The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
This document outlines the proper 14-step process for wine service, including presenting the bottle to the host, removing any foil or wax, uncorking the bottle using a corkscrew, presenting the cork for evaluation, wiping the bottle mouth, pouring a taste for the host's approval, serving wine starting with ladies and gentlemen before the host, and finishing pouring with an upward twisting motion to avoid drips before placing the bottle on the host's right side with the label facing him.
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The document provides steps for properly serving wines. It recommends serving sparkling wines between 6-8°C, white wines 8-12°C, rosé wines 9-12°C, and red wines 16-18°C. For both white and red wines, the steps include presenting the bottle to the host, removing the foil, opening with a corkscrew, wiping the neck, removing the cork, pouring a taste for the host's approval, and then pouring clockwise starting with ladies filling glasses to 2/3 for white and 1/2 for red.
This document provides information on wine storage temperatures, opening wine bottles, and wine preservation. It recommends storing white and rosé wines at 10-12°C, medium-bodied reds at 17-18°C, and sweet wines and champagne at 6-8°C. For opening bottles, it advises keeping them on their sides in low light and away from direct heat. It discusses vacuum and nitrogen systems for preserving opened wine.
Basic information on wines, types of wines, local wines, red wine, white wine, rose wine, champagne and sparkling wines, grapes used and other factors affecting quality of wine
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
This document outlines the proper 14-step process for wine service, including presenting the bottle to the host, removing any foil or wax, uncorking the bottle using a corkscrew, presenting the cork for evaluation, wiping the bottle mouth, pouring a taste for the host's approval, serving wine starting with ladies and gentlemen before the host, and finishing pouring with an upward twisting motion to avoid drips before placing the bottle on the host's right side with the label facing him.
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The document provides steps for properly serving wines. It recommends serving sparkling wines between 6-8°C, white wines 8-12°C, rosé wines 9-12°C, and red wines 16-18°C. For both white and red wines, the steps include presenting the bottle to the host, removing the foil, opening with a corkscrew, wiping the neck, removing the cork, pouring a taste for the host's approval, and then pouring clockwise starting with ladies filling glasses to 2/3 for white and 1/2 for red.
This document provides information on wine storage temperatures, opening wine bottles, and wine preservation. It recommends storing white and rosé wines at 10-12°C, medium-bodied reds at 17-18°C, and sweet wines and champagne at 6-8°C. For opening bottles, it advises keeping them on their sides in low light and away from direct heat. It discusses vacuum and nitrogen systems for preserving opened wine.
Basic information on wines, types of wines, local wines, red wine, white wine, rose wine, champagne and sparkling wines, grapes used and other factors affecting quality of wine
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
The document discusses and classifies bar equipment into large equipment and small equipment. Large equipment includes refrigerators, beverage dispensers, blenders, display centers, shelves, ice bins, makers, kegerators, dispensers, chillers, sinks, under counter units, and wine chillers. Small equipment includes caddies, condiment caddies, floor mats, spoons, openers, stoppers, knives, shakers, strainers, buckets, scoops, moulds, jiggers, containers, rails, trays, muddlers, spouts, and sundae spoons. The document provides descriptions of the equipment and their uses in bars.
Tableware includes dishes, cutlery, and glassware used for dining. It can be made from various materials like ceramic, wood, metal, plastic and glass. Tableware includes plates of various sizes for different courses, bowls for holding foods, and glasses for holding beverages. There are also many types of eating utensils like forks, spoons, and knives designed for specific foods or uses, such as fish forks, fruit spoons, butter knives and more. Proper table setting involves arranging the different pieces of tableware for each course or part of the meal.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
This document provides an introduction and overview of wine. It discusses the history of wine dating back to 5000 BC in Georgia. It then describes the major types of wine - table wine, sparkling wine, fortified wine, and aromatized wine. The document also outlines various technical terms used in wine including acidity, aroma, balance, body, and tannins. It provides examples of popular wines that fall under each category.
This document outlines the standard operating procedure for clearing soiled plates and glasses from guest tables. It details 8 steps: 1) get a tray, 2) proceed to the table, 3) approach the guest table, 4) inform the guest you will clear items, 5) carefully place soiled glasses on the tray in an orderly manner, 6) carefully place soiled plates on the tray, scraping excess food and placing heavy items inward, 7) for main course clearance, also remove side plates, knives, butter, and cruets after confirming with the guest, and 8) thank the guest and excuse yourself from the table. The procedure aims to clear items in a controlled, discrete, and accommodating manner that does not harm
This document provides guidance on establishing and managing a successful bar business. It discusses identifying the target clientele and designing the bar concept, atmosphere, and decor to attract them. Specific customer types are outlined, including diners, drop-ins, and regular patrons. Location selection and market feasibility are also addressed. The document emphasizes that every element of the bar business, from drinks to staff to layout, should work together to create a coherent image and experience for the target clientele.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
The document discusses wine labels from several countries and the information typically provided. It provides examples of labels from France, Germany, Italy, Spain, Portugal, India and others. Key information on labels usually includes the name of the wine, vintage year, grape variety, region/vineyard, producer details, alcohol content and volume. Certifications and quality classifications may also be displayed depending on the country's wine laws.
Front office transactions are typically charted on account statement called folios. A folio is a statement of all transactions (debits & credits) affecting the balance of a single account. When an account is created, it is assigned a folio with a starting balance of zero.
This document discusses cover set up for dining tables. It explains that a cover includes all cutlery, crockery, and glassware needed for one person to eat a meal. It also outlines different types of menus (table d'hote, a la carte, buffet), meal times (breakfast, lunch, dinner), styles of service (American, silver, French), and the typical number of courses (3 to 8 courses) that determine how to set up individual place settings.
Banquets are large sumptuous feasts arranged to cater for many people. When booking a banquet, details must be provided around the type of function, date, time, number attending, price per head, menu, and method of service. Functions can be corporate, social, or ODC events. Different setup styles are available like theater, classroom, boardroom, U-shape, and round tables. Effective banquet coordination requires working with various event management teams, contractors, and departments. Licensing regulations determine the number of people and hours permitted for a given function.
The document provides an overview of French wines, discussing the history and geography of major wine regions in France including Bordeaux, Burgundy, Rhone Valley, Champagne, and Loire Valley. It describes the climates, soils, grape varieties, and classification systems of these regions. Maps and diagrams are included to illustrate appellation areas and hierarchies within the French wine classification system.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
Glassware refers to drink containers used in the foodservice industry. There are many types of glassware suited for different drinks like water glasses, wine glasses, and cocktail glasses. Glassware is made of glass, which has evolved significantly from early glass objects dating back to 800 BC. Modern glass production involves large furnaces and production lines. Glassware comes in various materials, shapes, sizes and styles to best suit different beverages. Proper glassware selection and care helps create a better dining experience.
Pre-registration activities help accelerate the guest registration process by preparing documents like arrival lists and room assignments before guests arrive. Registration formally establishes a contract between the guest and hotel by gathering mandatory information like passport and visa details. This information is stored in various formats like hard-bound registers, loose-leaf registers, or individual guest registration cards. The registration process involves identifying the guest, creating registration records, assigning rooms and rates, establishing payment methods, and completing check-in procedures by issuing room keys.
The document provides instructions for serving various types of wine and beer. It lists ideal serving temperatures for red, young red, white, and sparkling/dessert wines. It then details the proper procedure for serving white wine, including obtaining the bottle, presenting it, pouring, tasting, and refilling. It also covers decanting older red wines and serving beer, including opening the bottle and pouring with or without foam.
This document provides instructions for properly opening and serving wine. It discusses the techniques sommeliers use to open bottles, such as using a waiter's friend corkscrew at a 45 degree angle. It also covers serving wine, including using drip stops for red wine, cleaning glasses with mild soap, and the proper order for pouring. Additional tips include not filling glasses more than 1/3 full and discussing the wine's attributes before serving. The document concludes with the five steps of wine tasting: examining color and clarity, judging body through swirling, smelling the aroma, tasting for sweetness and acidity, and feeling for tannins.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
The document discusses and classifies bar equipment into large equipment and small equipment. Large equipment includes refrigerators, beverage dispensers, blenders, display centers, shelves, ice bins, makers, kegerators, dispensers, chillers, sinks, under counter units, and wine chillers. Small equipment includes caddies, condiment caddies, floor mats, spoons, openers, stoppers, knives, shakers, strainers, buckets, scoops, moulds, jiggers, containers, rails, trays, muddlers, spouts, and sundae spoons. The document provides descriptions of the equipment and their uses in bars.
Tableware includes dishes, cutlery, and glassware used for dining. It can be made from various materials like ceramic, wood, metal, plastic and glass. Tableware includes plates of various sizes for different courses, bowls for holding foods, and glasses for holding beverages. There are also many types of eating utensils like forks, spoons, and knives designed for specific foods or uses, such as fish forks, fruit spoons, butter knives and more. Proper table setting involves arranging the different pieces of tableware for each course or part of the meal.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
This document provides an introduction and overview of wine. It discusses the history of wine dating back to 5000 BC in Georgia. It then describes the major types of wine - table wine, sparkling wine, fortified wine, and aromatized wine. The document also outlines various technical terms used in wine including acidity, aroma, balance, body, and tannins. It provides examples of popular wines that fall under each category.
This document outlines the standard operating procedure for clearing soiled plates and glasses from guest tables. It details 8 steps: 1) get a tray, 2) proceed to the table, 3) approach the guest table, 4) inform the guest you will clear items, 5) carefully place soiled glasses on the tray in an orderly manner, 6) carefully place soiled plates on the tray, scraping excess food and placing heavy items inward, 7) for main course clearance, also remove side plates, knives, butter, and cruets after confirming with the guest, and 8) thank the guest and excuse yourself from the table. The procedure aims to clear items in a controlled, discrete, and accommodating manner that does not harm
This document provides guidance on establishing and managing a successful bar business. It discusses identifying the target clientele and designing the bar concept, atmosphere, and decor to attract them. Specific customer types are outlined, including diners, drop-ins, and regular patrons. Location selection and market feasibility are also addressed. The document emphasizes that every element of the bar business, from drinks to staff to layout, should work together to create a coherent image and experience for the target clientele.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
The document discusses wine labels from several countries and the information typically provided. It provides examples of labels from France, Germany, Italy, Spain, Portugal, India and others. Key information on labels usually includes the name of the wine, vintage year, grape variety, region/vineyard, producer details, alcohol content and volume. Certifications and quality classifications may also be displayed depending on the country's wine laws.
Front office transactions are typically charted on account statement called folios. A folio is a statement of all transactions (debits & credits) affecting the balance of a single account. When an account is created, it is assigned a folio with a starting balance of zero.
This document discusses cover set up for dining tables. It explains that a cover includes all cutlery, crockery, and glassware needed for one person to eat a meal. It also outlines different types of menus (table d'hote, a la carte, buffet), meal times (breakfast, lunch, dinner), styles of service (American, silver, French), and the typical number of courses (3 to 8 courses) that determine how to set up individual place settings.
Banquets are large sumptuous feasts arranged to cater for many people. When booking a banquet, details must be provided around the type of function, date, time, number attending, price per head, menu, and method of service. Functions can be corporate, social, or ODC events. Different setup styles are available like theater, classroom, boardroom, U-shape, and round tables. Effective banquet coordination requires working with various event management teams, contractors, and departments. Licensing regulations determine the number of people and hours permitted for a given function.
The document provides an overview of French wines, discussing the history and geography of major wine regions in France including Bordeaux, Burgundy, Rhone Valley, Champagne, and Loire Valley. It describes the climates, soils, grape varieties, and classification systems of these regions. Maps and diagrams are included to illustrate appellation areas and hierarchies within the French wine classification system.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
Glassware refers to drink containers used in the foodservice industry. There are many types of glassware suited for different drinks like water glasses, wine glasses, and cocktail glasses. Glassware is made of glass, which has evolved significantly from early glass objects dating back to 800 BC. Modern glass production involves large furnaces and production lines. Glassware comes in various materials, shapes, sizes and styles to best suit different beverages. Proper glassware selection and care helps create a better dining experience.
Pre-registration activities help accelerate the guest registration process by preparing documents like arrival lists and room assignments before guests arrive. Registration formally establishes a contract between the guest and hotel by gathering mandatory information like passport and visa details. This information is stored in various formats like hard-bound registers, loose-leaf registers, or individual guest registration cards. The registration process involves identifying the guest, creating registration records, assigning rooms and rates, establishing payment methods, and completing check-in procedures by issuing room keys.
The document provides instructions for serving various types of wine and beer. It lists ideal serving temperatures for red, young red, white, and sparkling/dessert wines. It then details the proper procedure for serving white wine, including obtaining the bottle, presenting it, pouring, tasting, and refilling. It also covers decanting older red wines and serving beer, including opening the bottle and pouring with or without foam.
This document provides instructions for properly opening and serving wine. It discusses the techniques sommeliers use to open bottles, such as using a waiter's friend corkscrew at a 45 degree angle. It also covers serving wine, including using drip stops for red wine, cleaning glasses with mild soap, and the proper order for pouring. Additional tips include not filling glasses more than 1/3 full and discussing the wine's attributes before serving. The document concludes with the five steps of wine tasting: examining color and clarity, judging body through swirling, smelling the aroma, tasting for sweetness and acidity, and feeling for tannins.
Etiquette provides social norms for polite behavior. Wine etiquette includes properly serving different types of wine according to their temperature, pouring wine without spilling, holding the glass by the stem, and knowing which wines complement various foods. The document outlines how to uncork, pour, serve, hold, toast with, and drink wine politely according to social conventions.
This document provides guidelines for serving beverages and wines. It discusses that wines are served before, during, and after meals. It also outlines proper techniques for presenting and opening bottles of wine, as well as using various tools like waiter's cloths and winged corkscrews. The document emphasizes presenting bottles to guests beforehand to allow them to choose their preferred wine and prevent mistakes during service.
Wines are served at three times during a meal: before the meal as an aperitif, during the meal, and after the meal. When serving beverages, servers should announce drinks as they are placed on the table, work clockwise around the table, and provide coasters or napkins if needed. Bottles of wine are traditionally presented to guests before service to allow them to choose the correct wine and prevent mistakes. When presenting and serving wines, servers should use a corkscrew to remove the seal from the bottle without cutting themselves, hold the bottle securely, and twist the corkscrew into the cork without removing too much cork.
This document provides instructions for properly serving wine, including presenting the bottle to the host, removing the foil or wax, uncorking the bottle, presenting the cork for evaluation, pouring a taste for the host, and serving the other guests before replacing the bottle for the host. The 14 steps describe handling the bottle, uncorking it, pouring practices, and wine etiquette.
The document provides an overview of wine training at Tastings restaurant. It outlines a series of wine classes that will be offered, covering topics like how to serve wine, how to taste wine, and pairing wine with food. The classes will include tastings of various wines like Riesling, Chardonnay, Pinot Noir, and more. Additional sections offer guidance on wine service techniques, conducting wine tastings, identifying aromas and flavors, and opportunities for further wine education outside of the classes.
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
The document provides 9 tips for wine etiquette including holding the wine glass by the stem, smelling and tasting the wine, drinking from the same position on the glass, quietly opening bottles, clinking glasses while making eye contact, holding bottles by the base while pouring, filling glasses less than half full, keeping your drinking equivalent to others, and offering wine to others before pouring seconds.
This document outlines the proper procedure for wine service, which involves 6 steps: 1) Presenting the bottle label-facing to the host and mentioning details, 2) Opening the bottle lid, 3) Presenting the lid for evaluation, 4) Wiping the bottle mouth to remove mold, 5) Pouring a sample for the host's approval, and 6) Finishing pouring upward with a twist so it doesn't drip, then placing the bottle label-facing on the host's right side.
P 7 Food and Beverage cycle Service SequenceHany Atef
The document provides details on food and beverage service sequences and procedures. It outlines 24 steps in the service sequence from greeting guests to clearing tables. It then describes each step in detail, including how to greet guests, take food orders, serve courses, clear plates, take payment and see guests out. It also covers food preparation, laying table settings, taking reservations and types of breakfast service. The document is a guide for servers outlining best practices for full table service from start to finish.
The document summarizes a cocktail seminar held at Vine Arts. It provided an overview of four cocktails - Negroni, Manhattan, French 75, and Caipiroska - demonstrating proper glassware and mixing techniques. It also discussed concepts like balance in cocktails, proper tools and techniques for shaking, stirring and citrus juice. The seminar aimed to educate participants on cocktail history as well as recipe and product knowledge for bartending.
Wine makes a great complement for the food we eat. But did you know that some wine basics could actually affect the flavor of the wine? Here are some basics of serving wine.
This document discusses food and wine pairing and service. It covers designing a wine list, pairing foods and wines based on factors like intensity, texture and flavor profiles. It also provides instructions on serving wine, including proper temperatures for different varieties. Specific steps are outlined for opening bottles, decanting older wines and serving champagne. The pairing of food and wine is described as an art that combines the skills of chefs and winemakers to complement flavors in a creative way.
1. This document provides instructions for serving wine, beer, and liquor at a bar or dinner table. It details the proper glassware, temperatures, and pouring techniques for red and white wines.
2. When serving at the dinner table, the document specifies the order wines should be arranged and that glasses should always be handled by the stem.
3. Guidelines are also given for serving beer, including that it is an alcoholic beverage made from fermented grains that typically contains 3-8% alcohol.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
The document provides guidance on proper serving etiquette:
- Greet guests warmly and promptly offer drinks upon arrival. Inspect glasses to ensure they are clean before each use.
- Replace glasses if a guest switches between water and wine. Offer alternative drinks like spritzer.
- Apologize and offer a replacement if a guest is unhappy with a dish.
- Ensure tables are level before seating guests. Describe food and drinks in an interested but not dramatic manner.
- Ask guests their preference for pouring wine and leave the bottle with them if requested. Never serve anything that looks unsafe.
- If asked, provide wine labels that were steamed off to share information with guests after the meal
As soon as you start to enjoy as well as value wine, you will also want to find out about appropriate wine etiquette. listed some situations in which it's possible you'll find yourself at which understanding wine etiquette is imperative.
This document provides instructions for various food service styles and techniques, including:
- French and Russian service styles as well as buffet service.
- Proper placement of dishes and utensils on dining plates.
- Guidelines for safely loading and transporting food trays, such as placing heaviest items in the center.
- Techniques for plating and serving food, beverages, and removing used dishes from tables.
This document provides training materials for servers at 180 Blue, a student-run restaurant. It includes:
- An overview of the server uniform, pricing, and responsibilities at 180 Blue.
- Steps for greeting tables, taking orders, and providing excellent service.
- Details on wine service, handling complaints, and food safety practices.
- Sample dialogues for greeting tables and apologizing to unhappy guests.
- Guidance on anticipating guest needs, being attentive, and ensuring a positive dining experience.
Similar to Service of wines & matching wines with food (20)
This document outlines the standard sequence of service that waiters follow when serving guests in a restaurant. It details the steps from taking reservations and seating guests to serving courses, clearing plates, and presenting the check. Some key aspects covered include greeting guests within 30 seconds, seating ladies first, asking permission before removing items, and following etiquette for serving each course from the right side. Maintaining formality, efficiency, and a welcoming atmosphere is emphasized throughout guest interactions.
The document provides training information for banquet servers. It outlines the key responsibilities of a banquet server which include complete service of food and beverages to cater to guests' needs. Servers must work closely with captains to provide an enjoyable dining experience. The document also details proper server etiquette, roles, and techniques for table setting, communication, complaint resolution, and pre-meal briefing procedures.
This document provides training information for making espresso coffee drinks. It covers topics such as coffee growing areas and varieties, different roasts, equipment like grinders and coffee machines, the process of extracting espresso, texturing milk, and making the perfect cup. The goal is to teach baristas to properly prepare, extract espresso, and craft drinks using the best techniques and highest quality ingredients.
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
1. When a guest calls to make a reservation, it is the first opportunity to introduce them to the restaurant and provide exceptional service.
2. A positive phone experience allows the guest to feel comfortable with their choice of restaurant and look forward to their dining experience.
3. Guidelines for taking reservations include answering promptly, identifying yourself, using a friendly tone, carefully recording details, offering alternatives if unavailable times, and ending politely.
French wine labels are required by law to display five items of information: 1) the appellation of origin, 2) volume of the bottle in cl, 3) percentage of alcohol by volume, 4) control number, and 5) where the wine was bottled. Additional optional information often included are: the country of origin, château or producer name, vintage year, classification of "Grand Vin" and a château logo.
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
Australia has been producing wine for over 200 years since the first grape vines were brought to the country in 1788. There are now over 400 wineries producing a wide range of wines, from table wines to dessert wines and sparkling wines, with some rivaling top European wines in quality but at a lower price. Australian wines come from diverse climates and soils across vineyards stretching over 2500 miles, with major production regions located on the eastern coast like Hunter Valley and areas in South Australia such as Barossa Valley, Clare Valley, and Coonawarra.
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
Portugal produces a variety of wines despite a climate not fully suitable for viticulture. The country's major wine regions include Entre Douro o Minho, Douro, Dão, and others. Port is one of Portugal's most famous wines, made from grapes harvested early for high sugar content. The port manufacturing process involves treading grapes then fortifying the wine with brandy. Port styles include vintage, crusted, ruby, tawny and white. Madeira is another renowned Portuguese dessert wine made from heating wine to stop fermentation. It is produced from grapes indigenous to the Atlantic island of Madeira.
Spain is the third largest wine producing country in the world. It has 28 wine regions with strict regulations overseen by INDO. Rioja is the most popular region, known for aged reds. La Mancha produces mainly strong reds. Sherry is a fortified wine from the Andalusia region made through a solera system of blending wines of different ages. Sherry types include Fino, Oloroso, Amontillado and Manzanilla.
Germany produces about 10% of the wine of France or Italy. While beer is the national beverage, Germany has a long history of wine production dating back to Roman times. The best vineyards are located near the 50th parallel in river valleys like the Mosel and Rhein. Riesling is the best grape variety grown, though it has lower yields than other varieties. German wines are strictly regulated with three quality levels - basic table wines, quality wines from specific regions (QbA), and quality wines with special attributes (QmP) which have higher minimum sugar levels. The top QmP styles in order of ripeness are Kabinett, Spatlese, Auslese, Beerenaus
This document provides an overview of Italian wines, including their regions, varieties, and classification system. It discusses that Italy has one of the oldest wine-growing regions in Europe, with over 60% of wines being red varieties. Italian wines have a classification system including DOCG (highest), DOC, IGT, and table wines. The major wine regions described are Lombardy, Tuscany, Veneto, Piedmont, Sicily, and Campania, which each produce distinctive varieties at a range of price and quality levels.
Champagne (French: [ʃɑ̃.paɲ]) is a type of sparkling wine and type of an alcoholic drink produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region. Some use the term Champagne as a generic term for sparkling wine, but in many countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation.Vineyards in the Champagne region of France
The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Champagne appellation law allows only grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of champagne
Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
The document defines liqueurs as alcoholic beverages produced by combining spirits with fruits, herbs, or other flavorings containing over 2.5% sugar. Liqueurs originated from medicines used for stomach ailments that were sweetened with honey to improve taste. They are classified based on their base spirit and flavorings, which can include herbs, fruits, flowers, barks, roots, and seeds. Common base spirits are brandy, rum, whiskey, and neutral spirits. Liqueurs are manufactured using infusion, percolation, or distillation and are used in cocktails, desserts, and after dinner.
Tequila is a spirit made from the blue agave plant that is native to Mexico. The plant takes around 10-12 years to mature and is then harvested and cooked to extract its sap, which is fermented and distilled twice to make tequila. There are different categories of tequila based on aging, from unaged silver and gold varieties to reposado aged up to one year and anejo aged one to three years. Popular brand names include Jose Cuervo, Sauza, and Patrón. Tequila is commonly used to make cocktails like margaritas, palomas, and tequila sunrises.
Brandy is a distilled spirit made from fermented grape juice that is aged in wood. Cognac is a famous brandy produced in a specific region of France from white grapes. It is distilled twice and aged in oak barrels, taking on a golden color and delicate flavor. Armagnac is a brandy produced in southern France using similar grapes and production methods as Cognac, but with some differences in soil, distillation process, and aging.
Rum is distilled from sugarcane byproducts like sugarcane juice, syrup, and molasses. It originated in Caribbean sugar plantations in the 17th century, where slaves distilled it. There are several styles - Puerto Rican rum is light-bodied and dry, distilled in a patent still. Jamaican rum is rich, full-bodied, and distilled in a pot still. Rum is used in mixed drinks and cocktails as well as flambéing desserts. Popular brands include Bacardi, Captain Morgan, and Appleton.
1. Service of White Wine
Materials Required:
White Wine Bottle, White Wine Glass, Ice Bucket, Waiter’s friend, Napkin, Quarter Plate
Service Procedure:
• Place the white wine glass on the right-hand side just above the knife.
• Collect the wine bottle and check if the temperature is chilled.
• Carry it to the table in an Ice bucket along with the stand.
• Take the bottle out of the ice bucket and wipe it with a Napkin.
• Present the bottle to the host from his/her right-hand side with label facing him/her so that the
label can be read easily. The sommelier must announce the name of the wine, Vintage year if
any. This is done to inform the host that the correct wine is presented.
• When the host has confirmed the wine is correct, place the bottle in the ice bucket or on the
edge of the table with the label facing the host.
• Using the waiter’s friend knife we cut the foil just above the raised ridge just about ¼ inch below
the top of the bottle.
• This foil cap we keep in the pocket and close the knife.
• We then wipe the bottle again and then open the cork-screw and insert the sharp tip of the
cork-screw into the center of the cork. Slowly turn the cork-screw in a clockwise direction until
the last turn of the cork-screw is visible.
• Tilt the arm of the waiter’s friend so that the lever rests on the lip of the bottle and gently
extract the cork out by raising the opposite end of the waiter’s friend.
• Un-screw the cork and place it on a quarter plate for inspection.
• Close the cork-screw and place it back in the pocket and wipe the mouth of the bottle with the
napkin.
• Fold the napkin in a “collar” and grip the bottle along with it so that the label should be facing
the guest. Pour a minimum of one ounce of wine into the host’s glass for tasting and approval
from the right hand side.
• The wine should be poured into the center of the glass without touching the wine glass. Slightly
twist the wine bottle before lifting it away from the glass to avoid drops from the bottle neck.
2. • After receiving approval from the host, start serving the ladies first moving clock-wise around
the table, then the men and finally the host.
• Do not overfill the wine glasses. White wine should be served to the maximum of 2/3rd
of the
glass.
• Place the wine bottle back in the ice-bucket.
• Re-fill if necessary.
Service of Red Wine
Materials Required:
Red Wine Bottle, Red Wine Glass, Waiter’s friend, Cradle (Optional), Napkin, Quarter Plate
Service Procedure:
• Place the red wine glass on the right-hand side just above the knife.
• Collect the wine bottle on the left hand with a napkin or on a “cradle”.
• Present the bottle to the host from his/her right-hand side with label facing him/her so that the
label can be read easily. The sommelier must announce the name of the wine, Vintage year if
any. This is done to inform the host that the correct wine is presented.
• When the host has confirmed the wine is correct, place the bottle in the ice bucket or on the
edge of the table with the label facing the host.
• Using the waiter’s friend knife we cut the foil just above the raised ridge just about ¼ inch below
the top of the bottle.
• This foil cap we keep in the pocket and close the knife.
• We then open the cork-screw and insert the sharp tip of the cork-screw into the center of the
cork. Slowly turn the cork-screw in a clockwise direction until the last turn of the cork-screw is
visible.
• Tilt the arm of the waiter’s friend so that the lever rests on the lip of the bottle and gently
extract the cork out by raising the opposite end of the waiter’s friend.
• Un-screw the cork and place it on a quarter plate pierced with a small fork for inspection.
• Close the cork-screw and place it back in the pocket and wipe the mouth of the bottle with the
napkin.
3. • Fold the napkin in a “collar” and grip the bottle along with it so that the label should be facing
the guest. Pour a minimum of one ounce of wine into the host’s glass for tasting and approval
from the right hand side.
• The wine should be poured into the center of the glass without touching the wine glass. Slightly
twist the wine bottle before lifting it away from the glass to avoid drops from the bottle neck.
• After receiving approval from the host, start serving the ladies first moving clock-wise around
the table, then the men and finally the host.
• Do not overfill the wine glasses. White wine should be served to the maximum of one half of the
glass.
• Place the wine bottle back on the “cradle” or place it on the table with the label facing the host.
• Re-fill if necessary.
DECANTING
It is the process of separating wine from its sediments by transferring wine from its bottle to a fresh
glass container.
Red wines are decanted for the following purposes:
• To separate the clear wines from the sediments
• To allow the wine to ‘breathe’
• To transfer the wine from the bottle to get it to room temperature
• To promote or merchandise the wine
Before decanting the wine, the permission of the host should be obtained.
• Materials required for decanting: Red wine bottle, decanter, candle, matches, waiter’s friend,
napkin, quarter plate
• Procedure – open the bottle first but carefully so that the bottle is not agitated much and the
sediments get dislodged.
• Present the cork on the quarter plate and then wipe the mouth of the bottle.
• Light the candle with the matches and place on candle holder.
• Hold the bottle in the right hand and neck of the decanter with the other hand.
4. • Position the neck of the bottle 4 to 6 inches above the candle and gently transfer the wine from
the bottle to the decanter without resting the bottle on the decanter.
• Pour the wine steadily keeping close watch on the shoulder of the bottle to ensure the
sediments are not getting in the decanter. The candle light helps in observing the movement of
sediments clearly.
• As the sediments approach the shoulder of the bottle, raise the bottle gently to stop the flow.
• Place the bottle which has sediments on the table.
• Serve the wine to the host from the decanter for his/her approval.
• After receiving approval from the host, start serving the ladies first moving clock-wise around
the table, then the men and finally the host.
• Place the decanter on the table within the reach of the host.
Many guests prefer decanting even young wines, as the bouquet improves when the wine is
exposed to air. Old red wine bottles may be allowed to stand over-night before decanting. This
makes the decanting process easier. Old wine should be decanted just before service as the
bouquet will fade if the wine is exposed to air for a long time. Vintage Ports are also decanted as
they have sediments in them.
Service of Champagnes and other Sparkling Wines
Champagne and Sparkling Wines are served chilled. One should never make an attempt to open a non-
chilled bottle as it will explosively foam over.
While opening the Champagne bottle, it should be remembered that the pressure behind the cork is
enormous and hence, it should not be shaken. Remember the following safety points while opening a
Champagne bottle:
• Hold the bottle at an angle of 45⁰ to reduce the pressure on the cork, away from the guest and
furniture.
• Handle the bottle gently and carefully. Do not shake the bottle, otherwise the pressure will build
up and cause accident.
The materials required for service of Champagne include:
Champagne/Sparkling wine bottle, Champagne cooler, Flute or Tulip, Napkin, Quarter Plate
5. Service Procedure:
• Place the Tulip or Flute on the right-hand side just above the knife.
• Collect the bottle and check if the temperature is chilled.
• Carry it to the table in the Champagne Chiller containing crushed ice and salt along with the
stand.
• Take the bottle out of the chiller and wipe it with a napkin.
• Present the bottle to the host from his/her right-hand side with label facing him/her so that the
label can be read easily. The sommelier must announce the name of the Champagne/Sparkling
Wine. This is done to inform the host that the correct wine is presented.
• When the host has confirmed the wine is correct, hold the bottle firmly with the left hand at an
angle of 45⁰ at waist height. Make sure it is not facing any guests or electrical fittings.
• With the right hand peel the fancy foil from the top of the bottle. Next un-twist the agraffe
(metal wire cage) gently.
• Firmly hold the cork down with the right hand while holding the base of the bottle in the left
hand.
• Slowly twist the cork with the right hand in a circular motion so as to release it, while the left
hand is firmly holding the bottle along with a napkin.
• Due to the pressure built up in the bottle the cork comes out smoothly. Do not make a ‘Popping’
sound if possible.
• Hold the bottle with the right hand in such a way that the label is facing the host. From his/her
right hand side pour a minimum of one ounce of wine into the host’s glass for tasting and
approval. The wine should be poured in the center of the glass without touching the rim of the
glass. Slightly twist the bottle before lifting it away from the glass to avoid drops from the bottle
neck. Wipe the mouth of the bottle with the napkin held in the left hand.
• After receiving approval from the host, start serving the ladies first moving clock-wise around
the table, then the men and finally the host.
• Serve only ¼ th of the glass and allow the bubbles to settle down before serving again.
• Place the bottle back in the wine chiller and refill the glass when necessary.
6. Matching wine with food
• CHAMPAGNE OR SPARKLING WINE COMPLEMENT MOST FOODS.
• SERVE RED WINE WITH RED MEAT AND WHITE WINE WITH WHITE MEAT.
• IF UNSURE ROSE WILL DO
• SERVE WHITE WINE BEFORE RED.
• SERVE DRY WINE BEFORE SWEET
• SERVE GOOD WINE BEFORE GREAT WINE
• COMMENCE WITH GRAPE APERITIF RATHER THAN A GRAIN APERITIF
• SERVE NATIONAL WINES WITH NATIONAL DISHES.
• TEMPERATURE YOUR WINE CORRECTLY.
7. Matching wine with food
• CHAMPAGNE OR SPARKLING WINE COMPLEMENT MOST FOODS.
• SERVE RED WINE WITH RED MEAT AND WHITE WINE WITH WHITE MEAT.
• IF UNSURE ROSE WILL DO
• SERVE WHITE WINE BEFORE RED.
• SERVE DRY WINE BEFORE SWEET
• SERVE GOOD WINE BEFORE GREAT WINE
• COMMENCE WITH GRAPE APERITIF RATHER THAN A GRAIN APERITIF
• SERVE NATIONAL WINES WITH NATIONAL DISHES.
• TEMPERATURE YOUR WINE CORRECTLY.