Temperature, air, haze and the honest conversation at the table. Hospitality first: the guest should feel looked after, not lectured.
Light, low-tannin reds (Gamay, Frappato, Zweigelt, Poulsard) are served cold: freshness matters more than the room-temperature rule.
A reduced wine (struck match, rubber) often opens with air or a hard swirl. Give it a minute before you judge it, and tell the guest why.
Unfined, unfiltered wines can be cloudy, and wines aged on lees can carry sediment. Say so before you pour: it's how the wine was made.
Zero-zero and low-sulfite wines vary bottle to bottle. Taste each new bottle before it goes to a guest.
Answer first: what it tastes like and whether the guest will like it. The story of the farm comes after, if they want it.
Name the producer. Crediting the people who made the wine is part of the service, and it helps the guest find it again.
If a glass is off, replace it without an argument.
Try this: Describe three wines on your list in one sentence each, without using the word 'funky'.
The venue sells every drink. isitfunky never gives away or discounts alcohol, and nothing here should be read as an offer of free wine.
Look after the guest who isn't drinking as well as the one who is, and follow your local rules on service.