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Wine Storage and Service

Wine Storage and Service. Why store wine?. Change in flavor from development over time Can’t drink it all at once Investments. What is proper storage. Temperature 55° or at least very little temperature variation Humidity 75% in order to keep cork moist enough to retain seal Vibration

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Wine Storage and Service

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  1. Wine Storage and Service

  2. Why store wine? • Change in flavor from development over time • Can’t drink it all at once • Investments

  3. What is proper storage • Temperature • 55° or at least very little temperature variation • Humidity • 75% in order to keep cork moist enough to retain seal • Vibration • Speeds up the aging process so little as possible is desired • Light • Causes the formation of free radicals that create an off taste

  4. Type of storage • Short term versus long term • Short term • Accessibility • Marketing tool • Long term • Controlled atmosphere • Meant for backup or investment purposes

  5. Service • Sommelier – cellar master • Sell wine • Control storage of wine • Tools of the sommelier • Corkscrew • Glassware • Decanters

  6. Proper service temp • White wines often too cold • red wines too warm at “room temperature” • See chart for temperatures

  7. Etiquette and proper service • Identify host • Make recommendations • Return and confirm order • Open bottle • Pour host taster • Serve ladies first • Finish with host

  8. Red wine service with decantation • Wine may need decanting to remove sediment • Wine is slowly poured into a decanter while the position of the sediment is viewed through the bottle

  9. What to do with alternative closures (screwcaps) • Treat just like a cork • Remove and place on table alongside bottle • Remove when guest have been served • Don’t make a big deal out of it

  10. How to handle mishaps • Excuse yourself and try to fix problem away from the guest • If the cork breaks, may need to filter wine to remove cork pieces • May need to try a new bottle

  11. How to handle rejected bottles • Understand faults and flaws to determine if guest is correct • If bottle is ok, just not what the guest expected, use for by the glass or amenity pours • If bottle is bad, determine if replacing with the same wine would result in the same problem • May need to recommend a new wine

  12. Responsible service • Servers, bartenders and owners are responsible for the service of alcohol • Can be legally responsible if guest is overserved • Many locations require liquor service training before servers can work

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