Wine Service Basics Every Hospitality Professional Should Know

Cape Town sits in the heart of South Africa's premier wine region, making wine service knowledge essential for hospitality professionals. Here's what you need to know.

Basic Wine Knowledge

Understand the main grape varieties:

Reds: Cabernet Sauvignon, Pinotage, Merlot, Shiraz

Whites: Chenin Blanc, Sauvignon Blanc, Chardonnay

Proper Temperature

White wines: 7-10°C

Light reds: 12-14°C

Full-bodied reds: 16-18°C

Sparkling: 6-8°C

Opening and Pouring

1. Present the bottle to the guest, label facing them

2. Cut the foil below the lip

3. Insert corkscrew and remove cork smoothly

4. Wipe the rim

5. Pour a small taste for the host

6. Once approved, pour for other guests, host last

The Pour

Standard pour: 150ml (about 1/3 of the glass)

Fill champagne flutes 3/4 full

Never fill wine glasses more than 1/2

Common Mistakes to Avoid

Overfilling glasses

Serving wine at wrong temperature

Touching the rim when pouring

Forgetting to present the bottle first

Building Your Knowledge

Consider wine courses to enhance your skills. WSET and Cape Wine Academy offer excellent programs for hospitality professionals.

Working in Cape Town's hospitality scene means engaging with world-class wines. Mastering these basics will serve you well throughout your career.