Know-How Exchange : Advertising/PR

Dear ajay.access

Forget the serving ritual, focus on great food
and stellar service.

Here's why: if this were my restaurant and all
my patrons remembered was the way their wine
was served, I'd fire the chef and all my wait staff
because they're not doing their bloody jobs!

Food (in even the greasiest spoon or hole in the
wall) ought to be spectacular.

Wait service ought to be attentive, invisible, and
there when you need it.

Gary Bloomer
The Direct Response Marketing Guy™
Wilmington, DE, USA

My advice is to serve it quickly, before the customer changes change their mind!

Forget the gilded cage - that seems weird. Instead, serve it from an ice bucket the same way you would any other sparkling wine or champagne.

Where does this wine fit in your wine list - is it among the more expensive wines, or towards the lower end? Who, typically, buys it? what kind of occasion are they celebrating? How could the way you serve the wine enhance their experience?

If you have a specific ritual for this wine, what would you do if they order Krug, or Dom Perignon?

I think you'll find the wine opening ritual plays little to no part in the overall experience, and you would be wise to focus on the total dining experience, rather than one small detail.