Depending on whether a still wine, a sparkling wine, or an aged red is to be served, it will be necessary to open the bottle in as many different ways.

In the case of still wine, the bottle is placed on the table so that most of the diners can see the wine label, then proceed with the next steps.

First, cut the capsule in the lower part of the ring using the corkscrew knife, remove it and place it on a saucer. A clean napkin is passed over the top of the wine bottle to remove any mold or other products that can cause unpleasant sensations.

  • Then, while holding the bottle firmly with one hand, the tip of the cork-stopper is integrated with the other in the center of the cork and with a slow rotation it is lowered to the end of the "worm", but being careful not to pierce the inner end of the cork.
  • At this point, the corkscrew decapper is folded so that it rests on the edge of the bottleneck and, while one hand holds it firmly against the edge, the other removes the cork by making a slight lever effort on the corkscrew.
  • The last step is to pass the napkin inside the mouth of the neck, to remove any cork particles. Finally, recognize any anomalous characteristics (smell of cork, mold, etc.).

In the event that a vintage bottle is chosen only at the last moment (very likely event in the restaurant), we will have to maintain the wine bottle in a horizontal position in which it is located in the cellar using the basket for transport, in which the uncorking and subsequent decanting.

In the case of sparkling wine, the bottle must first be removed from the bucket of ice and dried to avoid any dripping.

  • After placing the wine bottle on the service table, grip the neck firmly with one hand, holding the cap with the thumb, while unscrewing the cage with the other. Once free, the cage is removed and placed on a saucer, after making sure that the cap is firmly fixed on the bottle.

At this point, hold the bottle neck firmly with one hand (the thumb is kept resting on the cap), lift the bottle from the table, and with the other hand take it by the base. Then the cap is rotated, always in the same direction, until it is extracted. If the operation is difficult, it is advisable to use special pliers. It is important not to forget that throughout the last phase the bottle must be held tilted in the opposite direction to the diners. It is assumed that particularly aged and delicate red wines contain deposits. Therefore, before consumption it would be advisable to keep them in an upright position for a few days; and always vertically the bottle is brought into the dining room. Then it is uncorked with the same sequence of operations already seen for still wine, but carefully avoiding moving the bottle.

The only different precaution must be taken at the final moment: uncorking must be finished by hand, tilting the cap at the last moment. Without this particular care, it is possible that an unpleasant noise is produced and that part of the wine is sprinkled on the tablecloth.

Finally, for service, the bottle is placed in the basket so that the deposit remains in the lower part of the bottle itself.

In the event that a vintage bottle is chosen only at the last moment (very probable event in the restaurant), we will have to maintain the horizontal position in which it is found in the cellar, using the basket for transport, in which the uncorking and subsequent decantation.

Source: Edizioni Giunti - Vino, Il Manuale del Sommelier