2. Aims and Objectives Aims Maintain red wine at correct temperature
Ensure bottles are clean, undamaged and ready for service
Identify legal requirements concerning wine service

3. Definition – Wine
A beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.
Something that intoxicates or exhilarates.
The colour of the Wine.

4. Preparation for Service
Clean all surface areas
Wipe all wine bottles
Check glasses for chips/cracks
Wash, clean and polish all wine service equipment
Clean sinks/glass wash
Requisition stock

5. Wine Service
The wine waiter (sommelier) must possess a fair knowledge of the subject.
Grooming, cleanliness and hygiene are all priorities, both to enhance customer relations and to keep within safe food handling legislation (please refer to this if not familiar).
A professional approach – smile.
Service should be respectful and responsive (show of your skill).
Remember keep smiling and always be polite and thank the customer and be attentive.

6. Red wine temperature
Maintain red wine at correct temperature Red wines:
Most at 15.5–18°C (60–65°F).
Some young red wines may also be served cool, at about 12.5–15.5°C (55–60°F).

7. Service of Red Wine
Similar procedure as for white wines:
Presenting
removing top of foil cap
removing the cork
pouring the wine
bottle is left on the table on a side plate or a bottle coaster.

8. Wine glass - Red
A wine glass is a type of glass stemware that is used to drink and taste wine. It is generally composed of three parts: the bowl, stem, and foot. Selection of a particular wine glass for a wine style is important, as the glass shape can influence its perception.
Glasses for red wine are characterized by their rounder, wider bowl, which increases the rate of oxidation. As oxygen from the air chemically interacts with the wine, flavour and aroma are subtly altered.

9. Red Wine
Red wine is made from red (or black) grapes
But its red colour is bestowed by a process called maceration
whereby the skin is left in contact with the juice during fermentation

10. Red Wine grape varieties
Cabernet Sauvignon
Gamay
Grenache/Garnacha
Malbec
Merlot
Nebbiolo
Pinot Noir/ Spätburgunder/ Pinot Nero
Sangiovese
Shiraz/Syrah
Tempranillo
Zinfandel (Pimitivo in Italy)

11. Fortified Wine
Have had their fermentation process stopped by the addition of a spirit, such as brandy
Or have had additional spirit added after fermentation
Examples include
Port
Madeira
Banyuls

12. Gluhwein
Also known as mulled wine
Is usually made with a blend of red wine and a mix of spices, honey, fruits, and herbs
Served hot or warm, gluhwein can be bought by the bottle of ready-made gluhwein
Or it can be made from scratch using any number of gluhwein recipes or pre-made kits

13. Vintage
Many wines, particularly good quality red table wines, can improve in flavor with age if properly stored
Consequently, it is not uncommon for wine enthusiasts and traders to save bottles of an especially good vintage wine for future consumption

14. Wine Label

15. Equipment Required Service cloths Waiter’s friend Tray Salver Napkins
Coasters
Order pad
Pen
Ice buckets/stand
Side plate
Red wine glasses

16. Opening wine at the table
Put the following procedures in order.
Present wine for approval
Cut the foil at the neck of the bottle with a neat, clean cut, and remove the cut top
Put the corkscrew into the middle of the cork
Lift out the cork
Wipe the bottle neck with a clean cloth
Standing to the right of the host with the bottle in a service cloth and label facing the host
Pour a taster into the host’s glass.
If wine is approved serve the ladies first, eldest to youngest
Then serve the gentlemen, eldest to youngest
Serve the host last
Refill glasses as needed
Provide a second bottle as requested

17. Pairing wine with food
Weight – big, rich wines go well with robust (flavoursome) meat dishes
Meat (Beef, lamb) red wine
Pork, veal, poultry light red wine
Cheese light red or port
Note:
You may serve Champagne at any time – they say it goes with everything!

18. Test your knowledge
The (sommelier) must possess a fair knowledge of the subject.
Grooming, cleanliness and hygiene are all priorities, both to enhance customer relations and to keep within safe food handling legislation (please refer to this if not familiar).
A professional approach – smile
Service should be respectful and responsive (show of your skill).
Remember keep smiling and always be polite and thank the customer and be attentive.
Put the following words into the correct space above.
(sommelier) cleanliness customer smile respectful responsive skill smiling polite customer

19. Key words
Bloom – Waxy layer of yeast on grape skin.
Capsule – Lead, foil or plastic covering over the top of bottle.
Sommelier – Wine waiter.
Vintage – Date of grape harvest.
Wine – The fermented juice of grapes.