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Storage and Service Temperatures ,
Opening of a bottle of light and sparkling wine,
Wine Preservation
DESINGED BY

Sunil K...


During storage, it is important to keep a constant
temperature



The bottles should be stored on their sides to
minim...
Full Bodied White or Rose
Wines

12° C

White Burgundy

Medium and Light Bodied
White or Rose wines

10° C

Pinot Grigio

...
Medium to Full Bodied
Red Wines

17–18° C

Bordeaux
Chateauneuf Du Pape
Australian Shiraz
Port

Light Bodied Red wines

12...


In 5 minutes, log onto the internet and find
information about the following tasks. This
information should presented a...
I. Place the thumb on the lip
thus providing leverage
II. Draw the knife around the
lower lip of the bottle
III. Remove th...
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 ...
I.

Lift the handle of the cork screw,
using the lever as leverage, to
draw the cork from the bottle

II.

Take care to en...
I- Clearly explained the
name and the origin of
the Sparkling wine
II- Mention the vintage
if applicable

I- Do not remove...
Opening a bottle of Sparkling wine
I- Before the cork being release, always
place your thumb and index on the cork,
the ot...
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 Sp...
Wine Preservation


The most common method used to preserve the wine
once it has been open in FIFO. Have a good stock
rot...
Wine Preservation


When serving the wine, check the following
◦ Wine should be bright
◦ No debris
◦ Wine should smell fr...
Wines can be sold in the
following amounts:
● By the glass in 125ml or
175ml or multiples of these
amounts.
● By the caraf...
Wine Preservation
Number of glasses from a standard 75cl bottle
6 x 125ml glasses
4 x 175ml glasses
3 x 250ml glasses


Don’t be intimidated by the sommelier, he or she
is there to help you.
◦ Look over the wine list for a few minutes.
◦ D...


Style of wine

◦ Do you like dry or sweet, red, white or rose’?



Price range

◦ How will you explain that $250 bottl...
Forget everything you ever learned about food &
wine pairing
Light-bodied foods go with light-bodied wines
 Medium-bodied foods go with medium bodied
wines
 Full-bodied foods go wit...
Rose’s or Blush Wines
 Pinot Grigio
 Sauvignon Blanc
 Chardonnay
 Pinot Noir
 Merlot
 Beaujolais

Host orders a bottle of wine
 Server presents bottle to host. Make sure it is
what you ordered.
 Server opens bottle and...
Wine is poured for rest of party, counterclockwise,
ladies first, ending with the host.
 Server fills glasses as needed. ...
Visual
 Olfactory
 Taste

Clarity
 Color
 Depth

Aroma
 Bouquet
 Complexity
 Intensity

Dry
 Sweet
 Balance
 Body
 Intensity

See
 Swirl
 Sniff
 Swish
 Swallow or Spit

WINE OPENER:-
How To Pour a Bottle Of Wine

How to Pour Liquor Accurately by Counting
DESINGED BY

Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAY...
2 wine service
2 wine service
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2 wine service

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2 wine service

  1. 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. 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. 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. 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. 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. 6. 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
  7. 7. 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
  8. 8. 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
  9. 9. 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°)
  10. 10. 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
  11. 11. 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
  12. 12. 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.
  13. 13. Wine Preservation  When serving the wine, check the following ◦ Wine should be bright ◦ No debris ◦ Wine should smell fresh
  14. 14. 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
  15. 15. Wine Preservation Number of glasses from a standard 75cl bottle 6 x 125ml glasses 4 x 175ml glasses 3 x 250ml glasses
  16. 16.  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.
  17. 17.  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.
  18. 18. Forget everything you ever learned about food & wine pairing
  19. 19. 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 
  20. 20. Rose’s or Blush Wines  Pinot Grigio  Sauvignon Blanc  Chardonnay  Pinot Noir  Merlot  Beaujolais 
  21. 21. 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 
  22. 22. 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. 
  23. 23. Visual  Olfactory  Taste 
  24. 24. Clarity  Color  Depth 
  25. 25. Aroma  Bouquet  Complexity  Intensity 
  26. 26. Dry  Sweet  Balance  Body  Intensity 
  27. 27. See  Swirl  Sniff  Swish  Swallow or Spit 
  28. 28. WINE OPENER:-
  29. 29. How To Pour a Bottle Of Wine How to Pour Liquor Accurately by Counting
  30. 30. 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

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