How exactly you should serve a wine depends on what type of wine was ordered, principally whether it was red or white. Although both follow a similar pattern, there are some noticeable differences between the two.
After the wine is ordered, the bottle should be brought to the table face up and at waist level with the label facing the guest. A napkin should be spread over your other arm. You should announce the name of the wine and then present the bottle to the one who ordered, who we will now refer to as ‘the host’.
In opening the bottle, hold it by the neck, so that the label will not be covered. You should always make sure that the label is in front.
A blade is then used to cut the foil, cutting once at the front and again at the back. In one motion, peel off the foil with the blade facing the bottle. Place the wine opener at the center, twist until two coils remain visible on top of the cork. Do not pop the cork as you remove it.
Remove the cork from the corkscrew and present the cork to the host to let him smell the cork. The napkin now takes its role to wipe the mouth of the bottle to prevent spills.
You should now pour a little wine, (roughly 1/16th of a glass), for the host to taste. Principally, the host should simply be checking that the wine is not corked or in any other way spoiled. When poring, remember to twist your wrist so as to prevent spillage. At no point should the mouth of the bottle touch the glass.
The usual order of serving wine is ladies first and the host last. A glass should be at least a third or a half full. The mouth of the bottle should again be wiped by the napkin after every pour. Make sure that the label of the wine is visible all the time.
Serving white wine is much the same, except that it is usually served chilled. The wine bucket should be one-thirds full of ice with water at least five inches below the brim. The wine should be presented the same way it is done for reds.
The napkin is wrapped around the neck like a scarf and the bottle chilled in the bucket until frost or condensation develops on the outside. Open the bottle while it is still inside the bucket. Again, you should prevent the cork from popping. Glasses should be filled halfway.
In serving wines properly, a certain amount of pageantry is retained, which can enhance an occasion and the enjoyment of the wine.