Confirm the selected wine and its ideal serving temperature: whites/rosés/sparkling 45–55°F (7–13°C); light reds 55–60°F (13–15°C); fuller reds 60–65°F (15–18°C). If the bottle is not at temperature, chill quickly in an ice bucket (ice + water) for about 15–20 minutes for whites/sparkling or place in the refrigerator for 1–2 hours. For reds that are too warm, place in the refrigerator for 15–20 minutes to take the edge off.

2. Open the bottle

For still wine: remove foil/capsule, wipe the bottle lip, insert a waiter-style or winged corkscrew straight into the cork, and extract smoothly. For sparkling: remove foil, loosen and remove the wire cage while keeping a thumb over the cork, hold the bottle at a 45° angle away from people, and slowly twist the bottle (not the cork) to ease the cork out with minimal pop. Wipe the bottle lip after opening.

3. Measure and pour

Using a measuring jigger or calibrated pourer if available, pour 6.5 oz (approximately 192 ml) of the selected wine into the prepared glass. Pour for style: fill to the widest part of the bowl for red (allows aeration); for white/rosé pour a bit lower (about one-third to half full) to preserve temperature; for sparkling pour gently to retain effervescence. Hold the bottle properly and avoid drips—finish with a slight twist of the wrist and wipe the lip if needed.

4. Optional decanting (for reds)

If serving a young tannic or sediment-prone red, consider decanting briefly (5–20 minutes) before pouring into the glass to open aromatics and soften tannins. Decanting is optional and depends on the specific wine.

Garnish & Service

5. Prepare glassware

If desired, chill the wine glass for sparkling or white wine: place in the freezer for 5–10 minutes or in the fridge for 30 minutes. Avoid over-chilling for reds. Ensure the glass is clean, free of detergent residue, and at the appropriate temperature before pouring.

6. Apply garnish (optional)

For white or rosé: express a lemon twist over the glass by holding the twist over the rim and giving it a quick twist to release oils, then lay it on the rim or float it in the wine. For sparkling: use an orange twist the same way if desired. Do not add garnish to most red wines; serve plain to preserve the wine's aroma profile.

7. Final presentation

Place the filled glass on a coaster or napkin. Present the glass to the guest with the label of the bottle visible if pouring at the table, and offer a taste if following service protocol. Re-cap the bottle or place it in a wine cradle/ice bucket for continued service.

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