1. Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 8 Wine Service

2. Copyright © 2014 The Culinary Institute of America. All rights reserved. Learning Objectives Discuss the origins of wine and its production. Describe the different styles and varieties of wine. Explain how to identify a wine by reading the wine label. Discuss how to present the wine menu to a table. Explain how to take the wine order, including how to make recommendations for pairings. Explain the mise en place required for wine service, including corkscrews, glassware, and decanters. Describe the sequence of wine service, including opening and tasting pours.

3. Copyright © 2014 The Culinary Institute of America. All rights reserved. What Is Wine? Wine is a fermented beverage made from grapes. Fermentation is the process during which yeast transforms the sugars into alcohol and carbon dioxide. After fermentation, wines may be blended to achieve a particular style or flavor.

4. Copyright © 2014 The Culinary Institute of America. All rights reserved. What Is Wine? (cont’d) Grapes Some grapes are intended to be eaten. Some grapes are grown to produce wines. Grapes obtain their distinctive characteristics as result of terroir. – Includes location, climate, soil type, sun exposure, altitude, and irrigation.

5. Copyright © 2014 The Culinary Institute of America. All rights reserved. Styles of Wine Red, White, or Rosé Wines The manner and timing of skin removal determines both the color of the wine and its astringency and bitterness. Still WinesCarbon dioxide escapes from the wine during fermentation. Still wine is also known as table wine. It contains 7 to 16 percent alcohol. Sparkling WinesCarbon dioxide from fermentation is captured in the bottle, giving the wine fizziness. Sparkling wine can be white, red, or rosé. Fortified and Aromatized Wines Wine with the addition of grape brandy or other additional alcohols in order to either stop the fermentation process or increase alcohol content.

6. Copyright © 2014 The Culinary Institute of America. All rights reserved. Wine Labels The main wine labels tells you: – The vintage – The name – The producer Wines sold in the United States must also list alcohol content, still/sparkling, and an alcohol consumption warning. A wine’s vintage tells you the specific year that the grapes used to produce a wine were harvested.

7. Copyright © 2014 The Culinary Institute of America. All rights reserved. Wine Labels (cont’d) Wine Storage Storing wine properly is essential for maintaining its flavor. Air will cause the wine to oxidize and lessen in quality. – Corks or caps protect wine from air. Best practices for wine storage: – Keep at a constant, moderate temperature. – Store away from sunlight and foods with strong odors. – Keep humidity to 70 percent to maintain the corks. – Store wines horizontally. – Avoid disturbing the sediment.

8. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Wine Menu Includes a listing of wines available by the full- or half-bottle or carafe as well as wines available by the glass. A separate wine menu is common for a restaurant with an extensive list. The menu may be presented before or with the regular menu.

9. Copyright © 2014 The Culinary Institute of America. All rights reserved. Taking the Wine Order Pairing Food and Wine There are no rules for wine pairings, and guests should choose the wines they enjoy the most. When asked for suggestions, ask about the guests’ tastes, preferences, and price range. Flexible wines that go with many foods include Riesling and Pinot Noir. A sommelier assists guests in selecting wines in high end restaurants.

10. Copyright © 2014 The Culinary Institute of America. All rights reserved. Mise en Place for Wine Service Glassware Wine glasses in different shapes and sizes are meant to serve different wines. White wine glasses have a smaller opening, to hold in the aroma. – Wider red wine glasses promote aeration. Sparkling wines are served in flutes which preserve bubbles or white wine glasses to enhance the bouquet. Practice pouring in wine glasses to get a feel for the capacity of different shapes. – A typical wine pour is about 3 ounces if poured at the table to 5 ounces when poured at the bar or for sale by the glass.

11. Copyright © 2014 The Culinary Institute of America. All rights reserved. Mise en Place for Wine Service (cont’d) Corkscrews A captain’s corkscrew (or waiter’s tool) folds up and fits in your pocket. – It should have a metal worm with at least five grooved curves. Wine corks and stoppers include: – Natural or synthetic cork – Metal screw caps – Crown caps – Glass stoppers – Zork

12. Copyright © 2014 The Culinary Institute of America. All rights reserved. Mise en Place for Wine Service (cont’d) Maintaining the Wine’s Temperature Chilling takes approximately fifteen minutes. – Sparkling wine bottles are thicker and will take longer. White and rosé wines are served chilled, 44° to 54°F. Sparkling wines are served chilled, 41° to 47°F. Red wines are served at room temperature, 50° to 65°F, depending on the body.

13. Copyright © 2014 The Culinary Institute of America. All rights reserved. Mise en Place for Wine Service (cont’d) Wine Buckets Wine buckets can be used to chill wines before they are opened, and to hold them after. May sit directly on the table or in a stand next to the table. Fill buckets with two parts ice and one part water. Drape a cloth napkin over the top. © 2014 The Culinary Institute of America

14. Copyright © 2014 The Culinary Institute of America. All rights reserved. Mise en Place for Wine Service (cont’d) Coasters and Holders Coasters and holders are used to hold opened bottles on the table. Coasters have a lip or rim to hold the bottle. Holders keep wine at the proper temperature without cooling. © 2014 The Culinary Institute of America

15. Copyright © 2014 The Culinary Institute of America. All rights reserved. Mise en Place for Wine Service (cont’d) Baskets and Decanters Decanting separates wine from sediment in the bottle. Decant the wine over a candle, to help see the sediment. Carry fragile wines to the table in a basket. © 2014 The Culinary Institute of America

16. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Sequence of Wine Service Presenting the Bottle Present the wine to the guest who ordered it, by approaching from the right side. Point out the vintage, name, and producer. © 2014 The Culinary Institute of America

17. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Sequence of Wine Service (cont’d) Opening Still Wines Natural and synthetic corks are meant to be removed with a captain’s corkscrew. Cut the sleeve below the lower lip. Wipe the mouth of the bottle with a serviette. Insert the worm and use the corkscrew to gently remove the cork. © 2014 The Culinary Institute of America

18. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Sequence of Wine Service (cont’d) Opening Sparkling Wines The cork is secured with a wire cage to keep it in place. Direct the cork away from guests. Use a serviette to cover the cork as you twist the bottle and release the pressure. © 2014 The Culinary Institute of America

19. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Sequence of Wine Service (cont’d) Opening Sparkling Wines (cont’d) The cork may be presented as a confirmation of the vineyard and to show that the cork is in good condition. The name on the cork should match the label. The cork should be wet on one side and dry on the other. Present the cork to the host on a small plate, do not hand it to the host.

20. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Sequence of Wine Service (cont’d) The Tasting Pour Wipe the lip and mouth of the bottle before pouring. Pour about 1 ounce into the host’s glass for a tasting pour. – Keep the label facing the guest. – Lift and twist the mouth of the bottle to avoid drips.

21. Copyright © 2014 The Culinary Institute of America. All rights reserved. The Sequence of Wine Service (cont’d) Filling Glasses If the wine is accepted, pour for all guests (women first, then men). The person who ordered the wine should be poured for last. A standard 750 ml (25.34 oz.) bottle should pour 8 glasses.