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Lesson 29


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Lesson 29

  1. 1. Lesson 29<br />Serving Wine, <br />Beer, and Liquor<br />
  2. 2. Serving Wine at the Bar<br />
  3. 3. •Red and White wines are served usually in a <br />236 or 266 ml and stemmed glass at 148 to ml per serving. <br />
  4. 4. 1.The glass should be sparkling and should be held by the stem.<br />
  5. 5. 2. White wines and roses should be served at a temperature of <br />7-13ºC and red wines at 18.521ºC.<br />
  6. 6. 3.If ordered on the rocks or with ice, wine is best served in a wine glass <br />
  7. 7. 4.Ice should be about 1/3 of the glass. The wine is then poured <br />over the ice until it reaches the level of 1 ¼ cm from the top.<br />
  8. 8. 5,When floating a liquor on top of a drink, the liquor is allowed to trickle slowly over the back of a demitasse spoon <br />held over, or placed in the glass.<br />
  9. 9. Serving at the Dinner Table<br />
  10. 10. 1.Wine glasses at the dinner table are to be arranged in the order of service, if more than one wine is to be served in the meal.<br />2.The glass for the first wine should be set at the farthest right of the guest.<br />
  11. 11. 4.A wine glass should be handled by the stem all the time.<br />3.At the end of every course each glass is removed as it was served.<br />
  12. 12. 5.Small after dinner glasses are used for serving dinner wines.<br />6.Allow the bottle of wine to “breath” for a few minutes before it <br />is poured when a bottle of wine is to be opened at the dinner table.<br />7.Champagne are always served well-chilled<br />
  13. 13. Serving Beer<br />
  14. 14. • Beer refers to brewed alcoholic beverages produced by fermentation of barley, malt, and other cereal grains.<br />• It contains 3-8 alcohol and 9 percent water.<br />
  15. 15. • Forms of beer are ale, lager, cerveza, negra, and porth.<br />