What Restaurateurs Should Know About Serving Wine

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When it comes to filling the seating for restaurants, success mostly
comes down to offering great selections and presenting them superbly. Restaurateurs who offer wine in their
establishments are already ahead of the curve, but simply offering the beverage
isn’t often enough to ensure happy customers. In fact, there are a few things that every restaurant owner should know
about serving wine in their eatery.

The Glass Really Does Matter
Although it may seem hard to comprehend, in-depth research has shown
that the type of glass a wine is served in has a noticeable effect on the
flavor. This is why a variety of
different types of glasses are visible over the bars in many large

Restaurant suppliers will usually offer all of the different types of
necessary glasses. Red wines are best
served in large wine glasses with round bowls. White wines, on the other hand, go better with more narrow glasses with
U-shaped bowls. There are a variety of
different glasses, and some will work well with multiple wine types. This means a little research can go a long

Getting the Temperature Right
It’s not enough to simply have red and white wines on hand and stored
in the same manner for patrons to order. In fact, most people prefer these types of wines served at different
temperatures. The majority of
individuals prefer to have white wines chilled. This means keeping them in the bar cooler or fridge is ideal.

When it comes to red wines, however, most patrons will prefer them
warm. This doesn’t mean, though, that
they should be placed above the fridge or by the cooker or steam cleaner. Just keeping these wines stored at room
temperature should ensure the appropriate experience for patrons.

Store Wines Correctly After Opening
Keeping wine fresh is absolutely essential. This can be quite simple for those who invest
in a wine preserver. Even if this is out
of the question, though, restaurant owners can still keep opened wine fresh for
longer by keeping it out of direct sunlight and storing it in the bar
fridge. Red wines shouldn’t be stored
this way, but fortunately, they’ll stay fresh at room temperature for about 48

Invest in a Decanter
A strange smell in a wine won’t always be noticeable to a server, but
cheaper wine brands can sometimes have a sulfuric smell to them, which stems
from a fermenting issue with the yeast. While this isn’t harmful, patrons may think that they’re being served
bad alcohol.

An easy way to prevent this entire issue is to use a decanter. By simply pouring wine into a decanter and
allowing it to sit for half an hour, the smell will be entirely
imperceptible. A wine aerator can do
this much quicker, but keep in mind that it’s also more expensive.

Serving wine isn’t the same as pouring a mug of beer or cup of soda; it
requires a bit of finesse. Fortunately,
it doesn’t take much to serve different types of wines as they were meant to be
served. Simply abiding by the
aforementioned few basic wine-serving rules can go a very long way.