The wine service involves a series of procedures that, although they may seem obvious at first glance, when observed as a whole maximize the pleasure that can be experienced wine.
In a restaurant, this activity fits, or should fit, the sommelier - a professional who helps diners to choose the wine that best match with the food being served, prepares the restaurant's wine list, besides taking care of their purchase and guard.
The knowledge of wine service, together with the theoretical and practical concepts that should be on this drink should not be overlooked. Thus, knowing how to choose the wine, where to buy it, how to read the label (a subject very complex because each producing country has its laws), where the shape and color that bottle of that wine should be determined if it was well stored and whether it is a good crop, are important knowledge.
And, after purchase, how we store this wine? We must take it soon or it is a wine of guard that will evolve over the years? How should remove the stopper and how and at what temperature to serve it? To what extent should fill a glass and serve food that this wine? These and other issues will be addressed below.
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