Wine service refers to the procedures and etiquettes involved in presenting, opening, and serving wine, typically in a restaurant, wine bar, or formal setting. The process is designed to enhance the experience of enjoying wine, ensuring that it is served at the right temperature, with the correct glassware, and in a manner that respects the wine's characteristics and the diner's preferences. Proper wine service involves several steps and considerations:

> Presentation

The bottle of wine is presented to the person who ordered it, usually with the label facing them. This allows the customer to verify that the wine is the correct vintage, producer, and varietal.

> Inspection and Approval

Once the wine is approved, the server or sommelier proceeds to open the bottle. For wines with a cork, this involves carefully cutting the foil below the lip of the bottle and using a corkscrew to extract the cork smoothly, presenting it to the person who ordered the wine for inspection. The cork's condition can sometimes indicate if the wine has been properly stored or if there are any issues with the wine.

> Decanting (if necessary)

Some wines, particularly older red wines or wines with significant sediment, may need to be decanted. Decanting involves slowly pouring the wine into a decanter to separate it from any sediment that may have formed. This process also allows the wine to aerate, which can enhance its flavors and aroma.

> Serving Temperature

Wine should be served at the appropriate temperature, which varies depending on the type and style of the wine. White wines are generally served chilled, while red wines are typically served at slightly below room temperature. Sparkling wines and Champagne are served well chilled.

> Glassware

The choice of glass can influence the wine's perception, with different shapes suited to different types of wine. For example, red wines are often served in glasses with a broader bowl to allow for better aeration, while white wines are served in glasses with a narrower bowl to preserve their aromatics and maintain a cooler temperature.

> Pouring

Wine is poured to the guest who ordered it first for tasting, ensuring it meets their approval. After approval, wine is served to other guests at the table, with women typically served first, followed by men, and finally the host or the person who ordered the wine. The glass is filled to a proper level, usually about one-third full, to allow space to swirl the wine and release its aromas.

> Ongoing Service

The server or sommelier should monitor the table to offer additional pours as needed, without being intrusive to the dining experience.