Proper Champagne Service with Master Sommelier David Glancy
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nice one
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David is a true Master, The video is informative and the service is spot on.
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@rickyleepotts When pouring for the guest in any fine restaurant, you always present the bottle to the host, carefully open, and than give him/her a small sample to test the wine. After he/she approves serve the rest of the guests in a clockwise fashion starting from the women to the men and than lastly refill the hosts glass.
@kontraverzni It makes it easier to get the foil off of the bottle, and the nice cut around the foil also makes the bottle look better
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That was smooth =O
Last time i opened a bottle of Cava (sparkling wine) i was drunk as fuck -__-
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@rickyleepotts - true. not sure on sparkling wine but it is definitely true for still wine; however the reason is not to "make sure it is what he intended." - the reason is to make sure the bottle itself is still good because approx. 10% of all bottles of wine do go bad, mostly due to corkage. There are many defects possible with the bottle, and if that is the case with a bottle you get, have no problem sending it back- but you will be able to smell it immediately, it is foul, vinegar-like.
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hmm 453 that do study and discover stuff is > then 168+ bottle opener guys
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fail. he's not holding the bottle properly when he's pouring it. (a, never grab it by the side and b) notice how there's an indent at the bottom of the bottle, he's supposed to grab that, and maybe with a second hand, under a servette, support the bottle as he's pouring, twisting all the while.)
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why knife???
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What are your thoughts on pouring a sample of the wine first? I have always served win with a sample first allowing the man at the table (the one that will be paying for the check or that you assume will be picking up the check) smell and sample the wine to make sure it is what he intended. Any thoughts on that?
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@Lestat11331 Your figures are out of date. There are over 174 Master SOmmeliers in the world.
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To put it into perspective on how hard it is to become a Master Sommelier where the final test has a 97% fail rate:
168 people have passed the Master Sommelier test since 1969 when it was first introduced.
453 people have been into outer space.
I think David Glancy knows what he's doing and you really don't have a clue Omo. Please go drink your 2-Buck Chuck wine and let the professionals show us the proper way without the dumb comments from the uninformed.
Lestat11331 3 years ago 14
It maybe personal preference in your restaurant, but for formal service its a 'requirement' and both in competition or Michelin star restaurants you would be penalised for opening wine without the cloth over the top.
This doesn't means its a specific requirement every time, but if you did this without a cloth during a Certified Sommelier exam, you would be marked down.
David is showing full formal service.
a1289jeza 2 years ago 6