Service
6 service terms explained by our experts.
Sommelier
A sommelier is a trained wine professional who specialises in wine service, food and wine pairing, and cellar management in fine dining restaurants. Sommeliers guide guests through wine lists, recommend pairings, and ensure wines are served at proper temperatures and in correct glassware.
ServiceCorked
A corked wine is one contaminated by TCA (2,4,6-trichloroanisole), a chemical compound that produces musty, damp cardboard aromas and strips the wine of its fruit character. Cork taint affects an estimated 2-5% of wines sealed with natural cork.
ServiceUllage
Ullage is the air space between the wine's surface and the closure (cork or capsule) in a bottle. In aging wines, ullage increases as tiny amounts of wine evaporate through the cork over decades. The level of ullage is a key indicator of a wine's condition and proper storage history.
ServiceMagnum
A magnum is a wine bottle holding 1.5 litres — exactly twice the volume of a standard 750ml bottle. Magnums are prized by collectors because the larger format allows wine to age more slowly and gracefully, often producing superior results after decades of cellaring.
ServiceDecanter
A decanter is a glass vessel, typically with a wide base and narrow neck, used to aerate wine and separate it from sediment. The shape maximises the wine's contact with air, allowing it to breathe and release its full aromatic potential before serving.
ServiceJeroboam
A Jeroboam is a large-format wine bottle whose volume varies by region: 3 litres (4 standard bottles) in Bordeaux, or 4.5 litres (6 standard bottles) in Champagne and Burgundy. Named after a biblical king of Israel, Jeroboams are prized for celebrations and long-term cellaring.