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Wine Service Excellence: Essential Knowledge for Front-of-House Staff


Delivering exceptional wine service is a hallmark of outstanding hospitality. For front-of-house teams, a strong foundation in wine knowledge and service etiquette not only elevates the guest experience but also drives sales and customer satisfaction. Here’s a practical guide to mastering wine service essentials.

1. Basic Wine Service Etiquette

Professional wine service starts with the right approach and attitude. Key points to remember:
  • Presentation: Always present the wine bottle with the label facing the guest who ordered it.
  • Opening: Use a clean, sharp corkscrew. Cut the foil below the lip, wipe the bottle neck, and open quietly.
  • Pouring: Pour a small tasting sample for the guest, then serve clockwise—ladies first, then gentlemen, host last.
  • Glassware: Ensure glasses are clean, spotless, and appropriate for the wine style.
  • Bottle Placement: Place the bottle on the table with the label visible after pouring.

2. Common Wine Varieties and Characteristics

Understanding popular wine types helps you make confident recommendations:

White Wines

  • Sauvignon Blanc – Crisp, citrus, grassy; pairs well with seafood and salads.
  • Chardonnay – Ranges from light and zesty to rich and buttery; great with chicken, creamy dishes.
  • Riesling – Aromatic, can be dry or sweet; matches spicy food and pork.

Red Wines

  • Shiraz/Syrah – Bold, spicy, dark fruit; excellent with grilled meats.
  • Pinot Noir – Light-bodied, cherry, earthy; pairs with duck, mushrooms.
  • Cabernet Sauvignon – Full-bodied, blackcurrant, tannic; ideal with steak and hard cheeses.

Rosé & Sparkling

Versatile, refreshing; good with light starters, charcuterie, or as an aperitif.

3. Food Pairing Fundamentals

Pairing wine with food enhances both. Simple guidelines:
  • Match Intensity: Pair light wines with delicate dishes, bold wines with rich foods.
  • Acidity: High-acid wines (like Sauvignon Blanc) cut through fatty or fried foods.
  • Tannins: Tannic reds (like Cabernet) soften with protein-rich foods.
  • Sweetness: Off-dry or sweet wines balance spicy or salty dishes.
  • Classic Matches: 
  1. Sauvignon Blanc & goat cheese
  2. Pinot Noir & roast duck
  3. Shiraz & grilled lamb
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4. Handling Customer Questions Confidently

Guests often seek guidance. Tips for answering wine questions:
  • Be Honest: If unsure, offer to check with a colleague or reference the wine list.
  • Describe Simply: Use easy-to-understand terms (“crisp,” “fruity,” “full-bodied”).
  • Suggest Pairings: Recommend wines based on their meal choices.
  • Stay Positive: Frame every wine as having its own strengths—avoid negative comparisons.
  • Upsell Tactfully: Suggest a higher-quality wine as an “excellent match” for their dish.

5. Practical Serving Techniques

Flawless execution builds guest trust and satisfaction:
  • Temperature: Serve whites chilled (8–12°C), reds slightly below room temp (15–18°C), sparkling very cold.
  • Pour Size: Standard pour is ~150ml for still wines; don’t overfill glasses.
  • Top-Ups: Offer to refill but avoid over-pouring; let guests pace themselves.
  • Corked Wine: If a guest notes an off aroma (musty, mouldy), replace the bottle without fuss.
  • Decanting: For older reds or bold young wines, offer to decant if appropriate.