Every restaurant serves wine as this drink is very popular among customers. That's why, you must take care to serve it properly as it can enhance and optimize the taste and bouquet. To do this right you should pay attention to some tips that will be useful while serving your wine.
 Temperature
Most wines have a proper serving temperature for optimal taste. That's why, it is very important to chill it. It will be interesting for you to know that light colored wines, including white wines, rosés and most sparkling wines will taste their best if served chilled at about 45 to 50 degrees. So, refrigerate the wine for about 1 - 2 hours before serving. As for red wines, they are usually best served at a slightly cool room temperature, typically 60 to 65 degrees. But on a hot day, all wines should be served slightly cooler than usual.
Chilling Wine
Your restaurant should have a proper ice bucket which allows you to fill it about 3/4 full of ice with some water. You should place the wine in the bucket for 30 minutes before serving. This will help the wine to be properly chilled that will let your customers taste the wine at its best.
Glassware
It is also very important not to forget about the shape of the glass that wine is served in. But the glass has an effect on the taste and bouquet of any wines you serve. That's why, your restaurant should have the proper glassware for serving wines, this includes champagne glasses, flutes, port glasses, sherry glasses and all purpose wine glasses. If you serve white wine, then you should use tulip shaped glasses. Red wine should be served in larger, rounded glasses with a nice size bowl. Tall and thin flute glasses are good for sparkling wine and champagne.
 Opening the Bottle
A high quality corkscrew should be used to open the wine for the customer. There are several types of corkscrews, including the traditional, winged and screwpull. Every restaurant should usually use a corkscrew made in stainless steel. This one has a very sharp, serrated foil cutter with a thumb stud and a 5 turn steel spiral. At first, remove the foil using the blade and then push the point of the corkscrew into the middle of the cork. A server should continue twisting the corkscrew until just one loop remains above the cork. Then he has to place the notch on top of the lever onto the lip of the wine bottle. He should hold the tip of the lever against the bottle's lip, while using his other hand to stabilize the bottle. Then he needs slowly lift the lever to ease the cork out of the bottle about two thirds of the way. The last he has to do is to grab the rest of the cork with his fingers and twist out. It is important to use a napkin to wipe any wine from the bottle.
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