ometimes a table setting includes the full array of glasses, like for example at a large banquet, where many wines are being served in rapid succession. In such cases, glasses should be arranged from right to left, in the order that the wines are served. But in all other situations, such as when wines are ordered in a normal restaurant, the correct glasses should be placed on the table just before pouring.
Glasses for most types of wines should be only partly filled. For example, some ballon glasses could hold an entire bottle, but the wine poured should merely fill the lower part of the bowl to perhaps a tenth of capacity. A sparkling wine flute or dessert wine glass may be filled halfway, but never to more than three-fifths of capacity.
In many restaurants the sommelier's duties include selecting, storing and cataloguing wines. But perhaps the greatest test of knowledge, skill, experience and tact comes in dealing with the customers.
The sommelier's introduction is the wine list, presented along with the menu, or at a strategic interval, after guests have had a chance to consider the dishes. And it is at this point, in the often brief interaction that follows, that the sommelier's skills should come into play to insure a memorable wine experience to the customer.
