WINE SERVICE

Glasses with different shapes and sizes have different functions. The red wine—tulip goblet. The white wine—the smaller tulip goblet. Champagne—the straight goblet or opened goblet. Cognac—the short- stemmed glass

The Right Glass Each glass is designed to enhance the specific characteristic of the variety of wine Bordeaux Champagne Chardonnay Sauvignon Blanc Burgundy

KNOWING EQUIPMENT Ice Bucket, For service of white wine Wine Basket Suitable for vintage red wine. Corkscrew For opening wine bottles.

Wine Temperatures Champagne and Sparkling Wine 6-8 degrees centigrade Rose Wine-8-10 degrees centigrade Dry White Wine degrees centigrade Beaujolais Style Wines degrees centigrade Chardonnay and Semillon12-14 degrees centigrade Red Burgundy (Pinot Noir)15-16 degrees centigrade Bordeaux Style (Cabernet,Merlot)18-19 degrees centigrade

6 Wine Service 1.Taking the order 2.Collecting the wine 3.Wine presentation or Showing the bottle 4.Opening the bottle 5.Letting host to taste 6.Serve wine

BEFORE SERVING 1.Allowing wine to breath, as soon as you open the bottle. 2.Wine will feed the air on the small amount of air trapped inside the bottle between the wine and the cork and on the oxygen naturally absorbed by the wine itself. 3.Allowing a wine to breathe is, in effect, creating a rapid, but less sophisticated, maturation

Presenting and Opening Wine

Presenting the bottle: Present the bottle to the host or the person who ordered the wine (from the left side) State the wine, variety & vintage “ Your bottle of Rosemount Cabernet Sauvignon 2000”

Opening Wine First of all, choose the right sort of device. The best gadget you can use is the so-called "waiter's pull.” (Note: Winglever corkscrews do not deliver panache. Using one is a sure indication that you're a novice. In addition, these corkscrews often do not fit over the mouths of bottles and they tend to destroy the cork, leaving you with a half- removed cork, or, what's worse—cork crumbs

Stability Place the bottle on a surface that is low enough so that when you are standing, the neck of the bottle is about elbow-height. This will give you enough space for maneuverability to look practiced and confident opening a bottle of wine. Too high, you might have a corkscrew in your eye. Too low, and you'll have to hunch.

Removing the foil Cut the foil from underneath the second lip of the bottle. Ensure a clean cut, remove the foil using your thumb and knife and place the foil in your pocket. If your wine comes in contact with the metal, the wine can oxidize. Cutting the wrapper smoothly on the first try will take practice, but the expert manner you develop will be sure to impress guests.

Once the foil is removed, the spiral of the corkscrew is placed in the center of the cork and screwed in. Do not let the spiral penetrate the cork completely. Removing the cork

1.Using the metal lever hooked over the rim of the bottle, pull up on the waiter's pull so that the cork rises smoothly from the neck of the bottle. 2.Slight wiggling is permitted once you run out of the leverage (but doing this too soon may cause the cork to break in the mouth of the bottle).

Re-corking Later, if you want to re-cork the bottle, use the opposite end of the cork that was closest to the wine. Because of the spongy nature, the cork has absorbed some liquid, and thus the dry end of the cork will fit more easily into the mouth of the bottle.

Tasting: 1.Place the cork on the right of the host 2.Pour 1/8 of glass (pour twist & stop) 3.Present the bottle until the host approves.

Pouring the Wine Slowly pour the wine into the center of the glass. Typically, you should only fill the glass about half way, so that the drinker can swirl it.the glass When it’s time to finish pouring tilt the top of the bottle upwards, and slightly rotate your hand.

Wine Service The wine is served with label facing to the guest so that the guest can see the bottle at any time.

Wine Service Only vintage red wines are served in a wine basket. These should be poured into the glass slowly.

Wine Service White wine is poured in the same manner as red wine. The white wine should be poured in small quantities to preserve the freshness.

Opening Champagne and Sparkling Wine

Place the bottle in the ice bucket until chilled. Remove and wrap it with a napkin. Remove the foil with your right hand.

1.Do not shake the bottle. 2.Point the bottle away from the guest. 3.Turn the cork with your right until it loosens. 4.The napkin prevents the cork from popping.

Champagne should be served at once. The ideal temperature for champagne is from 45 F – 7 C.

25 Wine-serving Temperatures  White and Rosé wines chilled to °F (7-13°C)  Sparkling wines 45 °F (7°C)  Most Red wines served °F (16-19°C)  Very good Red wines 70 °F (21 °C)

26 The meaning of Vintage 1.The year the grapes were picked 2.Some years are better then others 3.Great vintages don’t mean all great wines 4.Champagne and Port – vintages are in exceptional years only 5.Vintage is replaced once the previous vintage is sold out 6.Each vintage is different

27 What is on a wine label? 1.The year the grapes were picked 2.Type of wine or name of wine 3.Region - appellation 4.Producer 5.The U.S. also requires the alcohol content, whether it is sparkling or still and a warning label

28 Wine Information Available for Staff Bin # Phonetic Spelling Year Bottle Size Price Type Origin Serving Temperature Characteristics of wine Food pairing

Decanting Wine

This is also an important step in your wine experience, which is simply transferring the wine from it’s bottle to a dacanter. Not only is dacanting recommended for older wines, since it separates it’s sediments, it can also enhance younger and less expensive wines to become more enjoyable, by bringing out their aromas and flavors.dacanter dacanting

1.Pour the wine directly into the decanter and let it rest for around 15 minutes before serving. 2.Decanting older wines takes a bit more work, because you must be careful not to pour out the sediment. 3.Begin by letting the bottle rest in an upright position for several hours (sometimes days) so that the sediment gathers at the bottom. 4.Open the bottle and start slowly pouring the wine into a decanter against a good light to ensure that none of the sediment has poured out. 5.By the end of the bottle the sediment will begin to show. At this point, stop pouring. 6.You can either discard the remaining wine, or strain it into a wine glass using something as simple as a coffee filter. How to decant wine

32 Taking & Placing Order Be ready with suggestions, repeat the order, take orders from left to right Never substitute without asking Place cocktail napkins, serve from tray Serve refills, empty ashtrays, be attentive.

33 Suggestive Up-selling Use a positive sales approach Suggest personal favourites; Use brand names; Make sincere suggestions

How to Serve Bottle of White Wine