Wine & Champagne | Shake Serve Sip

BROWSE BY STYLE

Wine categories

Explore still, sparkling, sweet and fortified styles. Each profile includes service guidance for bartenders.

QUICK REFERENCE

House standards vary. These are common U.S. restaurant and bar reference pours, not universal legal requirements.

Style	Common Pour	Notes
Red, white & rosé	5 oz / 150 ml	A 750 ml bottle yields about five 5 oz pours.
Champagne & sparkling	4–5 oz / 120–150 ml	Pour in stages to control foam.
Dessert wine	2–3 oz / 60–90 ml	Smaller due to sweetness and concentration.
Port & Sherry	2–3 oz / 60–90 ml	Follow the venue’s spec and glass size.
Tasting pour	1.5–2 oz / 45–60 ml	Used for flights and sampling.

Always follow your establishment’s written standard, local alcohol rules and responsible-service procedures.

Confirm the bottle and vintage, then present the label to the host.
Open still wine cleanly without twisting or shaking the bottle.
For sparkling wine, keep a thumb on the cork, angle the bottle away from people and twist the bottle slowly.
Offer a small taste when full bottle service is requested, then serve according to house sequence.
Wipe the bottle lip when needed and finish the pour with a slight twist to reduce drips.
Keep the label facing the guest when practical and never fill a wine glass to the top.

GLASSWARE

Glass shape affects temperature, aroma and room for swirling; a clean universal wine glass is always preferable to an unsuitable specialty glass.

Tall bowl for Cabernet Sauvignon, Merlot, Malbec and other full-bodied reds.

Wide bowl for aromatic reds such as Pinot Noir and lighter, expressive styles.

Smaller bowl that helps preserve freshness and a cooler serving temperature.

Narrow shape that slows bubble loss and creates a formal presentation.

A gently wider bowl that supports both aroma and carbonation.

THE WINE LIBRARY

Open any card for origin, tasting notes, service temperature, glassware and pour guidance.