Food and Beverage Service R. Singaravelavan

40. Service of Alcoholic Beverages PART IV 40. Service of Alcoholic Beverages

Chapter 40. Service of Alcoholic Beverages At the end of the class, you will be able to know how to serve various styles of wines, beers, and spirits use right type of glassware understand the service temperature of various alcoholic beverages

Service of Alcoholic Beverages Guests consume the drinks either before the meal as an aperitif, during the meal to accompany the food, or at the end of the meal as digestives. the fermented drinks are not diluted with any additions, such as water, soda, tonic water, etc. and neither are they served with ice Distilled drinks, on the other hand, are diluted with mixes Service of alcoholic drinks involves sequence of tasks

Service of Wine While serving wine, attention must be given to the following points: Right glassware Right temperature Proper handling of the bottle Right quantity

Service of Wine Wine glasses come in many shapes and capacities. The minimum capacity of a wine glass is 7 oz. Wines are served in the type of glasses given as follows Champagne and sparkling wines: Flûte or tulip-shaped glass. White wine: Medium-size wine glass Red wine: Large wine glass, 10 fl oz Rosé wine: Flûte or medium-size wine glass German wines: Tall green stemmed wine glass for mosel wines, amber stems for hocks

Service of Wine Wine is best enjoyed when served at appropriate temperature. Red wines: Vintage Port, Bordeaux, Cabernet Sauvignon 60–65°F (16–18°C) Burgundy, Chianti, Shiraz, Barolo 54–62°F (12–17°C) Light Reds, Beaujolais, Loire 50–55°F (10–15°C) White wines Dry white wine 45–50°F (7–10°C),Heavier white wines, Chardonnay 50–55°F (10–15°C),Sweet white wines 40–50°F (4.5–10°C) Rosé wines 45–50°F (7–10°C) Champagne and other sparkling wines 40–50°F (4.5–10°C)

Service of Alcoholic Beverages Wine bottles should be handled carefully while transporting to the table and during the service. Red wine: Old red wine is taken to the table in a wine cradle. Young red wines are carried by hand White wine: It is taken to the table in wine cooler or ice bucket. Champagne and other sparkling wines: Taken to the table in champagne cooler or ice bucket. Rosé wines: It is handled in the same way as white wine.

Service of Alcoholic Beverages Wine should be poured in right quantity in the appropriate glass. The quantity of wine served varies according to the policy of the establishment . Normally, 125 ml is served per glass. Wine should not be poured more than 2/3rd of the glass. Red wine is often poured in half of the glass, leaving much space for swirling and appreciating the bouquet before drinking.

Service of Red Wine

Service of Red Wine

Service Of Beer The following points must be ensured while serving the beer: Use clean appropriate glass Serve at correct temperature. Pour beer with just enough head. The glasses used for the service of beer are Half pint/pint tankards (10 fl oz/20 fl oz) for draught beer Beer mug for bottled beer 12 oz beer goblet for guinness/bass Lager glasses for lager

Service Of Beer The ideal temperature range for the service of beer is 13°–15°C (55°–59°F). Ale is best served at 12°–14°C (53°–57°F) and lager is best served at 7°–10°C (45°–50°F). Room temperature for bottled brown ale, stout, barley wine, and Trappist beer is 16°–18°C (61°–65°F).

Service Of Spirits Guests prefer consuming spirits in the following ways. Neat: It means that nothing is added to the spirit. On the rocks: The ordered quantity of spirit is served with ice. It is poured over the ice in the presence of the guest. With mixes: Spirit is taken with soda, water, coke, sprite, etc. (Neat and on the rocks are served in the ‘old-fashioned’ glass or ‘rock’ glass, while the spirit with mixes is served in ‘highball’ or ‘Collins’ glass. Brandy ‘neat ‘ is served in brandy balloon.)

Service of Liqueurs Liqueurs are taken as digestives at the end of the meal with coffee. The quantity of liqueur served per portion is 6 out, i.e., 1/6th of a gill (1/6th of 142ml). It may be served in any of the following ways: Neat : Pour a 6 out measure of a liqueur in a liqueur glass Frappé:. Fill 3/4th of a slightly large glass with crushed ice and pour over 6 out measure of liqueur. Serve with short straws. With cream: The cream is gently poured over the back of the spoon held against the inner side of the glass to settle over the poured out liqueur. Liqueur and cream should not be mixed.

Service of Alcoholic Beverages Service Of Fruit Brandies (Eaux-de-vie) It is served chilled as digestive at the end of the meal. A 6 out measure is served in a small brandy snifter. Service Of Cocktails Cocktails are served in V-shaped cocktail glass and some of them in tulip, Paris goblet, and highball glasses. Dry cocktail is served just before the meal as an aperitif and the sweet cocktail at the end of the meal. They are served over the bar counter or taken on a tray and placed on the drip mat at the guest’s table at his right-hand side.

Points to Remember The service of alcoholic beverages calls for skills and extensive knowledge. The wait staff should know the right glassware, quantity to be poured, the temperature at which each drink should be served, and the alcoholic content of the drinks. The legal permissible age to consume alcohol varies from state to state and the staff should be aware of this and serve the guests accordingly. Every establishment sets its own standard operating procedures (SOPs) which should be followed.