WBUT-3rd Sem HPM - 302 Final Ready

Study material/dol/hpm-302
HPM – 302
FOOD &
BEVERAGE
SERVICE - III
1
Contents
SL. Topics Page No.
NO
.
1. Buffets 4-25
Introduction, Space Requirements, Aspect affecting a successful Buffet--- number of
guests, aspiration of host, depth of hosts pocket, planning and organizing, sequence
of food, principles of Merchandising.
Types of Buffets--- Display, Breakfast, Full / Sit down, Fork Buffet, Finger Buffet,
Cold Buffet.
Essential Equipments for Buffet
Buffet Menu Planning
Buffet Check list.
2. Wines 26-78
Introduction to wines, History of viticulture, Vines, Needs of wine, composition of
grapes & effect of nature
of wine. Wine makers calendar.
Vinification--- Harvesting, destalking, crushing, pressing, fermentation, care of

wine, racking, fining, flittering, ageing, bottles and bottling, corking.
Definition of wines --- Wine categories--- table, fortified, &sparkling, Wine

colour--- red, white, rose, characteristic ofwines---- still, natural, sweet, vintage &
non—vintage.
Principle wine producing countries----- France, Italy, Germany, Portugal, Spain,

Australia, U.S.A., India.Sherry, port& Madeira to be dealt with.
Champagne. --- Origin, areas of production, grape varieties, method of production,

types, label language, size of bottles,
champagne shippers.
Food & wine harmony
3. Bar 79-95
The Bar, Types of Bar, Clientele, Researching, Customer’s Taste, defining your
identity, Atmosphere Decor
Layout, Parts of the Bar, Equipments, Staffing a Bar, and supervising a bar, bar
stock and Inventory.
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HPM – 302
FOOD & BEVERAGE SERVICE - III
Objective—to develop a thorough knowledge on specialized services offered in Food & Beverage outlets
in five star establishments and at supervisory levels. Impart knowledge on how to operate and supervise
bar operations. To impart
knowledge on wine production and their service methods.
Buffets--- Introduction, Space Requirements, Aspect affecting a successful Buffet--- number of guests,
aspiration of host, depth of hosts pocket, planning and organizing, sequence of food, principles of
Merchandising.
Types of Buffets--- Display, Breakfast, Full / Sit down, Fork Buffet, Finger Buffet, Cold Buffet.
Essential Equipments for Buffet
Buffet Menu Planning
Buffet Check list.
Wines--- Introduction to wines, History of viticulture, Vines, Needs of wine, composition of grapes &
effect of nature
of wine. Wine makers calendar.
Vinification--- Harvesting, destalking, crushing, pressing, fermentation, care of wine, racking, fining,
flittering, ageing, bottles and bottling, corking.
Definition of wines --- Wine categories--- table, fortified, &sparkling, Wine colour--- red, white, rose,
characteristic ofwines---- still, natural, sweet, vintage & non—vintage.
Principle wine producing countries----- France, Italy, Germany, Portugal, Spain, Australia, U.S.A.,
India.Sherry, port& Madeira to be dealt with.
Champagne. --- Origin, areas of production, grape varieties, method of production, types, label language,
size of bottles,
champagne shippers.
Food & wine harmony
Bar—The Bar, Types of Bar, Clientele, Researching, Customer’s Taste, defining your identity,
Atmosphere Decor
Layout, Parts of the Bar, Equipments, Staffing a Bar, and supervising a bar, bar stock and Inventory.
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Buffets
 Introduction:
A buffet can be defined as a counter or a table where food is attractively exhibited and at
which guest can help them.
Buffet are become very popular with all classes of people, one of the reasons for this is that
many business man are in hurry & so with a buffet display they can help themselves & do not
depend on waiters efficiency .Also unlike the traditional menu, the guest can see the food on
display & can make their own choice & can go for second helping. Many people get bored to see
the same menu & are looking for something new. Hence, many of the managers try to have a
kind of theme buffet on regular basis. Some of the themes that they could choose are:
 International Theme – French, Russian, Mexican, Thai etc.

 Seasonal theme – Winter buffet, pool Parties etc.
 Based on religious celebration.—Diwali , Christmas etc.
 Special occasion – Fashion show , Wedding etc.
 Ayear around buffet—Weekly buffet on Saturday & Sunday
Space requirement:
 People space : We must limit our guest list to the number of people that can be
accommodate in our space. At a standing reception we will need to allocate about 6 to 10
square feet of floor space per guest in addition to the serving space and any dance area.
 Standing Reception & Seated Reception guest space : With 6square feet guest will feel
a bit close & they will have a bit less ease getting to the food & beverage station . As a
result they may eat & drink less. Six square feet per person is also the minimum for
events with seating in rows . 7.5 square feet per person is considered “ Comfortable
croweded”.
Eight square feet per personj allows some seating & is also good for tea parties , cocktail
parties & the minimum for dinner seating at the standard 8’rectangular tables. The dance
floor should be allowed 2-4 square feet per guest depending on dancing styles.
 Serving space : To estimate serving space for a buffet we have to figure out how much
space for one line & then how many lines . So we can look both the menu & the number
of people to be served . One 8 feet buffet table service only 20-30 people . If a service
area is set up so people can go down both side at the same time with the same menu it can
count as 2 lines .For example with 200 people we need 4serving line that is 800 square
feet for serving area .( 1m= 3.3square feet).
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 ASPECTAFFECTINGASUCCESSFUL BUFFET(FACTORS TO BE
CONSIDERED WHILE PLANNING:
• Space provided and room configuration: this is one of the major factors that influence a
setup. Limited space leads to limited creative techniques that could be used. For e.g. one has to
limit breaking of the buffet accordingly. A separate pre function area might also have to allotted
or a separate section for the bar maybe using another room etc.
• Allotted time for service period: the fastest way to speed up service is a straight line with
access from both sides with the guests having full control over the portion size. Another way
would be to setup identical buffets in multiple locations.
• Number of guests: the set up for the buffet and the no. of chafing dishes, service cutlery
required, the number of buffet stations required etc. are all determined by the no. of guests.
• Type of buffet menu: this depends on whether the buffet menu is elaborate or limited choices
are provided to the guest, whether it is a standup buffet or a sit down buffet which would have an
exhaustive menu etc.
• Live counter requirement: such counter if they have to be set up come with their own set of
requirements like power, gas, fire protection etc. also since everything is right in front of the
guest hygiene plays a major role and proper waste management has to be carried out.
• Guests’ requirements: satisfaction of the guest and adherence to the needs of the guest is
again one of the most important factors to be kept in mind.
• Location: this is of prime importance as to whether the buffet service is going to be set up
within the premises of the hotel or is an outdoor event. If in the hotel the regular guidelines and
checklist is followed whereas if outdoor a survey of the place has to be done, cutlery crockery
etc. have to be varied out according to the requirements, proper holding compartments have to be
taken, space has to be assigned for a satellite kitchen, enough fuel has to be carried etc.
• Ratio of guest served to attendants serving food: despite this service being a self-service,
there might be dishes that might be served by the attendants.
• Staffing conditions: staff available also affects the set up. less staff would lead to large size
food serving containers, less space behind the container and less replenishment. The no of
attendants also determines the no. of dishes that might be served by them.
• Service standards required: such a style of service requires attentive, courteous and effective
service. a self service b/fast buffet requires less service as compared to an elaborate brunch
buffet. The service standards required depends upon the amount of table service required, desire
of speed or leisure, beverage service, clearance, service of specialty food etc. for e.g. a sit down
buffet has part self service and part on the table, finger buffets would have complete self service
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etc.
• Proximity of service to production: under an ideal condition the kitchen should be at a
minimum distance from the service area. The more the items are in the production area the
longer the quality of the buffet table can be maintained on the buffet table.
• Ease of guest service and attendant service: this can be done by providing proper service
ware, crockery etc to the guest. Similarly reasonable space should be left behind the counter for
personnel to stand and guide the guests through it.
• Power needs: power is required for lighting, refrigeration, for electric burners, hot plates etc.
 TYPES OF BUFFET
Following are the types of buffet:
• MEAL PERIOD BUFFET: the meal period buffet is served during the particular time of the
day or during a particular meal period. Besides the standard breakfast, lunch, and dinner buffets
it also includes in betweeners.
• BRUNCH BUFFET: The brunch buffet is made up of standard breakfast and lunch foods. It
offers a full line of hot and cold foods and is operated at an unhurried pace. The composition
would have cereals, eggs, waffles, breads and main course items which would include western
and Indian dishes followed by an array of deserts. This is a leisure service.
• FINGER OR FORK BUFFET: this is a reception buffet and bite sized foods are presented
for stand up service or a combination of sit down and stand up service. Foods in this category are
to be handled easily with fingers and consumed while standing. The main objective of the
reception style is to accommodate the guests in a way that it doesn’t hinder conversation,
movement, and mingling.
• DISPLAY BUFFET: this presents a particular item or a group of items in the dining area or
front of the lobby of a restaurant. Such buffets often promote a particular item. For e.g. manager
could promote a famous house dessert or set up a bar. But now a day this trend is dying because
it requires a lot of maintenance and if not properly maintained could lead to a reverse effect.
• OCCASION BUFFET: in this the style of service, menu, and presentation focus on a
particular occasion such as a wedding, anniversary, birthday, holiday etc. in such buffets there is
a central theme and the menu ,selection of food, décor revolves around that.
• REGIONAL AND ETHNIC BUFFET: the regional or ethnic buffet is dominated by a
particular area or nationality. Authenticity is the key to success to such buffets. The customs of
that place, food preparation styles, styles of service should be well studied before planning such
a buffet.
• EVENT ORIENTED BUFFET: this buffet style celebrates an occasion created by the
restaurant or client. E.g. a restaurants anniversary, charity event, launch party etc. Such events
are measured by the success of the buffet.
• SEASONAL BUFFET: spring, summer, fall and winter are seasonal buffets. These give the
operator an opportunity to offer foods that are plentiful, readily available, and obtained at
reasonable costs during that particular time of theyear.eg mango festival, winter buffet etc.
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SEAT DOWN / FULL BUFFET: A full buffet is normally a main meal . For a full buffet tables
& chairs are essential for all the guests and these should be fully laid with all crockery, cutlery,
& glassware. Since the food is displayed on the buffet the chef gets a chance to show his skills in
decorating a dish. It must be remembered however that if the guests are to collect their own food
the garnish cannot be elaborate otherwise the last guest will have to face afar from appetizing
site. Simple but effective garnishing should be done.
In case of full buffet the guest might first inspect the buffet & then either request the staff to
serve the dishes on the table or may do self service. It is good to have service staff behind the
buffet counter to help the guests serve themselves since very few people have ability to handle
service and carving cutlery speedily & neatly.
BREAKFAST BUFFET: Some large restaurant and international hotels offer in-house guest &
other customers a breakfast buffet with a wide selection of dishes organized on a self service
style with the exception of hot beverage, which are ordered from a waiter. A breakfast buffet
would normally include types of bread, preserves, fruits, cereals, cheese etc.
COLD BUFFET: A cold buffet can consist of food &drinks anywhere from fruits, sandwiches,
soda, salad etc. anything that isn’t a heated food.
 PLANNING AND ORGANISING
The following checklist should be followed which would lead to the actual planning of the
buffet:
• Perception of the guests/clients
• Needs of the guests/clients
• Cost considerations-labor and food
• Variety and balance
• Product quality and availability
• Physical limitations: front and back of the house
• Employee limitation :skills and knowledge
• Equipment limitations: availability
• Holding and transportation capability
• Ease of service :attendants and guests
1. Plan and design a buffet
1. Design the total concept, food items and display as required, in consultation with customers
and other relevant personnel.
2. Plan buffets according to the required theme or occasion, in consultation with customers and
other relevant personnel.
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3. Select and organize an appropriate range and quantity of food items with consideration given
to quality and price related to the enterprise and customer requirements.
2. Planning the seating arrangement:
1. Pre planning of the space management should be done.
2. Proper space calculations on the basis of number of tables and chairs required and their style
of arrangement should be decided. This also depends on the nature of the buffet and the number
of guests.
3. The arrangement would also depend upon the kind of service required for that particular event
and the number of guest served and attendant served items on the buffet.
4. Seating arrangements should be made to provide ease of service to the guest by the
servers/attendants.
3. Prepare for the buffet
1. Select appropriate service equipment, service ware and linen to display food and decorations.
2. Plan and arrange tables and service points so they are suitable for buffet display and service
according to establishment requirements, occasion, and efficient and safe customer/staff
accessibility.
3. Buffet should be set up in sectors such as salad bar, entrée line or on the basis of cold and hot
foods.
4. Prepare or organize food presentation with artistic flair and according to establishment
standards and customer requirements.
5. Select, and prepare or organize appropriate and attractive decorations and centerpieces, as
required.
6. Liaise with relevant personnel to organize preparation and conduct of buffets where required.
4. Display food items
1. Display food items with a sense of artistry to create customer appeal.

2. Use garnishes and accompaniments to enhance taste and appeal.
3. Supervise buffet service to ensure that food items are replenished, and that the total display
remains neat and attractive.
5. Present buffet in a safe and hygienic manner

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1. Identify potential health problems through cross-contamination and food spoilage and take
appropriate preventative measures to eliminate these risks.
2. Keep food on display at temperature levels as prescribed by legislation.
6. Proper staff allocation and briefing
1. Allocate the staff according to the areas and sections that would be managed by them.
2. Proper briefing on the duties assigned to them should be provided along with providing them
with a sound knowledge of the menu and it ingredients and preparation styles.
7. Proper and effective clearance
Proper and effective clearance provides for a good buffet management. Clearance areas should
be properly demarked and a person should be assigned to take the cleared plates up to the wash
up in order to maintain the continuous flow of the crockery and cutlery.
 SEQUENCE OF SERVICE
(WESTERN)
APPETIZERS
SOUPS
SALADS AND SALAD BAR
HOT VEGETABLES
POTATO/RICE AND PASTA
ENTRÉE
DESSERTS
-----------------------------
(INDIAN)
APPETIZERS
SOUP
SALADS AND SALAD BAR
VEGETABLES
LENTIL
MAIN COURSE (VEG)
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RICE/PULAV
MAIN COURSE (NON VEG)
DESSERTS
BREAKFAST BUFFET:
• Fruits : fresh and canned ,whole and cut

• Juice: fresh, health and canned
• Cereals: cornflakes, choc flakes, fruit loops, wheat flakes, rye flakes etc.
• Milk: skimmed, soya, full cream
• Milkshakes: chocolate, cold coffee, strawberry
• Yoghurts: strawberry, vanilla, mango etc.
• Breads: whole wheat, white bread, multi grain, beagles, croissants, muffins tec.
• Preserves: jam, marmalade, sugar free jams, honey, fat free butter
• Cheese: blue cheese, emmenthal, Edam etc.
• Eggs to order: boiled eggs, omelets, poached egg, sunny side up,etc. served with either
bacon/ham or sausages and a potato and tomato preparation.
• Indian fare: regional specialty, poha, upma, pongal, parathas etc.
• Traditional breakfast items: fish, meats etc.
• International fare: sushi, waffles, stewed vegetables, pancakes, crepes, kidney, b/fast steaks etc.
 ADVANTAGES OF A BUFFET
• Larger variety of options to the guest

• value for money
• it is fast
• lesser staff required
• good way to cut food costs if the pricing of the buffet is done aptly
• larger no of guests can be served at the same time
 DISADVANTAGES OF A BUFFET
• less comfort for the guest

• no personalization of service
• wastage of food
• if employ casual labor, it could increase the labor cost
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• Not compatible to serve few cuisines e.g. authentic Chinese food etc.
• not convenient while organizing a formal dinner
 EQUIPMENTS REQUIRED
CHAFING DISHES: this can be round, square, or rectangular. They may have domed lids or
convenient covers. Some have built in electric elements or Canned Heat holders. Chafing dishes
can be made of steel, glass, silver, and brass. An operator may use smaller size chafing dishes
depending upon the kind of function. While purchasing a chafing dish one must look at the
joints, how sturdy it is, inspect all cords if it has an electric element.
FUEL FOR CHAFING DISHES: chafing dishes are designed to maintain

proper temperatures and the quality of the food that they hold. It is the fuel that generates the
heat .canned heat is the most common, producing a flame that heats the water in the Bain Marie
pan below the insert. Butane fuel and gels are most commonly used these days.
FOOD WARMER: they range from hot plates for coffee pots to the drop in steam table inserts
for permanent buffet line fixtures. The main purpose being to maintain the temperatures at which
the food is to be served. They can be either stationary or movable.
PLATE WARMER: these are used to keep plates warm. They can be either stationary or
movable. They have an electric element which keeps the plates warm at all times.
BREAD KNIVES: These should be used sparingly at a buffet. Breads should mostly be pre
sliced and placed in baskets on the buffet so the guest avoids using sharp knives.
BUFFET TABLES: They could either be round, rectangular or square depending on the
restaurant and the type of buffet and restaurant. Sizes:
BEVERAGE FOUNTAIN: they are designed specifically for use at a buffet. Wine drinks,
punches, champagne, and special creations may all be dispensed from a bev fountain. There are
many types of fountains ranging from multi tiered and lighted with electric pumps to revolving
ones. They are chosen according to the one best suited for the restaurant or occasion.
BEVERAGE URNS/DISPENSERS: they are used to hold and serve bev. They include coffee
urns, air voids, thermoses etc. The ones used to dispense juices and milkshakes during the buffet
are often electrically operated to keep the beverage cold.
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FOOD THERMOMETER: these are used to check the temperature of the food dishes placed on
the buffet whether cold or hot. The buffet temperature records are herby maintained. Hot foods
to be kept at 140 degree F and above whereas cold food to be maintained at 40 degree F and
below.
PUNCH BOWLS: punch bowls are kept to chill the various beverages being alcoholic or non
alcoholic. They come in many styles made either of ss or acrylic. Common sizes being 2 or 3
gallons.
CAKE STAND: cake stand provides a tiered or pedestal effect and are available in a variety of
material from glass to fine brass and silver.
CHEESE BOARD: These are available in a variety of shapes and sizes. Earlier wooden boards
used to be kept but it was extremely difficult to maintain them. Hence the plastic versions have
replaced them.
FONDUE SETS: if a fondue set has to be a part of the buffet it has to be managed by an
operator always. The complete fondue set would include skewers, a candle or fuel holder and a
decorative bowl for the fondue.
PLATTERS: these can be of various sizes and can be made of acrylic, glass orss. these are
usually used to display and serve the food during buffet service.
LADLES: ladles range from ½ ounce to 24 ounces and more. They are essential as both service
and cost control devices. They come in every conceivable style and material.
MENU DISPLAY: these are used to convey food and service information to the guest and vary
from a simple tent card to an electronic sign board.
OIL AND VINEGAR CRUETS: These are very frequently requested for and should always be
provided for at the salad buffet. They can be presented in various ways: glass cruets to larger
decorative bottles.
PIE AND CAKE SERVERS: Whether used by attendant or guest, pie and cake servers are
basic equipments used and are available in plastic, stainless, silver and other material.
PROPS: a prop reinforces the story and the theme of the buffet. Props add to the look and feel of
the buffet.
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SERVING BOWLS: They are used in various shapes, sizes and materials. Clear bowls are apt
for being used at a buffet as the guest can see the abundance of food they contain.
SERVING FORKS: these are usually found on carving stations. Though it can also be used in
various other sections of the buffet.
SERVING SPOONS: they can be solid, slotted, perforated and be made of plastic, ss or silver.
SOUP TUREENS: now a days the tureens are all electrically operated and are basic equipments
to keep soup hot and maintain the temperatures.
TENTS (CANAPIES): they are majorly used at outdoor operations. These are usually taken on
hire.
TONGS: Large slices or thick slices of fresh bread may require long handle utility tongs,
whereas delicate miniature pastries may require tiny tongs. Handle length ranges from 4 to 16
inches. Styles range from polished silver to inexpensive ss or plastic. The various types include
ice tongs, salad tongs, and spaghetti tongs.
TRANSPORT EQUIPMENT: success of a buffet depends upon providing top quality

conditions. This is the function of holding and transport equipment. There are dozens of styles
and models to choose from depending on the costs , needs , requirements. The basic hot food
carrier is a wheeled cart with an electrically powered heating element. Cold food carriers might
not be refrigerated but are heavily insulated.
WAFFLE IRONS: they are electrically heated and are usually made of cast iron with a chrome
plated waffle grid. They must be well maintained because they are part of the front of the house
station equipment and are prominently displayed of the buffet.
PLATFORMS: they are used for keeping ice carvings, floral displays, and props. They form a
part of the buffet inventory. They may be made of wood, metal, plastic, and various other
materials.
 PLANNING THE BUFFET MENU:
The factors to be kept in mind while planning the buffet are:

• The markets or the clients need and want
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• Profitability versus cost

• Quality and availability of the product to be used
• Production capabilities and limitations
• Expertise of the staff
• Ability to control
• Variety and balance
• Nutritional value and balance
• Holding capability
• Difficulty and ease of service
 The markets or the client’s needs and wants: this is the ultimate test for any buffet menu or
event to satisfy the client. Following things should be kept in mind while planning the menu:
time restraints, price range, featured concepts, entertainment, degree of showmanship, amount of
service desired, kinds of food expected, method of preparation, the event itself. This checklist
should always be followed.
 Profitability versus cost: the cost of each item should be determined, especially those never
served in a buffet style before. Items that have been proved to be cost effective should be
reviewed effectively. The following needs to be calculated: food cost, labor cost: preparation and
service, showmanship cost, equipment cost, holding/transportation cost.
 Quality and availability of the product to be used: the availability of the needed
ingredients should be ascertained before settling the menu. The use of locally available products
and fresher foods help in strengthening the quality of the buffet. Proper handling, storage and
service are essential.
 Production capabilities and limitations: this is one of the most important parts of the menu
planning as it is essential to analysis the kitchens production capability and limitations. Many
suppliers over look this aspect and later find it difficult to meet the requirements due to lack of
availability of space or equipments. Preparing buffet food is very different from preparing ala
carte orders as it requires more space and
 Expertise of the staff: The challenge of creating a memorable and exciting buffet cannot be
met without skilled staff. The staff whether in the production side or the service side should be
made well aware of the product, the ingredients used, the style of preparation and its service to
avoid embarrassment in front of the guest.
 Variety and balance: variety doesn’t simply mean an assortment of food. The planner has to
consider preparation method, colors, shapes, sizes and textures. The buffets price and selection
are the two principal’s criteria by which the patron and client judge its value.
 Nutritional value and balance: Today’s food service operators provide stress on healthful
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eating. For e.g. deep fried items have been replaced by stir fired, the desert section has shrunk
and sugar free deserts have come into being and salad bar has increased.
 Holding capability: foods presented on the buffet should be of high quality and appearance
when they are presented. But all the food items can’t be prepared ala minute. Therefore it is
important to see if the foods prepared in advance are held properly before coming onto the buffet
so the look as fresh as ever.
 Difficulty and ease of service: the placement of foods on the buffet should be such that there
is ease of service. The decision of placement would depend upon pace of the meal period,
difficulty or ease of portioning ,service by guest or attendant, access to holding area, cost of
finished product and restrictions and constraints of serving .
Buffet Wedding Reception Checklist:

Furniture – Tables
 Dining tables for guests
 Head table for the wedding party
 Guest book and present table
 Cake table
 Drinks/bar table
 Buffet table
 Dessert table
Furniture – Other
 Chairs for all the guests plus 10 extra (just in case)
 Special chairs (Groom getting the garter, use for the hora in Jewish receptions, etc)
 Coat rack, or a closet specifically for the coat check
Decorations
 Candles for dining tables and/or buffet tables
 Lights (soft white indoor xmas lights look beautiful around the cake table and/or the head
table)
 Flowers and vases (center piece on the guest tables, use on other tables, etc.)
 Banners/streamers
 Balloons
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 Table Favors (candles, portrait picture of bride and groom, homemade preserves, bagged
sweets in your wedding theme colors, lavender & herbs Provence sachets, etc.)
 Chair coverings
 Linens or table clothes
 Others (disposable cameras)
Eating and Drinking Tools
 Glassware for the head table (Any special glasses for the bride and groom?)
 Champagne glasses for toasts
 Glasses for drinks
 Plastic cups (if kids are coming!)
 Knife to cut the wedding cake
 Cutlery (Knives, forks, spoons, dessert spoons)
 Plates (main meal)
 Plates (cake)
 Bowls
 Napkins
 Salt-and-pepper shakers
 Butter-and-butter dishes
 Water jugs
Drinks
 Soft Drinks
 Liquor
 Mixers
 Wine
 Beer
 Coffee (creamer, milk, sugar)
 Water
 Ice
 Cold Storage
Food
 Snacks #1
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 Snacks #2
 Snacks #3
 Snacks #4
 Appetizers #1
 Appetizers #2
 Appetizers #3
 Appetizers #4
 Main meal #1
 Main meal #2
 Main meal #3
 Main meal #4
 Side Dish #1
 Side Dish #2
 Side Dish #3
 Side Dish #4
 Dessert #1
 Dessert #2
 Bread
 Wedding cake
Food Tools and Miscellaneous
 Serving spoons/tongs/forks
 Extra Bowls
 Pot holders
 Coffee maker
 Garbage bins
Entertainment
 Music (Stereo, DJ and/or band)
 Equipment necessary for entertainment
 Fireworks
Hired Help/Jobs to Give Out
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 Person to set it up!

 Guest organizer – someone to help the reception flow
 Cooks
 Kitchen help
 Bartender
 Clean-up crew
 Gift organizer
 Returner of rental equipment
 Tip giver-outer (make sure that any hired help gets paid/tipped)
Anything missing on this ‘Do It Yourself Buffet Wedding Reception Checklist’? Leave me a
comment below and I’ll update it!
Be sure to check out our CheckListables store on Etsy
Checklists:
Typical checklists for the preparation of a hot food counter, salad bar, dining area, takeaway
service, buffet display and bar are described below.
 Hot food (counter preparation)

1. Turn on hot counter, allowing enough time for it to heat up to the correct temperature
2. Ensure that an adequate number of plates for the day’s service are available on the hot
foodservice counter or in plate lowerators and in an accessible place near the hot food
counter as back-up stock.
3. Transfer regenerated hot food from the oven to the hot food counter. Use oven cloths
when handling hot food and a tray when transferring hot food to avoid accidents and
spillages.
4. Check hot food menu items for the day and ensure that before service begins there is one
dish of each menu item available on the hot food counter. Check also the availability of
‘back-up’ menu dishes.
5. Ensure that all hot food is properly covered to prevent any heat loss and deterioration in
quality.
6. Have cleaning materials available to wipe any spills.
7. Ensure that for each dish on the hot food counter there is an appropriate service
implement. The implements will depend on the dish but are likely to include: large
spoons for dishes such as lasagna perforated large spoons for dishes such as boiled
vegetables (to drain off excess water) ladles for dishes such as seafood mornay and aloo
brinjal bhajee food tongs for dishes such as fried plantain and Caribbean chicken fish
slices for dishes such as pizza.
18
8. When service implements are not in use, remember to return each one to its designated
position on the hot food service counter. This prevents any confusion during a busy
service period, which may otherwise arise if service implements have been misplaced.
 Salad bar (counter preparation)

1. Turn on the salad bar, allowing enough time for it to chill to the correct temperature.
2. Ensure an adequate number of the required salad bowls and plates are available for the
day’s service of salads, pates, cold meats, cold quiches and flans, cold pies, cheeses and
items such as taramasalata, humous and tsatsiki. At any one time there should be enough
salad bowls and plates on the cold counter for customer service, plus a back-up stock
beneath the saladbar.
3. Ensure that service utensils are ready and situated in their designated places for service
,including :salad tongs for dry salads such as freshly prepared green salad large spoons
for wet salads such as champignons a la grecque fish slices for pate, cold meats, cold
quiches or flans and cold pies large spoons ftaramasalata, humous and tsatsiki tongs for
sliced French sticks and granary rolls.
4. Transfer prepared salad items from the kitchen to the chilled salad bar.
5. Cover all food prior to service.
6. Have cleaning materials ready to maintain appearance and cleanliness.
 Dining area for cafeteria/counter service (preparation)

1. Arrange tables and chairs, making sure they are all clean.
2. Wipe each table.
3. Ensure sufficient clean cutlery provisions for the day’s service are in place.
4. Ensure trays are clean and there is an adequate supply in the tray stack, ready for use.
5. Ensure all salt and pepper cruets are filled and that there is one pair on each table. If
using sachets of salt and pepper ensure that there are two bowls, containing salt and
pepper respectively, at the counter near the payment point. Other sauces should be
immediately available, for example sachets of tomato sauce, brown sauce, mayonnaise
and tartare sauce. White and brown sugars and alternatives must also be on hand to
accompany hot beverages.
6. Fill drinking water jugs and place them in their designated place or make sure the water
dispenser is in working order.
7. Ensure the napkin dispenser is filled up.
8. Ensure the clearing up trolley and lined bins for different kinds of waste are in position.
9. Have cleaning materials ready to wipe clean tables and used trays during service
 Buffet (preparation)
Duties may include:
 The preparation of the buffet table to the supervisor’s instructions.
 the display of:
 l accompaniments
 food items
 under plates for large dishes
 service spoons and forks and other serving utensils, including carving knifes if required
 Water jugs and joint knives for pates.
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 Crockery, glassware and cutlery.
 Bar preparation
Generally bar areas are on show to customers and therefore their overall presentation helps add
to the ambiance of an area. Three key factors which help to ensure success here are safety,
hygiene and attention to detail in the preparation of the bar. These will determine the efficient
and successful service from the bar.
Duties may include:
 l opening the bar
 bar silver requiring cleaning to be taken to the silver person
 clearing any debris left from the previous day
 wiping down bar tops
 cleaning shelves and swabbing the bar floor
 checking optics
 restocking the bar with beverage items as required
 preparing ice buckets, wine coolers, service trays and water jugs
 organizing check pads and wine lists
 cleaning and polishing aperitif and wine glasses
 preparing and checking the liqueur trolley for glasses, stock and bottle presentation
 Preparing the bar service top according to the standards of the establishment.
 This may include some or all of the following items:
o cutting board
o fruit knife
o fruit: lemons, oranges, apples
o cucumber
o fresh eggs (for cocktails)
o mixing glass and bar mixing spoon
o Hawthorn strainer
o wine funnel
o olives, cocktail cherries
o cocktail shaker/strainer
o nuts and crisps
o colored sugar
o Angostura bitters
o peach bitters
o Worcestershire sauce
o cocktail sticks
o cherries in glass
o straws in sherry glass
o tea strainer
o wine coasters
o spirit measures
o soda siphon
o ice bucket and tongs.
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 Kent Buffet $12.50

Minimum of 50 people
Chilled Orange Juice
Bacon and Sausage
Scrambled Eggs
Choice of: Hot Cakes or French Toast with
Warm Syrup
Biscuits, Butter, Jelly
Variety of Pastries
Coffee, Decaf. Coffee, Tea, Milk
----------------------------------------------
 Professor’s Buffet $10.00

Assorted Pastries
Cheese Blintzes with assorted Fruit Toppings
Quiche (Choice of Turkey, Cheese, Broccoli, Ham, Mushroom, or Lorraine)
Choice of: Home Fries or Hash Browns
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Collegiate Buffet $11.50

Seasonal Fresh Fruit Slices
Poached Eggs Benedict on English muffin with
Canadian bacon and Hollandaise Sauce
Home Fries
Variety of Pastries
Dinner Buffets
University Spread Dinner Buffet $24.00

Minimum of 50 peo
Group A Choice of (2) Roast Turkey

Crispy Fried Chicken
Grilled Chicken Breast
Baked White Fish
Broiled Sliced Sirloin, Carved +$4.00
Baked Ham, Carved +$3.00
Roast Top Round of Beef, Carved +$4.00
Roast Rib of Beef, Carved +$5.00
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Group B Choice of (1)
Baked Ziti
Penne Pasta with Vegetables
Lasagna (Meat, Meatless)
Vegetable Lasagna
Fettuccine Alfredo
Manicotti
Bean Medley with Rice
Buffet served with Fresh Seasonal Vegetables and appropriate potato, rice or pasta
Desserts
Assorted Cakes, Pies or Cobbler
Each buffet includes salad of mixed greens at each place setting with
choice of two dressings to pass, rolls and butter
Coffee, Decaf. Coffee, Tea, Iced Tea and Milk.
Dinner Pasta Buffet $15.50

Spaghetti
Tri-color Spiral Pasta
Fettuccine
Meat or Meatless or White Vegetable Lasagna
Alfredo, Marinara and Meat Sauces
Mixed Green Salad with Grated Provolone Cheese, Black Olives, Tomatoes, Cucumbers and
Croutons (pre-set at each place setting)
Dressings to Pass
Variety of Breads, Garlic Bread Sticks
Assorted Cakes and Pies
Coffee, Decaf. Coffee, Tea, Iced Tea, Milk
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Wedding Receptions > Menu Suggestions
Bride's Table $24.95
Premeal receptionion table of Fruit and Vegetable Display

Top Round of Beef, Carved at Buffet
Boneless Breast of Chicken
Seafood Casserole
Parsley Buttered Potatoes
Broccoli au Gratin
Fresh Carrot Spears
Salad of Mixed Greens at each place setting
Choice of Dressing to pass
Rolls and Butter
Tea Cookies
Punch Table, Coffee, Tea, Iced Tea, Milk
Groom's Table $28.00
Premeal reception of Fruit and Vegetable Display

Roast Rib of Beef, Carved at Buffet
Lasagna (Choice of Meat, Meatless or White Vegetable)
Grilled Marinated Chicken Breast
Roasted Red Potatoes with Garlic and Parmesan Cheese
Green Beans Almondine
Honey Glazed Carrot Spears
Rolls and Butter
Tea Cookies
Queen's Table $26.75
Premeal reception table of Fruit and Vegetable Display

Roast Sirloin, Caved at Buffet
Manicotti
Baked Scrod with Lemon
Au Gratin Potatoes
Peas with Pearl Onions
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Fresh Carrot Spears

Rolls and Butter
Tea Cookies
King's Table $40.00
Premeal reception table of Fruit and Vegetable Display

Roast Tenderloin Béarnaise, Carved at Buffet
Orange Roughy
Honey Glazed Chicken Breast
Parsley Buttered Mushroom-Shaped Red Potatoes
California Mixed Vegetables
Sautéed Zucchini and Yellow Squash
Rolls and Butter
Tea Cookies
*Minimum of 50 people required for all buffets
* A 15% service charge, plus 6.75% sales tax on the total check will be added to the bill.*
Prices ae effective 01/01/2006 and are subject to change.
25
Wine
Introduction:
Wine is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the
addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the
grapes and converts it to ethanol and carbon dioxide.
Definition of wine:
• Wine is an alcoholic beverage obtained from the fermented juice of grapes. It is prepared
from both white and black grapes.
• The color, flavor, and aroma of the wine are largely influenced by the type of grapes used
in the production.
Grape Vines: The grapes vine is a very hardy plant. It can survive and produce fruit under the
most extreme condition. Although grapes can be grown under a wide variety of conditions, they
do not always provide juice of the quality necessary to make potable wine.
Vine: the plant, which produces grapes. There are two types of vine, they are
i. Vitis Vinifera
j. Vitis Riparia
The vine is called a pampered plant because
 Too much of sun dries the pulp

 Too much of rain limits the crop
Pests and diseases:

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The vine is subject to pests and diseases in the form of birds, insects, fungi, viruses and weeds.
The main ones are described below.
Phylloxera vastatrix:
A louse-like, almost invisible aphid, which attacks the roots of the vine. Phylloxera arrived in
Europe in the mid-1800s almost by accident, transported on American vines imported into
various European countries from the eastern states of North America. It ravaged many of the
vineyards of Europe at this time. The cure was to graft the European vine onto resistant
American rootstocks. This practice has since become standard throughout the world wherever
Vitis vinifera is grown.
There are some other dangers, which we find in vine they are-----------
i. Odium
ii. Mildew
Red spider, endemic moths, white, black & gray rots. We can prevent this type of pest by using
the sulphur spray, DDT spray, Bordeaux mixture.
Welcome disease:
Noble Rot/Welcome Rot
Latin: Botrytis cineria.
Botrytis cineria feeds on both acid & sugar. They consume more acid than sugar. So the acidity
is lowered and increased in sugar ratio. Due to this chemical alterance helps to create new
elements, which is modified in taste & unique. Secretes antibody gives move sweetness in the
time of fermentation. Nobel rot gives a bluish green tinge on the grapes.
Viticulture:
Viticulture (from the Latin word for vine) is the science, production, and study of grapes. It
deals with the series of events that occur in the vineyard. It is a branch of the science of
horticulture.
While the native territory of Vitis vinifera, the common grape vine, ranges from Western Europe
to the Persian shores of the Caspian Sea, the vine has demonstrated high levels of adaptability to
new environments. For this reason, viticulture can be found on every continent except
Antarctica.
Duties of the viticulturist include monitoring and controlling pests and diseases, fertilizing,
irrigation, canopy management, monitoring fruit development and characteristics, deciding when
to harvest, and vine pruning during the winter months. Viticulturists are often intimately
involved with winemakers, because vineyard management and the resulting grape characteristics
provide the basis from which winemaking can begin. A great number of varieties are now
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approved in the European Union as true grapes for wine-growing and viticulture, because of
better characteristics for diseases.
Factors affecting development of Vine:
 Soil: Rough & a fertile soil is not required. The soil should be porous in nature & should
help to retain moisture. So wine yard found in mountains slopes having good water
drainage system.
 Climate: The climate condition requires a short winter, cold but not severe. The
temperature should be 18o C. A mild but good supply of rain is required in the spring.
 Temperature: growth and every other function of the wine is linked to ground
temperature above 10o C. And optimum temperature for vine is 25o to 28o C. Relative
humidity should be around 70% to 80 %.
 Latitude: best between 30o & 50o line.
Constituents of Grapes:
The following are the constituents of grapes and each contribute to winemaking.
• Stalk • Skin • Pulp • Pips
 Stalk: Contains tannin and contributes to wine the astringency, keeping quality, and
helps in clarification process
 Skin: Coloring pigments and yeasts. Contributes color to the wine and provides yeasts
for fermentation
 Pulp: Contains liquid, sugar, .acids and minerals. Provides sugar for fermentation and
acids for bouquet and balance
 Pips : Contain Tannins and Oils. Bitter flavor. Discarded during wine making
The grape
The yeast required for the fermentation process is found on the outside of the grape skin
in the form of a whitish bloom. The color in wine comes mainly from the skin of the
grape and is extracted during the fermentation process. Red wine can only be made from
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red grapes. However, white wine can be made from white or red grapes, provided that, in
the case of red grapes, the grape skins are removed before fermentation begins.
Factors that influence the quality and final taste of wine:
The same vine variety, grown in different regions and processed in different ways, will
produce wines of differing characteristics. The factors that affect the quality and final
taste of wines are:
 Climate and microclimate
 Method of wine making – vinification
 Nature of the soil and subsoil
 Luck of the year – vintage
 Vine family and grape species
 Ageing and maturing process
 Method of cultivation – viticulture
 Method of shipping or transportation
 Composition of the grape(s)
 Storage temperature.
 Yeast and fermentation.
 Wines may be identified as vintage wines.
 These are wines grown and made in a particular year and this is stated on the bottle. Non-
vintage wines are those where the bottle may contain
 Wines from different years. No date will be shown on the bottle.
 Skin
• Tannins
• Colour
• Flavo
History of Viticulture :
Archaeological evidence suggests that the earliest known production of wine, made by
fermenting grapes, took place as early as 8,000 years ago in Georgia, 7000 years ago in Iran, and
6,100 years ago in Armenia.
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Pressing wine after the harvest; Tacuinum Sanitatis, 14th century
An extensive gene-mapping project in 2006, Dr. McGovern and his colleagues analyzed the
heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in
Georgia, where also wine residues were discovered on the inner surfaces of 8,000-year-old
ceramic storage jars in Shulavari, Georgia. Other notable areas of wine production have been
discovered in Greece and date back to 4500 BC. The same sites also contain the world's earliest
evidence of crushed grapes. Another early source of chemical evidence of wine in antiquity
comes from Hajji Firuz Tepe in the Zagros Mountains of present-day Iran (7000 years old). On
January 11, 2011, in one of Armenia's Vayots Dzor province cave was found a wine making
press dating to approximately 6,000 years ago. Literary references to wine are abundant in
Homer (9th century BC, but possibly composed even earlier), Alkman (7th century BC), and
others. In Ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun
bearing the name "Kha'y", a royal chief vintner. Five of these amphoras were designated as from
the King's personal estate with the sixth listed as from the estate of the royal house of Aten
Traces of wine have also been found in central Asian Xinjiang, dating from the second and first
millennia BC.
The first known mentioning of grape-based wines in India was in the late 4th century BC
writings of Chanakya who was the chief minister of Emperor Chandragupta Maurya. In his
writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's
frequent indulgence of a style of grape wine known as Madhu. A 2003 report by archaeologists
indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in
China in the early years of the seventh millennium BC. Pottery jars from the Neolithic site of
Jiahu, Henan, contained traces of tartaric acid and other organic compounds commonly found in
wine. However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. If
these beverages, which seem to be the precursors of rice wine, included grapes rather than other
fruits, these grapes were of any of the several dozen indigenous wild species of grape in China,
rather than from Vitis vinifera, which were introduced into China some 6000 years later. One of
the lasting legacies of the ancient Roman Empire was the viticulture foundation the Romans laid
in the lands that today are world renowned wine regions. In areas with Roman garrison towns,
like Bordeaux, Trier, and Colchester, the Romans planted vineyards to supply local needs and
limit the cost of long distance trading. In medieval Europe, the Roman Catholic Church
staunchly supported wine, since they required it for the Mass. Monks in France made wine for
30
years, aging it in caves. An old English recipe that survived in various forms until the 19th
century calls for refining white wine from bastard—bad or tainted bastardo wine.
Wine makers Calendar :

The series of events that occur in the vineyard follows a very strict timetable determined largely by the
seasons and environmental conditions. This is summarised in the table below.
February-April May-August August-September September-October November-January
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Vintage time – The vines are The soil is ploughed Budburst in the Vineyards are weeded
pruned during to aerate it and vineyard – buds on the and vines trimmed to
Grapes are picked the winter uncover the base of vines swell and burst promote fruit
and transported to months while the vines. displaying tiny, development. Fruit
the winery where they are unformed leaves. continues to ripen
the winemaking dormant. until the optimum
process begins. fruit-acid balance is
reached.
New vines (rootlings)
are propagated from
cuttings or new vines
can be grafted on to
old root stock.
Shortly after budburst

the vines flower and
the small grape
clusters are visible.
Classification of Wine:
The classification of wine can be done according to various methods including place of origin or
appellation, vinification methods and style,[2] sweetness and vintage, or variety used. Practices vary in
different countries and regions of origin, and many practices have varied over time. Some classifications
enjoy official protection by being part of the wine law in their country of origin, while others have been
created by, for example, grower's organizations without such protection.
Still Wine
This is the largest category. The alcoholic strength may be between 9% and 15% by volume as 32
there is no movement in this wine and the wine is produced from purely natural elements and
no chemical or inorganic material is added from outside. That’s why this kind of wine is called
Natural and Still wine .
The types of Still wines:
Red: produced by being fermented in contact with grape skins (from which the wine gets its
colour). Normally dry wines.
White: usually produced from white grapes, but the grape juice (must) is usually fermented
away from the skins. Normally dry to very sweet.
Rosé: can be made in three ways: from black grapes fermented on the skins for up to 48
hours; by mixing red and white wines together; or by pressing grapes so that some colour is
extracted. Rose wine may be dry or semi-sweet. Rose wines are called ‘blush’ wines in the USA
when made wholly from red grapes
Examples of RED WINE:
Adnams French Red, IGP Pays de l'Hérault.
Merlot, Terres Noires, IGP Pays d'Oc. ...
Moulin de Gassac 'Rouge Classic' IGP Pays de l'Hérault. ...
Syrah/Grenache, Domaine Pugibet, IGP, Pays de l'Hérault. ...
Chemin des Pèlerins Rouge, Saint-Mont, Plaimont. ...
Château Moulin de Mallet, Bordeaux Rouge.
Examples of WHITE WINE:
Sémillon. French Sémillon Taste & Styles French Sémillon grows in Bordeaux, France and is almost
always blended with a little Sauvignon Blanc. ...
Melon de Bourgogne.
Chenin Blanc.
Muscat Blanc.
Viognier
Examples of ROSE WINE:

33
 Rosé, Syrah, Domaine La Grange Rouge. ...

 Adnams French Rosé, IGP Pays de l'Hérault. ...
 Rosé, 'Les Deux Clochers', San Porçain. ...
 Grenache Rosé, Domaine Pugibet, Vin de Pays de l'Hérault. ...
 Chemin des Pèlerins Rosé, St. ...
 Rose d'Anjou 'Lamarte' Demi-Sec, Ackerman.
Sparkling Wine
Sparkling wines have a small amount of intense
effervescences. Champagne is the most famous sparkling wine in many regions in the world. The
famous sparkling wines are:
 Rose Champagne
 Prosecco
 Sparkling Red Wine
Available from France, Spain (Cava), Italy (Prosecco), Germany (Sekt) and many other
countries.
Sweetness in sparkling wine:
The dryness or sweetness of the wine is indicated on the label:
Extra brut – very dry
Brut – dry
Sec – medium dry
Demi-sec – medium sweet
Demi doux – sweeter
Doux – luscious.
Other sparkling wine terms:
French
Vin mousseux: sparkling wine other than Champagne.
Méthode traditionelle: sparkling, made by the traditional method.
Pétillant/perlant: slightly sparkling.
Crémant: less sparkling than mousseux.

34
German
Spritzig: slightly sparkling.
Flaschengarung nach dem traditionellen Verfahren: sparkling wine made by the
traditional method.
Sekt: sparkling (also used to mean the wine itself).

Schaumwein: sparkling of lesser quality than Sekt.
Perlwein: slightly sparkling.
Italian
Prosecco: name of the northern Italian village, where the grape is believed to have
originated; the term is now often used as the generic name for Italian sparkling wines.
Frizzante: semi-sparkling.
Spumante: sparkling.
Metodo classico/tradizionale: sparkling wine made by the traditional method.
Portuguese
Espumante: sparkling.
Vinho verde: meaning ‘green wine’, slightly sparkling.
Spanish
Espumosos: sparkling.
Metodo tradicional: sparkling, made by the traditional method.
Cava: sparkling, made by the traditional method, also used as generic name for Spanish
sparkling wines.
Examples:
 Cave de Lugny, Blanc de Blancs, Cremant de Bourgogne, Burgundy NV. ...
35
 Champagne alternatives for Christmas. ...

 Domaine Collin, Cuvée Sélection, Crémant de Limoux Brut, France NV. ...
 Philippe Michel, Chardonnay, Crémant du Jura, France 2013. ...
 Sainsbury's, Taste the Difference, Crémant de Loire NV.
Fortified Wine
Fortified wines
such as sherry,
port and
Madeira have been strengthened by the addition of alcohol, usually a grape spirit. These are now known
within the EU as liqueur wines or vins de liqueur. Their alcoholic strength may be between 15% and 22%
by volume.
Different fortified wines around the world:
Sherry --(from Spain) 15–18% – Fino (dry), Amontillado (medium), Oloroso (sweet).
Types of Sherry : Following are the types of Sherry
 Fino
 Manzanilla
 Amontillado
 Olorosso
 Amorosos
 Palo Cortado
 Cream
Port-- (from Portugal) 18–22% – ruby, tawny, vintage character, late bottled vintage, vintage.
 Port is produced from the grapes grown in Upper Douro valley of Northern Portugal.
 Grape spirit is added during the fermentation to halt the fermentation and to retain the
sugar.
Types of port
 Wood Ports : these Ports are matured in casks. Ruby Port, Tawny Port, White Port, and
Colheita Port are the styles of wood port
 Vintage Ports: These wines mature in the bottle after keeping in oak casks for few years.
Crusted port, Late bottled Vintage( LBV),Vintage Character Port, and Vintage Port are
the styles of Vintage Ports
36
Madeira --(made on the Portuguese island of Madeira) 18% – Sercial (dry), Verdelho
(medium), Bual (sweet), Malmsey (very sweet).
Madeira is a Portuguese fortified wine that comes from the island of Madeira in the Atlantic Ocean.
Types of Madeira
• Sercial
• Verdelho
• Bual
• Malmsey
• Blends
Marsala-- (dark sweet wine from Marsala in Sicily) 18%.

• This fortified wine comes from North West Sicily, taking its name from the name of a
town in that area.
Types of Marsala
• Marsala Fine
• Marsala Superior
• Marsala Special
• Marsala Vergine
• Vergine Stravecchio or Vergine Riserva
Málaga --(from Malaga, Andalusia, Spain) 18–20%.

: It is a sweet fortified wine that comes from Malaga on the Mediterranean coast of Spain.
37
Types of Malaga
 According to age: Malaga, Malaga Noble, Malaga añejo, Malaga trasañejo

 According to colour: Dorado or golden, Rojo dorado or rot gold, Oscuro or
brown,Negro o Dunkel or dark
 According to the sugar content: Dulce crema or cream, Dry pale or pale dry, Pale
cream, Sweet
Aromatized Wine
Types of Aromatized wine:
These are flavoured and fortified wines.
1.Vermouths:
The four main types of vermouth are:
Dry vermouth: often called French vermouth or simply French (as in Gin and French). It is
made from dry white wine that is flavoured and fortified.
Sweet vermouth/bianco: made from dry white wine, flavoured, fortified and sweetened
with sugar or mistelle.
Rosé vermouth: made in a similar way to Bianco, but it is less sweet and is coloured with
caramel.
Red vermouth: often called Italian vermouth, Italian or more often ‘It’ (as in Gin and It).
It is made from white wine and is flavoured, sweetened and coloured with a generous
addition of caramel.
Brands of Vermouth: Following are the popular brands of Vermouth
Dry : Martini ,Cinzano, Chambéry , Noilly Prat, Torella

Sweet : Cinzano Red , Cinzano Bianco, Martini Bianco , Martini Rosé, Martini Rosso ,Noilly
Prat Red
Bitter–Sweet : Punt-e-Mes
2. Chamberyzette: made in the Savoy Alps of France. It is flavoured with the juice of wild
strawberries.
38
.3.Punt-e-mes: from Carpano of Turin. This is heavily flavoured with quinine and has wild
contrasts of bitterness and sweetness.
4.Dubonnet: made in France and is available in two varieties: blonde (white) and rouge (red)
and is flavoured with quinine and herbs.
5.St Raphael: red or white, bittersweet drink from France flavoured with herbs and quinine .
6.Lillet: popular French aperitif made from white Bordeaux wine and flavoured with herbs,
fruit peel and fortified with Armagnac brandy. It is aged in oak casks.
7.Pineau des Charentes: although not strictly an aromatised or fortified wine, Pineau des
Charentes has gained popularity as an alternative aperitif or digestif. It is available in white,
rose or red and is made with grape must from the Cognac region and fortified with young.
8.Bitters :Bitters are spirits flavoured with herbs, bark, roots, spices, and fruits.
Two types of bitters are—flavourers and beverage bitters. Flavourers are used in minute
quantity to flavour cocktails. Angostura, peach, and orange bitters are examples. Beverage
bitters are drunk neat or with ice, water, soda, or tonic water. Among the beverage bitters,
Campari is the best known.
Organic Wine
These wines, also known as ‘green’ or ‘environmentally friendly’ wines, are made from
grapes grown without the aid of artificial insecticides, pesticides or fertilisers. The wine itself
will not be adulterated in any way, save for minimal amounts of the traditional preservative,
sulphur dioxide, which is controlled at source.
Alcohol-free, de-alcoholised and low alcohol wines

These wines are made in the normal way and the alcohol is removed either by hot treatment –
distillation – which unfortunately removes most of the flavour as well, or, more satisfactorily,
by a cold filtration process, also known as reverse osmosis. This removes the alcohol by
mechanically separating or filtering out the molecules of alcohol through membranes made
of cellulose or acetate. At a later stage, water and a little must are added, thus attempting to
preserve much of the flavour of the original wine.
39
The definitions for these wines are:

Alcohol-free: maximum 0.05% alcohol
De-alcoholised: maximum 0.50% alcohol
Low alcohol: maximum 1.2% alcohol.
Main Grape Varieties :
White Grapes:
Chardonnay
 Where grown: Worldwide
General characteristics of the wine:

The white grape of Burgundy, Champagne and the New World. Aromas associated with
chardonnay include ripe melon and fresh pineapple. The fruity, oaky New World wines tend to
be buttery and syrupy, with tropical fruits and richness. In Burgundy the wines are succulent but
bone-dry, with a nutty intensity. Chablis, from the cooler northern Burgundy, gives wines that
have a sharp, steely
acidity that may also be countered by the richness of oak. Also one of the three grapes for
Champagne
Chenin blanc
Where grown: Loire, California and
South Africa (known
as Steen)

Variety of styles: bone-dry, medium-sweet, intensely sweet or sparkling wines, all with fairly
high acidity making the wines very refreshing. Aroma association tends to be apples
Gewürztraminer
Where grown: Alsace, Australia,
Chile, Eastern
Europe, Germany,
New Zealand, USA
40
One of the most pungent grapes, making wines that are distinctively spicy, with aromas like rose
petals, grapefruit and tropical fruits such as lychees. Wines are aromatic and perfumed and are
occasionally off-dry.
Muscat
Where grown: Worldwide

Mainly sweet, perfumed wines, smelling and tasting of grapes and raisins and made in styles
from pale, light and floral to golden, sweet and orangey, or brown, rich and treacly. Often
fortified (as in the French vins doux naturels, e.g. Muscat des Beaumes-de- Venise). Also
principal grape for sparkling Asti
Pinot Blanc/
Weissburgunder
Where grown: Alsace, Eastern
Europe, northern
Italy, Germany, USA

Dry, neutral, fresh and fruity wines with the best having appley and soft spicy and honeyed
aromas
Pinot Gris/Pinot
Grigio/Ruländer/
Tokay-Pinot Gris
Where grown: Alsace, Canada,
Germany, Hungary,
Italy, New Zealand,
Slovenia, USA

Generally full bodied spicy white wines, often high in alcohol and low in acidity. Wines are crisp
and neutral in Italy and aromatic and
spicy in Alsace and elsewhere, with a hint of honey. Also used to make golden sweet wines,
especially from Alsace
Riesling
41
Where grown: Alsace, Australia,

Canada, Germany,
New Zealand, South
Africa, USA

Range of wines from the steely to the voluptuous, always well perfumed, with good ageing
potential. Aromas tend towards apricots and peaches. Germany makes the greatest Riesling in
allstyles. Piercing acidity and flavours ranging from green apple and lime to honeyed peaches, to
stony and slate-like. Styles can range from bright and tangy to intensely sweet
Sauvignon
Blanc

Common aroma association with gooseberries, the wines are green, tangy, fresh and pungent.
When made with oak, it can be a
different wine: tropical fruits in the Californian examples, while the Bordeaux classic wines are
often blended with Semillon and begin
with nectarine hints and then become more nutty and creamy with age. May be called Blanc
Fume
Sémillon
Where grown: Mainly Bordeaux
but also Australia
and New Zealand

Lemony, waxy dry whites; when oaked they can gain flavours of custard, nuts and honey.
Luscious golden sweet wines when grapes are affected by Botrytis Cinera (Noble Rot), e.g.
Sauternes
Viognier
Where grown: Rhone Valley and
southern France,
Australia, USA

Rhone wines, e.g. Condrieu, are aromatic, with hints of apricots and spring flowers; wines from
other areas tend to be less perfumed.
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Red Grapes:
Cabernet Sauvignon

Principal grape of Bordeaux, especially in the Medoc. New World
wines deliver big wines with upfront blackcurrant fruit; Bordeaux
wines need time to mature. Generally benefits from being blended,
e.g. with Merlot, Cabernet Franc, Syrah, Tempranillo, Sangiovese.
Also used to make aromatic rose wines.
Gamay
Where grown: Beaujolais, Loire,

Savoie, Switzerland
and USA

The grape of Beaujolais, making light and juicy wines.
Characteristic pear drop aroma association indicating wine made
using maceration carbonique method. Makes lighter wine in the
Loire Valley in central France and in Switzerland and Savoie. Known
as ‘Napa Gamay’ in California
Grenache/
Garnacha
Where grown: Southern France

and Rhone,
Australia, Spain,USA

Makes strong, fruity but pale wines, and fruity rose wines.
Important grape as part of blends, e.g. for Chateauneuf-du-
Pape in the Rhone and for Rioja in Spain. Characteristics of ripe
strawberries, raspberries and hints of spice
43
Malbec
Where grown: South-West
France, Argentina

French wines tend to be plummy and tannic. In Bordeaux it is used
for blending. Argentinean wines tend to be rich and perfumed
Merlot

Principal grape of Saint-Emilion and Pomerol in France. Aromas
tend towards plums and damsons. The wines are low in harsh
tannins and can be light and juicy, smooth and plummy or
intensely blackcurrant
Nebbiolo
Where grown: Italy

One of Italy’s best red grapes, used in Barolo and Barbaresco.
Fruity and perfumed wines with a mixture of tastes and flavours
of black cherry and sloes, tar and roses. Aroma association tends
towards prunes. Traditionally tough and tannic when young, with
good plummy flavours as they develop
Pinot Noir/
Spätburgunder/
Pinot Nero

Principal grape of Burgundy’s Cote d’Or. Aromas can be of
44
strawberries, cherries and plums (depending on where grown). Silky

and strawberry-like; simple wines have juicy fruit; the best mature
wines, such as the great red wines of Burgundy, are well perfumed.
Loire and German wines are lighter. Also one of the three grapes of
Champagne and used elsewhere (e.g. California and Australia) for
making white, sparkling or red and very pale pink wines
Sangiovese
Where grown: Italy, Argentina,
Australia, USA

Principal grape of Chianti. Also known as Brunello and Moreluno.
Mouth-watering, sweet-sour red fruit in young wines, reminiscent of
juicy cherries, which intensifies in older wines
Shiraz/Syrah

Warm, spicy, peppery wines with aromas of raspberries; French
Syrah tends to be smoky, herby and packed with red fruits
(raspberries, blackberries or blackcurrants); Australian Shiraz has
sweeter black cherry fruit and often black chocolate or liquorice
aromas. Very fruity rose wines are also made
Tempranillo
Where grown: Spain, Portugal,
Argentina

Early ripening, aromatic Rioja grape (Ull de Liebre in Catalonia,
Cencibel in La Mancha, Tinto Fino in Ribera del Duero, Tinta Roriz
in Douro and Aragonez in southern Portugal). Wines are light and
juicy with hints of strawberries and plums, silky and spicy with
hints of prunes, tobacco and cocoa. Wines in cooler climates are
more elegant and those in warmer climates are more beefy
Zinfandel
(Pimitivo in Italy)
45
Where grown: California, Italy

Aromas of blackberries, bramble and spice. In California wines
have blackberry flavours, which are sometimes slightly metallic.
Can be structured and lush and also used to make the pale pink
‘blush’ white wine. Genetically linked and known as Primitivo in
Southern Italy, where it makes big, rustic wines
Faults in wine :
 Excess Sulphur dioxide (SO2) : Sulphur dioxide is added to wine to preserve it and keep
it healthy. Once the bottle is opened,the smell will disappear and, after a few minutes, the
wine is perfectly drinkable.
• Oxidation : This is caused by bad storage leading to too much exposure to air, often
because the cork has dried out. The colour of the wine browns or darkens and the taste
slightly resembles that of Madeira, hence the name. The wine tastes ‘spoilt’.
• Corked: These are wines affected by a diseased cork caused through bacterial action or
excessive bottle age. TCA (trichloroanisole) causes the wine to taste and smell foul. This
is not to be confused with cork residue in wine, which is harmless.
• Vinegar : This is caused when the wine is over exposed to air. The vinegar microbe
develops a film on the surface of the wine and acetic acid is produced, making the wine
taste sour, resembling wine vinegar (vin vinaigre).
• Hydrogen Sulphide (H2S) :The wine smells and tastes of rotten eggs and should be
thrown away.
• Formation of Crystals
• Foreign materials and sediments
Points to Remember :
• Wine is an alcoholic beverage obtained from fermented grape juice

• It is divided into various types according to its colour, taste, and content.
46
• The character of the wine is greatly influenced by the type of grape used in the
production, soil, climate, viticulture, vinification process, ageing, etc.
• Wines get effervescence when the carbon dioxide gas given off during the fermentation is
absorbed by the wine. These wines are termed as sparkling wines.
• The alcoholic content of fortified wines are enhanced up to 22 per cent with the addition
brandy.
• A good wine must have the aroma of the grape and should be clear and well balanced.
• A sommelier should evaluate the colour, clarity, aroma, and taste of the wine before the
service so as to be sure of the quality of the wine being suggested and served to the
guests.
• Wines are named after the place, grapes, manufacturer’s name, or style.
Vinification:
The process vinification means “Fermentation” (the conversion of sugar to alcohol). This process
is necessary in the making of all alcoholic beverages.
Harvesting: Grapes are plucked when the density bloom or natural yeast on the skin taken from
a number of bunches is constant, so that the grape is fully ripened and has nothing more to gain
from the plant. In fact the balance between sugar & acidity is the critical element in the
harvesting of grapes. It is this balance that gives the wine taste . As far as possible, a spell of dry
weather is chosen.
Destalking: The ripe grapes are plucked off from the stalks. Modern methodology in corporate a
destalking machine. The stalks have a bitter taste due to the presents of tannin, which should not
come in contact with the juice.
Crushing: The grapes are traditionally crushed with the feet. When the grapes are crushed and
the sugar re;ished from grapes at that time melions of microscopic yeast cells which are
responsible for fermentation develop on the out side of the skin of the grapes & mixed with
MUST (crushed grapes ). The process is known as CHAPTALIZATION.
Pressing: At this stage the juice is separated from the solid grape residue. There are 4 method of
pressing – Trodden, Balloon press, Manual press & electrically operated press.
Fermentation: When must come in contact of yeast the fermentation start. During the
fermentation the alcohol & co2 are produced. It is done in stainless steel vats or in traditional
wooden cask. It takes two days to two weeks according to the tradition of the house. The
standard alcoholic % is 10% to 12%. Fermentation will be stops naturally at about 15%
Controlling Fermentation: For controlling fermentation add alcohol to the wine at the
appropriate time. This is known as fortification of wine.
Care of wine :
47
a. Now a strictly controlled process in most of the countries not an easy task for the
maitre de chais .
b. Often during fermentation a thick residue forms on the top & act as a cap. This is
Brocken up regularly for continued controlled and air contact. So the yeast can
breathe properly.
c. The cask is sealed but loss some wine through evaporation & absorption by wood. In
resultant empty space is called “ULLAGE” .This is filled up with more wine as too
much air will render the wine acetic acid.
Racking: The wine is repeatedly “racking “It is allowed y to settle & drawn in to fresh casks .
The LEES (residue) gets separated.
Fining: Even after racking the wine is not completely clear . The very fine particles are removed
by using fining agents like isinglass, egg white.
Filtering: After fining the wine many then be passed through a fine filters.
Aging: The wine is matured further bring it to its prime . Different wine needs different aging
period from 6 months to 5 years & 10years and more.
Bottling: Most of the wine improve in the bottle . Shorter time for white wine & longer time for
red .
Corking: Continued air contact is very minute but make a difference . Cork is made with the
bark of the oak tree. Corks are finally sealed with Spanish wax.
Vnification of Different types of wines:

1. Still wine :
o Still wine is the result of natural fermentation of grape juice.
o Still wines may be red, white, or rosé and may be sweet, dry, or medium .
o The juice of black grapes undergoes fermentation with the skin to make red wine
and the juice of black or white grapes undergoes fermentation without the skin to
make white wine.
o Red wine gets its colour from the skin during fermentation.
o These include red, white or rose wines, which may be dry or sweet.
o They are referred to as natural or still wines because they do not have carbon-di-oxide in
them.
o The alcoholic content of these wines ranges between 14% and 16%
Red Wine :
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The steps involved in making the red wine are:
 Step 1: Black grapes are passed through a mechanical de-stemmer-crusher

to remove the stems and to crack the grapes to release the juice. The juice,
pulp, stems, and skins, now called must, is transferred to a fermentation
tank.
 Step 2: The must undergoes fermentation for up to 14 days. The yeasts

slowly convert the grape sugar to alcohol. The fermenting juice obtains the
colour from the skin of the grapes The juice, now termed as wine, is
separated from the skins and stems by passing it through a press.
 Step 3: The wine is transferred to oak barrels for ageing.
 Step 4: During the ageing process, the wine continues to ferment and
develop. The yeast and the residue settle to the bottom of the barrel and
form sediment called lees. Wine is separated from the lees by transferring
the wine to clean casks. This process is called racking.
 Step 5: The wine is subjected to fining and filtering to make it clear and
star bright.
 Step 6: The wine is then blended, stabilized, and rested.
 Step 7: It is finally mechanically bottled, corked, and packaged for

distribution.
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White Wine:
White wine is made from the juice of white or black grapes. The steps involved in making the white
wine are:
Step 1: The grapes are passed through a destemmer-crusher and gently pressed to must.
Step 2: The must is immediately passed through a press to separate the juice from the skins and
stems.
Step 3: It undergoes fermentation process in which the yeasts slowly convert the grape sugar to
alcohol.
Step 4: The wine is transferred to oak barrels for ageing.
Step 5: The residue settles to the bottom of the barrel and form sediment called the lees. Wine is
separated from the lees by transferring the wine to clean casks. This process is called racking.
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Step 6: The wine is subjected to fining and filtering to make it clear and star bright.
Step 7: The wine is blended, stabilized, and rested.
Step 8: The wine is finally mechanically bottled, corked, and packaged for distribution.
Rosé Wine and Blush Wine :
• In the production of rosé wine, the skins of black grapes are allowed to remain in contact
with the fermenting must, till the required colour is obtained. It takes normally about 24–
36 hours.
• Blush wine remains in contact with the skin for an hour or two, producing wine of light
pink colour with a blue tinge.
• The remaining steps of production are the same as that for red and white wine
2.Sparkling Wine :
Sparkling wines have CO₂ which gives the wine the effervescence or sparkle.
There are four main methods of making sparkling wine. They are:
• Méthode champenoise
• Cuve close/charmat/tank
• Transfer
• Direct impregnation
o Carbon dioxide is introduced into sparkling wines during secondary fermentation to make
them fizzy.
o Champagne is the undisputed king of sparkling wines.
o Sparkling wines other than champagne are known as vin mouse use.
o The alcoholic content of sparkling wines is less than 14 percent.
o They are normally taken on festive occasions and are compatible with most dishes.
 Sherry production process :

a. Sherry comes from ‘Jerez’ district in the south of Spain. The word ‘sherry’ is an
Anglicization of Jerez
b. Palomino, Pedro Ximénex ( PX ) and Moscatel are the grapes used in Sherry
production.
c. After fermentation all sherries are dry white wine with 10 to 14% alcohol.
51
d. Brandy is added to the wine after the fermentation bringing the alcoholic strength
to 15 ½ %.
e. This young wine ,known as añada, is stored in wooden barrels with a lose stopper
to encourage oxidation.
f. Sherry is classified as either Fino or olorosso by nature based on the formation of
flor
g. The formation of dense, white, frothy yeast called flor may or may not develop in
the wine within 18 – 24 months after fortification during storage
h. If flor occurs it restricts the air interacting with the wine and prevents it from
oxidation, keeping the wine pale and delicate. This wine is known as Fino.
i. If flor does not develop, the air invades the wine and making it dark and heavy,
resulting in Olorosso
j. In some barrels, wine develops flor, but it is thinner than that of fino and dies after
2 or 3 years. This allows light oxidation which contributes slightly fuller and
darker sherry than fino but not as dark and heavy as olorosso. It is between fino
and olorosso, called amontillado.
 Solera system :
a. The sherries are placed in Solera system for ageing and blending. Each category
of sherry has its own solera.
b. Solera is a network of large barrels, through which the wine passes during the
ageing process. The solera has several rows of identical barrels. The barrels
contain 2/3rd wines.
c. Each row of barrels is termed as scale or criadera and the number of criaderas in
a system is not fixed. There may be 10–14 criaderas in the system.
d. The bottom row of barrels, termed as solera, contains the oldest sherry and the
topmost criadera is topped with new wine, añada
e. At the time of bottling, up to 1/3rd of the wine is drawn from each barrel in the
bottom row of the solera and subsequently, the barrels are replenished with wine
drawn from the barrels of the first criadera (the second scale);
f. The second criadera (the third scale) is topped with wine from the third criadera
(fourth scale), and so on, up to the top row with añada taken from the original
barrel.
g. The wine drawn from the solera undergoes further treatment of fining to make it
clear and bright.
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Vintages
A "vintage wine" is one made from grapes that were all or mostly grown in a particular year, and
labeled as such. Some countries allow a vintage wine to include a small portion that is not from
the labeled vintage. Variations in a wine's character from year to year can include subtle
differences in color, palate, nose, body and development. High-quality wines can improve in
flavor with age if properly stored.[1] Consequently, it is not uncommon for wine enthusiasts and
traders to save bottles of an especially good vintage wine for future consumption.
In the United States, for a wine to be vintage dated and labeled with a country of origin or
American Viticultural Area (AVA) (such as "Sonoma Valley"), it must contain at least 95% of
its volume from grapes harvested in that year.[42] If a wine is not labeled with a country of origin
or AVA the percentage requirement is lowered to 85%.[42]
Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste.
Climate can have a big impact on the character of a wine to the extent that different vintages
from the same vineyard can vary dramatically in flavor and quality.[43] Thus, vintage wines are
produced to be individually characteristic of the vintage and to serve as the flagship wines of the
producer. Superior vintages, from reputable producers and regions, will often fetch much higher
prices than their average vintages. Some vintage wines, like Brunellos, are only made in better-
than-average years.
For consistency, non-vintage wines can be blended from more than one vintage, which helps
wine makers sustain a reliable market image and maintain sales even in bad years. One recent
study suggests that for normal drinkers, vintage year may not be as significant to perceived wine
quality as currently thought, although wine connoisseurs continue to place great
53
Quality control for wines : The majority of the world’s wine-makers must ensure that
their products conform to strict quality regulations covering such aspects as the location of the
vineyards, what variety of grape is used, how the wine is made and how long it is matured.
France
1) Vin de table: this is ordinary table wine in the cheapest price range.
2) Vin de pays: the lowest official category recognised. Wines of medium quality and price,
made from certain grapes grown within a defined area. The area must be printed on the
label. A minimum alcohol content is specified.
3) Vin delimité de qualité supérieure (VDQS): a quality wine just below appellation
controlled standard. Area of production, grape varieties, minimum alcohol content,
cultivation (viticulture) and wine making (vinification) methods are specified.
4) Appellation d’origine contrôlée (AC or AOC): quality wine from approved areas. Grape
varieties and proportions, pruning and cultivation method, maximum yield per hectare,
vinification and minimum alcohol content are specified.
Germany
1) Deutscher Tafelwein: wine made from one of the four German wine regions designated
for table wine (Rhein and Mosel, Bayern, Neckar and Oberrhein). It is often blended. A
minimum alcohol content is specified.
2) Landwein: quality wine from one of 19 designated districts. A minimum alcohol content
is specified.
3) Qualitätswein bestimmter Anbaugebiete (QbA): quality wine in medium price range
(includes Liebfraumilch) from one of the 13 designated regions (Anbaugetieten). It must
carry an Amtliche Prufungsnummer (control number).
4) Qualitätswein mit Prädikat (QmP): quality wines with distinction. They have no added
sugar. The Pradikat (distinction) describes how ripe the grape was when it
Principle wine producing countries:
Wines of France
• France is number one wine-producing country in the world. It produces wines of

remarkable quality.
• Terroir makes the French wines very different from others..Terroir refers to geology of
the soil, micro and macroclimate
• Most French wines are named after the place except the wines produced in Alsace region,
which are named after the grape
French Wine Laws and Classification of French Wines
French wine laws classify the French wines into four categories.
1) Vin de Table
2) Vin de pays
54
3) Vin Délimité de Qualité Supérieure (VDQS)

4) Appellation d’Origine Contrôlée (AOC)
• Vin de Table
– This is the basic wine which amounts to approximately 40% of the total wine
production of France
– There are no restrictions on the grape varieties used, and on the yields.
– ‘Produce of France’ is printed on the label without the name of grapes, region,
vintage etc.
The wines are sold in carafe or in glass. This category of wine is also termed as carafe wine.
• Vin de Pays
– The wines of this category are made from approved grapes of a specific region.
– It guarantees minimum alcohol content, and the area of production
– The official name of the appellation would appear after the phrase ‘vins de pays
de….’
• Vin Délimité de Qualité Supérieure (VDQS)

– This category of wines is produced in delimited areas
– It guarantees the area of production, grape variety used, minimum alcohol
content, viticulture, and vinification methods
This group is slowly being phased out as the wines of this class are promoted to Appellation
Contrôlée (AC)status .
• Appellation d’Origine Contrôlée (AOC) or Appellation Contrôlée (AC)

This category of wines is the highest standard of quality and it guarantees the following
– the area of production
– The grape varieties used
– Viticulture and vinification methods
– Maximum yield
– minimum alcohol content
Wine-Producing Regions : Following are the important wine-producing regions ofFrance

• Bordeaux
• Burgundy
• Alsace
• Champagne
• The Rhône Valley
• The Loire Valley
1) Bordeaux :
 This is the largest quality wine –producing area in France. It produces about 70%
AC quality wines.
 This region produces red, white, and rosé wines. The greatest wines of this region
are reds, which are known as claret.
 It produces excellent sweet white wine, Sauternes.
55
 The wines of this region are named with the word château (estates)
 The main black grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, and
Petit Verdot. The first three are the major varieties and the blend is called the
‘Bordeaux blend’. The main white grapes are Sauvignon, Sémilllon, and
Muscadelle.
• Following are the well-known wine-producing districts of Bordeaux

– Médoc
– Graves
– Saint-Emilion
– Pomerol
– Fronsac, Bourg, and Blaye
– Sauternes
– Loupiac
– Entre-deux-Mers
2) Burgundy :
• This region is noted for its red wines in general and produces both red and
white wines of a variety of styles
• Most of the wines produced in Burgundy are red, which are full-bodied and
heavier compared to claret.
• The well-known whites include Chablis, Meursault, and Pouilly-Fuissé.
• Most growers ferment the wines and sell in bulk to the négociants
(merchants),who age, blend, bottle, and sell the wine according to the norms
laid down by the appellation.
• Four main grapes used in Burgundy. Pinot Noir and Gamay are for red wines
and Chardonnay and Aligoté for white wines
The main wine producing districts of Burgundy are:
• Côte d’ Or (Côte de Nuits and Côte de Beaune)
• Côte Chalonnaise
• Mâconnaise
• Beaujolais
• Chablis
3) Alsace :
56
 Alsace is a white wine area. The white wines of this area are fresh, dry, light,
fine, and aromatic.
 Wines are named after the grapes in this area.
 Around 30 per cent of all appellation contrôlée white wines come from this
region.
 The noble grape varieties of this region are
• Riesling • Gewürztraminer • Muscat • Sylvaner • Pinot Gris (Tokay

d’Alsace) • Pinot Blanc
 The wines of Alsace are bottled in the area of production into Alsatian tall
green flute-shaped bottles.
4) Champagne :
 This region is world famous for its sparkling wine which is named after the
region, Champagne.
 This wine is made by méthode champenoise
5) Rhône Valley :
 Rhône region produces red, white, and rosé wines.

 The reds from Rhône are heavy, full-bodied, dark in colour, and rich in flavour
with high alcohol content. They are made from Syrah grapes or from the
combination of Grenache and other grapes.
 Rosé wines are dry with an orange tinge.
 A very small quantity of sweet wine is made by halting the fermentation process by
adding alcohol to the fermenting grape juice. These wines are known as vin doux
naturel.
 This region also produces sparkling wines
 The major portion of the wines is sold under the name of Côtes-du-Rhône.
Following are the communes of Northern Rhône :
• Côte Rôtie
• Condrieu
• Château Grillet
• Saint Joseph
• Crozes-Hermitage
57
• Hermitage
• Cornas
• St.Péray
• Clairette de Die
Following are the communes of Southern Rhône :
• Triscatin
• Rasteau
• Gigondas
• Beaumes-de-Venis
• Vacqueyras
• Châteauneuf-du-Pape
• Lirac
• Tavel
• Côtes du Ventoux
• Côtes du Lubéron
6) Loire Valley :
The region has four districts :

• Nantes
• Anjou and Samour
• Touraine
• Central Vineyards
Points to remember
• The reds of Bordeaux are known as clarets.
• Burgundy produces heavy, robust red wines with good bouquet and all their wines are
marketed through négociants .
• Beaujolais of Burgundy produces lighter reds, drunk young
• Alsace produces white wines , named after the grape varieties. The wines of Alsace are
marketed in flute-shaped green bottles.
• Rhone valley and Loire valley produce red and white wines respectively.
58
• The French wines are classified into four categories—vin de table, vin de pays, VDQS,
and AC
Wines of Italy
• Italy is well known for its robust, full-bodied, and fruity red wines, though it makes
quality white wines. It is also known for spumante (sparkling wines).
• The best wines of Italy come from the northern regions, especially from Piedmont and
Tuscany.
• Well known native grapes are nebbiolo, sangiovese, and trebbiano
• Italian wines get their names from geographical regions and from the variety of grapes
used, sometimes with the district’s name.
Italian wine law and classification :
Italian wine law classifies the wines as following ( given in ascending order of the quality
standards)
Vino da Tavola ( VdT)

Indicazione Geografica Tipica ( IGT)
Denominazione di Origine Controllata (DOG)
Denominazione di Origine Controllata e Garantita(DOCG)
Wine- producing Regions:

• Piedmont
• Lombardy
• Trentino_Alto Adige
• Friuli-Venezia-Giulia
• Veneto
• Emilia-Romagna
• Tuscany
• The Marches
• Umbria
• Umbria
• Lazio
• Campania, Basilicata, Apulia, Calabria
• Sicily
• Sardinia
Italian Wine Terms :
• Blanco : White
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• Rosso : Red
• Nero : Dark red
• Rosato : Rosé
• Dolce : Sweet
• Secco : Dry
• Asciutto : Bone dry
• Riserva : Wine aged for longer period than usual
• Vecchio : Old
• Spumante : Sparkling
Points to Remember
• Italian wines are named after places and grapes. The name of a place in one region
could be the name of the grape in another region.
• Italy is known for its robust, full bodied, fruity red wines
• Italian wines are classified into four categories
• Piedmont, Veneto, and Tuscany are well known wine regions
• Chianti, the best Italian red wines come from Tuscany and the sparkling wine Asti
spumante comes from Piedmont
Wines of Germany
• German wines are named after the grapes and area
• Germany is known for excellent white wines.
• Hocks and Moselles are the two main types of white wine produced.
• Hock refers to white wine produced near the Rhine, while Moselle refers to white wine
produced near river Moselle and its tributaries, Saar and Ruwer.
• Hock wines are bottled in brown-coloured bottles while the Moselle wines are bottled in
green-coloured bottles
Categories of Wine :Wine law of Germany classifies its wines into two broad categories. They
are
• Table wine
• Quality wine
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Table wine
• Ordinary everyday drinking wine. It is further classified into
• Deutscher Tafelwein : made exclusively from the grapes produced in

Germany.
• Tafelwein: German wine blended with wines imported from other

countries in the European Economic Community ( EEC )
Quality wine
It must originate in one of the 11 authorized regions and must be made from the
approved grape varieties, grown in approved vineyards
Quality wines are further classified into
• Qualitätswein bestimmer Anbaugebiete (QbA):
• Qualitätswein mit Prädikat (QmP)
Quality wine
Qualitätswein bestimmer Anbaugebiete (QbA)
• The label of this category must clearly show the name of the authorized region and the
term Qualitätswein.
Qualitätswein mit Prädikat (QmP)
• These are the top category German wines. Come from a single district in one of the
authorized regions. The label must show the term Qualitätswein mit Prädikat (QmP) and
the name of the authorized area.
Wine Regions of Germany :
1.Mosel-Saar-Ruwer 2. Rheingau
3. Nahe 4.Rheinhessen
5. Rheinpfalz 6. Hessische-Bergstrasse
7. Baden 8. Ahr
9. Württemberg 10. Mittelrhein
11. Franken
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German Wine Labe :
Following are the terms used on the German wine labels:
• Anbaugebiete: 11 authorized regions of wine production

• Bereich: District
• Grosslage: group of vineyards of the authorized region
• Einzellage: Individual vineyard of authorized region
• AP Nr (Amtlich Prüfungs nummer): number awarded by the inspection board. The last
two digits show bottling year.
• Sekt: Sparkling
• Trocken or Diabetiker-wein: Dry wine suitable for diabetics
• German wines are named after the grapes and area
• Hocks and Moselles are the two main types of white wine.Hock wines are bottled in
brown-coloured bottles while the Moselle wines are in green-coloured bottle
• German wine is classified into two groups- Table wine, Quality wine. Quality wines
are further classified into Qualitätswein bestimmer Anbaugebiete (QbA) and
Qualitätswein mit Prädikat (QmP)
• There are 11 wine producing regions
Wines of Spain
 Spain is the third largest wine producer in the world and has the largest land area
dedicated to vineyards than any other country.
 Earlier, it was known for ‘sherry’ and red wines from Rioja. But today, almost all its
wines are well recognized.
 Some new Spanish winemakers employ modern technology and introduce classic grape
varieties along with native grapes, to have a wide range of wines.
 Cava is Sparkling wine made in Spain using méthode champenoise.
 Traditionally, Spanish wines were oak-aged for long periods but today the wine
producers use temperature-controlled stainless steel containers with no or little oak
ageing to get lighter fruity wines.
 It is an affordable substitute for expensive wines of France and other countries.
Spanish wines are classified as follows :
• Vino de Mesa (VdM)
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• Vino de la Tierra (VdT)
• Denominacíon de Origen (DO)
• Denominacíon de Origen Calificada (DOCa)
Following are the classification of Spanish wines according to the minimum ageing requirement
in wood. It is applied to all the Spanish wines. However, DO of each area specify its own ageing
norms for various types.
• Vino Joven or Sin Crianza
• Crianza
• Reserva
• Gran Reserva
Spanish Wine Areas :
 Rioja
 Penedés
 Priorato
 Costers del Segre
 Ribera del Duero
 Rueda
 Galicia
 La Mancha
 Valdepeňas
 Valencia
 Alicante
 Montilla-Moriles
 Navarra
 Alella
 Jerez
 Malaga
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Wines of Portugal
• Portugal is best known for its fortified wine, Port. Apart from Port, it is also known for its
pink and pétillant Mateus Rosé, Lancers, and Vinho Verde.
• During the Anglo-French conflict, Portuguese wines were the first choice of wines for the
UK, though the quality of these wines was not comparable with that of the French. The
Methuen Treaty of 1703 popularized Portuguese wines in the UK
• Most of Portugal’s vineyards are under the control of cooperatives
Portuguese wines are classified as :
• Vinho de Mesa
• Vinho Regional
• Indicaçao de Proveniêcia Regulamentada( IPR)
• Denominação de Origem Controlada (DOC)
Wine Areas of Portugal :
 Minho
 Douro
 Dão
 Bairrada
 Beira
 Trás os Montes
 Alentejo
 Setúbal
 Colares
Points to remember :
• Spain is the third largest wine producer having more acres of vineyard than any other
country. It is known for its sherry and reds from Rioja.
• Cava, the sparkling wine made by French method, is very popular.
• The wines are classified according to the French system and there is a legal minimum
requirement of ageing for different styles for all Spanish wines. There are many DO areas
and each is governed by Consejo Regulador.
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• Portugal is known for its pink and pétillant Mateus Rosé, Lancers, and Vinho Verde,
other than port.
• The Dão region produces red and white wines which are popular abroad.
• The Methuen Treaty of 1703 popularized Portuguese wines in the UK.
• Most of the vineyards are under the control of cooperatives.
• The wines are classified into four categories to ensure quality—Vinho de Mesa,Vinho
Regional, Indicaçao de Proveniêcia Regulamentada (IPR), and Denominação de Origem
Controlada (DOC).
Wines of the USA
• Almost every state in the USA produces wines and of all the states, California is the
leading wine producer, making about 90 per cent of the USA’s wine.
• An American viticultural area (AVA) is an approved wine grapegrowing region in the

USA, identifiable by geographic features, with boundaries defined by the Alcohol and
Tobacco Tax and Trade Bureau (TTB).
• On 20 June 1980, the first AVA (Augusta AVA) was recognized near the town of
Augusta, Missouri.
US Wine laws:
• There is a nationwide appellations system monitored by the TTB. The AVA identifies
geographical areas of quality production.
• Wines from AVA must be made with at least 85 per cent of grapes from that area.
• If it is a varietal wine, then it should be made from at least 75 per cent of that grape.
• If the wine label mentions the vineyard, then 95 per cent of the wine should be made
from the grapes grown in that vineyard.
Wine-producing Regions of the USA:
• California
North Coast, Central Coast, South Coast, Central Valley ,Sierra Foothills
• New York
• Washington
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• Oregon
Australian Wine
• The Australian wine industry is the fourth largest exporter in the world.
• The climate in most part of Australia is warm, which produces ripe, rich, fruity reds, and
whites.
• Australia produces good quality varietal wines and these wines are reasonably high in
alcohol with strong fruity flavour.
• Australian wines are ready for drinking earlier than some of the European wines that are
made from the same grapes.
• Some of Australia’s best reds are labelled shiraz, which is known as syrah in France.
• Major grape varieties of Australia are shiraz, cabernet sauvignon, merlot, chardonnay,
sauvignon blanc, semillon, and riesling.
• In Australia, GSM is a common name for a red wine consisting of a blend of grenache,
shiraz, and mourvèdre.
Australian Wine Laws:
• The Wine and Brandy Corporation enforces Australia’s Label Integrity Programme (LIP)
which guarantees the following.
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• If a varietal is mentioned, it must be made from a minimum of 85 per cent of that varietal.
• If the origin is mentioned, it must contain a minimum of 85 per cent of grapes from that
area.
• If two grapes are used in the making, the label will carry both the names, the name listed
first represents the higher percentage of the two.
• If the vintage is stated, it must contain a minimum of 95 per cent from the year
mentioned.
• If the term ‘show reserve’ is used on the label, the wine has won a medal at tasting
competition.
• If the term ‘wood matured’ appears on the label, it means that the wine has oaky
Wine Regions of Australia:
• South Australia
• Victoria
• New South Wales
• Western Australia
• Queensland
• Tasmania
Wines of South Africa
• In 1973, ‘The Wine of Origin’ (WO) was introduced and it is governed by the South
African Wine and Spirit Board.
• The WO seal on a bottle stating the origin guarantees that 100 per cent grapes come from
that area.
• Wine regions under WO system fall into four categories which are mentioned in the
following in the order of larger area first and the smallest last
1. Geographical units 2. Regions 3. Districts 4. Wards
• All WO with grape name or vintage must have minimum 75 per cent of that grape or
vintage.
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• All WO wines must go through analytical test and tasting panel.
• Every bottle of wine passed by the board carries a seal which includes up to three-
coloured bands on the neck of the bottle. A blue band guarantees the origin, the red band
guarantees the vintage year, and the green band guarantees the grape variety stated on the
label.
• Each seal carries identification number.
• If the word ‘Estate’ is printed on the label, it means the wine is from that Estate while the
word ‘Superior’ on the label indicates wine of superior quality according to the standards
of wine and spirit board.
Wines of Hungary
• Two famous wines of Hungary are Tokay and Bull’s blood.
Tokay:
• Tokay (Tokaji) is a premier wine of Hungary made in Toakj- Hegyalja region. It is very
sweet and luscious comparable to the great Châteaux of Sauternes and the
Trockenbeerenauslese of Germany. It is made from grapes that are subjected to noble rot.
Styles of Tokay: Tokay Essencial/Essenz, Tokay Aszú, Tokay Szamorodni
Bull’s Blood ( Egri Bikavér)
• The most famous of the red wines is Bull’s Blood which is also known as Egri Bikavér. It
comes from the vineyard around Egri and is produced from at least three grape varieties,
of which the most important grape is the local variety
• kadarka.
Service procedure of different wines:
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The Procedure of Serving Red Wine
1. Ordering of wine – The wine waiter should present the wine list to the host, so that he can order
for the wine. When the order has been taken the wine waiter should write a celler cheque or wine
cheque or BOT in triplicate. The top copy of cheque is sent to the celler or the dispense bar in
order to obtain the bottle, with the help of duplicate copy of the waiter serves the wine and also
prepares the bill by presenting it to cashier. The third copy is retained in the book itself for the
future reference.
2. Placing the wine glass – Wine glass is placed just near the water goblet depending upon the
policy of the establishment, whether to place the glass at the top or below, the water goblet. Place
the wine glass in which red wine is to be served. The glass in which red wine is served should be
at room temperature and not chilled. Generally red wine glass wine is kept below the white
wine glass.
3. Taking wine to the table – The wine bottle is brought to the table in a wine cradle or basket or in
a bare hand.
4. Presenting the wine bottle – The wine waiter should present the wine bottle to the host from
right at a suitable angle, showing the label. The wine waiter should also mention the name of the
wine and vintage wine.
5. Opening wine bottle – Due to the crust in old bottle certain varieties of wine have to be decanted
before they are served. It is a very delicate process and need a very steady hand. The proper
method suggest, standing of bottle at least 24 hours before decanting.
6. Serving of the wine – The wine waiter should pour a little sip into the host’s glass for tasting and
approval. The host should acknowledge that the wine is in good condition and suitable to be
consumed.
7. Sequence of service – When the host has approved the wine, change his glass with a fresh one
and proceed to serve the other guests from the right hand side, ladies first and then the gentlemen,
lastly the host.
Quantity to serve – Fill each glass half its volume. This gives the guest an opportunity to swirl
the glass and wine bouquet can be easily felt by doing so.
The Procedure of Serving White Wine:
Same as red wine but the wine will be chilled and have to place a wine chiller with ice and water beside
the guests table to keep the wine cool.
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Champagne:
CHAMPAGNE
Introduction:
Of all the worlds’ wine, Champagne is the best-known sparkling wine. Traditionally a beverage
associated with festivity. Champagne comes from a very small area to the north east of France. Sparkling
wine which are made else where in France are not Champagne if they made by the same process as
Champagne, but not Champagne. Famous champagne town include REIMS & EPERNAY. All
champagne are WHITE. Grapes used PINOT NOIR, CHARDONNAY & PINOT MEUNIOR. DOM
PERIGNON was discovering the champagne.
Champagne manufacture process
Press
The process is initially very similar to still wine. Grapes are harvested then pressed in a pressoir
coquart. Its unique feature is a shallow base that allows only a thin layer of grapes to be pressed.
As a result, the juice does not come into significant contact with the skins and no color is
imparted.
The press holds 4,000 kilograms of grapes, from which 2,550 liters of juice can be obtained. The
first 2,050 liters are called the cuvee, considered the best juice. The remaining 500 liters is the
taille, or inferior juice.
First Fermentation
The juice is passed to a tank where the first fermentation takes place. The result is an acidic
wine that has been fermented completely dry. (In other words, the winemaker allows all the
natural sugar present in the grapes to be fermented out of the wine.)
Some winemakers choose to ferment in barrel, a technique that is more difficult to master with
sparkling wine.
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Assemblage
This is one of the most critical steps in making Champagne. Unlike many wine regions where
blending is frowned upon, this technique has been raised to a true art form in Champagne.
Wines ready for assemblage.
The classic Champagne style is nonvintage, which blends different grapes from various
vineyards and several harvests. This is a highly skilled task, combining as many as 70 different
base wines (which change in character each year) into a consistent “house style” cuvee.
While the blender can (and does) draw from the most current vintage, many houses also rely on
stocks of reserve wines from previous years. These aged wines have the effect of making
Champagne easier to drink at a younger age. They also add richness, fullness and complexity to
the final blend.
Second Fermentation
Of all the steps, this is the most essential to making Champagne. Once the wine is blended, it is
combined with the liqueur de triage, a mixture of wine, sugar and yeast that precipitates the
second fermentation. It is then put into bottle and topped with a crown cap (what you see on beer
bottles.) The bottles are then aged sur latte – stacked on their sides between thin layers of wood.
The cooler the fermentation temperature the better, as it slows fermentation, creating smaller
bubbles and a more consistent bead. This fermentation can take two weeks to three months.
Remuage
Once the secondary fermentation is complete, the bottles undergo remuage or riddling, a process
of collecting the sediment created during the fermentation at the tip of the bottle. This is either
done en pupitre or on a gyropallette.
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Bottles en pupitre
A pupitre is a pair of heavy, hinged rectangular blocks, each containing 60 holes cut at an angle.
This allows the bottle to be held by the neck in any position between horizontal and vertical with
the neck pointing downward. The bottles start in a horizontal position and the pupitre is
gradually moved by hand over roughly three weeks until the bottles are fully upside down.
A gyropallette is a computerized pallet that holds over 500 bottles and completes the process in
about eight days.
Ageing
The wine is then aged sur point – fully inverted – before the sediment is removed. The
minimum time for non-vintage Champagne is 15 months, though most receive 18 to 30 months.
Vintage Champagne must age for a minimum of three years, though again, many are held for
much longer.
It is important to note that the wine during this time does not “age” as most consumers think of
the term. The crown cap does not allow the necessary oxygen into the wine to allow the kind of
ageing where the wine improves.
Disgorgement
Once the wine is ready for release, disgorgement, or the removal of sediment from the bottle,
takes place. The cap end of the bottle is submerged in a freezing brine solution. This solidifies
the sediments in the neck so that, when the bottle is turned upright, they are ejected from the
bottle (along with some wine) due to internal pressure.
Dosage
Finally, the bottle is topped off to its previous fill level with liqueur d’expedition. In all cases
except for extra brut, this liqueur includes a small amount of sugar, known as the dosage. The
younger the wine, the greater the dosage needed to balance its acidity.
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It’s a fine line, as acidity is essential to keep the wine fresh during its lengthy bottle-ageing as
well as any cellaring by the consumer. It also is important to carry the flavor to the palate.
Acidity rounds out with age, thus the older the wine, the less dosage needed as a counteragent.
There are several styles of Champagne, named based on the amount of sugar in the bottle
Style → Sugar
Extra Brut → less than 6 grams/liter
Brut Extra Sec → 12 – 20 g/l
Sec → 17 – 35 g/l
Demi-Sec → 35 – 50 g/l
Doux → more than 50 g/l
The Finishing Touch
The wine is now ready for cork and consumption. One of the remarkable things about
Champagne is, it is ready for drinking upon release. While many Champagne wines (particularly
vintage) are able to age, a vast majority (particularly non-vintage) should be enjoyed within a
year or so of purchase.
Champagne manufacture Flowchart
Pick ed up ripened grapes & pressed it out in to 3 conceptive operation
The grapes juice (MUST) allowed to fermentation in a cask in natural way.
After 8 hrs. the fermentation will start.
Left the wine in the cask for 5 months then it is racked & clarified.
The wine is now blending with the wine of any number of 250 villages in this region.
Yeast + rock candy dissolved in old wine in Dosage De Tirage stage which is known as Liqueur
De Tirage which is known as SECONDARY FERMENTATION.
Bottle the wine & cork it with a metal AGRAFE.
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In REMUAGE stage the wine is shaken in a periodical way on racking is known as

“PUPITIRES” at 45o angle. Shaken is done to dislodge the sediment. The remurer grasp & shake
the bottle everyday & slowly brought down the head in down position by special build rack called
“PUPITIRES”. The sediment is accumulated near the cork, which is known as “SURLE
POINTE”. This sediment can rest on cork for 1 year or more.
(Removal of debris by a remurer)
The neck of wine bottle is frozen & the bullet (frozen debris) go out in a special process called
“DEGORGEMENT”. In this case some wine lost.
Similar wine + sugar =Liqueur De Expedition add to replace the wine in DOSAGE stage.
Corked the bottle finally permanently & dressed it with foil. Now it is ready for sale.
Service of CHAMPAGNE
1. Present the bottle to the host & give him\her as much in formation as possible about the
champagne.
2. Once the host approves of the champagne break the seal & removes the foil. Keep the wire & foil
either in your pocket or put it in the ashtray.
3. Due to the pressure of carbon di oxide gas, the cork will start coming out at this point. With the
help of the finger along with the thumb & middle finger, open the cork by applying a little
pressure.
4. Don’t over handle the bottle because it will create a problem when opening the champagne bottle.
One should not make a very loud pop sound when opening champagne bottle.
5. Fill up the champagne Saucer & Tulip Part by part very slowly up till 3\4 of glass.
Champagne is also called the wine of celebration & goes well with any food any time. Normally
champagne served during lunch &dinner in either Champagne Tulip or Champagne Saucer.
Brand name of Champagne
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AYALA BRUT Vintage
BOLLINGER GRAM DE ANNEE BRUT Brut vintage
CHARBOUT Vintage blanc de blanc
DOM ROINART Finest cuvee blanc de blanc
GOSSET Non vintage
HEN RIOT Vintage
HEID SIECK MONO POLE Delusce vintage
PIPER HEID SEIECK
TAITTINGER COLLECTION BRUT Vintage
MUMM DE MUMM BRUT Vintage
ROSE / PINK
BARAN COURT BRUT ROSE Vintage
POM MERY Non Vintage
PERRIER Vintage
Champagne can be divided according to Sugar: -
Douc 70 % & above [SWEET]
Demi sec 5 % to 7 % sugar [MEDIUM]
Sugar sec 3 % to 5 % sugar
Tres sec 1.5 % to 3 % sugar
Brut 0.5 % to 1.5 % sugar
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Size of champagne: -
QUART 185 ML
PINT 375 ML
BOTTLE 750 ML
MAGNUM 1500 ML
Reading a wine label :

The label on a bottle of wine can give a lot of useful information about that wine. The language
used will normally be that of the country of origin. The information always includes:
1. the name of the wine
2. l the country where the wine was made
3. l alcoholic strength in percentage by volume (% vol)
4. l contents in litres, cl or ml
5. l the name and address or trademark of the supplier.
6. It may also include:
7. l the varietal(s) (name of the grape(s) used to make the wine)
8. l the year the grapes were harvested, called the vintage, if the wine is sold as a vintage
wine
9. l the region where the wine was made
10. l the property where the wine was made
11. l the quality category of the wine
12. l details of the bottler and distributor.
Examples of the kind of information that is given on various wine labels are shown in
Figure 5.14.
CAIRANNE Village
C Ô T E S DU R HÔNE V I L L AG E S Appellation title

APPELATION CÔTES DU RHÔNE VILLAGES CONTRÔLÉE
Grenache Syrah Mourvèdre Vieux Carignan

• • • • Grape varieties
Mis en bouteille au Domaine Domaine-bottled

14.5% PAR EARL DIONYSOS – 84100 UCHAUX – FRANCE 750ML Produce nameand location
2010 Vintage
Domaine de Dionyses Winery name
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Types of champagne:
• Vintage champagne
• Vintage champagne
• Blanc de blancs
• Blanc de noirs
• Crémant
• Deluxe champagne
Pairing Wine and Food:
Traditional rules for Pairing Wine and Food :
• The aperitif, which is served before the meal should be dry and preferably wine based
• The starter courses are best served with dry white or dry rosé wines.
• National dishes are recommended with the wines of that country
• Shellfish and fish dishes are served with dry white wines.
• White meat are served with medium white wines.
• Red meat go well with red wines, game dishes with robust red wines
• All the wines go well with cheese. Red wine suits the blue-veined, hard, and mild cheese.
Medium white and rosé wines go well with cream cheese. Port is the traditional wine
served with Stilton cheese.
• Sweet wines are offered with sweets and desserts.
• Brandy and liqueurs are served at the end of the meal.
Guidelines for Pairing Wine and Food :

The following factors influence wine and food pairing
• Acidity
• Tannin
• Texture ( Weight)
• Flavour
• Fat
• Sweetness
• Preparation Methods
Problem Dishes:
Wines do not go well with all types of food. If served with certain foods, the wines will taste dull
and flavours cannot be enjoyed.The following foods do not go well with the wine:
• Chocolate
• Egg, especially boiled egg
• Highly acidic food such as relishes and salads dressed with very sharp dressing
• Very spicy food
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Wine and Food Suggestion:
1. Aperitifs
Some aperitifs are

Dry and medium sherries, Madeira, Dry vermouths,Bitters,
Medium white and rosé wines such as Rhines, Moselles, Vouvray, white Bordeaux, Anjou,
Cabernet rosé, Dry champagne and sparkling wines
2. Fish and shellfish

Fish and shellfish are served with dry white wine. Some dry white wines are
• Champagne Brut • Chablis • Meursault• Pouilly-Fuissé • Entre-deux-Mers • Alsace•
Sancerre • Muscadet • Frascati• Château Olivier • Dry rosé wine for salmon
3. Meat
 Red meat is served with the following types of dry red wine:
Médoc • Margaux • Pauillac• Saint-Estèphe • Burgundy Red • Bardolino• Chianti •
Valpolicella • Chinon• Zinfandel
 White meats are served with the following types of dry or medium white wine:
Château Olivier • Entre-deux-Mers • Soave
Saumur • Sauvignon Blanc
 Light red wines may also be offered with roasted white meat.
4. Poultry
The following light red wines go well with roast poultry
Beaujolais • Chinon
5. Game
Full-bodied robust red wines are offered with game.
 St. Joseph • Hermitage • Châteauneuf- de-Pape • Nuits St. Georges • Gevrey-
Chambertin • Médoc• Graves • Barolo Chianti Classico • Rioja • La Mancha
6. Cheese
Blue-veined cheese is served with red wine and cream cheese is served with Vouvray and
Anjou.
Port wine is served with Stilton.
7. Sweets and desserts
The following are wines served with sweets and desserts:
• Sauternes • Auslese• Beerenauslese • Sweet champagne

The following guidelines should be considered when wine is suggested for a multi course
meal
 Dry wine is served before sweet wine
 White wine before red wine
 Light wine before heavy wine
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 Sparklers before still wines

 Young wine before old wine
Designing a Wine List :
• The arrangement of drinks, in a wine list may vary from one establishment. However, the
drinks may be arranged according to the ordering pattern. The following order of
grouping wines is very practical:
• Aperitif • Digestives
• Champagne and sparkling wines Brandies
• White wine Eaux de vie
• Rosé wine Liqueurs
• Red wine
• Dessert wines
• The texture, taste, method of preparation, fat content, etc. of the dish must be considered
while pairing the wine.
• Acidic dry white wine goes well with fish and fatty foods, tannic heavy red wines with
fatty food, game, cheese, and meat, fruity low tannic wines with fish cooked in a rich
sauce.
• Sweet wine is recommended with sweets and desserts.
• The weight of the dish should match with that of the wine.
• The wines on offer are listed in a wine list with their prices by glass and bottles.
• The wine list must provide all the information necessary
Bar
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A bar is a business establishment that serves alcoholic drinks — beer, wine, liquor, and cocktails — for

consumption on the premises. Bars provide stools or chairs that are placed at tables or counters for their Customer.
Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, or strippers. Bars which
offer entertainment or live music are often referred to as music bars or nightclubs.
There have been many names throughout history for establishments where people gather to drink alcoholic
beverages. Even when an establishment uses a different name, such as "tavern," the area of the establishment where
the bartender pours or mixes alcoholic beverages is normally called "the bar."
Types of bars
A bar's owners and managers choose the bar's name, décor, drink menu, lighting, and other elements which they
think will attract a certain kind of customer. However, they have only limited influence over who patronizes their
establishment.
• Pubs
• Lounge Bar
• Wine Bar
• Cocktail Bar
• Banquet Bar
• Dispense Bar
 A cocktail lounge is an upscale bar that is typically located within a hotel, restaurant, or airport.
 A wine bar is an elegant bar that serves only wine (no beer or liquor). Patrons of these bars may taste
wines before deciding to buy them. Some wine bars also serve small plates of food or other snacks.
 A brew pub has an on-site brewing capacity and serves craft beers as well as the usual range of alcoholic
beverages.
 A dive bar is a very informal bar, sometimes referred to simply as a dive.

 A music bar is an establishment specializing in live music.
 Sports bars, where sports fans watch games on large-screen televisions
 Salsa bars, where patrons dance to Latin salsa music

 Dance bars, which have a dance floor where patrons dance to recorded music. But if a dance bar has a
large dance floor and hires well-known professional DJs, it is considered to be a nightclub ordiscothèque
80
Bar Design
Planning the bar

When planning a bar, whether a fixed bar or a temporary bar for a function, there are certain
factors that must be given prime consideration and these are described below.
 Siting: A major factor is the siting of the bar. The position should ensure the bar achieves
the greatest possible number of sales.
 Area: The bar staff must be given sufficient area or space in which to work and move
about. There should be a minimum of 1 m (3 ft 3 in) from the back of the bar counter to
the storage shelves and display cabinets at the rear of the bar.
 Layout: During initial planning, careful consideration must be given to the layout of the
bar. Adequate storage for the stock and equipment listed above must be provided in the
form of shelves, cupboards and racks. Everything should be easily to hand so that bar
staff does not have to move about more than necessary to provide a quick and efficient
service.
 Plumbing and power: It is essential to have hot and cold running water for glass washing.
Power is necessary for the cooling trays, refrigerators and ice making machines.
 Safety and hygiene: Great care must be observed to ensure that the materials used in the
make-up of the bar are hygienic and safe. Flooring must be non-slip. The bar top should
be of a material suited to the general decor that is hard wearing, easily wiped down and
has no sharp edges. The bar top should be of average working height – approximately 1
m (3 ft 3 in) – and a depth (across the top from the bar to the service side) of about 0.6 m
(20 in).
81
Planning the bar
When planning a bar, whether a fixed bar or a temporary bar for a function, there are certain factors that must be
given prime consideration and these are described below.
 Siting: A major factor is the siting of the bar. The position should ensure the bar achieves the greatest
possible number of sales.
 Area: The bar staff must be given sufficient area or space in which to work and move about. There should
be a minimum of 1 m (3 ft 3 in) from the back of the bar counter to the storage shelves and display cabinets
at the rear of the bar.
 Layout: During initial planning, careful consideration must be given to the layout of the bar. Adequate
storage for the stock and equipment listed above must be provided in the form of shelves, cupboards and
racks. Everything should be easily to hand so that bar staff does not have to move about more than
necessary to provide a quick and efficient service.
 Plumbing and power: It is essential to have hot and cold running water for glass washing. Power is
necessary for the cooling trays, refrigerators and ice making machines.
 Safety and hygiene: Great care must be observed to ensure that the materials used in the make-up of the
bar are hygienic and safe. Flooring must be non-slip. The bar top should be of a material suited to the
general decor that is hard wearing, easily wiped down and has no sharp edges. The bar top should be of
average working height – approximately 1 m (3 ft 3 in) – and a depth (across the top from the bar to the
service side) of about 0.6 m (20 in).
Parts of Bar :
There are three parts of bar , they are—
82
• Front Bar
• Back Bar
• Under Bar
Front Bar :
The counter area of the bar where customers order their drinks.
Equipments billable in the front Bar:
 Bar table
 Rail
 Bar die
 Glass rack
 Arm rest
 Foot rest
 Pick up station
Under Bar:
1. The heart of the entire bar operations .

2. And deserves the most careful attention.
3. Because in its space are the equipment and suppliesfor the products to be sold .
Parts of the under bar:
 Pouring station
 Speed rail
 Ice bin
 Bottle wells
 Hand sink
 Drain board
 Glass sink
Back Bar:
Functions:
 For storage
 For display
1. The area where bottles of liquors and rows of sparkling glassware are displayed.
2. It is a good place also to display call brands as form of merchandising and for some display equipment.
Bar stock
83
There is of course no 'initial fix' to a fully stocked bar. It is an ongoing process requiring the addition of certain
liquors etc. at a time when there becomes a demand for them.
Most or all of the ingredients below are considered essential bar-stock, and should act only as a foundation to a well
stocked bar.
Liquors Liqueurs Mixers
Gin Amaretto (almond) Angosturas Bitters

Vodka Blue Curacao (orange) Lemonade
Rum (light/dark) Chambord (raspberry) Cola
Whiskey Cointreau (orange) Cream
- Bourbon Creme de Banana (banana) Eggs
- Scotch Creme de Cacao (chocolate) Ginger Ale
- Rye/Canadian Creme de Menthe (mint) Grenadine
- Irish Cream Frangelico (hazelnut) Ice Cream
Wine Galliano (herb) Milk
- White (dry) Godiva (chocolate) Orange Bitters
- Red (dry) Goldschlager (cinnamon) Sour Mix
- Champagne Grand Marnier (orange) Sprite/7-Up
- Vermouth (dry/sweet) Jagermeister (herb) Tea/Coffee
Tequila Kahlua (coffee) Water
Brandy/Cognac Midori (melon) - Soda
Beer Rumple Minze (peppermint) - Tonic
Sambuca (anise)
Schnapps (various flavors)
Fruit Southern Comfort (peach) Garnishes/Other
Tia Maria (coffee)
Apples Triple Sec (orange) Cinnamon
Bananas Ice
Cherries Maraschino Cherries
Lemons Nutmeg
Limes Olives (black/green)
Oranges Salt/Pepper Sugar
Pineapples Sugar Syrup
Strawberries Tabasco Sauce
Worcestershire Sauce
Fruit Juice
Apple
Cranberry
Grapefruit
Lemon
Lime
Orange
Pineapple
Tomato
84
Bar Utensils and Equipments
Bar Floor Mat
Floor mats are put on the bar floor for hygienic reason and
also to reducing breakage from accidental droping of
glasswares
Work Table Rubber or Plastic Mat
Placed on bar work table
Bar Caddies
Used for Holding Cocktail Napkin, Straws, Stirrer and

Coasters.
Bar Condiment Caddies
For keeping all cut fruits and garnish which are used for
making cocktails and mocktails.
85
Liqueur Speed Rail
Kept on the side of bar work table for holding frequent

using spirits and liqueurs.
Bottle Opener
A bottle opener are used to remove the metal caps from

bottles.
Wine Opener
Used for Opening Red and White wine
Champagne Bottle Stopper
Used for keeping the opened champagne longer by sealing

it with the bottle stopper.
Wine Bottle Stopper
Stopper is use to store opened wines

bottles.
86
Vacuum wine saver
Stopper to use as a cap, vacuum pump to

pump out the air from bottle, inorder to
keep the wine longer and lasting.

Pour Spouts
Pour spouts help bartenders portion every

shot to the amount management wants the
customers to receive, This also helps to
reduce the inflated size bartenders tend to
pour for guests.
Jigger
Used to Measure spirits / liqueur or other

mixer.
Cocktail Shaker and Glass
Used as s pair of stainless steel shaker,

and also for all stirred cocktails and
muddled fruits, can measure volume of
juice / mixer as well.
Cocktail Strainer
Use as a pair with cocktail shaker, to

strain ice, foam or other substance from
the drinks.
87
Juice Container
Keep fruit juice sorted by different color,

easy for storage, clarify different juice by
bottle color and convenience while
preparing drinks at BAR.
Black & Red = Cranberry

Green = Apple
Orange = Orange
Yellow = Pineapple
Red = Grapefruit
White = Milk
Red & Red = Tomato Juice
Steel Ice Bucket
Used for serving ice on guest table, served

along with a ice tong.
Ice Scoop
Use in Ice Bin or Ice machine.
Ice Shot Glass Mold
Fill with water and put in freezer to make

Ice Shot Glass for special cocktails and
mocktails.
88
Muddler
A muddler is a bartender's tool used for

muddling fruits, herbs or spices inorder to
get the juice or crumb and also to release
their flavour.
Bar Spoon
Used for Mixing cocktail or mixer.
Chopping Board, Paring Knife and

Channel Knife
Used for cutting fruits at Bar counter,

Pairing Knife used mainly for cutting skin
from fruit and vegetables and Channel
knife used for peeling off fruit skins to
make twist shape garnish.
Margarita Tray
3 separate layers for Lime/Lemon juice,

salt and sugar, use for rimming salt or
sugar on glass.
Staffing a Bar:
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DUTIES AND RESPONSIBILITIES OF BARSTAFF:
Bar Manager
Bar Manager organises and controls a bar's operations. A bar
manager arranges the purchase and pricing of beverages according
to budget; selects, trains and supervises bar staff; maintains records
of stock levels and financial transactions; makes sure bar staff follow
liquor laws and regulations; and checks on customer satisfaction and
preferences.
The bar manager should have good interpersonal skills and

good memory. He must be efficient and speedy, must enjoy working
with people. He should have good cash-handling skills.
Bar Senior Captain or Maitre d’ Hotel

The senior captain has overall responsibility for operations.
He prepares the duty charts in consultation with the outlet
manager. He oversees the Mise-en-place, cleaning, setting
up of the outlet and staffing to ensure that the outlet is always
ready for service. The senior captain receives the guests and
hands them over to the captain or station holder. He takes
orders from guests if the captain is unable to do so. The
90
senior captain should be an able organiser and also be

prepared to take over the duties of any member of the staff
as and when required.
Wine Waiter / Sommelier

Wine waiters have an important role to play in reputed
establishments. Their job is to take orders for the service of
wine and alcoholic beverages and serve them during the
meal. Hence they should be knowledgeable about wines that
accompany a particular dish and the manner in which they
should be served. They should also be aware of the licensing
laws prevalent in the city and should be efficient sales
persons.
Bar Captain
This position exists in large restaurants, as well as in the food
and beverage service department of all major hotels. The
captain is basically a supervisor and is in charge of a
particular section. A restaurant may be divided into sections
called Sations, each consisting of 4 to 5 tables or 20 to 24
covers. A captain is responsible for the efficient performance
of the staff in his station. A captain should possess a sound
knowledge of food and beverage, and be able to discuss the
menu with the guests. He should be able to take a guest's
order and be an efficient salesperson. Specialised service
such as gueridon work involves a certain degree of skill, and
it is the captain who usually takes the responsibility to do this
work.
Lounge staff
Lounge staff may deal with lounge service as a specific duty
only in a first class establishment. The lounge staff is
responsible for the service of morning coffee, afternoon teas,
aperitifs and liqueurs before and after both lunch and dinner,
and any coffee top ups required after meals. They would be
responsible for setting up the lounge in the morning and
maintaing its cleanliness and presentation throughout the
day.
Cocktail Bar Staff

The person who works on the cocktail bar must be
responsible, well versed in the skills of shaking and stirring
cocktails and should have thorough knowledge of all alcoholic
and non-alcholic drinks, the ingredients necessary for the
making of cocktails and of the licensing laws.
Dispensers
One that dispenses or gives out, especially a
91
machine or container that allows the contents to be

removed and used in convenient or prescribed
amounts
Bar Inventory :
One of the most tedious tasks in the bar industry is taking proper inventory. It’s a long process
involving late nights for managers and bartenders in the storeroom. Inventory tracking is
especially important for bars, where frequent spills and free drinks can hurt your profitability.
While there is bar software that can help with the bar inventory management process, it’s best to
understand the basics of how this is normally handled with pen-and-paper. Even if you plan on
using inventory management software, having a deep understanding of how liquor inventory is
done will help you make better purchasing decisions.
Here’s a look at how to do liquor and bar inventory for your restaurant, pub, or bar.
The Basics: A Bar Inventory Overview
When looking at bar inventory, maintaining enough on-hand inventory to generate sales is only
the beginning. Your bar inventory also helps with the following:
 Determining how your bar is performing financially.

 Measuring shrinkage.
 Setting inventory minimums.
 Identifying beverage costs so you can price effectively.
 Pinpointing which drinks are the best selling and most profitable in your bar.
Ultimately, your goal is to calculate your inventory usage within a certain period so you can
compare it to your sales.
Calculating Inventory Usage
To get your bar's inventory usage for a period of time, you’ll need to know your inventory at the
beginning of the period, how much you have at the end of the period, and how much you
received during the period.
Here’s the formula to determine your inventory usage:
Usage = Starting inventory + Liquor Purchased – Ending Inventory
Simple, right? It's just what you once had minus what you now have.
92
Once you know your usage, you can use this information to gather useful data to better manage
your bar.
One example of how you can use the above formula is to estimate your pour cost – simply divide
the result of the above formula by total sales, like so:
Usage = Pour Cost
Total Sales
Knowing your pour cost can help you determine better pricing for your drinks.
You can also use your usage to estimate how much inventory you’ll need to purchase in the
following periods, and how frequently you’ll need to make these inventory purchases. By getting
into a regular ordering routine and altering it as your sales change, your bar can be prepared.
Using this formula to determine the usage of individual drinks in your bar will help you run a
more cost effective business.
How to Do Liquor Inventory
Now that you know the formula, it’s time to get into how to actually do liquor inventory.
There’s a lot that goes into calculating inventory usage, but a basic way to handle it is with a
bar inventory spreadsheet.
Your spreadsheet should have 3 columns:
 Starting inventory
 Received inventory
 Ending inventory
You should also include rows for identifying your alcohol, such as:
 Alcohol type
 Brand
 Name
 Bottle size
When entering your products into the spreadsheet, enter them in the order you have them set out
in your bar. This way you don’t have to rearrange them alphabetically each time you do
inventory, and can instead just count them in their place.
Once you have your spreadsheet set up, determine what inventory periods you’re going to use
(weekly, monthly, etc.), and maintain this consistency.
93
When it’s time to count, choose a method and stick with it. For example, if you decide to start in
the front of the bar, then work your way to the back, do this every time you count. As you count,
enter the data into your spreadsheet.
For bottles that aren’t completely full, use decimals to represent the amount of alcohol left in the
bottle. For example, if you’re measuring the bottles in tenths, a bottle half full will be 0.5, while
a bottle only 10% full will be 0.1. Enter these decimal amounts into your spreadsheet in the
appropriate columns and rows.
Finally, add up the totals for each category on your spreadsheet.
At the end of your chosen period – whether it’s a week, two weeks, or a month – repeat this
process to get your ending inventory counts, then apply the above formula.
Here’s an example calculation:
Inventory Usage = 10 bottles + 5 bottles – 3 bottles
Inventory Usage = 12 bottles
Expressed in dollars, if the average bottle of liquor costs the bar $15, the inventory usage in
dollars is (12 x $15) = $180.
You can use this amount to determine how you should price your drinks based on what you want
your profit margin to be.
If the average bottle serves 10 drinks, then at eight bottles of inventory usage, the average cost
per drink is ($180/80) = $2.25. So if you want to mark your drinks up by 50%, you should price
your drinks at ($2.25/0.5) = $4.50
Over the course of the period, be sure to keep track of how much product you take in. You’ll
need this information to complete the calculations at the end of the period.
You want to make sure you take inventory while the bar is closed so that you don’t have any
distractions. Being distracted in the middle of counting can result in large amounts of wasted
time if you have to keep starting again. Additionally, make sure you train your employees on
how to do bar inventory. They should be keeping records of significant spillages, breakage, or
comped drinks.
Once you have your inventory calculated, you can use it to calculate pour cost, make better
pricing decisions, and to identify which products are the best sellers and which are the most
profitable.
94
Bar Inventory Automation
Taking inventory manually can be tedious – entering numbers into a spreadsheet takes time away
from other things if you do it yourself. If you hand it off to an employee, make sure it’s someone
you trust and is well trained on the process.
You can work towards automating the process with a bar inventory software or inventory
spreadsheet integrated in your point of sale. This system can help you count, manage, and value
your inventory in one simple platform that can connect with your accounting, order and track
inventory accurately, and set your price points wisely.
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Essential Equipments for Buffet

Buffet Menu Planning

Buffet Check list.

Vinification--- Harvesting, destalking, crushing, pressing, fermentation, care of

Definition of wines --- Wine categories--- table, fortified, &sparkling, Wine

Principle wine producing countries----- France, Italy, Germany, Portugal, Spain,

Champagne. --- Origin, areas of production, grape varieties, method of production,

Food & wine harmony

Essential Equipments for Buffet

Buffet Menu Planning

Buffet Check list.

Food & wine harmony

 International Theme – French, Russian, Mexican, Thai etc.

Following are the types of buffet:

 PLANNING AND ORGANISING

2. Planning the seating arrangement:

1. Pre planning of the space management should be done.

3. Prepare for the buffet

4. Display food items

1. Display food items with a sense of artistry to create customer appeal.

5. Present buffet in a safe and hygienic manner

6. Proper staff allocation and briefing

7. Proper and effective clearance

• Fruits : fresh and canned ,whole and cut

• Larger variety of options to the guest

• less comfort for the guest

FUEL FOR CHAFING DISHES: chafing dishes are designed to maintain

TRANSPORT EQUIPMENT: success of a buffet depends upon providing top quality

 PLANNING THE BUFFET MENU:

The factors to be kept in mind while planning the buffet are:

• Profitability versus cost

Buffet Wedding Reception Checklist:

 Person to set it up!

 Hot food (counter preparation)

 Salad bar (counter preparation)

 Dining area for cafeteria/counter service (preparation)

 Crockery, glassware and cutlery.

 Kent Buffet $12.50

Chilled Orange Juice

Bacon and Sausage

Choice of: Hot Cakes or French Toast with

Biscuits, Butter, Jelly

Coffee, Decaf. Coffee, Tea, Milk

 Professor’s Buffet $10.00

Chilled Orange Juice

Cheese Blintzes with assorted Fruit Toppings

Quiche (Choice of Turkey, Cheese, Broccoli, Ham, Mushroom, or Lorraine)

Choice of: Home Fries or Hash Browns

Coffee, Decaf. Coffee, Tea, Milk

Collegiate Buffet $11.50

Chilled Orange Juice

Seasonal Fresh Fruit Slices

Poached Eggs Benedict on English muffin with

Canadian bacon and Hollandaise Sauce

Coffee, Decaf. Coffee, Tea, Milk

University Spread Dinner Buffet $24.00

Group A Choice of (2) Roast Turkey

Group B Choice of (1)

Assorted Cakes, Pies or Cobbler

Coffee, Decaf. Coffee, Tea, Iced Tea and Milk.

Dinner Pasta Buffet $15.50