White Wine & Rosé: Served cool between 8–12°C

Sparkling Wine, Champagne & Dessert Wine: Served chilled between 6–8°C

Red Wine: Served at room temperature between 17–18°C (Lighter reds can be lightly chilled, but no cooler than 12°C)

General Care: Glasses should always be clean, dry, and free of any spots or odors.

Wine Glasses: Standard stems are suitable for white wine, red wine, and rosé.

Flutes: Ideal for serving sparkling wine and Champagne to preserve carbonation and aroma.

1.Remove the foil cut:

Use the foil cutter blade on a waiter's corkscrew to cut cleanly around the lower lip of the bottle neck, then lift off the top cap.

2.Insert the corkscrew worm:

Insert the tip of the spiral straight into the center of the cork. Rotate the corkscrew—never the bottle—until one spiral loop remains visible, being careful not to pierce through the bottom of the cork.

3.Lever and remove gently:

Rest the first hinge of the lever firmly against the bottle's rim. Smoothly lift the handle to pull the cork upward, switching to the second hinge if available. Ease the cork out gently by hand at the end to prevent a loud pop.

1.Remove the foil and wire muzzle:Keep your thumb firmly on the cork at all times.

Untwist and loosen the wire cage, removing it along with the foil. Keep firm pressure on top of the cork with one hand so it cannot release accidentally.

2.Position and grip the bottle:

Tilt the bottle at a 30-degree angle away from guests. Hold the cork firmly with one hand while gripping the base of the bottle with your other hand.

3.Twist the bottle base to release gently:

Turn the bottle—not the cork—slowly back and forth. Ease the cork out while applying gentle counter-pressure to resist the internal force, allowing the gas to escape with a soft sigh rather than a loud pop.

Corked Wine (TCA Contamination)

• The Cause: A wine becomes "corked" when it is affected by a chemical compound called trichloroanisole (TCA), which can be detected by human senses at just a few parts per trillion.
• The Profile: TCA strips a wine of its fresh fruit flavors, leaving it with a dank, musty smell often compared to wet cardboard, damp basement, or wet dog, along with a flat, off-taste.
• Frequency: It affects roughly 1 in every 20 cork-finished bottles (about 5%), making it the most common wine fault. It is somewhat rarer in finer wines, but the risk has led many winemakers to switch to screw caps.
• Common Myths:A cork crumbling or floating in the glass does not mean the wine is corked—it simply indicates a dry cork or a poorly opened bottle.Surface mold on the outside of the cork is also harmless and does not ruin the wine inside.
• Required Action: Discard the wine immediately. Corked wine cannot be saved or used for cooking.

• The Cause: Oxidation happens when a wine has had excessive exposure to air, either from being open too long or due to a dried, faulty cork. Improper long-term storage or excessive aging can also cause this.
• The Profile: An oxidized wine loses its freshness, tasting flat and dull with a sharp, sherry-like or nutty aroma.
• Visual Identifiers:White Wines: Turn a deep golden, tawny, or brownish color.Red Wines: Lose their vibrant red hue, turning a dull orange-brown or brick color.
• Common Confusion: Don't confuse oxidation with "green" wine, where grapes harvested under-ripe create vegetal, grassy, or bell-pepper notes—that is a style trait, not an oxygen fault.
• Required Action: Discard the wine.

The Cause: Occurs when lingering yeasts or sugars unexpectedly trigger a second fermentation inside the sealed bottle.

The Profile: The wine becomes uncharacteristically fizzy, slightly spritzy, and visibly cloudy, often accompanied by off-odors like yeast or rotten eggs.

Frequency: Thanks to modern filtration and sterile bottling techniques, this fault is now very rare.

Required Action: Discard the wine.

The Cause: Tartaric acid is a naturally occurring component in all grapes. When a wine is exposed to cold temperatures or aged over time, this acid can crystallize and settle.

The Profile: Small, clear, glass-like crystals (often called "wine diamonds") found on the bottom of the cork or at the base of the bottle.

Quality Indicator: Tartrate crystals are completely harmless and non-toxic. In fact, they are often a sign of high quality, showing that the wine was gently handled and not over-processed during vinification.

Required Action: Simply pour carefully to leave the sediment at the bottom, or decant the bottle if serving a red wine.

• The Cause: Over time, natural tannins and color pigments fall out of suspension and settle at the bottom of the bottle. This is a completely natural process as red wines age.
• The Profile: Fine, gritty, or dark particles found at the bottom of the bottle or inside the glass.
• Quality Indicator: Sediment is entirely harmless and tasteless, though it can create a gritty texture on the palate if poured into a guest's glass.
• Required Action: Decant the wine before serving or pour carefully to leave the sediment at the bottom of the bottle.