Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 8 Wine Service.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

Chapter 8

Wine Service


Learning Objectives

• Discuss the origins of wine and its production.• Describe the different styles and varieties of wine.• Explain how to identify a wine by reading the wine

label.• Discuss how to present the wine menu to a table.• Explain how to take the wine order, including how

to make recommendations for pairings.• Explain the mise en place required for wine

service, including corkscrews, glassware, and decanters.

• Describe the sequence of wine service, including opening and tasting pours.


What Is Wine?

• Wine is a fermented beverage made from grapes.• Fermentation is the process during which yeast

transforms the sugars into alcohol and carbon dioxide.

• After fermentation, wines may be blended to achieve a particular style or flavor.


What Is Wine? (cont’d)

Grapes

• Some grapes are intended to be eaten.• Some grapes are grown to produce wines.• Grapes obtain their distinctive characteristics as

result of terroir.– Includes location, climate, soil type, sun

exposure, altitude, and irrigation.


Styles of Wine

Red, White, or Rosé Wines

The manner and timing of skin removal determines both the color of the wine and its astringency and bitterness.

Still Wines Carbon dioxide escapes from the wine during fermentation. Still wine is also known as table wine. It contains 7 to 16 percent alcohol.

Sparkling Wines

Carbon dioxide from fermentation is captured in the bottle, giving the wine fizziness. Sparkling wine can be white, red, or rosé.

Fortified and Aromatized Wines

Wine with the addition of grape brandy or other additional alcohols in order to either stop the fermentation process or increase alcohol content.


Wine Labels

• The main wine labels tells you:– The vintage– The name– The producer

• Wines sold in the United States must also list alcohol content, still/sparkling, and an alcohol consumption warning.

• A wine’s vintage tells you the specific year that the grapes used to produce a wine were harvested.


Wine Labels (cont’d)

Wine Storage

• Storing wine properly is essential for maintaining its flavor.

• Air will cause the wine to oxidize and lessen in quality.– Corks or caps protect wine from air.

• Best practices for wine storage:– Keep at a constant, moderate temperature.– Store away from sunlight and foods with

strong odors.– Keep humidity to 70 percent to maintain the

corks.– Store wines horizontally.– Avoid disturbing the sediment.


The Wine Menu

• Includes a listing of wines available by the full- or half-bottle or carafe as well as wines available by the glass.

• A separate wine menu is common for a restaurant with an extensive list.

• The menu may be presented before or with the regular menu.


Taking the Wine Order

Pairing Food and Wine

• There are no rules for wine pairings, and guests should choose the wines they enjoy the most.

• When asked for suggestions, ask about the guests’ tastes, preferences, and price range.

• Flexible wines that go with many foods include Riesling and Pinot Noir.

• A sommelier assists guests in selecting wines in high end restaurants.


Mise en Place for Wine Service

Glassware

• Wine glasses in different shapes and sizes are meant to serve different wines.

• White wine glasses have a smaller opening, to hold in the aroma.– Wider red wine glasses promote aeration.

• Sparkling wines are served in flutes which preserve bubbles or white wine glasses to enhance the bouquet.

• Practice pouring in wine glasses to get a feel for the capacity of different shapes.– A typical wine pour is about 3 ounces if

poured at the table to 5 ounces when poured at the bar or for sale by the glass.


Mise en Place for Wine Service (cont’d)Corkscrews

• A captain’s corkscrew (or waiter’s tool) folds up and fits in your pocket.– It should have a metal worm with at least five

grooved curves.• Wine corks and stoppers include:– Natural or synthetic cork– Metal screw caps– Crown caps– Glass stoppers– Zork


Mise en Place for Wine Service (cont’d)

Maintaining the Wine’s Temperature

• Chilling takes approximately fifteen minutes.– Sparkling wine bottles are thicker and will

take longer.• White and rosé wines are served chilled, 44° to

54°F.• Sparkling wines are served chilled, 41° to 47°F.• Red wines are served at room temperature, 50°

to 65°F, depending on the body.



Wine Buckets

• Wine buckets can be used to chill wines before they are opened, and to hold them after.

• May sit directly on the table or in a stand next to the table.

• Fill buckets with two parts ice and one part water.

• Drape a cloth napkin over the top. © 2014 The Culinary Institute of America



Coasters and Holders

• Coasters and holders are used to hold opened bottles on the table.

• Coasters have a lip or rim to hold the bottle.

• Holders keep wine at the proper temperature without cooling.

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Baskets and Decanters

• Decanting separates wine from sediment in the bottle.

• Decant the wine over a candle, to help see the sediment.

• Carry fragile wines to the table in a basket.

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The Sequence of Wine Service

Presenting the Bottle

• Present the wine to the guest who ordered it, by approaching from the right side.

• Point out the vintage, name, and producer.



The Sequence of Wine Service (cont’d)

Opening Still Wines

• Natural and synthetic corks are meant to be removed with a captain’s corkscrew.

• Cut the sleeve below the lower lip.

• Wipe the mouth of the bottle with a serviette.

• Insert the worm and use the corkscrew to gently remove the cork.




Opening Sparkling Wines

• The cork is secured with a wire cage to keep it in place.

• Direct the cork away from guests.

• Use a serviette to cover the cork as you twist the bottle and release the pressure.




Opening Sparkling Wines (cont’d)

• The cork may be presented as a confirmation of the vineyard and to show that the cork is in good condition.

• The name on the cork should match the label.• The cork should be wet on one side and dry on

the other.• Present the cork to the host on a small plate, do

not hand it to the host.



The Tasting Pour

• Wipe the lip and mouth of the bottle before pouring.

• Pour about 1 ounce into the host’s glass for a tasting pour.– Keep the label facing the guest.– Lift and twist the mouth of the bottle to avoid

drips.



Filling Glasses

• If the wine is accepted, pour for all guests (women first, then men).

• The person who ordered the wine should be poured for last.

• A standard 750 ml (25.34 oz.) bottle should pour 8 glasses.

Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 8 Wine Service.

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