The document provides a comprehensive overview of wine, including its definition, types, classifications, and manufacturing process. It details different categories of wine such as still, sparkling, fortified, and aromatized wines, along with common faults and recommended food pairings. Furthermore, it covers proper wine service techniques for both white and red wines, emphasizing the correct procedures and materials needed.

1. WINE
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2. TYPE OF BEVERAGE
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3. WINE
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. Wine has long played an important role
in religion.
Wine is an alcoholic beverage produced by the natural fermentation of ripe,
freshly gathered grapes – according to local traditions and practice.
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4. TYPES OF WINES
• BY COLOUR – Red, White, Rose
• BY TASTE – Sweet, Dry
• BY YEAR – Vintage, Non-Vintage
• BY NATURE – Still/Table, Sparkling, Fortified, Aromatized
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5. CLASSIFICATION OF WINES
Wine is classified in to four major group
• Still Wines
• Sparkling Wines
• Fortified Wines
• Aromatized Wines
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6. STILL WINES
This is the largest category. The alcoholic strength may be between 9% and 15% by
volume. The wines may be:
1. Red: being fermented in contact with grape skins from which the wine gets its
colour. Normally dry wines.
2. White: usually produced from white grapes, but the grape juice (must) is usually
fermented away from the skins. Normally dry to very sweet.
3. Rose: made in three ways – from red grapes fermented on the skins for up to 48
hours; by mixing red and white wines together; or by pressing grapes so that
some colour is extracted.
4. It may be dry or semi-sweet. These are called blush wines in the USA when
made wholly from red grapes.
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7. SPARKLING WINES
The most famous is Champagne. This is made by the methode champenoise
(secondary fermentation in the bottle) in an area of north-eastern France.
1. Effervescent wines made outside this area are called vins mousseux or sparkling
wines and are made by either the methode champenoise (now to be called
methode traditionelle), the Charmat method (tank fermented and sometimes
termed the methode cuve close), the transfer method, or the carbonation
method.
2. They may vary from brut (very dry), sec (medium dry), demi-sec (medium
sweet), to doux (sweet).
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8. FORTIFIED WINES
Fortified wines such as Sherry, Port and Madeira have been strengthened by the
addition of alcohol, usually a grape spirit.
1. These are now known within the EC as liqueur wines or vins de liqueur. Their
alcoholic strength may be between 15% and 22%, by volume.
2. Sherry (from Spain) 15-18% ; made from white grapes -fino (dry), amontillado
(medium), oloroso (sweet)
3. Port (from Portugal) 18-22% ; strong sweet; typically drunk as a dessert wine –
ruby, tawny, vintage character, late bottled vintage, vintage
4. Madeira 18% (famous dessert wine; made on the Portuguese island of Madeira)
– Sercial (dry), Verdelho (medium), Bual (sweet), Malmsey (very sweet)
5. Marsala 18% – a dark sweet wine from Marsala in Sicily
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9. AROMATISED WINES
1. An aromatised wine must have a minimum alcohol content of 14.5% by
volume and a maximum alcohol content of 22% by volume according to
EU law Council Regulation (EEC)
2. The majority of older brands come from France and Italy but there are
now a range of small ‘craft’ producers around the world.
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10. MANUFACTURING PROCESS
• Grapes crushed → must + yeast
• Fermentation begins → alcohol + carbon-dioxide
• 10% to 12% alcohol is standard – in case of most wines, sugar finishes before
yeast.
• Left to nature, almost all wines would be dry – except the rare naturally sweet
wines.
• Often, during fermentation, a thick residue forms on the top and acts as a cap.
This is broke up regularly for continued (but controlled) air-contact.
• The casks are sealed but lose some wine through evaporation. The resultant
empty space is called ullage. This is filled up with more wine as too much air will
render the wine acetic acid.
• In many cases, fermentation is forcibly stopped by: adding spirit, sulphur,
microfiltration
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11. CARE OF THE WINE
Now a strictly controlled process in most countries – not an easy task for the maître
de chais (Celler Master)
• Racking – the wine is repeatedly racked. Its allowed to settle and drawn into
fresh casks. The lees (residue) get separated.
• Fining – even after racking the wine is not completely clear. The fine particles
are removed by using fining agents like isinglass, egg-white, etc.
• Ageing – the wine is matured further to bring it to its prime. Different wines
need different ageing periods – from 6 months to 5 years to 10 years and more.
• Bottling – most wines improve in the bottle – shorter for whites and longer for
reds.
• Corking – results in continued air-contact – minute, but does make a difference.
Corks are made with the bark of the oak tree.
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12. FAULTS IN WINE
• Corked Wine – This is a wine affected by a diseased cork through bacterial
action. The wine will have a foul smell and taste. The term should not be
confused with cork residue – which is bits of cork that splinter into the wine on
opening.
• Acetification – This is caused when the wine is over-exposed to air. The vinegar
microbes develop a film on the surface which produces acid. The wine tastes
sour, resembling vinegar.
• Weeping – This seeping of the wine from the cork can be caused by a small or
faulty cork or when a secondary fermentation pushes the cork loose.
• Cloudiness – This may be caused by extremes in storage temperatures, excess
protein and contact with metal or bacterial action or an unwanted continuation
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13. FAULTS IN WINE
• Excess Sulphur Di-Oxide – During the process of fermentation, sulphur is added
to deactivate the wild yeasts. It is also a preservative and keeps the wine
healthy. This must be used with restrain otherwise it leaves an unpleasant smell.
Leaving the wine open for a few minutes will make the un-pleasant smell
disappear.
• Secondary Fermentation – This may happen when the wine is not fined
properly. Traces of sugar and yeast may remain in the bottled wine. An
unwanted fermentation occurs causing bubbles to appear, usually accompanied
by a nasty aroma and taste.
• Maderization – This is caused by bad storage : too much exposure to air, often
because the cork has been dried out. The wine must also have been stored in
too warm conditions. The colour of the wine darkens and the taste slightly
resembles Madeira, hence the name. The wine tastes ‘spoilt’ after loosing its
fruity flavor and brilliance.
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14. FOOD & WINE HORMONE
The Food and Wine combinations that most of us grew up with were the “Red wine
with beef” and “White wine with fish or poultry” rules.
• White wines with high acid: Sauvignon Blanc, Riesling, White Bordeaux and
almost all sparkling wines. These wines usually pair well with most seafood.
• Red Wines with high acid levels: Pinot Noir (including Red Burgundies),
Sangiovese (including Chiantis) and Gamay (including Beaujolais) These wines
are usually very good pairings with grilled seafood and with most red sauces
(tomato-based).
• White wines sweetness include Most German wines, Vouvray, Chenin Blanc, Asti
Spumante and many Rieslings. White Zinfandel has sweetness and high acidity.
• Red wines with sweetness include: Lambrusco and Port (very sweet)
• Red wines with bitterness include Cabernet Sauvignon, Merlot, Red
Bordeaux, Zinfandel.
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15. FOOD & WINE HORMONE
BASIC RULES
• 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.
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16. FOOD & WINE HORMONE
APPETIZERS
Asparagus with hollandaise - Pouilly fuisse , Pouilly Fume, Soave
Melon - Vouvray, Moscato d alba
Tomato Stuffed with Sea Food - Silvaner, dry Riesling Wines
Fish - Dry White Burgundies
Quiche Lorraine - Beaujolais, Light fruity Wines
Shell Fish - Chablis
Lobster - Muscadet , Dry White Wines
Coquilles St. Jacques - Petit Chablis
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17. FOOD & WINE HORMONE
SOUPS
Thin Soups - Dry Sherries
Fish Soups - Dry French Or Spanish Wines
Vegetable Soups - Tocai, Soave, Dry White Wines
Turtle or Rich Soups - Dry Madeira
CHICKEN
Capon ala crème - White Burgundies
Fried - Beajoulais, Red wines
Roast Chicken - Red Bordeaux i.e. Chateau Latour,
Chateaux Margaux, Chateau Lafite
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18. FOOD & WINE HORMONE
FISH
Cod (baked & fried) - Muscadet from Loire, White Italian wine
Fried or grilled fish - Chablis
Poached white fishes with sauce - Pouilly Fuisse, White Alsatian wines,
Dry Rhine or Mosel wines
Salmon(poached, grilled or baked) - Dry White Burgundies
Poached sole - Rieslings, Sylvaners from Alsace
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19. FOOD & WINE HORMONE
VEAL
Braised - Pouilly fume, Sancerre light red wines
Escalope - Red Beaujolais
Roast - Red Beaujolais, Meursault
HAM
Boiled Ham - Young Red wines
Lamb
Braised Lamb - Beaujolais, Light Red Bordeaux wines
Leg of Lamb Provençale - Heavy Red Wines ( Chateau Neuf du
Pape, Hermitage)
Grilled Chops - Velvety Red Wines
Saddle of lamb roasted - Red Bordeaux i.e. Chateau Latour,
Chateaux Margaux, Chateau Lafite
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20. FOOD & WINE HORMONE
PORK
Grilled chops - Chateau Neuf Du-Pape
Roast - Great Beaujolais
Tenderloins with prunes - Sancerre earthy light dry white wines
BEEF
Beef Steaks - Chianti, Well balanced dry red wines
Broiled - Red Bordeaux, Red burgundy wines
Braised - Chateau Margaux
Braised provençal - Chateau Neuf Du-Pape, Italian Red Wines
Braised with red wines - Light red wines
Braised fillet chasseur - Nuit St Georges, Rich Red Wines
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21. FOOD & WINE HORMONE
TURKEY
Roast - Light Red Wines, Cantenac
Cold with Ham - Beaujolais, White Rioja, Dry white wines
CHEESE
Brie - Medoc Red Wines, Red Burgundies
Danish Blue or Roquefort - Chateau Neuf- du- Pape
Edam - Mosel Wines, Soave,
Cheddar - St. Emilion, Italian Red Wines
Gorgonzola - Barbaresco, Chianti
Stilton - Port
Gruyere - Sancerre, Beaujolais
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22. FOOD & WINE HORMONE
DUCK
Roast - Beaujolais, Italian Wines from
Piedmont, Veneto, Tuscany & Spanish
dry red (Rioja)
FRUITS, NUTS
Fruit, Nuts - Sweet Sherries, Madeira, Marsala
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23. 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.
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24. SERVICE OF WHITE WINE
• 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.
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25. SERVICE OF WHITE WINE
• 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 2/3rd of the glass.
• Place the wine bottle back in the ice-bucket.
• Re-fill if necessary.
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26. 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.
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27. SERVICE OF RED WINE
• 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.
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28. SERVICE OF RED WINE
• 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.
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29. 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.
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30. DECANTING
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
• 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.
• .
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31. DECANTING
• 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.
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32. DECANTING
• 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.
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33. DECANTING
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.
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34. DECANTING
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.
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35. THANK YOU
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EDUCATIONALIST & HOSPITALITY TRINER
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