06 · Serve Trade

Wine service at the table

Presenting, opening and pouring for guests follows a defined sequence. Knowing the sequence removes hesitation and keeps the focus on the guest, not the mechanics.

The six-step service sequence

1. Present the bottle

Hold the bottle with the label facing the host. Say the producer, wine name and vintage. Wait for confirmation. This is a check — the host may have ordered a different vintage or producer than what was brought.

2. Open at the table

Cut the capsule cleanly below the second lip. Wipe the rim with a clean service cloth. Insert the corkscrew centrally; turn until one coil remains above the cork. Lever out smoothly, using the second lever if your corkscrew has one. Do not pop or twist — extract with steady upward pressure. Remove the cork from the worm and place it beside the host.

3. Pour the host's taster

Pour approximately 30–40 ml into the host's glass. Wait while they assess. A taster allows the host to check for faults (corked wine, oxidation, extreme acidity) without the table being poured a faulty bottle. It is not an invitation to approve or disapprove of the wine itself — faults, not preference, are the issue.

4. Pour for guests

Pour ladies before gentlemen (traditional protocol), working clockwise around the table. In modern practice, any consistent order is acceptable — left to right, or in the direction the host indicates. Fill glasses to one-third. Pour from the right side of each guest where possible.

5. Pour for the host last

Return to the host and complete their pour. They poured themselves only the taster, so their glass is almost empty. Topping up the host last is standard practice.

6. Leave the bottle

For red wine, leave the bottle on the table. For white and sparkling, place in an ice bucket beside the table (or on a stand), label facing out. Offer to pour top-ups, or leave guests to pour themselves depending on the establishment's style.

The host's taster

The taster pour exists to check for faults, not to elicit approval. A guest who tastes the wine and says "I don't like it" has not identified a fault — they have expressed a preference. The wine goes back to service; the guest may order a different bottle at their own expense. A guest who correctly identifies cork taint, aggressive oxidation or excessive volatile acidity is identifying a wine that is genuinely defective. In that case, replace the bottle.

Most consumers do not know the distinction and will occasionally return non-faulty wine. In most restaurant settings, the commercial and service priority is the guest's satisfaction. Good judgment — and a confident, neutral response — handles most situations without escalation.

Sources: Court of Master Sommeliers (service standards and curricula); WSET (service and hospitality modules); GuildSomm (professional sommelier resources and service standards). Last updated: 2026-10-15. Corrections via the contact form.

Questions

About table service.

What do I do if a guest says the wine is corked?

"Corked" (or cork taint) means the wine smells of damp cardboard, mouldy newspaper or musty basement — a fault caused by the compound TCA (2,4,6-trichloroanisole). If a guest identifies a wine as corked, take the glass, smell it discreetly to assess, and if it is genuinely faulty, replace the bottle. Do not argue. Most wine faults are genuine. If you are unsure, refer to the sommelier or manager. For reference, see the How to taste wine guide for common wine faults.

What if the guest is wrong about a fault?

Sometimes guests identify "brett" (a horse/farmyard character in natural wine), high volatile acidity, or reduction (struck match, rubber) as faults when they are debatable stylistic features. In a fine dining context, replace the bottle if the guest is unhappy — the cost of the wine is less than the cost of the dispute. In casual service, it is acceptable to politely explain the character and let the guest decide. The guest's comfort takes precedence over the wine's reputation.

How much wine is a standard pour?

A 750 ml bottle yields approximately six standard 125 ml pours or five 150 ml pours. In restaurant service, a glass pour is typically 125 ml (small) or 175 ml (large) in the UK; 150 ml or 250 ml in some European markets. A one-third fill of a standard wine glass is approximately 125–150 ml depending on the glass size. Always fill one-third of the glass, not one-third of the bottle.

When should I decant at the table?

Decant an old wine (10+ years) to separate sediment. Decant a young tannic red to aerate it, if you have 30–60 minutes before the guests sit down or with the host's agreement. Do not decant Champagne or sparkling wine. Do not decant delicate old whites — they may collapse quickly once exposed to air. The Serving wine step by step guide covers decanting in detail.