how to
how to
Use A Waiter’s Wine Key written by Brandon Chuang
In today’s high-tech world of gizmos and gadgetry, we often forget that sometimes the simplest method of doing something is also the best. And while there is a surfeit of ways to open a bottle of wine – with any number of expensive and complex corkscrews to match – nothing is as efficient – and, yes, as quick – as a waiter’s wine key. Because, let’s face it, sometimes the most important thing about wine is how quickly you can open it.
Class Is in Session First off, we need to go over the parts of the key. | 1 | The pocketknife-like blade at one end is called a foil cutter. The screw that extends perpendicularly from the key is called the worm, and the metal piece on the end opposite the foil cutter is the foot.
Foiled! First things first, remove the top of the foil. You could simply screw directly through, but then you risk contaminating the wine with foil particulates. Grasping the shoulder of the bottle in your nondominant hand, place the foil cutter along the lip of the bottle’s opening. With your dominant hand’s thumb, put pressure on the foil cutter, using the lip as a guide. Twist the bottle until the cutter has completely severed the top part of the foil from the rest.
Screwed With the worm unfolded, nestle the point into the center of the cork. | 2 | Screw the key in by twisting clockwise. Make sure not to screw the key in too far, as there needs to be enough room to anchor the foot against the bottle. Having the worm embedded about three-fourths of its total length will give you the best results when you’re planting the foot.
Footwork Once the worm is in, move the key on its hinge, foot side down, so that you can plant the foot against the top of the bottle. | 3 | Once the foot is secured against the opening, simply lift the opposite end of the key up and away from the bottle. Depending on the size of the cork, you may have to screw the worm in a few more turns, readjust your footing and re-pull to get the cork completely out.
There are two basic types of waiter’s keys: Classic models have a foot with one anchor point, while newer keys have a hinged foot with two anchor points. Doubling up on anchor points means less potential need to readjust, which translates to faster, easier bottle opening. If you already have a tried-and-true key, there’s really no reason to upgrade, but if you’re just getting into the market, look for a model with a double-hinged foot.
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feastSTL.com
MAY 2012
Illustration by Derek Bauman
DoubleJointed