DepEd-PIÑAN NATIONAL HIGH SCHOOL

WINE SERVICE
GRADE 11 Food and Beverage Services NC II (4th Quarter)
Opening the Wines

1 Cut the foil off the lip on each bottle of wine with a foil cutter. The
lip is the raised rim at the top of the bottle. Position the foil cutter so it’s
resting on the top of the lip and squeeze it to cut the foil that’s covering

the cork.

1.

2 Uncork the wines with a corkscrew. Position the tip of the

corkscrew on the cork so it’s a little off center. Push down and turn the
corkscrew. Keep turning until you’re one turn away from the corkscrew
being all the way inside of the cork. Then, pull up on the handle of the
corkscrew with your fingers until the cork pops out of the bottle. Repeat

on all the bottles of wine you’re serving.

 If you do not have a corkscrew, you can open the wine bottle
using sommelier knife, a screw and pliers, or even a shoe.
2.

3 Re-cork opened bottles so they stay fresh. Insert the wine-stained side

of the cork back into the bottle after you've poured some of the wine into a
glass. Store the wines in the fridge when you're not drinking them. The cold

temperature will slow down the rate at which the wines go bad.
3.

4 Decant red wines that are 5 years or older. After 5 years, bottles of red
wine can develop bitter-tasting sediment. Decanting separates the wine from
the sediment. After you open the bottle of red wine, slowly pour the wine into a
wine decanter. When you get to the last bit of wine in the bottle, carefully
observe the inside of the neck of the bottle. When you see sediment start to
accumulate on the neck, stop pouring.[4]
 Pour your guests wine using the decanter. When the decanter is completely empty, refill it with
another bottle of red wine.

Part 2
Choosing Wine Glasses Download Article
1.
 1Serve white wines in small-bowled glasses. The bowl is the part of the
glass the wine sits in. Serve light-bodied white wines, like Moscato and
Soave, in wine glasses with bowls that are tall and thin. Full-bodied whites,

like Viognier, should be served in wine glasses with shorter, rounder bowls.

2.

2Serve red wines in large-bowled glasses. The wider opening of the bowls

in red wine glasses makes the wine taste smoother. Full-bodied red wines, like
Cabernet Sauvignon, should be served in tall, large red wine glasses. Serve
low-bodied reds, like Pinot Noir and Gamay, in a shorter glass with a slightly

rounder bowl.
3.

3Use tall and thin glasses for sparkling wines. Sparkling wine glasses have a
thin bowl with a small opening. They’re thinner and
more tapered at the base than white wine glasses.

Part 3
Pouring the Wines Download Article
1.

1Serve white wines first, followed by reds and sweet wines. After serving
your light-bodied whites, like Pinot Grigio and Asti, move on to full-bodied whites, like Chardonnay and
Viognier. Then transition into your reds, starting with light-bodied red wines, like Lambrusco, and finishing
with full-bodied red wines, like Barolo. Save sweet wines, like Sauternes and Vintage Port, for last.
2.

2Hold the wine bottle so the label is facing out. This is just a courtesy so people can see what kind of wine
you’re serving them.

3.

3Hold the bottle by the body with your dominant hand. The body is the
wide base of the bottle. Firmly grasp the body with your fingers so the bottle is
secure in your hand. Place a wine glass on a flat surface in front of you.

4.
4Turn the bottle horizontally to start pouring. The neck and lip of the bottle
should be hovering about 1 inch (2.5 cm) above the rim of the wine glass you’re
pouring the wine into. Don’t rest the neck on the rim of the glass. The side of
the wine bottle should be parallel with the
surface the wine glass is on.

5Pour with a swift, steady motion. Don’t hesitate or pour too slowly or wine
will drip down the side of the bottle. Avoid moving or tipping the bottle when
you’re pouring to prevent wine from splashing out of the glass.
5.

6Fill the glass with 5-6 ounces (148-177 mL) of wine. Never fill wine
glasses all the way up to the rim (it's OK if the foam comes up to the rim
of the glass when you're pouring sparkling wines). Carefully watch the
level of wine as you're pouring so you know when to stop.
 If you’re not sure what 5-6 ounces (148-177 mL) looks like,
learn using a measuring cup. Before your guests arrive, practice
filling a measuring cup with the right amount of wine and then
transferring it to a wine glass. Memorize where the wine comes
up to on each kind of wine glass so you know when to stop pouring.

6.

7Turn the bottle back into an upright position. Be swift and steady. Don’t lift the neck of the bottle too
slowly or wine will drip everywhere.
 Hold a napkin in your hand while you're pouring so you can catch any droplets with it when you lift
up the bottle.

7.

8Chat with your guests and be mindful about refilling their glasses. If
you see someone's glass is low, offer to pour them more wine. Tell your guests about the wines you're serving
them. Let them know what kind of wines they are, how old each bottle is, and where they all came from.

Part 4
Chilling the Wines Download Article
1.

1Chill red wine to 53-69 °F (12-21 °C). Always serve red wine below room temperature. Serve rich red
wines, like Cabernet Sauvignon and Shiraz, at a warmer temperature than light red wines, like Pinot Noir and
Zinfandel. Rich wines taste smoother when you serve them a little warmer.
  If you don’t have a wine cooler, chill the red wine in the refrigerator for 30 minutes before serving.
Only chill rich red wines, like Merlot and Rioja, for 15-20 minutes in the fridge since they taste better
warmer.
 If you're chilling wine in the fridge, turn the temperature dial up 1 or 2 notches so the wine doesn't get
too cold. Don't forget to turn it back after you're done chilling the wine.[15]
2.

2Serve white wine when it’s 44-57 °F (7-14 °C). Serve light, zesty white wines, like Chablis and Grenache
Blanc, at the lower end of the temperature spectrum — 50 °F (10 °C) or colder — and oak-aged white wines at
the higher end. Use a refrigerator to chill white wine if you don’t have a wine cooler. Place the wine in the
fridge several hours before serving.
 Turn the temperature dial up 1 or 2 notches in the fridge when you're chilling wine. Regular fridge
temperatures can make wines too cold.
3.

3Chill sparkling wine in the freezer. Place it in the freezer one hour before serving so it reaches a
temperature between 38-50 °F (5-10 °C). Expensive sparkling wines can be served at 50-55 °F (10-13 °C). Chill
these wines in the refrigerator for a few hours before serving, like you would with white wines.