Performing Basic Wine Service, module 6

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

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Learn to decant wine
2. Perform Job Sheet #5-1 • Information Sheet #5-1:
3. Complete self-check “Decanting Wine”
4. Refer Answer Key 5
• Job Sheet %5-1:
“Decanting Wine”

• Self-Check #5-1
• Answer Key #5-1

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INFORMATION SHEET #5-1

DECANTING WINE

Red wines that are five years old or more and
rare old white wines may develop sediment in the bottle
and need to be decanted–poured into another
container in such a way that the sediment remains in
the bottle and wine served is clear.

The bottle to be decanted must be handled very
gently, keeping it on its side just as it was stored, so as
not to disturb the sediment and mingle it with the wine.
Sometimes the bottle is carried to the table in a
special wine basket. If a basket is used, the wine is
presented, opened, and decanted while still in its
basket, keeping the bottle in an almost horizontal
position.

To decant a wine, a wide-mouthed decanter or
carafe is placed on the table with a lighted candle
positioned a little behind the shoulder of the bottle. In this
way, when the wine is poured from bottle to decanter, it
can be seen clearly as it passes through the neck, The
server then pours the wine slowly and steadily in a single
motion without stopping, until the candlelight shows sedi-
ment approaching the neck of the bottle. The remainder of
the wine–a small amount–is not served, and the clear wine
is served from the decanter.

Since only a small proportion of wines served will
need decanting, only the wine steward or one or two
experienced servers need this special training. It goes
without saying, however, that your entire serving staff should
be carefully trained and practiced in all the other routines
of wine service.

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JOB SHEET #5-1

TITLE: Decanting Wine

Purpose: To learn how to decant wine.
Equipment, Tools and Materials: Carafe, wine, candle
Precautions: Avoid unnecessary spills.

Procedures:
Demonstrate how to decant wine. (See Information Sheet #5-1.)

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SELF-CHECK #5-1

Test 1.

1. Discuss briefly the proper way of decanting wine.

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ANSWER KEY #5-1

Discuss briefly the proper way of decanting wine.

• Decanting wine begins with the bottles itself. The wine bottle should be handled
very gently so as to keep the sediments at the bottom and prevent it from
mingling with the wine. A wine basket is usually used to keep the bottle in a
horizontal position. After which, the bottle is opened and the wine is poured into
another container usually a wide-mouthed decanter or carafe. When pouring the
wine, the decanter or carafe is placed on a table with a lighted candle positioned
a little behind the shoulder of the bottle. This is done so that the wine poured from
the bottle can be seen clearly as it passes through the neck of the bottle and
allowing the person to see if there are sediments combining with the wine being
poured. It is also important to pour the wine slowly and steadily in a single motion
so as not to disturb the sediments. Pouring will only stop when the candlelight
shows sediments approaching the neck of the bottle. The clear wine from the
decanter is the only one served.

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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 #6 : Maintain proper storing and care of wine
Assessment Criteria:

1. Proper storing and care of wine are maintained.

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 #6: Maintain proper storing and care of wine

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn how to store • Information Sheet #6-1:
wine “Storing Wine”

2. Complete self-check • Self-Check #6-1
3. Refer Answer Key 6 • Answer Key #6-1

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INFORMATION SHEET #6-1

STORING WINE

STORING YOUR WINE

Most wines are mature and ready for drinking within a year of bottling. Some may take
many years to reach maturity. Either way, good storage is very important. If wine is kept in
unsuitable conditions, it will deteriorate and may become undrinkable early in its life.

Find a cool, dry place where the temperature remains fairly consistent year-round. A
constant and cool temperature: the ideal between 10°C and 15°C is acceptable. Generally
this means places like dry cellars and basements, as well as less obvious places, such as
under the stairs or in ground floor closets. It is important not to disturb wine bottles too much
before opening them.

Strong light can age wine prematurely and cause labels to fade. Red wine (really any
wine) should not be kept in sunny areas, or on top of the refrigerator. The storage area should
be clean and dry, as damp causes deterioration of cartons and labels as well as encouraging
cork weevils.

Make sure that your storage space - wherever it is -is free from vibration. Bottles
should be kept lying on their sides to keep the corks moist. If a cork drys out it will shrink, and
air and bacteria can enter and spoil the wine.

Liqueur wines (apart from Vintage Port) and all spirits should be stored upright.

Some red wines have sediment which should be allowed to settle to the bottom.
Sparkling wines should not be agitated if the server wants any of it to remain in the bottle after
opening.

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SELF-CHECK #6-1

Test 1. True or False.

___________ 1. Good storage of wine is very important.
___________ 2. If wine is kept in unsuitable conditions it will deteriorate and may
become undrinkable early in its life.
___________ 3. Red wine should not be kept in sunny areas, or on top of the
refrigerator.
___________ 4. Bottles should not be kept lying on their sides to keep the corks moist.

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SELF-CHECK #6-1

Test 1.

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

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Setting Up Bars

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... with Questioning
Presentation of
Final Product
Third Party
Report
Portfolio

1. Familiarized with different wine and XX
label classification, country of origin.
X
2. Practiced proper wine pronunciation X
according to country of origin. XX
X
3. Suggested appropriate wine, food and X
wine combination, alternatives.

4. Performed wine service procedures.

5. Observed decanting practice for heavy
side wine.

6. Maintained proper storing and care of
wine.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date
MODULE: PERFORMING BASIC WINE SERVICE
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Familiarized themselves with different wine and label
classification, country of origin.

1. Wine classification and labels are mastered/recognized
according to international standard.

B. Practiced proper wine pronunciation according to
country of origin.

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

C. Suggested appropriate wine, food and wine combination,
and alternatives.

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

D. Performed wine service procedure.
1. Wine service procedure are followed according to
international standard.

E. Observed decanting practice for heavy side wine.
1. Wine temperature for serving and decanting practices
are observed.

F. Maintained proper storing and care of wine.
1. Proper storing and care of wine are maintained.

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WRITTEN TEST

Test 1. True or False.
__________ 1. Wine is an alcoholic beverage made from partial and or complete

fermentation of juice of fresh grapes.
__________ 2. Wine contains minerals.
__________ 3. Wine is not good for those on a diet because it is fattening.
__________ 4. Drinking wines improves a person’s appetite.
__________ 5. Still or natural wine is refered as salty wine.
__________ 6. Fortify means to increase or strengthen.
__________ 7. Sparkling wine is considered as “king of all beverages.”
__________ 8. Champagne is Italian wine.
__________ 9. Varietal wines, wines that are named after the grape variety.
__________ 10. Zinfandel is a god example of varietal wine.

Test 2.

Give at least 10 names of wine and their correct pronunciation.

1. _________________________ _________________________
2. _________________________ _________________________
3. _________________________ _________________________
4. _________________________ _________________________
5. _________________________ _________________________
6. _________________________ _________________________
7. _________________________ _________________________
8. _________________________ _________________________
9. _________________________ _________________________
10. _________________________ _________________________

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Test 3.
Give the appropriate food to the following wines.

1. Light red wine ________________________________
2. Rose wine ________________________________
3. White wine ________________________________
4. Red wine ________________________________
5. No wine ________________________________
6. Red Bordeaux and Burgundy ________________________________
7. Hearty red ________________________________
8. Table wines of any type ________________________________
9. Semisweet sparkling wine ________________________________
10. Full bodied white or red wine ________________________________

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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment

Given the following materials, tools and equipment the candidate/trainee must be able
to perform basic wine service.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

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.

5. Observe decanting practice for
heavy side wine.

6. Maintain proper storing and
care of wine.

The candidate’s demonstration was: ___________________
Rating

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RECORDS OF ACHIEVEMENT

Module : Performing Basic Wine Service

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

Assessment Criteria:

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

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Performing Basic Wine Service

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

Assessment Criteria:

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

COMMENTS:
_________________________________________________________________
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_________________________________________________________________
_________________________________________________________________
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Performing Basic Wine Service

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

Assessment Criteria:

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

COMMENTS:
_________________________________________________________________
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_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Performing Basic Wine Service

Learning Outcome #4: Performed wine service procedure.

Assessment Criteria:

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

COMMENTS:
_________________________________________________________________
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_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Performing Basic Wine Service

Learning Outcome #5: Observed decanting practice for heavy side wine.

Assessment Criteria:

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

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Performing Basic Wine Service

Learning Outcome #6: Maintained proper storing and care of wine.

Assessment Criteria:

1. Proper storing and care of wine are maintained.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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TECHNICAL TERMS

Acidity - indicates quality of tartness, sourness of sharpness to the taste, due to presence of
agreeable fruit acids.

Ale - a dark, heavy and slightly bitter liquor containing about 6% alcohol.

Appearance - refers to clarity, not color. Wines should be free of cloud and suspended
particles when evaluated in glass.

Aroma - the scent of the grape varietal used to create the wine.

Balance - when all the components of sugar, tannin, acid, etc. are in harmony with the
varietal fruit flavor.

Bitter - taste of wine that is likened to a solution of weak coffee.

Body - the tactile impression of weight or fullness (roundness) on the palate.

Bouquet - the smell imparted to the wine from the aging process.

Dry - unsweetened taste of wines; a wine with little or no residual sugar.

Elegant - refers to a complex wine with the smell and flavor of fresh grapes.

Highball Drink - a drink with a jigger of liquor, diluted with water or carbonated water.

Nose - the combination of aroma and bouquet.

Proof - alcohol content of alcoholic beverages. One half of the proof is equivalent to 1%
alcoholic content.

Residual Sugar - natural grape sugar left in the wine by stopping the fermentation prior the
wine becoming totally dry.

Shake - one method of mixing drinks using heavy or thick ingredients. The mixture is
shaken in a cocktail shaker.

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Slice - refers to a cut of fruit used for garnishing cocktail drinks. The ideal thickness is
about 1/4 of an inch.

Stir - method of mixing drinks using light ingredients, resulting to a clear drink.

Straight Drinks - drink served from the bottle and poured directly into the serving glass.

Straight Up - a drink chilled with ice but served without ice.

Tannin - naturally occurring astringent, puckery, and sometimes bitter components of wine.

Varietal Character - the specific and unique combination of odor, taste, and sometimes
tactile impression of a wine which is directly attributed to the grape variety.

Vintage - refers to the year when the contents of the bottle were produced.

VSOP - stands for very superior Old Pale; a high quality liquor.

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LIST OF BOOKS FOR FURTHER READING

Roldan, Amelia S. OPERATING AND MANAGING A HOTEL AND RESTAURANT
BUSINESS. A publication of AR Skills Development and Management Service, 1999.
Bartending Manual, prepared and produced by Hotel Nikko Training Center, 1991.
Bar and Restaurant Management Manual, produced by Hotel Nikko Training Center, Makati,
Philippines. 1990.
Ashler, Bruce. FOCUS ON PRACTICAL WINE KNOWLEDGE. ITT Educational Publishing
Co., Indianapolis, Ind. 1974.
Lichine, Alexis. NEW ENCYCLOPEDIA OF WINES. Alfred Knof. New York. 1974.
Cert Publications. BARTENDING SKILLS. Landsdowne House. Landsdowne Road, Dublin,
Ireland. 1977.

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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