Storing Temperature

• 50 degrees Fahrenheit. to 55 degrees Fahrenheit - as normal storing temperature
• 70 degrees Fahrenheit - Wine to be stored up to 5 years
• 65 degrees Fahrenheit - Wine to be stored up to 15 years
• 60 degrees Fahrenheit - Wine to be stored exceeding 15 years

Serving Temperature

• 40 degrees Fahrenheit.  to  50 degrees Fahrenheit - White wines and Champagne
• 63 degrees Fahrenheit.  to 66 degrees Fahrenheit  - Red wines and fortified wines

Prensenting the White Wine

• 1) When a guest asked for white wine, the waiter or sommelier should obtain the bottle from the service bar set it into an ice bucket, cover it with a clean folded napkin and bring service into the dining room, but wine bucket to the right of the person who ordered the wine.
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• 2) The  waiter  or sommelier then takes the bottle out of the bucket and present it to the guest with the label uppermost. And the host has an opportunity to verify the correctness of his order.
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• 3) This bottle presentation is an important part of wine service and should not be overlooked. If the sommelier misunderstood the guest and brought in the wrong wine to which the guest will later object. Furthermore this bottle--presentation ceremony shows courtesy to the guest, regardless of his knowledge about wines, and adds to the atmosphere of the dining room.
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Presenting the Red Wine 

Wine Glasses

• Set the correct glasses on the table before opening the wine. For white wine, several types of stem glasses can be used and for the red wine must be right and exactly glasses. For elaborate service the glasses in which white wine is to be served should have been previously chilled.

Opening the Wine

• 1) The opening of the wine bottle begins with removal of the foil around and cork and neck of the bottle.
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• 2) The foil should be cut with a knife well below the lip of the bottle and not ripped off with a fingernail. Older wines are often a bit moldy below the foil at the top of cork.
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• 3) Wipe the bottle top and cork with a clean napkin. Set the corkscrew into the cork and turn it carefully straight into the cork, using only moderate pressure.

Since a cork break easily,

•  It is important that the corkscrew turns in straight, rather at an angle, to avoid broken cork bits failing into the bottle.

Pouring the Wine

• 1) Before pouring any wine, wipe the open top of the bottle with a clean napkin to remove any cork grains or other impurities.
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• 2) The sommelier should pour about an ounce into the glass of the host (or whoever ordered the wine) so that he/she can approve the wine.
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• 3) Hold a towel in the left hand when serving the wine and use it to wipe the bottle. Do not wrap the bottle in a towel since the passengers usually wishes to see the label of the wine they are drinking.

When the host has approved the wine, pour wine as follows:

• 1) For a couple, the lady
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• 2) For the group, the person sitting to the host's right. Proceed around the table counter clockwise, filling the host's glass last.
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• 3) Wine glasses should not be filled more than two thirds full. This gives the drinker an opportunity to savour the wine's aroma within the enclosure of the glass before sipping it.