Presenting wine to a table is about showing respect to the customer and the wine. Every part of the wine presentation process is designed to limit the chances of customer dissatisfaction with the beverage. With some vintages costing in the thousands of dollars, the presentation of the bottle is a crucial step in the overall experience for diners. Give every bottle of wine a proper presentation to the table and listen closely to the feedback so there are no misunderstandings.
Bring a clean glass out to the table for each person that will be drinking wine.
Hold the wine bottle up with the label facing the person who placed the order as you announce the wine's name and production year. Watch the face of the person who ordered for confirmation that you have brought the correct wine as you make the announcement.
Cut away any foil or wax that is covering the cork before opening by inserting the corkscrew three quarters of the way in and slowly pulling out the cork.
Quickly examine the condition of the cork as you remove the worm of the corkscrew. Dry, cracked or molded corks are indicative of improper storage and may be warning signs of a corked or musty wine. Excuse yourself to retrieve a new bottle if the cork is in bad condition.
Offer a cork that is in good condition to the person who ordered the wine. They may want to further inspect it themselves. Wait for their approval before moving on if they choose to inspect the cork.
Pour approximately one ounce of wine into the glass of the person who placed the order for the bottle of wine and invite them to give it a taste. Wait for them to confirm that they are happy with the flavor of their wine selection before moving on.
Fill the glasses of the other wine drinkers at the table in a clockwise direction starting with the ladies. Wine glasses should be filled until they are just over a third full.
Add wine to the glass of the person who placed the ordered last and until it is slightly fuller than all the guests.
Leave bottles of wine that are to be served at room temperature at the edge of the table. Place chilled wines in a bucket of ice next to the table.
Revisit the table often and ask each guest's permission before adding wine to his glass.