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Wine Service; the dos and the do not dos. PART 3

Part 3: Please note: this article will be released in several sections. Each part will be a new FOR THE VIN blog post, and all the sections will be combined in their entirety as a booklet. It will be available to read online or download in Wine-A-Reads bookshop at wineville.net after all sections have been released.

Chapter 5: Crank, Lever & Pull

Once the bottle has been presented to the party host and accepted as the correct bottle, the opening procedure can begin. A screw cap can simply be twisted off, obviously. This brings you directly to the sample/pour stage. The sampling will be described in the next chapter, but it should be noted that its purpose is to establish that no cork taint has spoiled the wine, so is a redundancy in screw-top bottles. Assuming then that you are faced with a cork, or a plastic cork substitute, the pre-opening, as described in chapter 4 should have left the cork exposed with a clean cut in the foil or wax around it.

You should be using a two-tier lever wine crank for the uncorking. (See Fig. 5-1)



Avoid the use of silly gadgets, two-armed ‘jumping-jack’ wine openers, or non-levered corkscrews. A two-prong wine butler-style opener is great for older corks and completely acceptable for any. (See Fig. 5-2)











The curves of the screw, or worm, should be about the same length as a standard cork, so insert directly into the middle of the cork and turn until al