Performing Basic Wine Service, module 6

TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

PREPARE AND MIX DRINKS

Module 6

PERFORMING BASIC
WINE SERVICE

LEARNER’S GUIDE
Code No. PERFORMING BASIC Date Developed Date Revised
JUNE 2004 JAN. 20, 2006 Page

WINE SERVICE

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Performing Basic Wine Service. This module contains
training materials and activities for you to complete.

The unit of competency “Prepare and Mix Drinks” contains knowledge, skills and
attitudes required for Food and Beverage Service Attendant. It is one of the specialized
modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Preparing and Mixing Drinks. This will be the source of information for you to acquire
knowledge and skills into his particular trade independently and at your own pace, with
minimum supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

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• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content

Modular Unit PREPARE AND MIX DRINKS
Module 1
Module 2 Cleaning Bar Tools, Equipment
Module 3 and Glassware
Module 4 Cleaning Bar Area
Module 5
Module 6 Setting Up Bar
Module 7
Module 8 Mixing Drinks

Serving Drinks at Bar Counter

Performing Basic Wine
Service

Monitoring Bar Stock

Cleaning Bar

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SECTOR : TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII
QUALIFICATION : Prepare and Mix Drinks
Performing Basic Wine Service
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

This module deals with the knowledge and skills required in performing basic wine
service. This includes familiarizing on wine and label classification. Practicing wine
pronunciation, wine maintaining, wine suggestion, opening and serving wine, wine service
procedure, maintaining wine temperature for serving, observing decanting practice and
maintaining proper storing and care of wine.

LEARNING OUTCOMES:

1. Familiarize themselves with different wine and label classification, country of origin.
2. Practice proper wine pronunciation according to country of origin.
3. Suggest appropriate wine: food and wine combination and alternatives.
4. Perform wine service procedure.

• presentation of wine
• preparation of wine glasses
• preparation of wine buckets/baskets
• opening of sparkling wine
5. Observe decanting practice for heavy side wine.
6. Maintain proper storing and care of wine.

ASSESSMENT CRITERIA

1. Wine classification and labels are familiarized according to international standard.
2. Suggestion for appropriate wine and food and wine combination are observe.
3. Proper wine pronunciation are practiced at all times according to country of origin.
4. Wine service procedure are followed according to international standard.
5. Wine temperature for serving and decanting practices are observed.
6. Proper storing and care of wine are maintained.

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module : Performing Basic Wine Service

Learning Outcome #1 : Familiarize themselves with different wine and label
classification, country of origin.

Assessment Criteria:

1. Wine classification and labels are familiarized according to international standard.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Wine
2. Decanting
1. Workshop/Laboratory 3. Food
2. Storage/Stockroom 4. Label

References:

1. Roldan, Amelia S. Operating and Managing a Hotel and Restaurant Business.
A publication of AR Skills Development and Management Service, 1999.

2. Bartending Manual, prepared and produced by Hotel Nikko Training Center, 1991.

3. Bar and Restaurant Management Manual, produced by Hotel Nikko Training Center,
Makati, Philippines. 1990.

4. Ashler, Bruce. Focus on Practical Wine Knowledge. ITT Educational Publishing Co.,
Indianapolis, Ind. 1974.

5. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974.

6. Cert Publications. Bartending Skills. Landsdowne House. Landsdowne Road, Dublin,
Ireland. 1977.

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Learning Outcome #1: Familiarization with different wine label

classification, country of origin

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familarize with what • Information Sheet #1-1:
wine is “What is Wine?

2. Learn on place of origin • Information Sheet #1-2:
names of wine “Place-of-Origin Names of Wine”

3. Learn on how to • Information Sheet #1-3:
recognize wine label “Wine Label”

4. Perform Job Sheet #1-1 • Job Sheet #1-1: “Familiarization
with Wine”
5. Complete self-check
• Self-Check #1-1
6. Refer to Model Answer
• Answer Key #1-1

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INFORMATION SHEET #1-1

WHAT IS WINE?

Wine is an alcoholic beverage made from a partial and, or complete
fermentation of the juice of fresh ripe grapes. It consists of 80% biologically
pure water, drawn directly from the soil by the vine and 8.5 to 15% ethanol, the
main alcohol, obtained from the fermentation of sugar.

A. NUTRITIONAL VALUE OF WINES

We need energy for our body to function properly. The calories we get from food and
beverages provide us with the energy we need for the day.

Can you guess how much calories our body needs in one day?

Our body needs 3000 calories a day. Wine can be a source of energy since drinking
a glass of about 3 ounces provides us 500 calories or about 17% of our daily requirement.

Can you think of other benefits that you can get from drinking wine?

Now, read the paragraph below and find out if your answers are correct...

Benefits of Drinking Wine
Drinking the right amount of wine is good for the health because wine contains
vitamins A, B, C and minerals like calcium, potassium, phosphorous, magnesium and
iron, which are needed by our bodies.
Wine is good for those who are figure conscious since it is not fattening. The sugar
that the wine contains is oxidized completely and does not run into fat.
Wine improves the appetite as it prompts the saliva and induces gastric secretion for
digestion.

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B. CLASSIFICATION OF WINE

1. Still or Natural Wine

Those we sometimes refer to as table wine and come
in three (3) colors–RED, WHITE and ROSE (blush wine).

They are called natural or still wine because the method
of making them is mostly done by nature–grapes are
squeezed and fermented naturally without anything added
to it.

2. Aromatic Wine

Made the same way as the natural wines
but during fermentation, aromatics are added.
These are: Vermouth, Wine Aperitifs.

3. Fortified Wines

Fortify means “to increase or strengthen.” Fortified wines have higher alcohol
content. They are made stronger or fortified by adding brandy to increase their
alcohol content. Example: Sherry

4. Sparkling Wine

Sparkling wines are considered the “king of beverages.”
The most popular are the Champagne, which are made sparkling
through a second fermentation process inside the bottle or sealed
containers.

WINE TRIVIA

Did you know that...
sparkling wine is called differently in different countries.

Country Name

Spain Cava
Italy Spumante
France Champagne
Germany Sekt

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C. HOW ARE WINES MADE AND SERVED?

Now that you know the different types of wine, you will now learn about the process of
winemaking. As you read on, you will notice that the process is different for different types of
wines.

Red Wine. The grapes’ juice are fermented with its skin. It is tannin that gives the red
wine its color and long life.

White Wine (Blush). White wine is processed by fermenting the juice of grapes, as
the fermented sugar is converted to alcohol or carbonic gas. In the production of still wines,
the gas is allowed to escape but should be prevented from doing so by putting the lid on the
vat or a cork in a bottle. It remains dissolved in the wine itself until that lid or cork is removed.
When the gas is released it rushes out of the wine in the form of bubbles.

In order to have the full benefit of all good properties that wine offers, it should be
served at its proper temperature.

Below are the correct serving temperature of each type of wine and the appropriate
glass to use.

White and rose wines serves at 8 ºC to 9 ºC,
use white wine glass.

Red wines at 14 ºC or at room temperature,
use red wine glass.

Champagne and sparkling wines 6 ºC to 9 ºC,
use Champagne glass.

D. HOW ARE WINES MADE?

1. Preparing Fortified Wines

Sherry

In making sherry, the wines are fortified with brandy after all the sugar in the
mast are used up. Made in the town of Jerez (Spain), the wines are blended through
the Solera System. The principal grape used is Palomino.

Types of Sherry: bone dry
Fino lighter and delicate than Fino
Manzanilla medium dry with pungent hazelnut aroma
Amontillado aromatic, full bloodied and darrker than other sherries;
Oloroso it is sweeter

Over ripe grapes are used in making Sherry.

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Port

wines are fortified with brandy before all the sugar in the mast are fermented
made in Oporto, Portugal

Madeira

used popularly in the kitchen food preparation
produced in the island of Madeira, Portugal

Marsala

fortified wines blended through the solera system, can be dry or sweet,
some are flavored with fruits or nuts

produced in Sicily, Italy
used in popular or dessert cake Zabaglione (Sabayon)

Brands:

Tio Pepe
Sandeman
Dry Sack
Bristol Cream

Service

Oloroso, cream sherries and port wine are served at room temperature

Except for Oloroso, cream sherries,
port wine and other sherries are best served chilled.

2. Preparing Aromatic Wines

Vermouth

Comes from German word “Wermut” (wornwood). It can be either sweet
or dry.

Dry Vermouth. It has the essence of the lemon dry variety.

Sweet Vermouth. It is deeply aromatized, heavier in base, pungent and richly
flavored with sweet after taste. It is obtained by adding caramel to its production.

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Bianco

It has a bitter sweet after taste and the flavor is enriched with vannilin. Among
the famous brands are : Martini, Cinzano (Italy), Noilly Pratt (France)

3. Preparing Wine Aperitif
Wine aperitif includes the following brands and their country of origin.

Brand Country
Dubonnet Red, White) France
Byrrh (red) France
St. Raphael (Red) France
Cynar Italy

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INFORMATION SHEET #1-2

PLACE-OF-ORIGIN NAMES OF WINE

A. PLACE-OF-ORIGIN NAMES

Many imported wines use their place of origin as the name of their label. The place of
origin is usually a rigidly delimited and controlled area that produces superior wines of a
certain character deriving from its special soil, climate, grapes, and production methods.
Wines from such an area must meet stringent government regulations and standards in order
to use the name. The defined area may be large ( a district, a region) or small (a commune,
a parish, a village, a vineyard). Generally the smaller the subdivision the more rigorous the
standards and the more famous the wine.

Generally a wine from a controlled area has a certain claim to quality, and the best
wine-growing areas have the best claim. But the name is not a guarantee, and all wines from
the same area are not the same.

B. ORIGIN OF WINES

1. American Wines

California is by far the leading producer of wine in the United
States. California’s best wines come from its cooler regions such
as coastal valleys where the ocean breeze moderate an otherwise
hot climate. The most famous areas include the Napa and Sonoma
Valleys, Mendocino, Monterey, and the South Central Coast areas of Santa Barbara
and San Luis Obispo. Fine wines also hail from mountainous areas, such as the
Sierra foothills and the Santa Cruz mountains. In the hot, inland San Joaquin Valley,
huge quantities of ordinary wine are produced.

Most California wines are labeled as varietals. Chardonnay is the most popu-
lar white wine; its style ranges from simple and fruity to rich and exotic, and its prices
ranges from only a few dollars a bottle to four and five times as much. Sauvignon
Blanc (sometimes called Fume Blanc), with a characteristic herbaceous flavor, is the
next most popular.

Cabernet Sauvignon is California’s premium red, especially when produced
carefully to make rich, authoritative wine that reward several years’ aging. Merlot,
similar to Cabernet but softer and less tannic, is gaining in popularity, as are grapes
native to France’s Rhone Valley–Syrah, Mourvedre, Grenache–although wines from
these grapes are so far produced in California in minute quantities. Pinot Noir, a

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temperamental grape that has teased wine makers all over the world, has found a
suitable home in the coolest areas of the state.

The quintessential California wine is Zinfandel, a versatile red wine made from
a grape found in no other country.

2. Wines from Germany

The wine regions of Germany lie in cool, northerly climates, not at all friendly to
the growing red grapes. Nearly all the winemaking effort of the entire country is
dedicated to white wines. Grapes such as Riesling and Silvaner, which flourish in
cool climates, form the backbone of Germany’s production, along with Muller-Thurgau,
a hybrid of the two developed by the Germans to suit their climate. But all the great
wines derive from the noble Riesling.

The prototype of German wines for the past 50 years has been fruity but acidic
wines, light in body and low in alcohol (about 9 to 10 percent ) which combine a pleas-
ant sweetness with a naturally high level of crispness. Today there is a movement in
Germany toward dry and off-dry wines (labeled trocken or halb-trocken), but these
are slow to make headway in the American market, where we still expect German
wines to be at least slightly sweet. Germany’s range of quality extends from ordinary,
inexpensive wines to some of the greatest white wines in the world. Unfortunately the
bestselling wines outside Germany are often at the lower end of the scale.

Germany has a rigorous system of quality classification and control. There are
three basic quality categories:

© Tafelwein (table wine), the most ordinary wine. It has to have sugar

added for fermentation to make up for the inadequate ripeness of
the grapes. It is seldom exported.

© Qualitatswein (QbA), translated as “Quality wine from a designated

region”–a single vineyard, a grouping of vineyards, or a grouping of
villages. These wines too have had sugar added for fermentation.

© Qualitatswein mit Pradikat (QmP), translated as “Quality wine with

special attributes.” The major attribute is the ripeness of the grape.

There are five subcategories (Pradikats) arranged in ascending order
according to the ripeness of the grapes at harvest.

Kabinett. This wine is made from grapes ripe through to ferment
without added sugar–ordinary ripeness.

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Spatlese. This wine is made from fully ripened grapes late-picked
after the official harvest date.

Auslese. This wine is made from particularly ripe grapes picked
selectively in bunches at any time during the harvest.

Beernauslese. This wine is made from individually selected one by
one.

Trockenbeerenauslese. This wine is made from individually selected
overripe grapes that have shriveled with Botrytis cinerea–”noble rot”–
called Edefaule by the Germans.

A special category of wine is Elswein, a very rare wine made from grapes that
have actually frozen on the vine, concentrating their richness.

The QmPs ascend in order in quality, availability, prestige, and price. Kabinetts
are typically light and fruity. Spatleses have more body and sweetness. Ausleses are
richer, fuller, and usually sweeter than Spatleses. Beerenausleses are very rich,
top-quality wines. A Trockenbeernauslese is the ultimate in a rich, luscious wine–the
German equivalent of a French Sauternes.

3. Wines from Australia

Australia has emerged as a major wine region of the world, and
its wines have found great favor among American consumes. For the
most part of the climate of Australia is warm, resulting in ripe, rich,
flavorful reds and whites.

Australia’s wines are usually varietally labeled, and the grape varieties are such
familiar types as Cabernet, Merlot, and Chardonnay. Some of Australia’s best red
wines are labeled Shiraz, the local term for Syrah grape of the Rhone Valley in France.
When two grapes are blended to make a wine in Australia, the label will carry both
names–for example, Cabernet-Shiraz– and the name listed first represents the higher
percentage of the two.

Because Australia is in the southern hemisphere, the grape harvest occurs in
March instead of September or October. And the more southerly an Australian
vineyard, the cooler it will be.

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4. Wines from Spain

Spain’s most famous red wine in Rioja, a smooth and
elegant wine blended from several indigenous grapes and aged
for long periods of time before release. Although prices have been
on the rise, Rioja continues to deliver exceptional quality for a low
price. There is also white Rioja.

The Penedes region is becoming increasingly important as a source of red
and white table wines, sometimes made from world-class grapes such as Cabernet
and Chardonnay. Its methode champenoise sparkling wines, called cava, are
extremely priced American wine list.

Spain is the original hone of sherry, a fortified wine made for centuries in the
Jerez district using time-honored methods and strict controls that yield a connoisseur’s
product. Its style ranges from crisp and lean top rich and sweet depending on
production methods. It is one of the world’s aperitif wines par excellence.

5. Wines from France

Fine French wines lead the world in prestige, and no wine
list in any upscale restaurant or fashionable hotel would be
complete without several choices. Patrons who know wines may
expect to see several well-known French wines at very high prices
on the wine list even if they do not order any of them, along with
several at lower prices that they would be glad to buy. The label on the bottle will carry
the name of a well-known vineyard or commune or district or shipper, a vintage date,
and the phrase Appellation Controlee indicating all government requirements have
been met. Rarely will a French wine be identified by the name of the grape. However,
as you will see, the same outstanding wine grapes are used all over the world to
produce quality wines.

In France the major wine regions are Bordeux, Burgundy, the Rhone valley, the
Loire valley, Champagne and Alsace.

The wines of the Bordeux region have been famous since Roman times, and
they are just as famous today. They come in the high-shouldered bottle. A wine
spoken of as “a Bordeux” means a red wine from Bordeaux, sometimes referred to
as a claret. Bordeaux is the connoisseur’s wine. But in reality Bordeaux is a range of
wines, including many attractive wines that have mass appeal.

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INFORMATION SHEET #1-3

WINE LABEL

Every wine label must carry a name of the product inside the bottle. There are four
types of classifications of wine and its labels.

1. Varietal Wines

Wines that are named after the grape varietal from which they are made (single
grape variety predominates). The name of the grape is the name of the wine, and
that grape will give the wine its predominant flavor and aroma.

Examples: Cabernet, Suavignon, Shiraz, Pinot Noire, Chardonnay, Chenin Blanc,
Zinfandel, Sylvanner, Pinot Blanc, Gamay, etc.

2. Generic Wines

Are wines of broad general style or type. They are named after the grape
growing regions or district where the style first originated.

The best known generic wines are:

Red Wines : Burgundy, Claret, Chianti
White Wines : Chablis, Rhone Wine, Sauterne

3. Brand Name Wines

A brand name wine maybe anything from an expensive blend to every fine
wine with a prestigious pedigree. A brand name is also called a proprietary name. In
France, it is called Monopole.

Examples: Alexis Lichine, Calvet, Goerge Du Beuf, Robert Mondavi

4. Place of Origin

Many wines, particularly France, used their place of origin as name of their
label. The place of origin is usually a rigidly delimited or controlled area that
produces superior wines of a certain character deriving from its soil, climate, grapes.
Along with the name is a phrase meaning, “Controlled Name of Origin.”

Examples: Appelation Origin Controlled (AOC) in France
Dominazione de Origin Controllata (DOC) in Italy

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JOB SHEET #1-1

TITLE: Familiarization with Wine

Purpose: To go on an exposure trip to a wine cellar for familiarization
with wines.
Equipment, Tools and Materials: Camera, notebook, pen
Precautions: Make previous arrangement with cellar owner/proprietor to
avoid problems and difficulties.

Procedures:

1. Go to a nearby wine cellar or visit the wine section of the nearest supermarket.

2. Check out the wine in their stock. Take pictures of the wines as displayed in the
racks. List as many as you can.

3. Read the labels of each. Take note of the following information in each wine bottle
you take.

a. Color of the wine
b. Place of origin of the wine
c. Varietals of the wine
d. Type of wine
e. Brand names of wine

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SELF-CHECK #1-1

Test 1. Choose the letter of the correct answer.

______ 1. An alcoholic beverage made from partial and or complete fermentation of
the juice of fresh ripe grapes.

a. alcoholic beverage c. wine
b. wine cellar d. beer

______ 2. What proportion of the wine consist of biologically pure water.

a. 90% c. 75%
b. 80% d. 60%

______ 3. A glass of wine provides 500 calories , which is how much of our daily
requirement.

a. 5% c. 15%
b. 10% d. 17%

______ 4. The main alcohol of wine is obtained from the fermentation of which substance?

a. carbon dioxide c. sugar
b. juice d. salt

Test 2.

Some of the sentences below are benefits you can get from drinking wine. Answer
TRUE if you think the statement is correct, and FALSE if it is wrong.

_______ 1. Wine contains minerals.
_______ 2. Wine is not good for those on a diet because it is fattening.
_______ 3. Wine helps in the digestion of food.
_______ 4. Drinking wine improves a person’s appetite.
_______ 5. Wine contains vitamins.

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Test 3.
Answer the following questions.

____________ 1. The wine produced from grape juice fermented with its skin.
____________ 2. The wine processed by fermenting the juice of grapes as a fermented

sugar is converted to alcohol or carbonic gas.
____________ 3. The ideal temperature at which white wine is served.
____________ 4. The glass used for serving sparkling wine.
____________ 5. This is the wine used popularly in the kitchen for food preparation.

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ANSWER KEY #1-1

Test 1.

1. c
2. c
3. d
4. c

Test 2.

1. True
2. True
3. True
4. True
5. True

Test 3.

1. Red wine
2. White wine
3. 8 ºC to 9 ºC
4. Champagne glass
5. Madeira

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module : Performing Basic Wine Service

Learning Outcome #2 : Practice proper wine pronunciation according to country
of origin.

Assessment Criteria:

1. Proper wine pronunciatiion are practiced at all times according to country of origin.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Wine
2. Decanting
1. Workshop/Laboratory 3. Food
2. Storage/Stockroom 4. Label

References:

1. Roldan, Amelia S. Operating and Managing a Hotel and Restaurant Business.
A publication of AR Skills Development and Management Service, 1999.

2. Bartending Manual, prepared and produced by Hotel Nikko Training Center, 1991.

3. Bar and Restaurant Management Manual, produced by Hotel Nikko Training Center,
Makati, Philippines. 1990.

4. Ashler, Bruce. Focus on Practical Wine Knowledge. ITT Educational Publishing Co.,
Indianapolis, Ind. 1974.

5. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974.

6. Cert Publications. Bartending Skills. Landsdowne House. Landsdowne Road, Dublin,
Ireland. 1977.

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Learning Outcome #2: Practice proper wine pronunciation according

to country of origin

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on wine pronunciation • Information Sheet #2-1::
according to the origin of “Wine Pronunciation and the
different wines Origin of Different Wines”

2. Perform Job Sheet #2-1 • Job Sheet #2-1:
“Oral Exercise: Pronunciation
of Wine Brands”

2. Complete self-check • Self-Check #2-1

3. Refer to Model Answer • Answer Key #2-1

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INFORMATION SHEET #2-1

WINE PRONUNCIATION, GLOSSARY AND ORIGIN OF DIFFERENT WINES

Presented below is a glossary of terms for wine and other related topics. This will
help in identifying the wines and learning to pronounce their names according to country of
origin.

Albariño (Ahl-ba-REE-n’yo) - Spanish white wine grape from Galicia.

Alsace (Al-zahss) - Northeastern French province on the Rhine, known for rich dry white
wines made from grapes of German heritage, primarily Riesling and Gewurztraminer.

Barbera (Bar-BARE-ah) - Grape used to make hearty red wines in the Piermonte of
Northeastern Italy, also California.

Bardolino (Bar-do-LEE-noe) - Light, simple red wine from the Veneto in Northwestern Italy.

Bereich (Beh-RYE’KH) - German wine region, a rather braod area usually incorporating a
number of neighboring villages and vineyards.

Bordeaux (Bore-DOH) - Major wine region of Southwestern France, along the Dordogne
and Garonne rivers from the city of Bordeaux downstream the Atlantic; source of some of the
world’s greates table wines made from Cabernet Sauvignon blended with Merlot, Cabernet
Franc and other minor grapes. Bordeaux from specific delimited sub-regions, from Medoc
and Haut-Medoc down to such specific villages as Pauillac and Margaux, are considered
most desirable; wines from the “right bank” of the river, St. Emilion and Pomerol, often con-
tain higher proportions of Merlot.

Bourgogne (Boor-GON-yeh) - French for “Burgundy.”

Cabernet Sauvignon (Cab-air-nay So-veen-yawN) - One of the noblest red wine grapes,
used in Bordeaux, also as either a 100 percent varietal or in red blends in the U.S., Australia,
Chile, Argentina, South Africa and wherever wine grapes grow.

Cahors (Cah-ORE) - Southwestern French wine region, not far from Bordeaux, best known
for inky-dark red wines made from the Malbee grape.

Carignan (Cah-reen-yawN) - Red grape from Southern France, once lightly regarded, but
coming into its own with the emergence of quality wines from Languedoc. Red-fruit charac-
ter, sometimes peppery like Syrah.

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Cava (CAH-bah) - Spanish sparkling wine.

Chablis (Shah-blee) - Excellent white wine made from Chardonnay grapes in the region of
the same name in northern Burgundy. Long used as a generic term for “white wine” by
makers of cheap American jug wines, a practice that is thankfully dying out.

Champagne (Sham-pain) - Sparkling wine, specifically the type made in the French region
of the same name using a traditional process in which the wine gains its sparkle by a sec-
ondary fermentation in the bottle, and made only from Chardonnay, Pinot, Noir and/or Pinot
Meunier grapes. Some U.S. wineries still appropriate the name for their sparkling wines, a
practice illegal in Europe; but as with Chablis, and, the Burgundy, this practice is dying out.

Chardonnay (Shar-doe-nay) - One of the world’s most well-known white wine grapes.
Originated in Burgundy, where many argue that it still reaches its pinnacle, but widely planted
in the U.S., Australia and all over the world. In modern times, “Chardonnay” has become
almost synonymous in the mass market with a generic “glass of white wine.” Apple and
green apple aromas are the classic descriptor, although tropical fruit and pineapple show up
commonly, especially in American and Australian Chardonnays often are–it may add the
vanilla, spice and tropical fruit flavors typical of oak.

Chateu (Shot-toe) - Roughly equivalent to “vineyard” of “winery” in French wines.

Chateu euf-du-Pape (Shot-toe-noof duh Pop) - An excellent, complex red dry wine from
the Rhone region of Southern France, made from a blend of up to 13 specified grapes and
boasting a heritage that reaches back to the Fourteenth Century sojourn of the Catholic
Popes in nearby Avignon (hence, “new castle of the Popes”).

Chelois (Shel-wah) - French-hybrid grape used in Eastern U.S. wines, makes a rather light
and fruity red.

Chenin Blanc (Shay-naN BlaN) - Noble French grape, most common in the Loire, making
very fine white wines both dry and slightly sweet. Also found in California and elsewhere,
though it rarely reaches the same heights as in the Loire. Variable in the glass, although
pleasant honeydew, persian and cantaloupe melon flavors and light muskiness are common.

Chianti (Ki-AHN-tee) - The classic dry red wine of Tuscany, made from Sangiovese and
other grapes near Florence in North Central Italy. Once dismissed as “pizza wine” and
seerved in wicker-wrapped fiaschi bottles, it’s now more respected as a serious table wine,
and has given rise in turn to pricey “Super Tuscan” wines incorporating Sangiovese, Cabernet
Sauvignon and other non-traditional blends. Chianti Classico is made from grapes grown in
the central part of the region and considered more desirable; Chianti Classico Riserva
spends additional time aging in oak barrels.

Fino (Fee-noe) - Sherry in a dry, light-bodied style.

French Colombard (Cole-um-bar) - Productive white-wine grape used primarily in
California’s Central Valley to make cheap, neutral jug wines.

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Fumé Blank (Foo-may BlahN) - U.S. synonym for Sauvignon Blanc, invented by Robert
Mondavi during the 1970s as a marketing ploy and widely imitated. Originally denoted a dry
style, but any past distinction between Fumé and Sauvignon is lost.

Gamay (Gam-may) - Red-wine grape of Beaujolais, a light, fresh and fruity red wine from
the region of the same name in Southern Burgundy, France. Source of some confusion, as
the grape grown in California as “Gamay Beaujolais” is actually a clone of Pinot Noir, while
the California grape known as “Napa Gamay” is probably Valdigué.

Gattinara (Gahttee-NAH-rah) - Excellent red wine made from the Nebbiolo grape in North-
western Italy’s Piemonte region.

Gewurztraminer (Geh-VERTZ-trah-mee-nur) - White wine grape best-known in Alsace,
Germany, the U.S. West Coast and New York; the tongue-twisting name has been jokingly
suggested as a good one to use in field sobriety testing. Highly Aromatic, makes wines
(often off-dry to sweet, though less so in Alsace) with much concentration, although the al-
leged “spice” (literal translation of the German “Gewurtz”) may be hard to find.

Loire (Lwahr) - Northeastern French wine region along the river of the same name, known
for its scenic beauty and impressive chateux as well as a wide variety of delicious wines.

Manzanilla (Mahn-za-NEE-yah) - A dry style of Sherry, similar to Fino, made in a particular
seaside village where the environment alledgedly adds a saltwater tang to the wine.

Margaux (Mahr-goe) - One of the top sub-regions of the Medoc in Bordeaux, centered on
the first-growth property that shares its name.

Merlot (Mare-low) - Very good red-wine grape, a key player in the Bordeaux blend, more
recently gorwn as a varietal in its own right, especially in California and, increasingly, Wash-
ington State. Because it makes a smooth and mellow red wine, it has become an “entry”
wine for new red-wine drinker, especially those inspired by recent publicity about red wine’s
purported benefits for cardiovascular health. Accordingly, in recent years, for many people,
“a glass of Merlot” has become all but synonymous with “a glass of red wine.” Black-cherry
and herbal flavors are typical.

Nouveau (Noo-voe) - Literally “new” in French, most often seen in “Nouveau Beaujolais,”
the first wine of the new Beaujolais vintage, first sold by tradition on the third Rhursday of
November and best consumed before the end of that year.

Petit Verdot (Peh-tee Vehr-doe) - Red wine grape, fine quality but a minor player in the
Bordeaux blemd.

Petite Sirah (Peh-teet Ser-rah) - California red grape, probably the same as the Durif of
the Rhone. Makes an inky-dark red wine that can last forever, but typically one-dimensional
in flavor, with the warm, plummy notes typical of grapes grown in a warm climate.

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Pinot Blanc (Pee-noe BlahN) - White wine grape, making a dry, full white wine that some
liken to Chardonnay, but typically making a dry and very crisp and acidic white wine, often
with a light musky aroma, well-suited to accompany seafood and fish. Common in Alsace,
Northeastern Italy, and increasingly Oregon, where it takes the French name.

Pinot Meunier (Pee-noe Mehr-n’yay) - Relatively uncommon as a varietal, but frequently
used in the Champagne blend.

Riesling (REESE-ling) - The classic German type of the Rhine and Mosel, certainly ranks
with Chardonnay, Cabernet Sauvignon and Pinot Noir among the most noble wine grapes.
Germany’s great Rieslings are usually made slightly sweet, with strong, steely acidity for
balance, a style of wine so vibrant from the French, Italian and U.S. tradition that it requires a
real paradigm shift for many of us to enjoy; but objectively, the greatest German Rieslings
stand comparison to the best the world has to offer. Alsatian Riesling is also excellent,
though usually made in a different style, equally aromatic but typically stronger and usually
dry or nearly so. California Rieslings, in my opinion, are much less successful, usually sweet
without sufficient acidity for balance, although some compelling “Alsace-style” Riesling have
come from the Eastern U.S. Another wine so complex that it defies easy description, but I
often find fresh apples, sometimes pleasantly resinous notes like pine, and occasionally an
odd mineral quality that’s half-jokingly described as “diesel” or “petrol” or even “bus exhaust,”
although it’s not at all unpleasant.

Rosé (Roe-zay) - Pink wine, traditionally made not by blending red and white juice
(although some inexpensive wines do this), but by using red grapes and removing the skins
from the fermenter before they have had time to impart much color. Also sometimes labeled
“Vin Gris” (VaN Gree, “literally “gray wine”) and, among popular, low-cost American pink
wines, “blush.” Although the blush fad included many forgettable wines, a good dry, crisp
rose or vin gris can be a refreshing treat on a hot summer day.

Sancerre (SahN-sehr) - Loire village known for deliciously dry and tartly acidic white wines
made from Sauvignon Blanc, a classic match with oysters.

Sauternes (So-TAIRN) - Great French dessert wine from the Bordeaux district of the same
name, made from a blend of sauvignon Blanc and Semillon grapes harvested late and
usually affected by botrytis. The most famous (and expensive) rendition is Chateau
d’Yquemm although there are many other excellent examples. Not to be confused with
“Sauterne,” a cheap sweet jug from the U.S. under a naming convention that has now,
happily, almost entirely died out.

Sauvignon Blanc (So-veen-yawn BlahN) - Noble white grape native to the Loire and
Bordeaux (where it is usually blended with Semillon); also widely planted in the Western
U.S., South America, Australia and New Zaeland and elsewhere. The wine comes in many
styles, depending largely on canopy management or leaf pruning (shaded grapes make a
“green,” “grassy,” style while grapes exposed to sunlight make a characteristically citric style)
and whether the wine maker chooses to age the wine in oak. One of my favorite white
varietals and, in my opinion, preferable to Chardonnay as a table wine with meals.

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Sémillon (Say-mee-yoN) - White wine grape, native to Bordeaux and used there primarily
in a blend with Sauvignon Blanc; increasingly seen as a varietal in the U.S. and Australia,
where it makes a soft, medium-bodied, sometimes pleasantly musky white wine.

Seyval Blanc (Say-vahl BlahN) - French-hybrid grape so widely used to make white wines
in the Eastern U.S. that it’s sometimes jokingly called “Indiana (or fill in your state of
preference) Chardonnay.” It makes a dry, crisp white wine tha’s often aged in oak to
enhance its otherwise rather neutral “vinous” flavor.

Shiraz (Shee-rhz) - Australian synonym for Syrah, now also turning up on occasion in Sotuh
Africa.

Spumante (Spoo-MAHN-tay) - Literally “foaming,” Italian for sparkling wine, usually seen
in combination with its source, as in “Asti Spumante.”

Sylvaner (Sill-VAH-ner) - German grape , considered secondary to Riesling in quality but
planted widely as a blending grape. Vinified as a varietal, it makes a light, fruity quaffing
wine.

Syrah (See-rah) - The classic Rhone red grape allegedly brought back from Shiraz in
Persia by the 14th-Century xrusader Gaspard de Sterimberg. Blended in Chateauheuf-du-
Pape and standing alone in Hermitage, Cote-Rotie and other Rhone reds, it makes tannic,
ageworthy wines easily identified by a very characteristic floral black-pepper fragrance.

Vidal Blanc (Vee-dahl BlahN) - French-hybrid white-wine grape widely used in Eastern
U.S. wines, sometimes crisp and dry but with a sometimes unfortunate pine resin or
turpentine quality.

White Zinfandel (Zin-fahn-DELL) - “Blush” wine, usually California, usually simple and
often slightly sweet, made by removing red Zinfandel grapes from the juice before they im-
part significant color.

Zinfandel (Zin-fahn-DELL) - Declared the American wine grape because it reaches its
highest level in California, it’s now been shown to be the same as the Southern Italian Primitivo,
and it’s thought that both may go back to an earlier Balkan progenitor. At its best, it makes an
exuberantly fruity, ripe and big red wine full of mixed blackberry and raspberry scents (known
botanically as “bramble fruit”).

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JOB SHEET #2-1

TITLE: Oral Exercise: Pronunciation of Wine Brands

Purpose: To practice pronunciation of wine names.
Equipment, Tools and Materials: Flip chart, pentel pens
Precautions: Opening of mouth when pronouncing should be studied
in front of a mirror.

Procedures:

A. Divide class into two and hold a contest on pronunciation of wine list.
B. Use a flip chart where name of wine is written.

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SELF-CHECK #2-1

Test 1.

Choose the letter of the correct pronunciation of the following.

______ 1. Barbera c. Burbeyra
a. Bar-bare-ah d. Bar-beh-rah
b. Bur-ber-rah

______ 2. Bordeaux c. Beer-doh
a. Bor-duh d. Buur-duuh
b. Bare-doh

______ 3. Cabernet Sauvignon c. Cabernet sovignon
a. Caberney sovinyon d. Cab-er-ney Swab-ignon
b. cab-air-nay So-veen-yawn

______ 4. Cava c. Cah-bah
a. Cah-ba d. Cabbah
b. Ca-vey

______ 5. Fume Blanc c. Foo-may BlahN
a. Foo-mey Blank d. Fu-mey Blank
b. Fu-may BlahN

Test 2.

Answer the following questions.

____________ 1. Classic German grape of the Rhine and Mossel.
____________ 2. Pink wine traditionally made not blending red and white juice.
____________ 3. Great French dessert wine from the Bordeaux district of the same name.
____________ 4. Italian name for sparkling wine.
____________ 5. French-hybrid white wine grape widely used in Eastern U.S.

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ANSWER KEY #2-1

Test 1.
1. a
2. b
3. b
4. c
5. b

Test 2.
1. Riesling
2. Rose
3. Sauterns
4. Spumante
5. Vidal Blanc

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module : Performing Basic Wine Service

Learning Outcome #3 : Suggest appropriate wine, food and wine combination,
and alternatives.

Assessment Criteria:

1. Suggestion for appropriate wine and food and wine combination are observed.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Wine
2. Decanting
1. Workshop/Laboratory 3. Food
2. Storage/Stockroom 4. Label

References:

1. Roldan, Amelia S. Operating and Managing a Hotel and Restaurant Business.
A publication of AR Skills Development and Management Service, 1999.

2. Bartending Manual, prepared and produced by Hotel Nikko Training Center, 1991.

3. Bar and Restaurant Management Manual, produced by Hotel Nikko Training Center,
Makati, Philippines. 1990.

4. Ashler, Bruce. Focus on Practical Wine Knowledge. ITT Educational Publishing Co.,
Indianapolis, Ind. 1974.

5. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974.

6. Cert Publications. Bartending Skills. Landsdowne House. Landsdowne Road, Dublin,
Ireland. 1977.

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Learning Outcome #3: Suggest appropriate wine, food and wine

combination, and alternatives

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on how to match • Information Sheet #3-1::
wine with food “Matching Wine with Food and
Ideal Accompaniment”
2. Learn on preparation for
table service • Information Sheet #3-2:
“Preparation for Table Service”
3. Perform Job Sheet #3-1
• Job Sheet #3-1:
3. Complete self-check “Matching Wine with Food”
4. Refer to Model Answer
• Self-Check #3-1

• Answer Key #3-1

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INFORMATION SHEET #3-1

MATCHING WINE WITH FOOD AND IDEAL ACCOMPANIMENT

MATCHING WINE WITH FOOD

Food and wine consumed together should “marry” well. The two should be in balance;
neither one should dominate the other. Each can bring out different flavors in the other. The
combination should taste better than either one alone, thus multiplying the total enjoyment.
The wrong combination can diminish the food or the wine or both.

Today’s menu items often contain so many different food flavors that the rules are hard
to follow. Furthermore, one dry white wine or one hearty red may differ widely from another.
Which one will provide the balance needed?

A more practical problem arises when the diner and/or the server don’t know enough
about the wines on a list to tell which is dry or sweet, which is light or hearty, and so on. There
isn’t time to read all the descriptions on the wine list, so the customer either takes a chance or
doesn’t order any wine at all.

1. Taste the Two Together

The only way to determine how to match a wine to a given menu item is to taste the two
together. If possible, plan your wine list from the beginning with your menu in mind. You can sit
down with your wine expert and taste each item on your menu with wines that the expert
suggests. Bring your servers in on the tastings too. You might even get your chef involved.
Involvement is contagious, and there is nothing like it to motivate your sales team.

If you already have a wine list, you can pick the best matches from what you have,
adding new wines if you discover you need to. The prematching of wines with foods
enormously simplifies the problems and inhibitions of both customers and servers. You can
weave the information into a formal wine list or menu card, or you can have a special
combined menu–perhaps with combined prices–or you can rely on trained servers to make
the right pairings.

Some restaurants give very successful multicourse dinners in which food and wine are
matched for each course. These may focus on the food and wine of a particular region, or
celebrate a special occasion, or introduce wines from all over the world, or offer several
samples of wines from a specific winery. Not only can such events be very profitable: they
build customer interest in wine that can pay off in future sales.

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2. Which Wine with Which Food: Starting Points

Menu Items Wine Suggestions

Appetizer Champagne, dry white wine, dry sherry
Salad No wine
Fish or seafood Dry or medium-dry white
Beef Hearty red
Lamb Hearty red
Veal Light red or full-bodied white
Harm or pork Dry or medium-dry white or rose
Turkey, duck, chicken Full-bodied white or light red
Game (venison, wild duck) Hearty red
Lasagna, spaghetti, pizza Hearty red
Cheeses, full-flavored Hearty red, sweet white (with roquefort)
Cheeses, mild Sherry, port, madeira, mild table wines of any type
Desserts, pastries, fruits Semisweet sparkling wine, sweet white table wine

3. Ideal Accompaniment for Food

Champagene, dry sherry, hock and Moselle can be good accompaniment
for the whole meal.

Rose wines like travel wines, mateus rose can be drunk with any dish and
throughout the meal. They have a delightful pink color.

Food Ideal Wine Accompaniment

Red Meat Red wine
Light Meat or Fish White wine
Light Meat/Red Meat Rose wine
Fish/shell fish White wine
Veal White wine or light red wine
Chicken/Turkey/Pheasant Red wine
Beef Lamb Light red wine
Ham Red wine
Venison/Game/Wild Duck Dry white wine from Burgundy, Dry Rose
Curry No wine, beer or lager

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Duck Full-bodied red wine as for beef
Fish Dry white wine
Game Full-bodied red wine
Goose Medium quality French red wine
Ham Medium quality red, white or rose, or
Madeira if served with a rich sauce
Lamb and Mutton Red Bordeaux and Burgundy but a
dry white wine or rose may also be served
Shellfish A dry white wine from Burgundy or
the Rhone champagne with lobster
Turkey A good claret or burgundy
Veal A Bordeaux, white or red
Sweets Usually no wine, sauterne may do
Appetizers Vermouth dry and medium cherry,
dry Madeira, champagne, rose, cocktails
Beef Rich Burgundy or a good claret

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JOB SHEET #3-1

TITLE: Matching Wine with Food

Purpose: To match wine with food.
Equipment, Tools and Materials: Flip chart, list of food, pieces of paper with tape, pencil
This is a game. Everyone should be given a chance to
Precautions: participate.

Procedures:

1. Divide the class into two groups.
Give them strips of paper, scotch tape and pencil.

2. List 10 types of food on a flip chart.
3. The groups upon go signal, sticks the name of the matching wine

opposite the name of the food.

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SELF-CHECK #3-1

Test 1. Identify the ideal wine accompaniment in the following food.

1. Red meat _____________________________
2. Beef/Lamb _____________________________
3. Chicken _____________________________
4. Fish/Shellfish _____________________________
5. Ham _____________________________
6, Veal _____________________________
7. Lamb and Mutton _____________________________
8. Game _____________________________
9. Goose _____________________________
10. Curry _____________________________

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ANSWER KEY #3-1

Test 1.

1. Red wine
2. Light red wine
3. Red wine
4. White wine
5. Medium white, red, rose
6. Bordeaux, red or white
7. Red Bordeaux or Burgundy
8. Full-bodied red wine
9. Medium quality French red wine
10. No wine, beer or lager

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WINE SERVICE JUNE 2004 JAN. 20, 2006 38

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Performing Basic Wine Service

Learning Outcome #4 : Perform wine service procedure

Assessment Criteria:

1. Wine service procedure are followed according to international standard,.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Wine
2. Decanting
1. Workshop/Laboratory 3. Food
2. Storage/Stockroom 4. Label

References:

1. Roldan, Amelia S. Operating and Managing a Hotel and Restaurant Business.
A publication of AR Skills Development and Management Service, 1999.

2. Bartending Manual, prepared and produced by Hotel Nikko Training Center, 1991.

3. Bar and Restaurant Management Manual, produced by Hotel Nikko Training Center,
Makati, Philippines. 1990.

4. Ashler, Bruce. Focus on Practical Wine Knowledge. ITT Educational Publishing Co.,
Indianapolis, Ind. 1974.

5. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974.

6. Cert Publications. Bartending Skills. Landsdowne House. Landsdowne Road, Dublin,
Ireland. 1977.

Code No. PERFORMING BASIC Date Developed Date Revised Page
WINE SERVICE JUNE 2004 JAN. 20, 2006 39

Learning Outcome #4: Performing Wine Service Preparation

and Procedures

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on wine service • Information Sheet #4-1::
preparation and “Wine Service Preparation and
procedures Procedures”

2. Learn on presentation • Information Sheet #4-2:
of selection “Presenting the Selection”

3. To learn preparation of • Information Sheet #4-3:
wine glasses “Preparation of Wine Glasses”

4. To learn how to open • Information Sheet #4-4:
sparkling wine “Opening of Sparkling Wine”

5. Perform Job Sheet #4-1 • Job Sheet #4-1:
“Serving Wine Properly”
6. Complete self-check
• Self-Check #4-1
7. Refer to Model Answer
• Answer Key #4-1

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INFORMATION SHEET #4-1

WINE SERVICE PREPARATION AND PROCEDURES

A. PREPARATION FOR TABLE SERVICE

Proper table setting for wine service is important, both for efficiency of service and for
etiquette. The wine glass belongs to the right of the water glass. If more than one wine is to
be served–as at a formal multicourse banquet–the wine glasses on the table are not
appropriate to your image and your clientele, your servers should place them in the correct
position when the wine is brought to the table.

1. Handling the Wine Glass

A wine glass should always be handled by its stem. In formal service the glasses
are brought to the table on a tray held at waist level. A more informal way of carrying
them is to hold them upside down by the base, with the stems between the fingers–
you can carry as many as four this way. In either case the bowl is not touched at all.

The best wine glass is a plain 8- or 9-ounce stemmed glass with a rounded
bowl tilted slightly inward at the top, to conserve the wine’s aroma. If you are setting a
banquet table with several wine glasses, the glasses for the different courses should
be different from one another.

2. Serving Wine in Glasses

Dessert wines are served in small after-dinner glasses, larger than a liqueur
glass but much smaller than an ordinary wine glass. The serving size is 2 to 3 ounces.
It should not quite fill the glass.

Wines by the glass for table service are served the same way as wine at the
bar–that is, a 6-ounce serving that more or less fills the glass.. Wines by the glass or
carafe should be kept in a cool place and chilled as ordered. This takes 10 to 20
minutes in a wine chiller. The most efficient procedure is to put some crushed ice in
the bottom of the chiller, put the bottle in, surround it with crushed ice, and add a little
water (and some table salt for faster melting if you wish). If you do not have crushed
ice, use a layer of cubes in the bottom of the chiller, put the bottle in, fill the chiller two-
thirds full with cubes and add cold water. Bring the wine to the table in the chiller.

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B. PREPARATION OF WINE GLASSES

A fine champagne should be served to a
discerning clientele in a tulip or flute glass, to better
conserve the effervescence and aroma. For many
years the shallow saucer-shaped cocktail glass was
traditional for champagne, and if it symbolizes
champagne and celebration to your clientele, you may
want to use it, even though it dissipates the bubbles
faster. Chances are good the glass will be emptied
before the bubbles are gone. Figure 4.3.1 shows
champagne glasses of different types. Whatever
type of glass you choose, don’t try to chill it with ice
cubes before serving, as bars often do. This will only
dilute the wine and remove its bubbles very quickly.

Figure 4.1.1. Champagne glasses of different types.

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WINE SERVICE JUNE 2004 JAN. 20, 2006 42

C. PRESENTING THE SELECTIONS OF WINE

The wine list is a silent salesperson for your wine, just as your menu card is for your
food. There are several formats. The chalkboard is the simplest: it is typically used in wine
bars especially for wine by the glass. It has a nice air of continental informality and a hint of
the individual proprietor, giving daily personal attention to the wine menu. For the proprietor
the chalkboard has the added advantage of not making lo9ng-range commitments in print.

The table tent has similar advantages. It is appropriate in informal restaurants serving
only a few wines. It can also be used to promote specials or new offerings.

A more formal list–and a more permanent one–is a printed list given to one person at
the table, usually the host, since wine by the bottle is typically ordered for the whole party.
Such a list comes in two common formats–a printed card (or cartel) like a menu, or folded
pages held inside a nice-looking cover with a cord. The latter format has several
advantages: you can change the inside leaves asily as your offerings change, reusing the
more expensive cover. This type of list is often easier for the diner to handle than a large
single card. And depending on your state laws, your wine dealer may provide you with the
permanent cover, and you pay only for the printing of the inner pages.

Expensive restaurants, especially those featuring fine wines, often use a multipage
wine list inside an embossed cover; typically designed by a graphics specialist to coordinate
with the establishment’s overall ambiance. Sometimes each page has only one listing with
the wine label inserted in plastic (easily changed).

There are advantages to pricing wines by the glass on your wine list as well as by the
bottle. Often one customer or a couple won’t buy a bottle of wine they would not finish, but
would be happy to buy one or two glasses. Wine by the glass is also very attractive to people
eating together who prefer different wines rather than sharing a bottle for the whole group.
Perhaps most important, it tempts people to try new and perhaps mpre expensive wines than
they usually buy, and if they like it they will buy it again, perhaps by the bottle.

In arranging your wine list, group the wines according to tyoe–reds, whites, roses,
sparkling wines, dessert wines. Each wine should have a brief description to profile its chief
characteristics–whether it is dry, slightly sweet, or truly sweet, delicate or medium or intense
in flavor.

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WINE SERVICE JUNE 2004 JAN. 20, 2006 43

D. OPENING THE WINE

Champagne and other sparkling wines,
because they have a special mushroom-shaped
cork and the wine is under great pressure, are
opened and served in a special manner.
Champagne is always served well chilled. The
warmer the wine, the more it will fizz and the more
effervescence will be lost. It is important to
handle sparkling wine bottles gently so as not to
agitate the wine, which will make it fizz.

Over the champagne cork is a wire hood
with a twist fastener, covered by foil. The first step
to open the bottle is to remove the foil. Then with a thumb over the cork, the server untwists
the fastener and removes the wire hood.

Now the server holds the bottle with one hand at a 45º angle, pointing it away from the
guests; the other hand holds the cork. The choice here is to hold the bottle firmly and twist the
cork or to hold the cork firmly and twist the bottle in one direction only. It is not necessary to
pull firmly and twist the bottle in one direction only, It is not necessary to pull on the cork, but it
is necessary to keep a hand on it, lest it fly out and hurt someone. The pressure inside the
bottle, plus the twisting will ease the cork out gently.

The server should keep the bottle at an angle for at least five
seconds before pouring. This equalizes the pressure, letting gas
escape without taking the champagne along with it. No gust, no
fizz, just delicate chilly little wisps. But just in case... have an empty
champagne glass in front of you. If you happen to have a wild bottle,
pour some immediately and it will stop gushing. The wine is poured
into the guest’s glass in two motions. The first one brings froth,
sometimes reaching the rim of the glass. When this subsides, the
second pour should slowly fill the glass about two-thirds full.

Code No. PERFORMING BASIC Date Developed Date Revised Page
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E. WINE SERVICE PROCEDURES

1. Approach the guests’ table, bring the requested wine, a clean cloth napkin, a wine
opener with a corkscrew and an ice bucket. The bucket should be set on the right
side of the host.

2. Present the bottle to the host, show the label and wait for him to confirm his selection.
Upon presentation, mention the name of the wine, size of the bottle, vineyard and
vintage.

Example: A tenth of Pinot Noir by Robert Mondavi. 1977

3. Carefully cut the metal or capsule of the bottle about half an inch below the neck,
rotating the bottle.

4. Wipe the top of the bottle and the cork with a cloth napkin.

5. Insert the tip of the corkscrew slightly off the center and turn it in a clockwise direction
until it has fully penetrated into the cork.

6. Holding the bottle firmly in one hand, hook the lever of the corkscrew unto the rim of
the bottle. Then lift up the screw in one firm motion until the cork is fully extracted.

7. Present the cork to the host for evaluation.

8. Wipe the mouth of the bottle to remove any cork or mold.

9. Pour about 1 ounce of wine into the glass of the host for him to taste and evaluate.
Wait for his approval.

10. Proceed to serve the wine starting from the ladies, then the gentlemen and lastly the
host. The glass must be filled at approximately mid-level.

11. To finish pouring, the bottle must be moved upward with a twisting motion so that the
wine will not drip.

12. Place the bottle with its remaining contents to the right side of the host with the label
facing him.

Code No. PERFORMING BASIC Date Developed Date Revised Page
WINE SERVICE JUNE 2004 JAN. 20, 2006 45

JOB SHEET #4-1

TITLE: Serving Wine Properly

Purpose: To practice the correct method of serving wine to the
guests.
Equipment, Tools and Materials: Bottle of wine, napkin, ice bucket, wine opener
Precautions: Opening wine is a tricky thing. Make sure you do not
spill it on the guests.

Procedures: (See Information Sheet #4-1)

A. Presentation of the Wine

1. Using standard procedures nos. 1 and 2 mentioned in Information Sheet #4-1
approach the guest’s table and present the bottle of wine to the host.

B. Opening the Bottle of Wine

1. Using standard procedures nos. 3-6 open the bottle of wine and present the
cork to the host for evaluation.

C. Serving the Wine

1. Tasting the wine: Pour about 1 ounce of wine into the glass of the host for him
to taste. Wait for approval.

2. Proceed to serve using standard procedures nos. 10-12.

Code No. PERFORMING BASIC Date Developed Date Revised Page
WINE SERVICE JUNE 2004 JAN. 20, 2006 46

SELF-CHECK #4-1

Test 1. Arrange the following sequence in wine service procedure.
Write only the number.

______ 1. Pour about 1 ounce of wine into the glass of the host for him to taste and
evaluate. Wait for his approval.

______ 2. Place the bottle with its remaining contents at the right side of the host. Show
the label and wait for him to confirm his selection.

______ 3. Present the cork to the host for evaluation.
______ 4. Wipe the mouth of the bottle to remove any cork or mold.
______ 5. Insert the tip of the corkscrew slightly off the center and turn it in a clockwise

direction until it has fully penetrated into the cork.
______ 6. Approach the guest table. Bring the requested wine, a clean cloth napkin,

a wine opener, with a corkscrew and an ice bucket.
______ 7. Present the bottle to the host. Show the label and wait for him to confirm his

selection.
______ 8. Proceed to serve the wine starting from the ladies then the gentlemen and

lastly the host.
______ 9. Holding the bottle firmly in one hand, hook the lever of the corkscrew unto the

rim of the bottle.
______ 10. To finish pouring the bottle must be moved upward with a twisting motion so

that the wine will not drip.
______ 11. Wipe the top of the bottle and cork with cloth napkin.
______ 12. Carefully cut the metal or capsule of the bottle about half inch below the neck.

Code No. PERFORMING BASIC Date Developed Date Revised Page
WINE SERVICE JUNE 2004 JAN. 20, 2006 47

ANSWER KEY #4-1

Test 1.

1. 9
2. 12
3. 7
4. 8
5. 5
6. 1
7. 2
8. 10
9. 6
10. 11
11. 4
12. 3

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WINE SERVICE JUNE 2004 JAN. 20, 2006 48

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module : Performing Basic Wine Service

Learning Outcome #5 : Observe decanting practice for heavy side wine

Assessment Criteria:

1. Wine temperature for serving and decanting practices are observed.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Wine
2. Decanting
1. Workshop/Laboratory 3. Food
2. Storage/Stockroom 4. Label

References:

1. Roldan, Amelia S. Operating and Managing a Hotel and Restaurant Business.
A publication of AR Skills Development and Management Service, 1999.

2. Bartending Manual, prepared and produced by Hotel Nikko Training Center, 1991.

3. Bar and Restaurant Management Manual, produced by Hotel Nikko Training Center,
Makati, Philippines. 1990.

4. Ashler, Bruce. Focus on Practical Wine Knowledge. ITT Educational Publishing Co.,
Indianapolis, Ind. 1974.

5. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974.

6. Cert Publications. Bartending Skills. Landsdowne House. Landsdowne Road, Dublin,
Ireland. 1977.

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WINE SERVICE JUNE 2004 JAN. 20, 2006 49