service methods of white wine, red wine, beer

1. SERVICE OF WINE

2. SERVING TEMPERATURES
• RED WINE – 18-21 degree Celsius
• Young red wines – 10-13 degree Celsius
• White wines – 10-12 degree Celsius
• Dessert wines, champagne and other
sparkling wines – 6-9 degree Celsius

3. White wine service
• OBTAIN THE WINE FROM THE DISPENSE BAR
• TAKE TO THE TABLE IN ICE BUCKET
• PRESENT THE BOTTLE TO THE HOST SHOWING THE LABEL
• ENSURE CORRECT GLASSES ARE PLACED ON THE TABLE FOR
WINE TO BE SERVED
• SEE THAT THE CLEAN SERVIETTE IS TIED TO THE HANDLE OF
THE BOTTLE
• CUT THE FOIL, REMOVE AND WIPE THE TOP OF CORK WITH
SERVIETTE
• REMOVE THE CORK, SMELL THE CORK IN CASE WINE IS
CORKED.

4. White wine service
• PLACE THE CORK IN SIDE
PLATE AT THE HEAD OF THE
HOST’S COVER
• WIPE THE INSIDE OF THE NECK
OF THE BOTTLE WITH THE
SERVIETTE
• WIPE THE BOTTLE DRY
• HOLD THE BOTTLE FOR
POURING IN SUCH A FASHION
THAT THE LABEL MAY BE SEEN
• USE THE WAITERS CLOTH,
FOLDED TO CATCH ANY DRIP
• GIVE A TASTE TO THE HOST,
POURING FROM RIGHT.

5. White wine service
• ON FINISHING POURING A GLASS OF WINE, TWIST THE
NECK OF THE BOTTLE AND RAISE IT AT THE SAME TIME.
THIS PREVENT ANY DRIPS FROM FALLING ON THE
TABLE CLOTH(TWIST THE BOTTLE)
• LOOK FOR APPROVAL
• SERVE LADIES FIRST, THEN THE GENTLEMEN AND THE
HOST LAST
• FILL EACH GLASS 2/3 FULL. THIS LEAVES ROOM FOR AN
APPRECIATON OF TH E BOUQUET
• REPLACE THE WINE IN WINE BUCKET
• IF A FRESH BOTTLE IS REQUIRED, THEN FRESH GLASSES
SHOULD BE PLACED

6. Decanting
• It is a process of separating
the wine from its sediments
by transferring wine from its
bottle to a fresh glass
container (decanter or
caraffe)
• Old red wines are decanted.
It allow the wine to breathe.
• Young red wines do not
require decanting
• In presence of candle
decanting is done.

7. Service Beer
• Carry the bottle and chilled beer goblet to the
table on a tray
• Place the glass on the right hand side of the
guest and beer bottle next to the glass, with
its label facing the guest
• Open the bottle with bottle opener.
• Ask the guest if he/she wants to have with
head or with neck means with foam
• Pick up the bottle with right hand

8. Service of beer
• If with head- pour the beer
steadily and slowly into the
glass directing the flow to
the opposite edge of the
glass so that head can form
• If with neck – hold the glass
at sharp angle and pour the
beer and gently straighten
the glass as the beer is
poured.
• Leave the bottle on the
table, label facing the guest.