Wine Service

Welcome By the end of this session you will have an insight into the following Wine varieties Wine with food Preparation and service of wine

Growing Regions There are literally hundreds of varieties of grapes that are selected to produce the many varieties of wines. There are many wine growing regions over the world, the map that gives you an idea of the many growing regions.

Activity Take a couple of minutes to list down the varieties of wine you have come across

Champagne & Sparkling Wines Moet et Chandon Brut Imperial – 12% crisp, dry, bouquet, full and round palette Angas Brut Rose – 11.5 % full bodied creamy dry wine

White Wine Gewürztraminer – 12% a strong rich full-flavoured wine packed with spicy fruit Burgundy: Chablis – 12% bone dry with flinty fruit and a long finish Pinot Grigio – 12% a wonderfully fresh wine, dry with a lemony spritz

Red Wine Cabernet Sauvignon – 12% earthy yet fruity wine, firm structure and pleasant finish Claret - 11.5% full, firm and smooth Merlot – 12% a rich smooth beautifully mellow wine

Rosé Wine Zifandel – 10.5% medium dry with an attractive fruity palette.

Desert Wine There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal.

Wine Varieties Can you think of any examples of these that you have come across?

Service Temperatures Red wines 15.5 - 18°C White wines 10 – 12.5°C Rosé wines 7 - 13°C Dessert wine, Champagne & Sparkling wines 4.5-10°C

Information Contained on a Wine Label Activity In pairs look at the wine labels on a bottle of wine and write down all the information you can obtain from them

Wines that compliment food Aperitif white Port, Vermouth Bianco, dry Sherry, dry Madeira Hor d’oeurve dry Sherry or dry Madeira Soups dry Sherry Pasta dishes Italian Red Wine e.g. Chianti Fish course medium white wine Shellfish dry white wine or champagne Salmon dishes rosé wine White meat medium white or rosé wine Red meat red wine – quality to match dish Game high quality, robust red wine Sweets champagne, dessert wine Cheese Fortified wine, red wine Coffee Cognac, Calvados, Armagnac

Food & Wine

Wine Glasses Flutes

Wine Glasses Medium Glasses

Wine Glasses Large Glasses

Wine Equipment Multi-functional corkscrew

Wine Equipment Bottle Opener

Wine Equipment Waiters Friend

Traditional Corkscrew Wine Equipment Traditional Corkscrew

Wine Equipment Wine buckets

Crisp white service cloths Wine Equipment Crisp white service cloths

7 Key Aspects in Serving Wine You must be able to describe the wines and their characteristics Always serve wine before the food. Serve wines at the correct temperature Treat wine with respect & demonstrate a high level of technical skill, supported by the use of high quality service equipment When pouring wine, the neck of the bottle should be over the glass but never resting on the rim. The bottle should be twisted and raised as it is taken away. Any drops on the rim of the glass should be wiped away with a clean cloth or napkin. Do not overfill glasses. Fill glasses to the right level usually the widest part of bowl or two thirds full, whichever is lesser. Avoid unnecessary topping up of wine. Customers may be driving and not notice you topping up their wine throughout their meal. It is best to ask your customer about topping up of wine.

Service of wine Obtain the wine from the storage area and check it is the correct wine and at the correct temperature. If white wine take to the table in an ice bucket with a stand. Present the wine to the host with the label showing – this allows the customer to check it is the correct wine. Ensure the correct glasses are placed on the table for the wine to be served. If it is white wine ensure a clean napkin is tied to the handle of the ice bucket.

Overview of Service of Wine

Service of wine by the glass Many businesses offer a range of wines for sale by the glass. Wines are mostly offered in 125 and 175 ml measures. With the exception of sparkling wines. Ensure open bottles are stored correctly as once opened wine can deteriorate very quickly.

Any Questions?