1. Food and Beverage Service
R. Singaravelavan

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

3. 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

4. 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

5. 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

6. 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

7. 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)

8. 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.

9. 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.

10. Service of Red Wine

11. Service of Red Wine

12. 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

13. 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).

14. 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.)

15. 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.

16. 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.

17. 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.