Change in flavor from development over time

Can’t drink it all at once

Investments

Temperature 55° or at least very little temperature variation

Humidity 75% in order to keep cork moist enough to

retain seal Vibration

Speeds up the aging process so little as possible is desired

Light Causes the formation of free radicals that

create an off taste

Short term versus long term

Short term Accessibility Marketing tool

Long term Controlled atmosphere Meant for backup or investment

purposes

Sommelier – cellar master Sell wine Control storage of wine

Tools of the sommelier▪ Corkscrew▪ Glassware▪ Decanters

White wines often too cold red wines too warm at “room

temperature”

See chart for temperatures

Identify hostMake recommendationsReturn and confirm orderOpen bottlePour host tasterServe ladies firstFinish with host

Wine may need decanting to remove sediment

Wine is slowly poured into a decanter while the position of the sediment is viewed through the bottle

Treat just like a cork

Remove and place on table alongside bottle

Remove when guest have been served

Don’t make a big deal out of it

Excuse yourself and try to fix problem away from the guest

If the cork breaks, may need to filter wine to remove cork pieces

May need to try a new bottle

Understand faults and flaws to determine if guest is correct If bottle is ok, just not what the guest

expected, use for by the glass or amenity pours

If bottle is bad, determine if replacing with the same wine would result in the same problem▪ May need to recommend a new wine

Servers, bartenders and owners are responsible for the service of alcohol Can be legally responsible if guest is

overserved

Many locations require liquor service training before servers can work