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Pouring Etiquette 21
3. Insert the corkscrew and remove the cork. There are a number of different styles of corkscrews
on the market, but many professionals consider the style known as the waiter’s friend to be the
most useable. To use the waiter’s friend, place the tip of the corkscrew (a metal helix) in the
center of the cork and screw the helix in about halfway down its shaft. Rest the spur of the
corkscrew arm on the lip of the bottle and pull the cork about halfway out. Next, screw the
remainder of the helix into the cork and pull the cork the rest of the way out of the bottle; you
should hear a soft pop. This two-step process reduces the possibility of breaking the cork if it
is extra long, dry, or crumbly. It has the added benefit of minimizing the likelihood that pieces
of cork will break off and end up floating in the bottle.
4. If you are opening the bottle for the purchasing host, tradition requires that the host be shown
the cork. Just place it on the table next to the host’s wineglass. The tradition was begun to
ensure that the wine in the bottle is from the producer shown on the label: most wine corks
have the producer’s name on the side, and an unmarked cork or a cork with a different name
might mean that a less desirable wine has been placed in the bottle. Nowadays, the host will be
looking to see if the cork is crumbling; if so, it may deserve a smell to see if there are musty or
mildewy odors. If such odors are present, the host should pay particular attention when tasting
the wine. It is estimated that between 3 and 5 percent of all wines are ‘‘corked,’’ which means
that the seal has been broken due to a defective cork and the wine may have an off taste.
5. To finish preparing the bottle for service, wipe off the lip of the bottle with a clean and professionally
folded cloth napkin.
OPENING BOTTLES THAT HAVE
A SCREW CAP
If you are opening a screw cap bottle, simply twist it open. (Screw caps are airtight, keeping the wine’s
aroma and flavor fresh. But, of course, the soft pop of the cork and the showmanship of removing the cork
are missing from the experience. This would be a good time to discuss the move by many top-quality wine
producers to screw caps because they are at least as effective as corks for storing wine. This discussion will
minimize any issues or misconceptions guests may have about the relationship between wine quality and
type of closure.) To finish preparing the bottle for service, wipe off the lip of the bottle with a clean and
professionally folded cloth napkin.
POURING ETIQUETTE
If you are the host, it is your responsibility to check the wine for faults. In a restaurant setting, this is
the responsibility of the person who ordered the wine. The basic procedure for pouring wine is:
1. Stand behind the person you are serving, to her or his right. Grasp the wine bottle at its center
so that the label is facing the guest as you pour. Thus, the bottle label should be facing to your
left.
2. With the wineglass upright on the table, hold the lip of the wine bottle just above the rim and
slightly off center. Gently tilt the bottle to pour a stream of wine into the glass. If presenting
the wine to the host, pour about an ounce in her or his glass.
3. Finish the pouring process by giving the bottle a slight twist toward you before taking it away
from over the glass; this will help minimize drips.