There was a great debate last night at work about whether you cut the foil above or below the lip on a bottle of red wine.  I did some research online which proved inconclusive.  Then I remembered that I at least five certified sommeliers in my phone.  Want to know the answer?  Read on.

I will not contend this is the definitive way to serve a bottle of wine.  This is how I do it. There are rules on what not to do, but beyond that you can add a little flair.  Instead of writing this all up from scratch I decided to raid the hard drive and pull a section from my hopefully soon to be published book.  Knowing how to present and serve a bottle of wine is imperative to make the jump to higher end restaurants.  Like anything else it requires knowledge and practice to build confidence.  Hopefully this knowledge will help you gain the opportunity to practice more.

Read the full post at Tips for Improving Your Tips

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