2. Aims and Objectives Aims Prepare and serve white wine Maintain white wine at correct temperature Ensure bottles are clean, undamaged and ready for service

3. white wine : pale yellowish wine made from white grapes or red grapes with skins removed before fermentation. Definition – White Wine

4. White wine can be made from any colour of grape. When using black grapes, only the juice is used, the skin is removed so there is no colour transfer. Rose wines are made from black grapes. The skins are removed when the colour has reached the right shade of pink. White Wine Rosé (rose, blush) Rose wines are made from black grapes. The skins are removed when the colour has reached the right shade of pink.

5. The wine waiter must possess a fair knowledge of the subject, this is gained through experience, learning and training. The wine waiter must be a salesperson. Wine Waiter / Sommelier

6. Wines are usually named either by their grape variety or by their place of production European wines are named after both : the place of production ( Bordeaux, Rioja, Chianti ) the grapes used ( Pinot, Chardonnay, Merlot ) Naming of Wine

7. Chardonnay Chenin blanc Gewürztraminer Muscat Pinot Blanc/ Weissburgunder Pinot Gris/Pinot Grigio/Ruländer/Tokay-Pinot Gris Riesling Sauvignon Blanc Sémillon Viognier White Wine grape varieties

8. White wines: 10–12.5°C (50–55°F). Dessert wines, champagne and other sparkling whites: 4.5–10°C (40–50°F). Serving Temperatures

9. Similar procedure as for red wines: Presenting removing top of foil cap removing the cork pouring the wine Wipe the bottle neck Place the bottle in a ice bucket to keep it at the right temperature Service of White wine