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The wine should be at the right temperature before opening the bottle, which should not be shaken unduly. An old wine, which may have a deposit, should be handled especially carefully.

The first step is to remove the capsule. This may be of lead on fine wines, of tinfoil, or of various kinds of plastic. Very old bottles may have wax capsules: they must be chipped oft. Old corkscrews had a hammer to do this, and a brush to remove the dust. Many capsules will tear off, some may need a knife, or the tip of the corkscrew. Some capsules are usually left on as they form part of the identity of a wine: traditional German estates use colour-coded capusles to identify the various grades of wine.

Once the caspule is off, clean the neck and rim with a cloth or tissue

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