What are the requirements for pouring wine for red wine?

Summary. The waiter puts the open red wine bottle back into the wine basket with the logo upwards, and at the same time picks up the wine basket with his right hand, pours it into the guest's glass from the right side of the guest1 5 red wine, and invites the guest to taste the wine.

2) After the guest approves, in accordance with the principle of guest first and then host, lady first, pour wine for the guests in turn, and when pouring wine, you should stand on the right side of the guest and pour it into the cup 1 2.

3) After each glass of wine, gently turn the wine basket to prevent the wine from dripping onto the tablecloth.

4) After pouring the wine, place the wine basket on the right side of the guest, taking care not to point the bottle to the guest.

Red wine service process and precautions.

The waiter puts the open red wine bottle back into the wine basket with the logo upwards, and at the same time picks up the wine basket with his right hand, pours it into the guest's glass from the right side of the guest1 5 red wine, and invites the guest to taste the wine. 2) After the guest approves, in accordance with the principle of first guest and then host, lady first, the book is poured for the guest in turn, and the wine should be operated on the right side of the guest, and the orange can be counted by pouring 1 2 in the cup. 3) After pouring a glass of wine, gently turn the wine basket to avoid the wine dripping on the tablecloth.

4) After pouring the wine, place the wine basket on the right side of the guest, taking care not to point the bottle to the guest.

1) Add red wine to the guests at any time 2) When the whole bottle of wine is about to be poured, ask the guests if they want to add another bottle, if the guests do not add wine, that is, observe the guests, and remove the empty glass immediately after they have finished drinking. 3) If the guest agrees to add another bottle, the service procedures and standards are the same as above.

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Precautions. That's all it takes, dear.

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1. Pour the wine in order

(1) Sparkling wine first, then still wine

Sparkling wines are light-bodied and crisp, making them ideal for serving first. In addition, sparkling wine can also be used as a dessert wine with sweet treats, such as the slightly sweet Moscato D'asti) goes well with tiramisu.

(2) Dry type first, then sweet type

Dry the rock first and then sweeten it so that it won't burn your taste buds. There are exceptions, though, as French sauternes and tokaji liqueurs go well with foie gras, so they are often served before the main course.

(3) Light liquor first, then heavy liquor

In this way, you can feel the fineness of the light body and the complexity of the heavy body.

(4) White first, then red

White wines have less tannin content and are lighter, making them suitable for serving before red wines. In addition, lighter-bodied red wines such as Beaujolais and Valpolicella can also be served as a second course in the orthodox 5 dishes, while some heavier-bodied whites such as Burgundy will not be beaten by lighter reds.

(5) Young first, then mature

Specifically, it is a simple wine first, followed by a complex wine. In general, maturation wines are more complex in structure and flavor. However, many older wines are more delicate and should not be paired with full-bodied steaks.

Here Encyclopedia recommends that you drink fine aged wine first, and then drink red wine to accompany the steak, wouldn't it be better?

2. How to pour wine

1) There are two main ways to pour wine: table pouring and holding Sun Xian. Table pouring means that the wine glass is placed on the table to pour wine, and the bottle mouth should be about 2 cm above the glass mouth, and the bottle mouth should not touch the glass mouth to avoid making a sound. Holding a bottle in one hand and holding a wine glass in the other hand to pour wine.

2) If you are pouring yourself wine, you should also pay attention to the posture of holding the glass, the following are the correct ways, which one do you prefer?

3. Pour the amount of wine

1) Red wine is 1 3 in the glass;

2) White wine into the glass for 2 3;

3) Brandy into the cup is 1 2;

4) When pouring the incense into the cup, it should be poured to 1 3, and after the foam in the wine subsides, it can be poured into the cup until it is 7 points full.

Summary. Hello dear to you. Wine service process:

Prepare a clean and wrinkle-free white mouth cloth, a red wine basket, a wine decanter, a wine knife, a small plate, and a napkin. One silver tray, laid with a clean, wrinkle-free white mouth cloth. A few red wine glasses.

Depending on the number of people) put the red wine in the wine basket, the wine label is upward, and the mouth cloth is folded and placed on the bottle. Display the wine ordered by the guests 1, let the guests confirm their brand and progression Note: When displaying the wine, the red wine should be removed from the wine rack first, the bottle body should be padded with a pre-folded mouth cloth, the left hand should hold the bottom of the bottle, the right hand should hold the bottleneck, the left hand should be slightly downward in front, and the right hand should be slightly raised in the back to show the guests at a 45-degree angle.

The display is served in a squatting position, and the wine bottle is held in both hands and handed to the customer. 2. After the guest expresses his approval, he needs to inquire about the guest. 3. After the guests approve the wine, put the red wine back on the table and prepare to open the wine.

Opening and serving the wineStep 1: Hold the bottleneck with your left hand, cut the seal with a wine knife with your right hand, and wipe the bottle with a mouth cloth. 2. Drill the wine drill vertically into the wine stopper, and pay attention not to turn the bottle body when drilling. After the drill is fully drilled into the wine stopper, gently and slowly pull out the wine stopper, there should be no sound when pulling out, and the wine should not be brought out.

3. Remove the wine stopper from the drill and place it in Fluttershy (a napkin) on the right side of the host's red wine glass for identification.

Kiss your round reed filial piety and answer for you. Wine service process: prepare a clean and wrinkle-free white mouth cloth, a red wine basket, a wine decanter, a wine knife, a small plate, and a napkin.

One silver tray, laid with a clean, wrinkle-free white mouth cloth. A few red wine glasses. The red wine is put into the wine basket, the wine label is upward, and the mouth cloth is folded and placed on the bottle.

Display the wine ordered by the guests 1, let the guests confirm their brand and progression Note: When displaying the wine, the red wine should be removed from the wine rack first, and the bottle body should be padded with the mouth cloth that has been folded in advance, the left hand will hold the bottom of the bottle, the right hand will hold the bottleneck, the left hand will be slightly downward in front, and the right hand will be slightly raised in the back to show the guests at a 45-degree angle. The display is served in a squatting position, and the wine bottle is held in both hands and handed to the customer.

2. After the guest expresses his approval, he needs to inquire about the guest. 3. After the guests approve the wine, put the red wine back on the table and prepare to open the wine. Opening and serving the wineStep 1: Hold the bottleneck with your left hand, cut the seal with a wine knife with your right hand, and wipe the bottle with a mouth cloth.

2. Drill the wine drill vertically into the wine stopper, and pay attention not to turn the bottle body when drilling. After the drill is fully drilled into the wine stopper, gently and slowly pull out the wine stopper, there should be no sound when pulling out, and the wine should not be brought out. 3. Remove the wine stopper from the drill and place it in Fluttershy (a napkin) on the right side of the host's red wine glass for identification.

Hello dear to you. 服 [fú] clothes; Clothing system. Convenient.

1.Pour a small cup for the host who is treating, and the host nods in agreement after tasting it. 2.Pour wine for everyone in the room, and it is advisable to pour one-third of each glass. 3.Then pay attention to the observation, and make up for the guest's wine in time after drinking.

Policies and Procedures of the Food and Beverage Department: Red Wine Service Content Standard Preparation 1, Lay a clean mouth cloth in a clean and undamaged wine basket2, take out the wine ordered by the guest from the bar and wipe the outside of the wine clean3, Gently lie the wine bottle in the wine basket and open the wine 1, Show the red wine together with the wine basket, and open it at the table after the host confirms it2, Use a wine knife to cut the lead seal above the protruding part of the bottle mouth, and wipe the bottle mouth clean with a mouth cloth 3. Slowly drill the wine drill into the wine stopper, and gently pull out the wine stopper. The force should not be too strong to prevent the wine stopper from breaking, and it is strictly forbidden to turn or shake the wine bottle in this process 4, hand over the pulled out wine stopper to the host for judging the storage of the wine tasting process 1, pour the opened bottle of wine into the host's wine glass 1 5 cups, help the guest gently shake the wine glass on the table, so that the wine is in full contact with the air 2, after the host has tasted the wine, the waiter asks for advice, whether it can be poured immediately The wine pouring process 1, when pouring the wine, the waiter uses his right hand to hold the wine basket and serve from the right side of the guest in a clockwise direction, and the lady is preferred2. The trademark must always be facing the guest 3. The wine must be poured into the 1 2 places of the wine glass 4. After pouring a glass of wine, turn the wine bottle gently in a clockwise direction to avoid the wine dripping on the countertop 5. After pouring the wine for all the guests, gently place the wine bottle along with the wine basket on the guest's table or the nearest sideboard next to the table, and the bottle mouth is not allowed to point to the guest 6. The action should be gentle during the service process to avoid the sediment in the wine from floating, which will affect the quality of the wine 7. When there is only one glass of wine left in the bottle, The host's advice must be sought in time as to whether or not to prepare another bottle of wine.

Execute the procedures

1. Lay a clean mouth cloth in a clean and undamaged wine basket, and the mouth cloth should be folded into a freshly placed wine.

The bottom of the basket should not extend beyond the wall of the basket.

2. Check that the red wine bottles ordered by customers from the bar are clean and dust-free.

3. Place the wine bottle gently in the wine basket, with the bottle mouth on the protrusion of the wine basket and the wine label facing up.

Fourth, the red wine and the wine basket are displayed to the guests together, and it should be displayed for the guests who order the wine, and it will be recognized by the guests on the left hand side of the guests.

5. Open the red wine:

Prepare considerable tools: wine knife and mouth cloth, the mouth cloth is folded and put on the left arm, and then use the wine knife to cut the lead seal above the protruding part of the bottle mouth, but to cut two knives longitudinally at the lead seal at the position of the wine label, and there should be a distance of five millimeters between the two knives, and then cut the lead seal from the side of the two knives, but do not cut the remaining part of the 5 mm, and do not do the movement of pulling and sawing, keep it natural and smooth, after cutting, the lead seal of the top cover is reversed and pressed on the mouth of the wine bottle, and wipe the mouth of the wine bottle with a mouth cloth. Then slowly burrow the wine drill on the wine part into the stopper and gently push it.

The wine stopper should not be pulled out too violently to prevent the wine stopper from breaking, (it is strictly forbidden to turn or shake the wine bottle during this process) hand over the cork to the guest to judge the storage of the wine, and put the wine stopper in a small saucer.

6. Wine tasting: Inject one-sixth of the wine glass into the wine glass of the wine orderer, and then gently shake the wine clear glass (when pouring wine, you should pick up the wine glass, but only hold the foot of the glass and pour it to prevent the impurities in the wine from rushing out, which are grape skins, branches, fruit pits, etc., which are harmless impurities.) So that the wine is in full contact with the air, then put the glass back in its place, stand back a bit, and gesture to the guest.

After tasting, guests must ask for their opinion on whether they can pour wine immediately.

7. Pour wine: When pouring wine, you should pour from the next guest on the left hand of the guest (wine taster), pour wine for the guests in clockwise order of first lady and then man, and pour wine for the red wine glass every time 1 2 glasses, and finally pour it for the wine taster, in the process of pouring wine, pay attention to all from the right side of the guest for the guest, the wine label should be towards the guest, after pouring the wine for the guest, each time there is a need to turn clockwise to prevent the remaining wine droplets from accumulating at the bottle mouth. When it falls on the guest or on the table, pay attention to gently rocking the wine basket during the service to avoid the sediment in the wine from swinging, and when pouring wine for the guests, it is necessary to estimate the amount of wine poured by each guest in advance, if the number of guests is large, you can not pour the wine for the guests according to the above standards. The amount of wine poured each time should be even, not too much or too little, it is best to have a little left after a round of pouring, and remind the guests in time if they need to add more wine.

8. After pouring wine for all guests, the wine basket can be placed on the table, but the mouth of the bottle is not allowed to face the guests. However, the label should be directed towards the taster, and when there is only one glass of wine left in the bottle, the owner must be consulted in time whether to prepare another bottle.