Wine Service.

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Wine Service. # 1063

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Wine Service. - ppt download 9/13/21, 4:42 PM

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Presentation on theme: "Wine Service."—

Presentation transcript:

1 Wine Service

2 Welcome
By the end of this session you will have an insight into the
following
Wine varieties
Wine with food
Preparation and service of wine

3 Growing Regions
There are literally hundreds of varieties of grapes that are
selected to produce the many varieties of wines. There are
many wine growing regions over the world, the map that gives
you an idea of the many growing regions.

4 Activity
Take a couple of minutes to list down the varieties of wine you
have come across

5 Champagne & Sparkling Wines

Moet et Chandon Brut Imperial – 12% crisp, dry, bouquet, full
and round palette
Angas Brut Rose – 11.5 % full bodied creamy dry wine

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Wine Service. - ppt download 9/13/21, 4:42 PM

6 White Wine
Gewürztraminer – 12% a strong rich full-"avoured wine packed
with spicy fruit
Burgundy: Chablis – 12% bone dry with "inty fruit and a long
!nish
Pinot Grigio – 12% a wonderfully fresh wine, dry with a lemony
spritz

7 Red Wine
Cabernet Sauvignon – 12% earthy yet fruity wine, !rm
structure and pleasant !nish
Claret % full, !rm and smooth
Merlot – 12% a rich smooth beautifully mellow wine

8 Rosé Wine
Zifandel – 10.5% medium dry with an attractive fruity palette.

9 Desert Wine
There is no simple de!nition of a dessert wine. In the UK, a
dessert wine is considered to be any sweet wine drunk with a
meal.

10 Wine Varieties
Can you think of any examples of these that you have come
across?

11 Service Temperatures Red wines 15.5 - 18°C White

wines 10 – 12.5°C
Rosé wines °C
Dessert wine, Champagne
& Sparkling wines °C

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12 Information Contained on a Wine Label

Activity
In pairs look at the wine labels on a bottle of wine and write
down all the information you can obtain from them

13 Wines that compliment food

Aperitif
white Port, Vermouth Bianco, dry Sherry, dry Madeira
Hor d’oeurve
dry Sherry or dry Madeira
Soups
dry Sherry
Pasta dishes
Italian Red Wine e.g. Chianti
Fish course
medium white wine
Shell!sh
dry white wine or champagne
Salmon dishes
rosé wine
White meat
medium white or rosé wine
Red meat
red wine – quality to match dish
Game
high quality, robust red wine
Sweets
champagne, dessert wine
Cheese
Forti!ed wine, red wine
Co#ee
Cognac, Calvados, Armagnac

14 Food & Wine

15 Wine Glasses
Flutes

16 Wine Glasses

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Medium Glasses

17 Wine Glasses
Large Glasses

18 Wine Equipment
Multi-functional corkscrew

19 Wine Equipment
Bottle Opener

20 Wine Equipment
Waiters Friend

21 Traditional Corkscrew
Wine Equipment
Traditional Corkscrew

22 Wine Equipment
Wine buckets

23 Crisp white service cloths

Wine Equipment
Crisp white service cloths

24 7 Key Aspects in Serving Wine

You must be able to describe the wines and their
characteristics
Always serve wine before the food.
Serve wines at the correct temperature
Treat wine with respect & demonstrate a high level of technical
skill, supported by the use of high quality service equipment

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Wine Service. - ppt download 9/13/21, 4:42 PM

When pouring wine, the neck of the bottle should be over the
glass but never resting on the rim. The bottle should be twisted
and raised as it is taken away. Any drops on the rim of the
glass should be wiped away with a clean cloth or napkin.
Do not over!ll glasses. Fill glasses to the right level usually the
widest part of bowl or two thirds full, whichever is lesser.
Avoid unnecessary topping up of wine. Customers may be
driving and not notice you topping up their wine throughout
their meal. It is best to ask your customer about topping up of
wine.

25 Service of wine
Obtain the wine from the storage area and check it is the
correct wine and at the correct temperature.
If white wine take to the table in an ice bucket with a stand.
Present the wine to the host with the label showing – this
allows the customer to check it is the correct wine.
Ensure the correct glasses are placed on the table for the wine
to be served.
If it is white wine ensure a clean napkin is tied to the handle of
the ice bucket.

26 Overview of Service of Wine

27 Service of wine by the glass

Many businesses o#er a range of wines for sale by the glass.
Wines are mostly o#ered in 125 and 175 ml measures. With
the exception of sparkling wines.
Ensure open bottles are stored correctly as once opened wine
can deteriorate very quickly.

28 Any Questions?

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