The Five Control Points in Still Wine Service

The service ritual is a chain of controls. If you know what each control prevents, the sequence stops feeling stiff and starts feeling practical. Confirm Present the unopened bottle label-out and state the key facts. This is where wrong producer, vintage, size, or table gets caught. Open Cut cleanly below the lip, wipe if needed, remove the cork smoothly, and keep the label visible. The guest sees composure, not struggle. Inspect Look and smell enough to notice a broken cork, leakage, heat damage, or obvious taint signal. Do not overperform; just gather condition evidence. Taste The host taste checks condition.…

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