1. Butler Food and Beverage Training

2. Agenda
Wine Training
Cigar Training

3. Wine Training

4. What is Wine?
Wine is an alcoholic beverage made from the fermentation of grape juice.

5. Fermentation
The catalyst function that turns grape juice into an alcoholic beverage
Yeast interacts with the sugars in the grape juice creating ethanol and carbon dioxide.
The chemical balance of grapes is such that fermentation can take place naturally

6. How is Wine Made Grapes are cultivated in a vineyard
Weather/Climate
Soil
Rainfall
Sunshine
Grapes are then harvested based on their ripeness
Grapes are brought to the winery to get pressed
Juice undergoes fermentation creating wine

7. RED AND WHITE WINE Red and White grapes have the same color juice.
Red Grapes: Pinot Noir, Cabernet Sauvignon, Merlot, Shiraz
White Grapes: Chardonnay, Pinot Grigio, Sauvignon Blanc, Semillon, Riesling

8. Viticulture
It is the variety of grape that determines the basic flavor of a wine,it is
the way in which the variety is grown that has most profound effect on
the quality of the wine.

9. Opening of wine Ensure that you have the correct wine
Check that wine is at correct temperature
Present wine to guest
Open screw and lever
Carefully insert screw into center of cork
Twist screw gently into cork
Ensure it is straight
Stop screwing when one turn of screw remains above the cork
Fold lever arm to engage with lip of bottle
Gently pull corkscrew upwards
Ensure that screw part remain straight as you pull cork from bottle
Ease cork gently from neck of the bottle
Remove cork from screw and place on table on top of side plate
Wipe neck of bottle with clean napkin

10. Champagne vs. Sparkling Wine
Sparkling wine: Wine with bubbles
Champagne is a region of France, north of Paris that produces some of the finest sparkling wines in the world
Only Champagne is from Champagne

11. What makes Champagne so special?
Highest Quality Grapes
Pinot Noir
Pinot Meunier
Chardonnay
Unique pressing process
+ A unique combination of soil, sub soil,
climate and grape varieties are the under-
lying factors which account for the
uniqueness of the wines of the region.

12. How to open bottle of Champagne
Remove foil from the top of the bottle
Place thumb on top of cork
Loosen the wire cage by turning the ring five times
Cover cork cage with napkin
Grip napkin and cork firmly
Gently twist bottle, do not twist the cork
Exert gentle pressure on the cork so that it does not pop off
There should only be a slight hiss when the bottle is opened
Wipe top of bottle with napkin
Neatly wrap bottle in napkin

13. Champagne opening

14. General Knowledge Cigars are made from 100% tobacco leaf
Three types of tobacco are used
Filler
Binder
Wrapper

15. General Knowledge Shapes and Sizes
CHURCHILL - A large corona-format cigar, often 7 inches by a 48 ring gauge.
PYRAMID – A sharply tapered cigar with a wide open foot and a closed head
ROBUSTO – A substantial, but short cigar format; traditionally 5 to 5 ½ inches by a 50 ring guage.
PANATELA – A long thin cigar shape

16. General Knowledge Benchmark Regions Famous Producers Cuba
Dominican Republic
Honduras
Ecuador
Nicaragua
Connecticut (Wrapper)
Famous Producers
Romeo Y Julieta
Montecristo
Cohiba
Davidoff
Arturo Fuente

17. Growing Tobacco
Sun-Grown: exposed to the full strength of the sun throughout the growing season. It makes robust leaf with stronger flavor and darker color
Shade-Grown: normally reserved for wrapper, leaves is planted under a gauze like tarp, producing a more visually appealing, larger, thinner leaf with smaller veins.

18. Cigar Production
Hand made: uses long filler tobacco leaves which run the length of cigar, the filler, binder and wrapper are combined manually.
Machine made: utilize high speed machinery to combine short filter tobacco

19. Anatomy of a Cigar

20. How to Serve a Cigar Menu and cigar presentation
Cutting and lighting the cigar

21. Menu and cigar presentation
Present the cigar menu to the guest
Write down the guest’s selection
Retrieve the guest’s selection and place on tray along with cutter, micro torch, cedar sticks and ashtray
Present the cigar to the guest

22. Cutting and lighting the cigar
Ask how the guest would like to have his/ her cigar cut.
Straight Cut
Bullet Cut
V Cut
Take the cigar with the cutter show him the area that you about to cut and after he agrees continue to cut.
Light the circumference of the cigar and slowly move the flame into the center of the circle.
Once a while take the flame off and look at the burn on the cigar make sure that the whole circle is lighted up.

23. Cutting and lighting the cigar

24. Cutting and lighting a cigar
After the whole circle turns red, present it to the guest by holding the other side of the cigar and the burning tip away from the guest.
Do not let the flame of the torch touch the cigar.
Wait for the guest as he takes the first puff and see the reaction of the burn, from there you will know whether your burn and cut are correct.
Ensure correct number of ashtray (one ashtray per cigar)

25. Cigar knowledge General Knowledge Growing Tobacco Cigar Production
Anatomy Of a Cigar
How to serve a Cigar
Menu and Cigar presentation
Cutting and Lighting the Cigar