MODULE 7

WINE PRESENTATION
What are in store for you?
 Leading grape variations used in the production of different wine types
 Variations in wine production methods/techniques
 White wine processes
 Red wine processes
 Rose wine
 Sparkling wines
 Fortified wines
 Aromatized wine
 Wine terminologies
 Use of appropriate wine service accessories
 Appropriate glassware for types of wine
 Proper handling of wine
 Presentation of wine to the customer

Duration: 15 hours
Introduction
In the last module presented to you, you have learned basic knowledge about
wine, its history, health benefits, characteristics, types and styles, and the impact of
production techniques on its style and taste. A beneficial knowledge for you to
successfully perform the succeeding activities lined up in this module.
As a hospitality management course student, upgrading your skills and updating what
you already knew is a significant process to undergo now and then. As discussed in the
first modules, the industry is so dynamic, which requires all of the people involved to
update and absorb new knowledge to stay competitive. It is not just enough for you to
know and learn the theory and standards because some ideas are not applicable in
some situations, just like standards that vary from one to establishment to another.
In this module, you will specifically learn the proper way of presenting wine to your
guest—the different grapes used in wine production and how these production
techniques vary.
So, are you ready to take off now?
Objectives
At the end of this module, it is expected from you to equip yourself with the
knowledge, skills, attitude, and values necessary in providing wine service to the
guests, which you can use once you become industry personnel.
Specifically, you should be able to:
 Identify the different principal varieties of grapes used in the production of wine;
 Understand how wine production methods/techniques vary;
 Learn the terminologies related to wine;
 Present and serve wine properly, using appropriate tools and equipment, and
techniques.
Self-Assessment Gide

Activity 2.1.1

As part of the procedures to determine your prior knowledge on the topic

presented in this module, I want you to answer the self-rating form below without any
pretension or interest to impress your classmates and me. Your honesty is the key to
success in achieving the intended learning outcomes of this module for you.

Module 2 Wine Presentation

Instruction:

1. Carefully read each question on the left side of the box.

2. Place a check on the box appropriate for each question to indicate your
knowledge.
No Can I? Before the After the
. presentatio presentation
n of the of the topic
topic
1. Identify the different varieties of grapes
used in wine production?
2. Differentiate the methods used in the
production of wine?
3. Explain the different wine-related
terminologies?
4. Enumerate the different tools and
equipment used in providing wine service?
5. Present the wine list based adequately on
the accepted standards?
6. Open the wine bottle properly?
7. Serve wine properly to the guest without
 any drip?

Motivational Activity
Assuming you are wait staff in the busiest restaurant in Bulacan. In one of your
regular schedule, a group of three requested you to take care of them. Like any
ordinary day, you did what you have to do; took their orders and served it, but asked
you to perform the wine service. They have ordered, one of the guests requested you
to show them how to present the wine to the guests properly, and he also asked you to
write down the step by step procedures how to open a bottle of red wine and the step by
step procedures in serving red wine.
Since you are considering the guests' request and their satisfaction, I want you to write
the procedures on the space provided below.

Step procedures on how to open a
bottle of red wine
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
Step by step procedures in serving red wine
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Reflection
You finally did it. You already completed the first two tasks. Before you proceed
to the pages, I would like you to reflect first on what you have done and experienced in
your recent activity because that is the key to move forward. You can do it by
completing each clause listed below.
The activities above made me remember.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
It made me think and realize that.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
I, therefore, commit to
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_____________________________________________________________________
Topic Discussion

Table 1
Grapes variety used in the production of wines
Red Wines White Wines
1. Grenache 1. Riesling
2. Zinfandel 2. Chenin Blanc
3. Pinot Noir 3. Chardonnay
4. Cabernet Sauvignon 4. Sauvignon Blanc
5. Cabernet Franc 5. Semillon

Methods and techniques used in the production of wines

Source: http://wiki.zero-emissions.at/images/d/d9/WinemakingProcess.jpg
White wine, red wine, and rose wine are using almost the same production
process. As shown on the diagram, pressing being done first before fermentation
occurs; another notable in the process is that the aging/storing of wine is done in a non-
wood container for a short period, resulting in a fruitier taste. A more important thing to
remember is white wine production, and it can use both white and colored varieties of
grapes.
 For red wine, the rest of the process is the same as in white wine; the only
difference is fermentation comes first before the pressing process. Another remarkable
difference is the use of Oak barrel and wine; it ages longer. Unlike white wine, red wine
production only uses the colored grape used to achieve its desired color.
For rose wine, it applies the same method use in the production of red wine. The
only difference is the fermentation process. For red wine it is usually fermented for 3-5
days, while for rose wine, it only lasts for 12-24 hours in conjunction with fermentation
and just like white wine. The maturation process is done, not in Oakwood.

Sparkling Wine Production Procedures

Source: https://www.wineland.co.za/sensory-perception-traditional-style-sparkling-wine-
part-1/
Different methods used in manufacturing Champagne
1. Methode Champenoise
 Steps involved in this method are grape selection, first fermentation,
blending, Assemble, liqueur de tirage, secondary fermentation,
sedimentation process, removal of sediments, and dosage.
2. Charmat or Tank or close Curve method
 In this method, the still wine from a Vat and a measured quantity of sugar
and yeast added to start the second fermentation, which lasts for ten days
and then is transferred through filters under pressure and bottled.
Charmat is quicker and cheaper than Methode Champenoise.
 3. Transfer or Transfer method
 The transfer method is similar to the first method presented; in this
process, this method is not using an expensive Remuage &
Disgorgement. Instead, the wine passed through a fine filter, and the
dosage added to the filtered wine, and then it is bottled. This process is
not a preferred method as the bouquet and body of the wine is lost.
4. Carbonation or Impregnation method
 Impregnation is a cheaper method of producing sparkling wine. Injected
the CO2 into the still, chilled wine, and the wine bottled under pressure in
this method.

Fortified Wine Production Flow chart

Process flow diagram of Madeira Process flow diagram of Port

production production

Treading/Stone crushing Harvesting of grapes

Transport to wine lodges Treading/Stone crushing

Fermentation Fortification

Fortification Fermentation

Cooking in Estufas Maturing and blending

Resting Period Bottling

Blending

Additional fortification

Maturation

Source: Guggenheim, L., & Tumanan M.A.(2007). Competency-Based Learning Guide

in Beverage Management
Wine Terminologies
Acidity - it activates salivary glands due to the liveliness and crispness in
wine.
Aeration - the intentional addition of oxygen to round out and soften a wine.
Aging - it is a process of storing the wine in a barrel or any container
suitable to facilitate the process to promote a more desirable taste.
Alcohol - Produced thru the fermentation process. It is ethanol (ethyl
alcohol)
suitable for human consumption.
Appellation - a delineated wine-producing region particular to France.
Balance - a term used to describe a balanced combination of a solution of
wine – acids, sugars, tannins, and alcohol.
Barrel - Used for fermenting and aging wine.
Blend - a wine made from more than one variety of grapes varietal.
Body - a concrete sensation was describing the weight and fullness of
wine in the mouth. Wine can be light, medium, or full-bodied.
Bordeaux - the area in Southwest France is considered one of the most
significant wine-producing regions in the world.
Bouquet - A term used to describe complex aromas in aged wines.
Breathing - exposing the wine to oxygen to improve its flavors (see
"aeration").
Chaptalizatio - It is the process of adding sugar that increases wine alcohol
n content, facilitated before or during fermentation. It is considered
illegal in some parts of the world and highly controlled in others.
Citric acid - It is one of the three predominant acids present in wine.
Claret - It is an English term used when referring to the red wines from
Bordeaux.
Complex - a wine is exhibiting numerous odors, nuances, and flavors.
Molly - undesirable aromas and flavors in wine often connected with wet
cardboard or moldy basements.
Corked - It denotes a wine that has suffered cork taint (not wine with cork
particles floating about).
Demi-sec - It is French, which means "half-dry" used to describe a sweet
sparkling wine.
Dry - a taste mouthfeel often attributed to tannins and causing wrinkling
mouthfeel, the opposite of sweet.
Earthy - an Aroma or flavor reminiscent of damp soil.
Enology - the science of wine and wine-making (see "enology").
Fermentation - It is the process where grape sugar is converted to alcohol by
yeast.
Fining - it is the process of adding egg whites or gelatin (among other
things) to clear the wine of unwanted particles
Finish - the impression of textures and flavors remain in the mouth after
swallowing wine
Flavors - odors perceived in the mouth
Foxy - a term that describes the musty aroma and taste of wines made
from Vitis labrusca, a typical North American varietal
Fruity - a word for tasting wines that express intense aromas and flavors of
 fresh fruit
Full-bodied - a high wine volume of alcohol and flavors often described as "big."
Herbaceous - — a tasting term denoting aromas and flavors of fresh herbs (e.g.,
basil, oregano, rosemary, etc.)
Hot - a description of wine that is high in alcohol.
Lees - sediment composing of dead yeast cells, grape pulp, seed, and
other grape matter accumulates during fermentation.
Leesy - a wine tasting for the rich aromas and aromas that results from
wine resting on its lees.
Length - the amount of time that flavours stay in the mouth after swallowing
the water, a lingering feeling.
Tools and equipment used in providing service
Like any other profession, success in
providing wine service is attainable if the
person who is a service provider is very
knowledgeable on the different tools and
equipment needed to assist. Necessary, there
are only a few tools and equipment that must
remember.
It is essential to provide the service to ensure
the waiter's friend and napkin are always
available. If you are providing white wine and
rose in some cases, a bucket with a stand-in
equally necessary, together with a liner plate
and wine glass, is needed to provide the
service.

Source: https://www.webstaurantstore.com/article/133/proper-wine-
service.html#:~:text=Tools%20Needed%20to%20Open%20a,Napkin%20or%20glass
%20polisher

Necessary tools and equipment needed in providing wine service

Source: https://www.pinterest.ph/mimisfifis/wine-buckets/
Wine Bucket

is used to maintain white wine temperature and rose wine sometimes, and it has a
tripod to rest-in.

Source: https://www.pinterest.ph/search/pins/?
q=corkscrew&rs=typed&term_meta[]=corkscrew%7Ctyped
 It is a handy tool with several parts such as blade, screw, body, and lever.

Source: https://www.pinterest.ph/search/pins/?q=wine
%20napkin&rs=typed&term_meta[]=wine%7Ctyped&term_meta[]=napkin%7Ctyped
Service clothe/Napkin.

Folded and ready before the service commences. It must be carried at all times, for
wine is not serve without it.

Selecting appropriate glassware for different types of wine

Just like any other type of beverage, wine requires a specific serving glass
because of its peculiarity. To achieve the best wine taste, careful selection of serving
drinks is a must.
Important things to consider in selecting wine glass for service;
1. For white wines, it is best to choose a tulip shape, a smaller bowl.
 It enhances the wine freshness and, at the same time, allows mature wine
to express a full range of flavor.
2. For red wines, it is better to choose a larger bowl with a rounder shape.
 It increases the flavor, aroma, and texture of the wine, and also, larger
bowl speed up the oxidation process.
3. For sparkling wines choosing tall and thin glassware is a must.
 It brings out bouquet/aroma and, at the same time, highlights the stream
of bubbles.
Remember: glasses must be thoroughly clean; it should be crystal clear and given to
the guest by the stem, instead of the bowl.
Source: https://media.winefolly.com/selecting-the-proper-wine-drink-glass.jpg

Wine Service
Presenting the wine list – always given to the host, it cleaned shown open.
Who is the host?
 The host is usually the person paying the bill;
 The person organizing the event;
 The person is ordering the food for their guests.
Taking an Order – remember to give guests ample time to select their order. It is
proper to rush the. Take orders only when guests are ready.
What should you remember in taking guests' orders?
 The type of wine
 The brand
 The vintage
 Filling a docket and ordering from the bar procedures.
Order of serving wine;
 Dry before sweet
 Young before old
 Light-bodied before heavy-bodied
 Chilled temperature before room temperature
 Low alcohol before full strength
 Remember: A guest’s choice is just that – Their choice, so NEVER tell a guest
their choice is wrong.

Presenting and opening wine – Be confident is offering wine, being confident in doing
your job will show how knowledge and dedicated you are in doing your job, always take
the spot to shine. It is one way to wow the guests.
Step by step procedures of presentation a wine
 Present the wine with the label facing the guest
 Hold a service cloth behind the bottle.
 Tell the guest the brand, type, and vintage.
Steps in opening a bottle of wine
 Using the blade of the waiter's friend, cut the capsule(under the lip of the
bottle)
 Cut the foil around the lip using a knife
 Remove the cover and put it in your pocket
 Put the point of the screw into the center of the cork
 Twist until you have one left turn showing
 Place the lever on the edge of the bottle
 Hold it in place with your index finger
 Pull the covering straight up
 When the cork is nearly out, gently pull it out with your fingers
 Wipe the tip of the bottle using a service cloth to remove dirt.
Steps in serving the wine
 Pour a little wine for the host for evaluation (about 30ml)
 Wait for the host to taste and approve wine
 Serve the rest of the guests
 Finally, top up the host
Presenting and opening sparkling wine
 Follow the first six steps done in opening red, white, and rose wine.
 Untwist the wire cage.
 Keep your thumb on the cork.
 Remove the wire cage while keeping your thumb on the cork.
 Hold the cork and hold the bottle.
 Twist the bottle and loosen the cork.
 Ley, the cork comes out slowly.
 Pour champagne/sparkling wine slowly into the glass.
 Pour a taste for the host.
 Move around the table anti-clockwise.
 Pour guests two-thirds glass each.
 Top up the host to two thirds.
 Put the bottle back into the ice bucket/cooler.

Things to remember during the service

For red, white, and rose wine
 Twist and lift the bottle when pouring to avoid drips.
 The neck of the wine bottle and the glass must never come in contact.
  Placing white wine and rose wine in an ice bucket can maintain their serving
temperature.
 Red wine sits on a liner plate; the red wine cork may sit on this plate.
 Always bring a ready to use waiter’s cloth when serving wine.
For Champagne and sparkling wine
 Wine bottles under pressure in the bottle.
 Do not point the cork to anyone (including yourself).
 Do not shake the bottle.
For fortified wines
 The correct serving size is 60 ml
 Different wines, different glasses
 Always ask your customer how they like the wine served. Different people like it
did in different ways.

Posttest
1. Enumerate five varieties of grapes used in the production of wine
1. 4.
2. 5.
3.
2. Provide five tools and equipment used in providing wine service.
1. 4.
2. 5.
3.
3. Provide and explain ten wine-related terminologies.
Terminologies Explanation
1. _____________ - _______________________________________________
2. _____________ - _______________________________________________
3. _____________ - _______________________________________________
4. _____________ - _______________________________________________
5. _____________ - _______________________________________________
6. _____________ - _______________________________________________
7. _____________ - _______________________________________________
8. _____________ - _______________________________________________
9. _____________ - _______________________________________________
10 _____________ - _______________________________________________
.
Application
Using your Cellphone or any device capable of recording video, I want you to
demonstrate how to properly perform wine presentation, open a bottle of wine, and
adequately serve the guest. Your demonstrations should follow the steps presented in
this module. In your performance, you have to assume that a guest ordered white wine
from you. If the needed tools and equipment are not available for demonstration, you
can improvise or think that you are using simple tools and equipment.
Suggested Readings
http://wiki.zero-emissions.at/images/d/d9/WinemakingProcess.jpg
https://www.wineland.co.za/sensory-perception-traditional-style-sparkling-wine-part-1/
https://winefolly.com/tips/basics-serving-wine-glassware/
https://www.slideshare.net/Roynilkantha/wine-and-wine-service-training-123657996
https://www.slideshare.net/hemant23081977/the-world-of-beverages
Glossary
Charmat - An inexpensive method of producing sparkling wine in which secondary
fermentation occurs in tanks (rather than in bottles as in the méthode champenoise).
Corking - to close a bottle by putting a cork in it
Disgorgement - It is a core process in the traditional method of sparkling wine-making.
It involves removing the frozen sediment (yeast) collected in a plastic pot (pellet) at the
neck of the inverted bottle.
Estufas – It a stove, an oven, a packed room where heat or a fire maintained steadily for
any purpose.
Liqueur de tirage - is a liquid solution of yeast, wine, and sugar added to the still base
wine to create the secondary fermentation in the bottle.
Remuage – it is a cyclic shaking of bottled wine to move the sediments towards the
cork.
References
Textbook Rojo, Lorenzo G, (2008) Bar and Beverage Service. Manila: Mindshapers Co.,
Inc.
Hayter Roy. (2000) BAR SERVICE Level 1 and 2. Hospitality Training Foundation and

Thomson Learning, 2000. Rojo, Lorenzo G. (2012). Bar and Beverage Service with
Mixology 2nd Edition. Manila: Mindshapers Co., Inc

Ditan, Joseph Linford (2007) Fundamentals of Food & Beverage Service Operation
Philippine Copyright, 2007
http://wiki.zero-emissions.at/images/d/d9/WinemakingProcess.jpg
https://www.wineland.co.za/sensory-perception-traditional-style-sparkling-wine-part-1/
https://winefolly.com/tips/basics-serving-wine-glassware/
https://www.slideshare.net/Roynilkantha/wine-and-wine-service-training-123657996
https://www.slideshare.net/hemant23081977/the-world-of-beverages
https://en.wikipedia.org/wiki/Port_wine#:~:text=Port%20is%20produced%20from
%20grapes,to%20boost%20the%20alcohol%20content.
https://en.wikipedia.org/wiki/Sherry#:~:text=Jerez%20Dulce%20(Sweet%20Sherries)
%20are,must%20with%20a%20drier%20variety.