Wine Service

by Fajar K. S.ST.Par. M.Sc

ALCOHOL

BEVERAGE MAIN CHART

ALCOHOL
WINE BEER
FUNCTIONS
SPIRITS
KINDS
BEVERAGE MAIN CHART
ALCOHOL BEVERAGE
Definition:
Is a drink containing
ethanol, commonly
known as alcohol
Ethanol?
Ethanol: obtained by
fermented sugar
containing juicy
material
C
2
H
6
O


Distillation & Fermentation
Distillation

the method of
separating a mixture
into its component parts
by use of the difference
in their boiling points
Use heat as agent
Fermentation

fermentation is the
conversion of a
carbohydrate such as
sugar into an acid or
an alcohol
Use yeast as agent
Distillation & Fermentation
DISTILLATIONS FERMENTATION
WINE
Definition:
Wine is the alcoholic beverage
obtained from the fermentation
of the juice of freshly gathered
grapes, the fermentation taking
place in the district of origin
according to local tradition and
practice

WINE MAKING
Wine is made in six steps:
1. Crushing
2. Fermenting
3. Racking
4. Maturing
5. Filtering
6. Bottling
How Wine Is Made
Crushing
A mixture of grape pulp, skins, seeds and
stems
Fermenting
A chemical process by which yeast acts
on sugar to produce alcohol and carbon
dioxide
How Wine Is Made
Racking
Maturing
Aging a wine
Filtering
Fining
Clarifying
Bottling
Types of Wines
Wine is fermented juice of grapes
1. Aromatic wines (Vermouth and Aperitif)
Flavored with herbs, roots, flowers and
barks
2. Natural / Light beverage wines
(White, Rose and Red)
3. Sparkling wines (Champagne)
4. Fortified wines (Sherry, Port and Madeira)
Have brandy or wine alcohol added
*) See Another Handsout for more detail
Red Wine
Cabernet Sauvignon
Merlot
Pinot noir
Zinfandel
White Wines
White Wines
Made from white
grapes
Age and mature
faster than red
wines
Chardonnay
Sauvignon Blanc
Pinot Blanc
Riesling
Chenin Blanc
Rose Wine
Ros can be formed three
ways
fermenting black grapes in
their skins for 2 days
pressing the grapes to
extract the colour
mixing red and white wines
together
Red wines are served at room
temperature, white and ros
are served chilled
Describing a Wine
Use of textures
Softness and smoothness
Richness and thickness
Correspond to touch and temperature
Use of flavors
Fruity, minty and herbal
Nutty, cheesy and smoky
Correspond to use of nose and tongue
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Wine

Wine Tasting
Color/Clarity
Body - legs
Aroma - Bouquet
Taste - Sweet, Sour,
Bitter or Salty

Wine Producing Regions
- Europe
France
Bordeaux and Burgundy
Champagne and Cognac
Italy
Chianti
Germany
Riesling
Spain
Sherry
Portugal
Port
- Canada
- Australia
- South America
- South Africa


Wine Labels


Wine Vintage -Year the grapes were picked
Type of wine or name of wine
Region - appellation
Producer
Varietal
Type of grape from which wines are made,
and for which they are named
U.S. requires alcohol content, sparkling or
still, warning label

20
Vintage

Year the grapes were picked
Some years are better
Great vintages dont mean all great wines
Champagne and Port - vintages in exceptional
years only
Vintage is replaced once previous vintage is sold
out
Each vintage is different


22

Wine Information
Available for Staff

Bin #
Phonetic Spelling
Year
Bottle Size
Price
Type
Origin
Serving Temperature
Characteristics of wine
Food pairing
26
Wine Serving Aids

Waiters tool, captains knife, bar key (church key)
Wine baskets - red wine
Wine buckets - lower or maintain temperature
3/4 full - 1 part water to 2 part ice
Is this bottle chilled to your liking?
Glassware -
Saucer shaped sparkling - Marie Antoinette vs. Flute
White wine - 1/2 full
Red wine 1/3 full
Wine Opener
Type of Wine Glasses
HOW TO SELECT A WINE LIST
The wine selection offered should be appropriate
for the restaurant.
Naturally, an Italian restaurant will feature wines from
Italy.
Consider the varietals type of grape and most
important, whats on the menu.
Pairing food with wine is critical to the enjoyment of
the meal, as wines can either complement or detract
from a dish.
WINES WITH FOOD
Wines are best described by
flavor & texture.
Richness & body are important
qualities when choosing the
appropriate wine.
Flavors are food & wine
elements perceived by the
olfactory nerves as fruity, minty,
herbal, nutty, cheesy, smoky,
flowery, earthy and so on.
Light food & light wine is a good
combination.

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Food & Wine

Whatever the guest desires
Traditional:
White Wines
Poultry, fish and egg entrees
Red Wines
Any game or red meat
Sparkling Wines
Any course, from dry to sweet
The heavier the food, the heavier the wine
Chateau
Collins
1997
Champagne can be served throughout a meal
When a dish is cooked with wine it is best served
with that wine
Sweet wines should be served with foods that are
not too sweet
Always follow guest preference and the GUEST is
ALWAYS right!
WINES WITH FOOD
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Wine Storage

Dark, well ventilated, and insulated
Temperature controlled - constant 55-
60F
No movement
Store horizontally, label up, bin number


35
Wine-serving Temperatures

White and Ros wines chilled to
45-55 F (7-13C)
Sparkling wines 45 F (7C)
Most Red wines served 60-65 F
(16-19C)
Very good Red wines 70 F (21 C)
Wine Service

Taking the order
Collecting the wine
Showing the bottle
Opening the bottle
Letting host taste
Serve wine
Top up glasses

Sommelier/Wine Steward

Selects wines for wine list;
Maintains wine inventory;
Responsible for storage,
handling, and conditions of
wine cellar;
Wine consultant to guests
Serving Wine
Serving Size Guidelines
1/2 Bottle - 2 people
Split - 1. 5 glasses
Bottle - 2 to 6 people
Magnum (2 bottles) 7 to 12
people
Corkage
Serving (from the right)
White before Red
Decanting Red
Different Glasses for each wine
Bring new before taking old glass
Always carry a clean waiters
cloth when serving wine.
White wine glasses are smaller
than red wine glasses.
Use the right glass for the right
wine
Fresh glasses must be set for
each wine if not of the same
type e.g. if serving a different
white wine from the last one
served, then the glasses must
be changed.
Glassware is handled by the
stem or base, and carried to
the table on a tray.

White wines are kept
chilled in an ice bucket or
wine cooler.
When pouring wine, the
neck or lip of the bottle
must never touch the
glass.
By twisting the bottle and
raising it at the same time
at the end of each
pouring, drips can be
prevented from falling on
the tablecloth
1. Present the wine to the person that
ordered it
2. Hold a service cloth behind the bottle
3. Tell the guest the brand of the wine
4. Tell the guest the type of wine e.g.
Chardonnay
5. Tell the guest the vintage, such as XYZ
Chardonnay 2009.

6. Cut the capsule with the knife in the
waiters friend
7. Move the knife around under the lip of
the bottle
7. Remove the capsule and put
it in yourpocket.
8. Do not put the capsule in the
wine bucket.


9. Put the point of the
corkscrew into the centre of
the cork.
10. Twist until you have one
turn left showing
12. Place the lever on the
edge of bottle.
13. Hold it in place with
your index finger.





14. Pull the cork straight up
15. When the cork is nearly
out,gently pull it out with
your fingers
16. Pour a little wine for the
guest to smell for faults.
17. Wait for the guest to
taste wine.


18. Then move around the
table clockwise serving
ladies first.
19. Pour the other guests
two thirds of a glass each.
20. Then top up the person
that ordered to wine, to two
thirds.
Champagne/Sparking wine service
With opening sparkling wine
there are certain safety issues
that you must be very aware
of, and they are:
never shake a bottle of
sparkling wine.
never point the cork
towards a customer or
yourself.
always have the palm of
your hand over the cork once
the wire casing is removed.
Steps for Serving Sparkling Wine
1. Present and
announce the
champagne to the
guest.

2. Remove the foil wrap
4. Place one hand firmly on
the neck of the bottle, with
your thumb maintaining
pressure on the metal
capsule against the cork
3. Twist the wire
ring six half-turns
counter clockwise

6. Tilt the bottle at a
45 angle, facing away
from you

5. Remove the wire cage
and shift your thumb so as
to now maintain pressure
on the cork (in case the
bottle pressure tries to pop
the cork prematurely).
8. Pour a small amount
in each glass. As the
initial mousse subsides,
pour more Champagne
into each glass
7. Hold the cork firmly,
and slowly twist the
bottle.(Yes, this is the
correct technique; turn
the bottle, not the
cork.)

Wine Training & Tasting Benefits

Increases wine sales
Gives servers confidence in making wine
suggestions
More opportunities for suggesting
substitutes
Thank you for attending
this training!!

A New Star is Rising
the star is you!