Wine Serving Standard 葡萄酒服务标准

Wine Serving Standard
葡萄酒服务标准
Serving Temperature 温度要求
Champagne & Sparkling 6-10 C 香槟，起泡酒
Light White Wines & Rose 7-10 C 清淡型白葡萄酒和玫瑰葡萄酒
Heavy White Wine 10-13 C 重酒体白葡萄酒
Light Bodied Red Wines 10-13 C 轻酒体红葡萄酒
Medium Bodied Red Wines 13-15 C 中等酒体红葡萄酒
Full Bodied Red Wines 15-18 C 饱满型红葡萄酒
Vintage Port 18-20 C 年份波特酒
Sweet White Wine 6-8 C 甜白葡萄酒
Mis-En-Place 侍酒前准备
●Wine lists are clean, updated and easy to read
●酒单清晰易读
●Glassware is clean, spotless and free of odor
●玻璃容器（酒杯，醒酒器等）干净没异味
●Glasses are polished with clean linen using a source of steam
●玻璃容器（酒杯，醒酒器等）抛光擦亮
●Ensure wine service cloth are made of cotton
●葡萄酒服务口布必须是棉质的
●Wine service cloth are sufficiently folded before service.
●服务前把口布折叠好
●Wine opening tools(Corkscrew opener) are prepared before the
service
●在服务前准备好开瓶器
●Wine are stored neatly in an organized manner
●葡萄酒的储存是妥当的
Standard Service (applicable to all types of wines)
标准服务（适用于各类葡萄酒）
●The wine lists is presented to guest
●首先给客人提供葡萄酒单
●Assistance is offered to guest, inquire guest of their preferences for
selection
●询问客人有什么偏好，并给客人一些建议
●The wine ordered is to be taken from the right of guest and repeated
by the sommelier server to confirm the order.
●客人点好葡萄酒后，座位侍酒师或者服务生应重复及确认点单●Proper glassware for the wine is to be placed directly above the
knife.
●选择好合适的酒杯，并把它置在餐刀的正前方
●Glassware placement starts with the person to the host’s left and
continues clockwise to finish the host
●葡萄酒杯摆放的顺序为：主人左边的第一位起，按顺时针到主人
本人
●Under liners for the wine cork, bottle and decanter are placed to the
right of the host
●用来放置木塞、酒瓶和醒酒器的垫子放在主人的右侧
●The sommelier/server presents the bottle and repeats the name and
vintage to reconfirm the order
●侍酒师或服务生向客人展示葡萄酒瓶（酒标对着客人），然后重复
客人点的酒、年份
●The foil is cut at the second lip to prevent the wine from dripping
behind the foil and contaminating future pours
●从瓶口的第二个凹处割开包装箔纸，这样在倒酒时不会让酒液碰
到包装箔纸而受到污染
●The foil is placed in the sommelier’s pocket and the top of the cork is
wiped with a clean wine service cloth
●割开的包装箔纸放到侍酒师的口袋然后用酒布擦拭一下木塞的顶
端瓶口
●Insert the corkscrew to remove the cork
●插入葡萄酒开瓶钻并旋动
●The cork is to be removed with minimal bottle movement and eased
out without any noise
●旋转木塞的时候要轻柔，拔出木塞的时候尽量不发出任何声音●The top of the bottle is wiped with a clean wine serve cloth and the
cork is presented to the host on an under liner to the right of the
host
●拔出木塞后，用酒布擦拭瓶口,然后把木塞放在客人右侧的放木塞
垫子（碟子）展示给客人
●Hold the bottle with right hand, label towards the host and pour
30ml or less so that guest can taste the wine
●右手持瓶，酒标对准主人，倒入30毫升或更少让客人试酒
●Step back and wait for the host’s approval
●退后并等待客人的认可
●Upon receiving the host’s approval, serve the wine moving towards
the left(clockwise) of the host
●得到客人的认可之后，从主人的左手边第一位，顺时针方向侍酒●Women first, men second. The host is always served last, regardless
of gender
●女士优先，然后男士。

主人永远是最后的，无论男女
●If there is a guest of honor, serve that person first then the women,
the men and the host
●如果客人中油特殊身份的客人，服务这位客人先，然后依次：女
士，男士，主人
●In a party of eight or more, it is acceptable to pour in clockwise
pattern regardless of gender
●如果用餐人数是8个或多于8人，可以只按顺时针的方向侍酒，
无论男女
●The bottle is held with the right hand, label facing towards the guest ●右手持瓶，酒标对着客人
●The bottle is wiped with a clean cotton wine service cloth after each
pour
●每给一个客人侍完酒后，用酒布擦拭一下瓶口
●The bottle is paced on and under liner or in a bucket within reach of
the host
●侍完酒后的酒瓶放置在酒垫上或冰桶上（白葡萄酒），在主人可以
拿到的地方
●Ask the host if you may remove the cork from the table
●询问客人是否可以撤走木塞如有需要
Champagne/Sparkling Wine Service 香槟/起泡酒服务
1st method – Present in the bottle in air and open in air
方法一：在空中展示酒瓶和在空中开启
2nd method – Present the bottle in air and open in wine bucket and stand 方法二：在空中展示酒瓶，然后在冰桶中开启
●Prepare champagne flutes, wine bucket, wine service cloth and wine
cork under liner
●准备好香槟杯，葡萄酒冰桶，葡萄酒服务酒布，木塞垫
●Place the wine bucket and stand to the host’s right with a clean wine
service cloth on top
●把酒桶和支架置于主人的右边，上边放好干净的侍酒布
●Present the bottle to the host and re-confirm the order by
announcing the name of the producer, wine name and
vintage/non-vintage
●香客人展示酒瓶然后重复客人的点单，生产商，酒名，年份/无年
份
●Cut the foil and place into the pocket
●把箔纸割开或撕开，放置到口袋里面
●Place a clean wine service cloth over the cage with the thumb or
hand over the champagne cork
●用干净的酒布盖住木塞的铁丝网并用拇指按住
●Maintain control at all time – always point the cork away from
guest(s)
●一直要保持对酒塞的控制，酒塞的方向永远不要对着客人。

●Untwist the wire cage and loosen for removal later – always keep
hand/thumb over the cork
●扭开并松开铁丝圈（但是不要移开铁丝圈），拇指要一直按住铁丝
盖（直到取出酒塞）
●Firm up your grip on the cork and twist the bottle way from cork
holding 45 degree angle.
●瓶身呈45度角，一只手（左手）握住酒塞，另一只手握住瓶底并
转动。

●Gently release the cork with little or no noise – hold the bottle at the
45 degree angle until the initial rush of CO2 dissipates
●轻柔地松动酒塞让瓶内的二氧化碳将酒塞推出，尽量要做到酒塞
出来时没有声音或一声”贵妇的叹息”
●Remove the cage from cork and place into the pocket, place the cork
on the wine under liner, to the host’s right.
●移开铁丝圈并将酒塞放在底碟中向客人展示。

●Hold the bottle with right, as in standard service or by the punt(two
fights under the neck for support is acceptable, label towards the
host and pours the host 30ml or less to taste
●Step back and wait for host’s approval
●After host approves, pour for guest in a standard manner – 3/4 full ●Pours are done in a single stream – two pours are allowed if
necessary
●When pouring is complete the bottle is placed back in the wine
bucket and stand to the right of host(if host requests, wine not to be too chilled – with under liner on the table)
●Ask host if you may remove the cork from the table
White wine service
Method – open in a wine bucket and stand, to the host’s right
Stelvin Closure (Screw cap)
●Present the bottle in the standard manner
●Remove the screw cap and place in your pocket(NEVER present the
screw cap)
●Wipe the lip of the bottle with a clean wine service cloth
●Continue with standard service
Red wine Service
1st Method – Open on a gueridon next to or close by the table, preferably to the host’s right and place under liner on the table to the host’s right 2nd Method – Open on a side table or stand on place on under liner on the table to the host’s right
Aged red wine service(Decanting)
1st Method – Open on a gueridon next to or close by the table, preferably to the host’s right and place under liner on the table to the host’s right 2nd Method – Open on a side table or stand on place on under liner on the table to the host’s right
●Prepare equipment: clean decanter, candle. Cork removal tools, clean
wine service cloth, decanting basket(if applicable), wine cork under liner, wine bottle under liner, decanter under liner
●The wine opening process is exactly the same as red wine service but
extra care with the bottle handling is required for decanting service ●Candle is to be lit away from table
●Proper glassware for the wine is to be placed directly above the knife ●Glassware placement starts with the person to the host’s left and
continues clockwise to finish the host
●Under liners for the wine cork and bottle are placed to the right of
the host
●The sommelier/server presents the bottle and repeats the name and
vintage to reconfirm the order
●The foil is cut at the second lip to prevent the wine from dripping
behind the foil and contaminating future pours
●The foil is placed in the sommelier’s pocket and the top of the cork is
wiped with a clean wine service cloth
●Carefully clean the top of the cork with a clean wine service cloth
●Carefully remove the cork with corkscrew or additional instruments if
necessary to complete the task
●Carefully clean the lip and top of the bottle with a clean wine service
cloth
●Carefully lift the bottle and pour into the decanter in one smooth
movement, using the light of the candle to look for sediments.
●Stop pouring once either fine or gross sediment reaches the shoulder
of the bottle, avoid touching the bottle to the decanter
●Wipe down and clean the bottle with a clean wine service cloth place
it on gueridon/side table (with label in –sight, facing the guest)
●Present wine cork on an under liner on the host’s right
●Place the empty bottle on an under liner on the host’s right
●After approval, pour the guest in a standard manner at proper pour
height, wipe the wine with wine cloth
●Upon finishing, place the decanter on the decanter under liner and
place it at the table if there is sufficient place at gueridon/side table ●Ask the host if he.she would like the wine cork removed
●Ask the host if he/she would like the wine bottle to be removed。