Wine service

Introduction
The wine service is often the guest’s first contact with the restaurant’s service. It is important that you make a good impression at this point since you are likely to be setting the tone for the rest of the meal. Click on the buttons underneath to explore the key ideas including • background about the type of drink • information on service methods

• information on temperatures
• information on the glasses to use

Glasses

Cocktails

Still wine

Fortified wine

Sparkling wine

Write in your own words why beer is served in a larger measure than Liqueur wines Alcohol >>>>> Spirits ~ 40% Liqueur wines ~ 18% Wines ~ 11% Beer ~ 4% Glasses Cocktails Still wine Fortified wine Sparkling wine .Wine service Glass types The size of the glass tends to reflect the strength of the drink since this influences the size of the serving.

Cocktails are served in chilled glasses. Ice is added first.Wine service Cocktails Cocktails are mixed drinks. They are normally based on wines or spirits and may be mixed with fruit juices or a range of other ingredients. then the nonalcoholic ingredients followed by the alcoholic ingredients. Shaking is generally used if the cocktails contain fruit juice. normally 3½ to 4 fluid ounces. Glasses Cocktails Still wine Fortified wine Sparkling wine . Cocktails are mixed either by shaking or stirring.

Red wines are normally dry wines (ie not sweet). Rosé can be formed three ways – • fermenting black grapes in their skins for 2 days • pressing the grapes to extract the colour • mixing red and white wines together Red wines are served at room temperature. white and rosé are served chilled Red Rosé White Glasses Cocktails Still wine Fortified wine Sparkling wine . White is usually produced from white grapes but the grape skins are removed before the grape juice is fermented. These wines range from dry to very sweet.Wine service Still wine Still wines come in three varieties – Red. White and Rosé. Red is fermented in contact with the grape skins. This gives the characteristic colour.

usually grape spirit. Fortified wines include Sherry. Dubbonet etc. Fortified wines may be flavoured with a range of ingredients to make Aromatized wines such as Vermouth. Port. Their alcohol content varies from 15-22% by volume. Some of the most popular Vermouths include Cinzano and Martini. Wine + Grape spirit = Fortified wine + flavouring = Aromatized wine Glasses Cocktails Still wine Fortified wine Sparkling wine . Madeira and Marsala.Wine service Fortified wine Fortified wines have been strengthened by the addition of alcohol.

There are important safety considerations when opening the botle and care must be taken to ensure that guests are neither hit with the cork or sprayed with the wine. Sparkling wine should be served well chilled. There are a variety of ways wine can be made effervescent – all involve the wine building up carbon dioxide under pressure. The most famous sparkling wine is Champagne.Wine service Sparkling wine Sparkling wines can range from very dry to sweet. Serve sparkling wines in tulip shaped glasses and consider lifting the glass from the table when pouring to reduce the frothing of the wine in the glass. Glasses Cocktails Still wine Fortified wine Sparkling wine .

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