Wine service A company is only as good as the people it keeps and trains.

Contents

SECTION SUBJECT PAGE

Module Introduction 3 to 5

1 Wine service equipment 6 to 12

2 Wine waiter 13

3 Wine service 14 to 17

4 Champagne/Sparkling wine service 18 to 21

This module deals with the skills and knowledge required toprovide wine and champagne service to guests at our venues.It reflects the role of a waiter and applies to service of any styletable or bar.

At the end of this module you should be able to:

q provide complete table service of wine in accordance withour standardsq offer service to guests topping up wines and beveragesq identify wine service equipmentq demonstrate safe and efficient wine service practices

Module Introduction

Knowledge summary

To be proficient in wine service and you must have knowledge of and skills in:

Øwine equipment identification and use

Øwine service procedures

Øchampagne/sparkling wine service procedures

Øroles and responsibilities of the sommelier

Øsafe and hygienic service of wine and champagne

Module Introduction

Tips for learners

§discuss your training with your trainer and make sure youunderstand what is required and how the training will beorganised§ask for feedback on your progress as you work through theactivities§ask for help when you need it. Talk to more experiencedcolleagues or your trainer and ask for their guidance§listen, take notes, ask questions and practise your new skillsas often as possible. This way you will improve both yourspeed, your memory, and also your confidence§you should seek other sources of information as well, e.g. textbooks, Internet

Module Introduction

Wine service equipment

Wine service equipment

Wine service equipment

Waiter’s friend – wine opener

Wine service equipment

The knowledge of correct usage of glassware is essential for professional wine service.

Wine glasses should be;clearcleanthoroughly washed, rinsed and wiped with a lint-free cloth

Do not use glasses straight from a musty cupboard, sideboard or cardboard box.

Different shapes of glasses enhance the perception of the aromas of each wine style – eg, anarrow glass with a small opening used for white wines or a glass with a large bowl, but still witha tapered top, is more suitable for red wines.

Wine service equipment

Wine service equipment

Decanting Wine

There are two main reasons todecant a wine.

1 To separate the clear winefrom any sediment or 'crust'that has formed in the bottle asthe wine has aged

2 To stimulate or enliven thewine by exposing it to air andgiving it a chance to 'breathe'.During decanting, the wineabsorbs oxygen, which acts asa stimulant and assists inbringing out the complexitiesdeveloped during bottle aging.

Wine service equipment

Wine Bottles

Wine Waiter

Wine Waiter or sommelier

Pronunciation – soh-me-lyay

What does a sommelier do?

Sommeliers are specialists in wine service.

They are expected to have a considerable depth of knowledge about wine including Australian,USA, French and other international styles as well as knowledge about other beverages andfood.

They check wines for fault before serving and open, decant and serve wines.

They must be able to inform patrons about wines and what wines match particular dishes on themenu. Their advice needs to be delivered with poise and professionalism.

Sommeliers also advise chefs and maître-de’s and indeed are often found in charge of restaurantservice.

They also construct and manage wine lists, have knowledge of cellar management and assesswines for taints and other problems.

Wine ServiceReminders

üAlways carry a clean waiter’s cloth when serving wine

üWhite wine glasses are smaller than red wine glasses

üUse the right glass for the right wine

üFresh glasses must be set for each wine if not of thesame type e.g. if serving a different white wine from thelast one served, then the glasses must be changed

üGlassware is handled by the stem or base, and carriedto the table on a tray

üWhite wines are kept chilled in an ice bucket or winecooler

üWhen pouring wine, the neck or lip of the bottle mustnever touch the glass

üBy twisting the bottle and raising it at the same timeat the end of each pouring, drips can be prevented fromfalling on the tablecloth

Wine ServiceOpening and pouring wine at the table

1. Present the wine to the person that ordered it

2. Hold a service cloth behind the bottle

3. Tell the guest the brand of the wine

4. Tell the guest the type of wine e.g. Chardonnay

5. Tell the guest the vintage, such as ‘XYZ Chardonnay 2009’

6. Cut the capsule with the knife in the waiter’s friend

7. Move the knife around under the lip of the bottle

Wine ServiceOpening and pouring wine at the table

7. Remove the capsule and put it in your pocket

8. Do not put the capsule in the wine bucket

9. Put the point of the corkscrew into the centre of the cork

10. Twist until you have one turn left showing

Wine ServiceOpening and pouring wine at the table

12. Place the lever on the edge of bottle

13. Hold it in place with your index finger

14. Pull the cork straight up

15. When the cork is nearly out, gently pull it out with your fingers

16. Pour a little wine for the guest to smell for faults

17. Wait for the guest to taste wine

18. Then move around the table clockwise serving ladies first

19. Pour the other guests two thirds of a glass each

20. Then top up the person that ordered to wine, to two thirds

Champagne/Sparking wine service

Reminder:With opening sparkling wine there are certain safety issues that you must be very aware of, and they are:

◊ never shake a bottle of sparkling wine◊ never point the cork towards a customer or yourself◊ always have the palm of your hand over the cork once the wire casing is

removed

1. Present and announce the champagne to the guest

Champagne/Sparking wine service

2. Remove the foil wrap

3. Twist the wire ring six half-turns counter clockwise

4. Place one hand firmly on the neck of the bottle, with your thumb maintaining pressure on the metal capsule against the cork

Champagne/Sparking wine service

5. Remove the wire cage and shift your thumb so as to now maintain pressure on the cork (in case the bottle pressure tries to pop the cork prematurely).

6. Tilt the bottle at a 45° angle, facing away from you

7. Hold the cork firmly, and slowly twist the bottle. (Yes, this is the correct technique; turn the bottle, not the cork.)

Champagne/Sparking wine service

9. Pour a small amount in each glass

10. As the initial mousse subsides, pour more Champagne into each glass

Champagne/Sparking wine service

Thank for attending

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