PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE PART 1: SERVICE OF STILL RED WINE EQUIPMENT REQUIRED: Wine

coaster, cork plate, clean and polished wine glasses, service towels, the correct wine bottle and a waiters friend. SERVICE TEMPERATURES: Still Red Wine: 15 to 19 (The weightier the wine, the higher the temperature) PROCEDURE: (Red Wine) 1. Check the bottle in the cellar and make sure that the bottle is the same as the guest has ordered. 2. Frame the wine (Step 1) using your service towel and announce the details to the guest. (For New World Wines, announce the Producer, Grape, Appellation and Vintage; For Old World Wines do not announce the grape variety unless it is on the label) 3. Place the bottle on the wine coaster with the label facing the guest. 4. Cut the capsule (Step 2) under the lip and whilst cutting always rotate the knife and not the bottle. 5. Wipe the top of the cork using your service towel (Step 3). 6. Place the worm in the center of the cork and rotate the worm till only the last spiral is outside. Use the top lever and then the lower lever of the waiters friend to pull the cork as much as possible and then quietly nish off by hand (Steps 4 to 7). 7. Remove the cork from the corkscrew. Present on the cork plate to the guest to verify the condition of the wine (Step 8). 8. Wipe the lip of the bottle. (Step 9) 9. Pour a little wine to the host. Lift with a twist and wipe the bottle with your service towel. 10. Frame the open bottle with a service towel and wait for the hosts approval and once approved serve the guests and then the host.

Notes compiled by Ashish M. Dighe!

1 out of 7

PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE

Notes compiled by Ashish M. Dighe!

2 out of 7

PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE

Notes compiled by Ashish M. Dighe!

3 out of 7

PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE PART 2: SERVICE OF STILL WHITE WINE EQUIPMENT REQUIRED: Wine coaster, cork plate, clean and polished wine glasses, service towels, the correct wine bottle, waiters friend, a wine cooler or ice bucket and an under plate. SERVICE TEMPERATURES: Still White Wine: 8 to 12 (The weightier the wine, the higher the temperature) PROCEDURE: (White Wine) 1. Check the bottle in the cellar and make sure that the bottle is the same as the guest has ordered. 2. Verify that the bottle is in the range of the service temperature. 3. Place the bottle in the wine cooler and place the wine cooler on the table using an under plate. 4. Remove from the wine cooler, wipe and place it on the wine coaster. Wipe the condensation using a service towel. 5. Frame the wine using your service towel and announce the details to the guest. (For New World Wines, announce the Producer, Grape, Appellation and Vintage; For Old World Wines do not announce the grape variety unless it is on the label) 6. Place the bottle on the wine coaster with the label facing the guest. 7. Cut the capsule under the lip and whilst Collar Fold cutting always rotate the knife and not the bottle. 8. Wipe the top of the cork using your service towel. 9. Place the worm in the center of the cork and rotate the worm till only the last spiral is outside. Use the top lever and then the lower lever of the waiters friend to pull the cork as much as possible and then quietly nish off by hand. 10. Remove the cork from the corkscrew. Present on the cork plate to the guest to
Notes compiled by Ashish M. Dighe! 4 out of 7

PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE verify the condition of the wine. 11. Wipe the lip of the bottle. 12. Pour a little wine to the host. Lift with a twist and wipe the bottle with your service towel. 13. Frame the open bottle with a service towel and wait for the hosts approval and once approved serve the guests and then the host. 14. Replace the white wine in the wine cooler and cover it with a collar fold. Remove the wine coaster.

Notes compiled by Ashish M. Dighe!

5 out of 7

PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE PART 3: SERVICE OF SPARKLING WINES EQUIPMENT REQUIRED: Wine coaster, cork plate, clean and polished champagne glasses, service towels, the correct champagne bottle, waiters friend, a wine cooler/ champagne bucket and an under plate. SERVICE TEMPERATURES: Sparkling Wine: 6 to 10 (Slight more chilled than whites) PROCEDURE: (Sparkling Wine) 1. Check the bottle in the cellar and make sure that the bottle is the same as the guest has ordered. 2. Verify that the bottle is in the range of the service temperature (6 to 10). 3. Place the bottle in the wine cooler and place the wine cooler on the table using an under plate. 4. Remove the bottle from the wine cooler, wipe and place it on the wine coaster. Wipe the condensation using a service towel. 5. Frame the wine using your service towel and announce the details to the guest. 6. Place the bottle on the wine coaster with the label facing the guest. 7. Cut the foil under the lip and whilst cutting always rotate the knife and not the bottle. 8. Use your knife to lift and remove the foil. 9. Cover the top of the bottle using a service towel while securely holding the cork using your thumb. 10. Flip the service towel up to get to the pull tab on the cage. Turn the pull tab 6 times to loosen the cage. (Do not remove the cage) 11. Flip the towel back down over the bottle. Make sure you have a very good grip on the top and then hold under the the bottle using your other hand. 12. Hold the bottle at 45 deg angle away from the guests and then turn the bottle around slowly. Once you feel the cork coming out, control the cork to avoid a loud pop and gently remove the cork, cage and all. 13. Place the bottle on the wine coaster label facing the guest. 14. Remove the cork from the cage. Present on the cork plate to the guest. 15. Wipe the lip of the bottle.

Notes compiled by Ashish M. Dighe!

6 out of 7

PRACTICAL NO: 5 SERVICE OF STILL AND SPARKLING WINE 16. Pour a little champagne in the glass. Lift with a twist and wipe the bottle with your service towel. 17. Frame the open bottle with a service towel and wait for the hosts approval and once approved serve the guests and then the host. 18. Replace the bottle in the wine cooler and cover it with a collar fold. Remove the wine coaster.

Notes compiled by Ashish M. Dighe! 7 out of 7