The wine waiter arrives 1.30 hours before your guests to open bottles, to cool the whites wines and the tray of cheeses and put to the room temperature the red wines and some other cheeses, if necessary decant some bottles, display glasses, buckets, breads…
A welcome glass is served at your guests’ arrival: A first white wine is served on fresh cheeses “bouchées”.
When all guests are present, after a welcome word and a presentation, the Sommelier, possibly assisted by the hostess or the householder, or a butler, serves a second wine on which he reminds the wine tasting steps and the principles of wine and cheese pairing.
Then, over the course of the evening, the sommelier speaks a few minutes to comment on the proposed wine and cheeses, but does not monopolize the word all evening, he goes from group to group to answer questions from your guests. To give a more festive and fun atmosphere, the sommelier teaches your guests to cut the proper way each cheese with its proper knife and in the proper way: Brie Wheel, Cantal, Comté, Tête de moine… This tasting involves 7 wines and 12 to 15 cheese varieties.