) An ashtray
(vii) A wine salver (14' diameter)
The procedure followed for the service of young red wines is as follows:
(i) The wine list is presented.
(ii) The guest’s order is taken and the BOT (Beverage Order Ticket) is cut.
(iii) The wine bottle is taken from the main bar or the cellar and the BOT is deposited.
(iv) The rest of the equipment is checked, laid on the wine salver, and placed on top of the sideboard.
(v) The wine bottle is presented. A folded waiter’s cloth is spread on the left forearm, and the bottle is supported on it with the label on top, & the base of the bottle gripped with the fingers. On the right of the host, the neck of the bottle is raised so that the label is visible, and simultaneously the name (and vintage year, if any) of the wine is announced.
(vi) A wine glass is placed on the right of the host, just below the water goblet. Glasses for all the guests are placed and the ashtray is placed in the center of the table. The wine bottle and the rest of the equipment are placed on the right of the host.
(vii) The bottle is opened and the cork smelled. The cork should smell of wine and not cork; a corky wine is spoilt. The cork is placed on the quarter plate and presented to the host for his approval. If the wine is corky, the waiter must inform his superior-a new bottle may be opened.
(viii) A small pad of the waiter’s cloth is made and held in the left hand. The wine bottle is held in the right hand, with the index finger on the shoulder, three fingers on one side, and the thumb on the other side. 1/8th of the wine is poured into the host’s glass, for approval of temperature. The mouth is wiped with a waiter’s cloth. The wine may be ‘over’ (warmer than the desired temperature) or ‘under’ (cooler than desired). In either case, the host is asked if the entire wine should be left for ‘rooming’ or ‘chamber’ (to attain room temperature), or whether less than half the wine should be served right then. In the latter case, the bottles are placed on the sideboard. If the wine is ‘over’ it may be cooled by placing it in the refrigerator for a while. To warm the cool wine, an uncorked bottle is placed in the room.
(ix) The guests are served, in the correct sequence, serving the host in the end. If any wine is left over at the end, the bottle is placed on the host’s right, with the label facing the host. The quarter plate is removed and the opener is placed on the sideboard.
(x) If the host wants another bottle of wine opened, the entire procedure must be repeated, and the glasses should be changed. The ashtray is changed when needed.
(xi) For moderately old or very old wine, decanting is recommended, i.e., transferring the wine from the bottle to a carafe or decanter, for separating wine from the sediment. Decantation must always be done in the cellar so that the lees are not disturbed while moving the wine bottle.
For decanting, a funnel is placed in the decanter, with a tall burning candle, behind it, for light. Holding the wine bottle carefully, the wine is poured into the decanter until the wine is just above the lees in the bottle. The rounded shoulders of the bottle hold, the sediment and prevent it from escaping. The original bottle and cork are taken to the host along with the decanter, for his approval.
If the host wants the wine to be opened at the table, the bottle should be brought to the table in a wine cradle, to disturb it as little as possible. The bottle is opened in a lying position and is then presented in the cradle itself. It is taken to the cellar, decanted, and served.
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