The SOMM Journal

May 2014

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{ SOMMjournal.com }  43 { the somm's primer } Imported by Vineyard Brands, Inc. Birmingham, AL. SERVICE REMINDERS ARE HELPFUL at all levels of experience and all styles of restau- rant—white tablecloth or pine plank picnic table. Remember three basics: Keep your naked hands off the bottle to avoid smudges and changes in service temperatures; buy your own service thermometer until you're experienced enough to trust your instincts; and take your time with the cork (for screwcaps, try not to grab the entire neck of the bottle to open—it looks awkward.) In your pocket: Double-pull wine opener Non-white cotton cloth/napkin for service Service thermometer Close by: Tasting glass Soft cloth to wipe glass smudges At the ready: Coasters, plate for cork Ice bucket, glacette Decanter (decanting basket) Ah-so opener Lighter, candle, cheese cloth, funnel Ideal protocol: Present to the left: Show label; announce appel- lation/varietal or proprietary name ("Sassicaia," for example)/vintage/producer. Service to the right: Pour holding bottle with fingertips at bottle bottom, label always facing up; quick twist to finish, or hold service napkin to catch drops. White service temps: sparkling 6–8 Celsius | 43–46 Fahrenheit young white 8–10 C | 46–50 F aromatic white 10–12 C | 50–54 F rosé & late harvest 10–12 C | 50–54 F full-bodied white 12–14 C | 54–57 F Red service temps: young red 14–16 C | 57–61 F medium-bodied red 16–18 C | 61–64 F full-bodied red 18–20 C | 64–68 F Wine terminology obscura: gueridon, the service table for wine From the North American Sommelier Association's Master of Service® course. service basics: CLASS 1 bottle to avoid smudges and changes in service temperatures. Somm Journal June/July.indd 43 5/9/14 12:08 PM

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