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

6. White Wine
Gewürztraminer – 12% a strong rich full-flavoured wine packed with spicy fruit
Burgundy: Chablis – 12% bone dry with flinty fruit and a long finish
Pinot Grigio – 12% a wonderfully fresh wine, dry with a lemony spritz

7. Red Wine
Cabernet Sauvignon – 12% earthy yet fruity wine, firm structure and pleasant finish
Claret % full, firm 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 definition 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

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
Shellfish
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
Fortified wine, red wine
Coffee
Cognac, Calvados, Armagnac

14. Food & Wine

15. Wine Glasses
Flutes

16. Wine Glasses
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
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 overfill 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 offer a range of wines for sale by the glass.
Wines are mostly offered 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?