PROVIDE WINE SERVICE

WINE DISCOVERY
 DO YOU KNOW WHAT IS WINE?
WINE – is a fermented alcoholic beverage
made from fruits, mostly grapes.

WINE TERMS:
VIN – French
Vino – Italian, Spanish, and Portuguese
Wein - German
 HISTORY OF WINES
 1870 Cezzane France (the fossilized remains of
a grape to be 50 million years old
 In middle east, grapes left in jugs exude some
grape juice, which then began to ferment under
the heat of the sun
 Greeks develop cultivating the vine and
introduce the grape vines to italy
 With spread of Christianity, Champagne was
discovered in a monastery in France by Dom
perignon
 NATURAL WINES ABV

Below 9% to above 16% ABV,

with most wines being in the
12.5%–14.5% range.
 PHILIPPINE WINES
1. DUHAT WINE
2. TUBA
3. BASI
4. TAPUY
5. STRAWBERRY
6. MANGO
7. GUAVA
8. BIGNAY
 CATEGORIES OF WINE

1. STILL WINE
2. AROMATIZED WINE
3. FORTIFIED WINE
4. APERITIF WINE
5. SPARKLING WINE
 MAJOR TYPE OF STILL WINE

1. RED WINE - is a type of

wine is made from black
or red grapes. Some
famous red wine grape
varieties are: Cabernet
Franc, Cabernet
sauvignon, Merlot, Chianti
 MAJOR TYPE OF STILL WINE

2. Rose wine –Vintners

produce rose wines by
simple mixing red red and
white wines. The red
grapes commonly used to
make red wines are;
Cabernet franc, Grenache
and Pinot Noir.
 MAJOR TYPE OF STILL WINE
3. White wine- comes from
black, green, yellow
skinned grapes. If black
grapes are used, the
pressing of the grapes is
done quickly so as not to
obtain the reddish shade or
color. Some famous white
wine varieties are:
Chardonnay, Chenin blanc,
Pinot blanc, Riesling and
Sauvignon blanc.
.
 EXAMPLES OF AROMATIZED WINE

Vermouth -

dry/white/French
and
sweet/red/Italian
.
 EXAMPLES OF AROMATIZED WINE

COMMANDARIA -
amber, sweet
dessert wine from
Cyprus
 FORTIFIED WINE

a wine that is
strengthened by
the addition of
liquor, usually
brandy, to reach
15 to 22% alcoho
TOOLS NEEDED FOR PREPARING AND SERVING
WINE

Corkscrew Notepad Bar Tray Wine glass

Wine List Decanter Side Towel Under liner

WINE LIST PRESENTATION AND ORDER TAKING

 Greet the guest

and introduce
yourself and your
purpose.
 Know who is the
host of the party.
 Present the wine
list at the right
side of the host.
WINE LIST PRESENTATION AND ORDER TAKING

 Take the order, do

suggestive selling
and up selling.
 Write down the
order.
 Repeat the order.
 Excuse yourself
before leaving for
preparation.
 TABLE SET –UP
 Start with the guest near
from where you came from.
 Place glasses at the tip of
the knife or beside the
water goblet.
 Place the red wine or main
course wine first then
dessert wine
 Set- up all the glasses at
once.
 Always say excuse every
time you approach a guest
to set-up.
 WINE PRESENTATION

 Hold the wine

properly label
facing to the host.
 Tell what wine you
are serving.
 Ask if the wine can
now be opened.
 OPENING BOTTLE OF STILL WINE

 1. Cut and remove the

metal cap or the
covering of the wine
 2. Wipe the lip and the
cork to remove mold or
cork bits
 3. Insert the screw. Tip
at the center of the
cork.
OPENING BOTTLE OF STILL WINE

 4. Pull the screw to

remove the cork.
 5. Wipe the lip of the
bottle.
 6. Remove the cork
from the screw and
present it the host or
place it on the under
liner.
OPENING BOTTLE OF SPARKLING WINE

 Cut and remove the

metal cap or covering.
 Unscrew the wire cage
and removed.
 Hold the bottle in 45
degrees angle.
 Hold the cork firmly and
twist the bottle counter
with cork slowly to
remove the cork. Avoid
popping out of the cork.
OPENING BOTTLE OF SPARKLING WINE

 After removing the cork

let the bottle stay in a
45 degrees angle for a
while to avoid the wine
gushing out of the
bottle.
 Present the cork to the
host or place it on an
under liner.
 POURING AND SERVING THE WINE

 Pour the wine in the glass

of the host for tasting
first, ¼ full.
 Let the host taste the
wine, if ok then start
serving the wine.
 Tell what wine you are
serving.
 Serve at the right side of
the guest with clockwise
movement.
 Hold bottle in mid-section
during pouring
POURING AND SERVING THE WINE
 Pour 2/3 full for small
glasses and ¼ full for large
glasses. Lip of bottle must
have 2 to 3 inches distance
from the rim of the glass.
Twist the bottle before lifting
to avoid drippings.
 Refill glass of guest if there
is still wine remaining in a
bottle and place it in a wine
bucket for white and
sparkling and at the side of
the host if red wine.