There is a certain etiquette that must be followed when it comes to wine. Â From proper storage, to the opening of the bottle, to serving your guests.
Let’s start with how to open a bottle.
Begin by making sure that the label is facing your guests. Then, use your wine knife to extract the foil just below the surface of the lip of the bottle. Â This should be a clean cut, not jagged or peeling. You want to extract it below the lip to avoid any dripping once the wine is open. Â It is improper to peel the entire foil off of the bottle.
Now, when you expose the worm of the corkscrew, you want to set that worm right in the centre of the cork and begin to twist the worm directly down the centre. Â If you twist on an angle, the worm will puncture the side of the cork, leaving little pieces of cork in the wine.
You can finish twisting when you have about one and a half turns left above the cork. Â You don’t want to penetrate through the bottom of the cork, this will also result in leaving little pieces in the wine.
In the video, we are using a two stage wine opener, so you can set the first stage, extract the cork a little, and then set the second stage to extract the cork the rest of the way. Â The two stage opener is a good choice because it does not apply as much torque on the bottle as a one stage opener.
You should not hear any audible pop when the cork is removed from the bottle.
Once you have the bottle open, present the cork to the guest who ordered it, and pour them a small sample so they can ensure that the wine hasn’t spoiled. Â The presentation of the cork is done so the guest can feel it for moisture, to ensure the bottle has been stored properly. Â If the cork is dry, then the wine may be spoiled.
Wine bottles should be stored in a cool, dark, dry cellar. Â You should also store the wine on its side, so that the wine remains in contact with the cork, keeping the cork moist and plump, therefore not allowing any air to get into the bottle.
BartenderOne is Canada’s fastest growing group of bartending schools, and has the most comprehensive list of classes, bartender programs and bar workshops available in the hospitality industry.
With four locations in Toronto alone, BartenderOne is the largest bartending school in Toronto.
Flair Bartender Profile- Up close and personal with Behnam Gerami
Name: Behnam Gerami
Nationality: United States
Age: 36
Years Bartending: 12(12 Flair)
I first met Behnam at the Flairco Cup back in 2006. I was always impressed by his style from watching videos of him, but when I watched him perform live, I was blown away. He is truly the roll master!
I recently caught up with Behnam and this is my interview with Behnam Gerami.
Q- When did you get into Flair bartending?
A- I started Flair bartending in 1998. I was working at a TGI Fridays, and they basically forced me to learn Flair, and there was a mandatory in store flair competition.
Q- Did you have a mentor when you first started?
A- My mentor at the time was Leigh Miller. I had a few TGI Fridays videos and he was the man at the time. Very smooth and original.
Q- Where are you currently working?
A- I am not currently working anywhere. I’m always looking for new opportunities.
Q-To date, what is your best Flair moment?
A- One of my best Flair moments was the first time I went to London for Roadhouse. I made the finals in 2004. Also, my first Legends of Bartending is very dear to me.
Q- To date, what is your worst Flair moment?
A- My worst Flair moment? Hmmm…there is no worst moment, but I am very upset about never making the finals at King of the Ring. It was a three day competition and I would always make the semi finals, but never the final round which is a big disappointment for me. It is the only comp that I never made the finals.
Q- What are your plans for the future?
A– My plans are to do a flair movie, or show to help grow Flair bartending. Also, I want to make another Area 51 DVD titled Area 52, so watch out for that!
Q- Other than yourself, who is your favourite Flair bartender?
A- Well I love Flair and many different styles, so my all time favourite Flair bartenders are Nicolas St. Jean, and the Delpech brothers. I love all the guys on Area 51, that’s why they’re on it, but I also love the Polish guys, Tomek and Merek. Danilo, Dyer, Rafa, and Sebastian to name a few. I hope to feature all of them on Area 52!
Q- Do you have a signature cocktail?
A- Well I have many signature cocktail, but one of my favourites is featured on the I Bar menu at the Rio in Las Vegas called “Darkness”.
Q- Do you have a least favourite cocktail?
A- My least favourite would be anything too sweet.
Q- Finally, what is you’re favourite Flair bar?
A- My favourite Flair bar is Carnaval Court. It’s been the best Flair bar for 10 years and it’s only been open for 9 years! I have the best time whenever I go there. Day shift or night shift it doesn’t matter. They’re the best group of guys because they’re more than just bartenders!
Thanks to Behnam for taking the time to do this interview.
We wish you the best of luck in all upcoming competitions and can’t wait for Area 52!