Presentation on theme: "Wine service Introduction The wine service is often the guests first contact with the restaurants service. It is important that you make a good impression."— Presentation transcript:
Wine service Introduction The wine service is often the guests first contact with the restaurants service. It is important that you make a good impression at this point since you are likely to be setting the tone for the rest of the meal. Click on the buttons underneath to explore the key ideas including background about the type of drink information on service methods information on temperatures information on the glasses to use CocktailsStill wineFortified wineSparkling wineGlasses
Wine service Glass types The size of the glass tends to reflect the strength of the drink since this influences the size of the serving. Alcohol >>>>> Beer ~ 4% Wines ~ 11% Liqueur wines ~ 18% Spirits ~ 40% Write in your own words why beer is served in a larger measure than Liqueur wines CocktailsStill wineFortified wineSparkling wineGlasses
Wine service Cocktails Cocktails are mixed drinks, normally 3½ to 4 fluid ounces. They are normally based on wines or spirits and may be mixed with fruit juices or a range of other ingredients. Cocktails are mixed either by shaking or stirring. Shaking is generally used if the cocktails contain fruit juice. Cocktails are served in chilled glasses. Ice is added first, then the non- alcoholic ingredients followed by the alcoholic ingredients. CocktailsStill wineFortified wineSparkling wineGlasses
Wine service Still wine CocktailsStill wineFortified wineSparkling wineGlasses Still wines come in three varieties – Red, White and Rosé. Red is fermented in contact with the grape skins. This gives the characteristic colour. Red wines are normally dry wines (ie not sweet). White is usually produced from white grapes but the grape skins are removed before the grape juice is fermented. These wines range from dry to very sweet. Rosé can be formed three ways – fermenting black grapes in their skins for 2 days pressing the grapes to extract the colour mixing red and white wines together Red wines are served at room temperature, white and rosé are served chilled Red Rosé White
Wine service Fortified wine CocktailsStill wineFortified wineSparkling wineGlasses Fortified wines have been strengthened by the addition of alcohol, usually grape spirit. Their alcohol content varies from 15-22% by volume. Fortified wines include Sherry, Port, Madeira and Marsala. Fortified wines may be flavoured with a range of ingredients to make Aromatized wines such as Vermouth, Dubbonet etc. Some of the most popular Vermouths include Cinzano and Martini. Wine+ Grape spirit= Fortified wine+ flavouring = Aromatized wine
Wine service Sparkling wine CocktailsStill wineFortified wineSparkling wineGlasses Sparkling wines can range from very dry to sweet. The most famous sparkling wine is Champagne. There are a variety of ways wine can be made effervescent – all involve the wine building up carbon dioxide under pressure. Sparkling wine should be served well chilled. There are important safety considerations when opening the botle and care must be taken to ensure that guests are neither hit with the cork or sprayed with the wine. Serve sparkling wines in tulip shaped glasses and consider lifting the glass from the table when pouring to reduce the frothing of the wine in the glass.