Restaurants & Hospitality: Start-Ups. Sustainable Concepts. Change Management.
Oct. 10, 2017
Wine is a complex beverage produced from grape juice. Wine is essentially a healthy beverage when consumed within reason and an important supplement in food and energy to the body.
Wines are basically classified into 4 categories:
The main components of still wines are:
Deciphering the label on (for example) Italian wine bottle will reveal common information like the Name of wine, Alcoholic content, Bottle content, Vintage, Shipper and Local Distributor and most importantly the various groupings, namely:
Vino da tavola – Ordinary table wine in lower price range which varies greatly in quality; not classified
Denominazione di Origine Controllata ( DOC ) – Good quality wine from an approved area of production; specific grape varieties, cultivation and vinification methods
Denominazione di Origine Controllata e Garantita ( DOCG ) – Expensive wine of guaranteed quality; from approved areas; specifies grape variety and proportions; maximum yield; vinification methods; pruning and cultivation; E.G. Barolo, Chianti Classico & Frascati
The objective of wine service is to provide a better quality service, enhance the guest’s enjoyment of the meal and to enlarge price of the meal and increase revenue.
Presents wine lists and suggests the appropriate wine:
Assisting with wine selection:
The job of the staff concerned in this area requires knowledge of wines listed in the menu to assist the guest with the selection of wines. Sometimes the guest would order without consulting the staff, nevertheless it is your job to answer any general questions raised by the guests. Allows the guest to make his/her own selection by using some generalized questions. The staff concerned may follow these procedural steps:
Takes wine order and determines when it is to be served:
Most of the time, guests would want to have their wines immediately regardless of the timing between courses but for certain guests or expensive wines it’s better to ask.The staff concerned may follow these procedural steps:
Ideal temperature: knowing the ideal serving temperature helps to bring out the best flavour of the different wines and enhance the pleasure of drinking.Normally table wines should be served at the following temperature:
How to open a bottle of Wine: The showmanship in handling and serving wine is an important part of service. Opening wines requires skills and practice and a staff should not be seen struggling with the stopper at the guests’ table as this can cause embarrassment and unpleasantness with the guests.
Red/Rose or White Wine Service:
Sparkling Wine Service:
Wine Storage: Storing wine does not necessarily require a wine cellar for domestic use, there are other appropriate places such as under the stairs or at the back of the pantry which are convenient places for storage. All wines must be rested horizontally to keep corks moist and in a dark storage with an even temperature. Bottles not stored on their sides can make the corks dry and air may enter through and adversely affect the wine.
Basic wine storing guidelines to follow are: