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2 wine service
1. Storage and Service Temperatures ,
Opening of a bottle of light and sparkling wine,
Wine Preservation
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
2.
During storage, it is important to keep a constant
temperature
The bottles should be stored on their sides to
minimize the exposure to strong light
Finally, keep the wine away from direct heat
3. Full Bodied White or Rose
Wines
12° C
White Burgundy
Medium and Light Bodied
White or Rose wines
10° C
Pinot Grigio
Sweet Wines and
Champagne
Dry Sherry
6-8° C
Sauternes
Asti
4. Medium to Full Bodied
Red Wines
17–18° C
Bordeaux
Chateauneuf Du Pape
Australian Shiraz
Port
Light Bodied Red wines
12° C
Beaujolais
Valpolicella
5.
In 5 minutes, log onto the internet and find
information about the following tasks. This
information should presented as a video.
◦ How to open a bottle of wine
◦ How to open a bottle of sparkling wine
6.
7. I. Place the thumb on the lip
thus providing leverage
II. Draw the knife around the
lower lip of the bottle
III. Remove the covering to
reveal the cork
I. Open the cork screw
II. Place the point of the cork
screw at the centre of the
cork at an angle and push it
gently to pierce it
III. Straighten the cork screw
8. I. Twist the screw into the cork
II. Take care not to pierce the
bottom of the cork
I. Place the silver lever on
the lip of the bottle and hold
it firmly in place by the
forefinger
II. Hold the bottle firmly by
the neck
9. I.
Lift the handle of the cork screw,
using the lever as leverage, to
draw the cork from the bottle
II.
Take care to ensure the cork is
not drawn out quickly causing a
“pop” as this may damage the
wine
10.
11. I- Clearly explained the
name and the origin of
the Sparkling wine
II- Mention the vintage
if applicable
I- Do not remove the foil to
reveal the covering. Follow
the pre-cut line and disengage
the wire.
II- Start releasing the wire.
Always point the bottle away
from people (30 to 45°)
12. Opening a bottle of Sparkling wine
I- Before the cork being release, always
place your thumb and index on the cork,
the other fingers to hold the bottle by the
neck
II- Start twisting the bottle (not the cork)
gently with the other hand and let the gas
escape slowly
III- Leave the cork on a side plate and pour
the wine to the person who ordered to
tatse.
IV- Pour ladies first, host last. Always
serve with a continuous flow (1/2 of the
13. For the Still Wines
The Verre de Vin
System
either
remove the air or
inject a gas to fill
in
the
empty
space.
For the Sparkling Wines
14. Wine Preservation
The most common method used to preserve the wine
once it has been open in FIFO. Have a good stock
rotation and use the oldest stock first.
Vacuum system is used to preserve light wines, by
removing the air from inside the bottle (avoid oxidation).
Finally, the blanket system is used to keep sparkling
wines fresh. It remove the air from inside the bottle, and
replace it with nitrogen. It is an expensive method and
would only apply to sparkling wines.
16. Wines can be sold in the
following amounts:
● By the glass in 125ml or
175ml or multiples of these
amounts.
● By the carafe in 250ml,
500ml, 750ml or 1 litre
amounts.
● By the bottle
Everything used to measure
out the liquid must also be
clearly stamped, including
glasses, optics or measures
17. Wine Preservation
Number of glasses from a standard 75cl bottle
6 x 125ml glasses
4 x 175ml glasses
3 x 250ml glasses
18.
Don’t be intimidated by the sommelier, he or she
is there to help you.
◦ Look over the wine list for a few minutes.
◦ Do you want to be safe or adventurous?
◦ Mention a wine or two you like and ask for similar
choices from list.
◦ When making reservations for that important business
dinner ask for a good waiter.
19.
Style of wine
◦ Do you like dry or sweet, red, white or rose’?
Price range
◦ How will you explain that $250 bottle of wine on your
expense report, or to yourself?
Food pairings
◦ What is everyone having for dinner? Not as important
today as in the past.
21. Light-bodied foods go with light-bodied wines
Medium-bodied foods go with medium bodied
wines
Full-bodied foods go with full-bodied wines
Drink what you enjoy
Remember - there are no wrong answers
23. Host orders a bottle of wine
Server presents bottle to host. Make sure it is
what you ordered.
Server opens bottle and presents cork to host
One ounce is poured for host to taste
Host verifies that wine is OK
24. Wine is poured for rest of party, counterclockwise,
ladies first, ending with the host.
Server fills glasses as needed. But should not top
off and ask if you want another bottle.
31. How To Pour a Bottle Of Wine
How to Pour Liquor Accurately by Counting
32. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
