BUTLER-2.2.1

Wine, Decanting, Port and the Close of Dinner

BUTLER-2 · Formal Service and the Table · BUTLER-2.2 Wine, Drinks and the Service Day

Wine service and pouring at a formal dinner, why and how to decant, the passing of port, and the correct handling of cheese, dessert, coffee and digestifs at the close of the meal.

Independent study. xplor is not an accredited training provider and awards no certificate.