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in sommelier courses, regardless of whether they are required byItalian Sommelier Association, by the Italian Sommelier Foundation or by any other sommelier association, there is always a lesson dedicated to the professional tools used during the wine service. In this article, I'll briefly explain some basic items that you will learn to use during the sommelier course and that you will probably be asked during theais exam orale

Sommelier courses: what tools do they teach you to use?


The professional corkscrew is the lever one, with a simple and very manageable structure. The handle hides a small knife to remove the capsule. In the handle there is the worm, that is the steel spiral to be inserted into the cap to extract it. You know this Pulltex professional corkscrew was my wedding favor of wedding ?


If serving the sparkling wine is difficult because the stopper is resistant, to avoid breaking it, you can use the tongs (like this pull cork remover by Vacu Vin) to move it inside the bottle neck. The opening proceeds successively as usual.

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Also called wine basket, it is usually made of wicker, wood or silver. It is used to transport bottles that have been aged for a long time and may have sediments. Sometimes the bottle is opened inside the basket.


It has different shapes, linear and clean, which outline its elegant profile. It is used to separate the sediments and allow the opening of the bouquet of great red wines. In young wines, on the other hand, it can be used to favor the volatilization of some substance which determines a slight olfactory imperfection. In addition to the classic decanters (this with the cork ball is always wonderful) there are design jewels to lose your head! My favorite is the crystal decanter with Oxford engravings that rotates on the base (contributing to the oxygen ion of the wine) by Paysky!

Wine decanter sommelier courses


The frangino is a small napkin preferably white cotton like this one used both to clean the bottle after opening from any cork residues, and to dry any drops of wine during service and avoid stains.


The sommelier's saber (or sabrage) was created to uncork sparkling wine bottles in a spectacular way re-proposing the Napoleonic use of opening Champagne bottles with a blow of the blade on the neck of the bottle. To "saber" you have to remove the metal cage and, if present, the capsule. When the bottle is sufficiently cold, with a sharp blow at the end point of the neck just before the thickest part of the opening, the ring of the bottle is detached. The ideal is to place the saber in the exact point then slide it back and then strike. To do this, it is suggested to hold the bottle at an angle of about 45 ° with the hand that is not used for sabrage. My favorite sommelier saber? No doubt this one of Two Swans with a black blade and a black handle: I'm in love with it! Sooner or later I give it to me ...

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Sommelier saber

Trolley for service

In some restaurants, the trolley is used to serve wines by the glass. In this case the ideal is to propose at least eight wines (two for the aperitif, four for the main courses and two for the dessert) with different characteristics. The gueridon of Vasagle I just love it, but I admit that I have half a house with this furniture because it has the industrial style that I like and an excellent value for money (in the face of Ikea ...).

I hope you enjoyed this article and that it is useful to you ... and who knows maybe I have also inspired you some objects to add to yours wine themed gifts favorites!



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