SWE Conference Highlights 2013
On Friday evening, Andrew McNamara, MS and David Glancy, MS presented a lively session entitled “Master Level Wine Service.” The session featured two Master Sommeliers demonstrating standard wine service, Champagne service and decanting for sediment. Discussion topics included the Court of Master Sommeliers service standards, including the real-world and exam applications; as well as how specific service programs might differ based on house standards.
Here are a few photos from the session:
David Glancy and Andrew McNamara discussing the finer points of service.
David Glancy demonstrating the importance of keeping one’s thumb and serviette over the cage and cork when opening Champagne. As expected, this led to the liveliest debate of the session…the CMS service standards call for a quiet opening of a bottle of bubbly, yet the festive “pop” often leads to increased sales…
Andrew McNamara demonstrating cutting the bottle foil while using a decanting cradle.
Andrew McNamara demonstrating (with humor) proper service equipment (or not) with his #1 (frist birthday?) candle.
