Aims and Objectives

2. Aims and Objectives Aims Maintain red wine at correct temperature Ensure bottles are clean, undamaged and ready for service Identify legal requirements concerning wine service

3. Definition – Wine • A beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume. • Something that intoxicates or exhilarates. • The colour of the Wine.

4. Preparation for Service • Clean all surface areas • Wipe all wine bottles • Check glasses for chips/cracks • Wash, clean and polish all wine service equipment • Clean sinks/glass wash • Requisition stock

5. Wine Service • The wine waiter (sommelier) must possess a fair knowledge of the subject. • Grooming, cleanliness and hygiene are all priorities, both to enhance customer relations and to keep within safe food handling legislation (please refer to this if not familiar). • A professional approach – smile. • Service should be respectful and responsive (show of your skill). • Remember keep smiling and always be polite and thank the customer and be attentive.

6. Red wine temperature • Maintain red wine at correct temperature Red wines: • Most at 15.5–18°C (60–65°F). • Some young red wines may also be served cool, at about 12.5–15.5°C (55–60°F).

7. Service of Red Wine • Similar procedure as for white wines: • Presenting • removing top of foil cap • removing the cork • pouring the wine • bottle is left on the table on a side plate or a bottle coaster.

8. Wine glass - Red • A wine glass is a type of glass stemware that is used to drink and taste wine. It is generally composed of three parts: the bowl, stem, and foot. Selection of a particular wine glass for a wine style is important, as the glass shape can influence its perception. • Glasses for red wine are characterized by their rounder, wider bowl, which increases the rate of oxidation. As oxygen from the air chemically interacts with the wine, flavour and aroma are subtly altered.

9. Red Wine • Red wine is made from red (or black) grapes • But its red colour is bestowed by a process called maceration • whereby the skin is left in contact with the juice during fermentation

10. Red Wine grape varieties • Cabernet Sauvignon • Gamay • Grenache/Garnacha • Malbec • Merlot • Nebbiolo • Pinot Noir/ Spätburgunder/ Pinot Nero • Sangiovese • Shiraz/Syrah • Tempranillo • Zinfandel (Pimitivo in Italy)

11. Fortified Wine • Have had their fermentation process stopped by the addition of a spirit, such as brandy • Or have had additional spirit added after fermentation • Examples include • Port • Madeira • Banyuls

12. Gluhwein • Also known as mulled wine • Is usually made with a blend of red wine and a mix of spices, honey, fruits, and herbs • Served hot or warm, gluhwein can be bought by the bottle of ready-made gluhwein • Or it can be made from scratch using any number of gluhwein recipes or pre-made kits

13. Vintage • Many wines, particularly good quality red table wines, can improve in flavor with age if properly stored • Consequently, it is not uncommon for wine enthusiasts and traders to save bottles of an especially good vintage wine for future consumption

14. Wine Label

15. Equipment Required • Service cloths • Waiter’s friend • Tray • Salver • Napkins • Coasters • Order pad • Pen • Ice buckets/stand • Side plate • Red wine glasses

16. Opening wine at the table Put the following procedures in order. Present wine for approval Cut the foil at the neck of the bottle with a neat, clean cut, and remove the cut top Put the corkscrew into the middle of the cork Lift out the cork Wipe the bottle neck with a clean cloth Standing to the right of the host with the bottle in a service cloth and label facing the host Pour a taster into the host’s glass. If wine is approved serve the ladies first, eldest to youngest Then serve the gentlemen, eldest to youngest Serve the host last Refill glasses as needed Provide a second bottle as requested

17. Pairing wine with food • Weight – big, rich wines go well with robust (flavoursome) meat dishes • Meat (Beef, lamb) red wine • Pork, veal, poultry light red wine • Cheese light red or port Note: You may serve Champagne at any time – they say it goes with everything!

18. Test your knowledge The (sommelier) must possess a fair knowledge of the subject. Grooming, cleanliness and hygiene are all priorities, both to enhance customer relations and to keep within safe food handling legislation (please refer to this if not familiar). A professional approach – smile Service should be respectful and responsive (show of your skill). Remember keep smiling and always be polite and thank the customer and be attentive. Put the following words into the correct space above. (sommelier) cleanliness customer smile respectful responsive skill smiling polite customer

19. Key words Bloom – Waxy layer of yeast on grape skin. Capsule – Lead, foil or plastic covering over the top of bottle. Sommelier – Wine waiter. Vintage – Date of grape harvest. Wine – The fermented juice of grapes.