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    The Wine Service Training Module

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    Thefoodiesway
    This document provides guidance on wine service, including presenting the wine list, opening and serving wine, common problems, and upselling techniques. The key aspects covered are introducing the wine list to guests, retrieving and announcing the bottle, opening it at the table with proper technique, serving guests starting with ladies and finishing by re-serving the host, and suggestions for dealing with issues like broken corks or spills. Temperature guidelines for serving different wines are also listed. The overall focus is on providing polished, knowledgeable service in accordance with standard practices.

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    © All Rights Reserved
    Download as PPT or read online from Scribd

    The Wine Service Training Module

    Uploaded by

    Thefoodiesway
    5K views16 pages
    This document provides guidance on wine service, including presenting the wine list, opening and serving wine, common problems, and upselling techniques. The key aspects covered are introducing the wine list to guests, retrieving and announcing the bottle, opening it at the table with proper technique, serving guests starting with ladies and finishing by re-serving the host, and suggestions for dealing with issues like broken corks or spills. Temperature guidelines for serving different wines are also listed. The overall focus is on providing polished, knowledgeable service in accordance with standard practices.

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    The Wine Service Training Module

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    This document provides guidance on wine service, including presenting the wine list, opening and serving wine, common problems, and upselling techniques. The key aspects covered are introducing the wine list to guests, retrieving and announcing the bottle, opening it at the table with proper technique, serving guests starting with ladies and finishing by re-serving the host, and suggestions for dealing with issues like broken corks or spills. Temperature guidelines for serving different wines are also listed. The overall focus is on providing polished, knowledgeable service in accordance with standard practices.

    Copyright:

    © All Rights Reserved
    Download as PPT or read online from Scribd
    Download as ppt
    5K views16 pages

    The Wine Service Training Module

    Uploaded by

    Thefoodiesway
    This document provides guidance on wine service, including presenting the wine list, opening and serving wine, common problems, and upselling techniques. The key aspects covered are introducing the wine list to guests, retrieving and announcing the bottle, opening it at the table with proper technique, serving guests starting with ladies and finishing by re-serving the host, and suggestions for dealing with issues like broken corks or spills. Temperature guidelines for serving different wines are also listed. The overall focus is on providing polished, knowledgeable service in accordance with standard practices.

    Copyright:

    © All Rights Reserved
    Download as PPT or read online from Scribd
    Download as ppt
    of 16

    The Service Training Module

    Wine Service
    •Presenting the Wine list.
    •Suggesting a suitable wine.
    •Getting the Bottle from the
    cellar, presentation and
    announcement.
    •Opening, Tasting, Serving
    the host for his/her approval.
    •Serving other guests.
    Presenting The Wine List
    • WHEN? TO WHOM? HOW?
    …with the food menu, to the host, from the
    right (either closed or open to the
    appropriate page).
    • What next…
    …Wait for a sign. Ask for wine order after
    the food order is taken. Be ready with
    suggestions.
    The Service
    • Retrieve the wine bottle. Ensure it is at the
    right temperature. Verify millésime,
    producer and …color !!!
    • Handle bottle gently…no neck or butt
    grabbing…no fingers showing…caress!
    • Arrive at the table, present the bottle and
    announce the wine. Memorize all.
    • When announcing make sure you are
    ‘heard’ and the bottle label is ‘seen’.
    The Service
    • Keep a ‘liteau’ handy at all times.
    • Present the bottle, from the right preferably,
    at a convenient angle and a Safe distance!
    • Once the host approves of the selection,
    continue with opening the bottle AT THE
    TABLE.
    • No jerky hand movements.’Grace’ and
    ‘Style’ are the key words.
    • Remember the wine must be poured well
    before the food is served.
    Opening a Bottle
    • Start with the capsule, using the cutter and
    remove it in one piece and pocket it.
    • With your dominant hand place the corkscrew
    on the cork using the other hand to locate the
    center of the cork.
    • Gently rotate the grip without PUSHing it into
    the bottle neck, using the other hand at all times
    to guide the corkscrew.
    • Ease the cork out of the bottle neck, doing the
    last few mms. by hand; wipe the bottleneck with
    the cork.
    Serving The Wine
    • Nose the cork for any marked faults.
    Present the cork to the host.
    • Pour about 25ml into the host’s glass. Once
    he tastes and nods his approval serve the
    other guests, finishing by re-serving the
    host.
    – Ladies first…grandmas before the daughters.
    – Remember to use the liteau after each pour.
    – Excuse yourself before intruding on a
    conversation.
    Wine Service
    Carafing
    • For young wines,
    to help them
    breathe.
    • Can be done just
    before service.
    • Preferable to do a
    little while before
    pouring to allow
    maximum aeration.
    Wine Service
    Decantation

    • For old wines in


    order to remove
    deposits present.
    Some Problems
    • Broken corks – Do NOT panic. Re-insert
    corkscrew from a side at an angle and
    unscrew diagonally. AVOID such
    situations.
    • Wine spill on clients clothes – Do NOT
    panic. Use salt or cloth dabbed in a little
    white wine to reduce spreading. Apologize!
    Some Generalities
    • Serve about 1/3rd (100ml max.) of a white or a red wine.
    Glasses for non drinkers must be removed at the
    beginning.
    • A glass less than half full or more than half empty must
    be re-served (NOT refilled!).
    • Whites must be put back in the bucket after service,
    reds return to the table (at proper temperatures).
    • An empty bottle must be immediately removed and the
    host must be consulted for subsequent wine orders.
    • A bottle once opened should be finished within the next
    2 working days (Under proper storage conditions).
    Serving Temperatures
    Champagne
    •Non Vintage – 6-8 °C
    •Vintage – 10-12 °C
    Red Wines
    White Wines •Beaujolais– 10-12 °C
    •Dry – 6-8/9-11 °C •Young – 14-15 °C
    •Sweet – 6-8 °C •Pinot Noir – 16-17 °C
    •‘Great’ – 10-12 °C •‘Grands Crus’ – 17-18 °C
    •Fortified – 9-11/15-18 °C •Rosé – 6-8 °C
    Upselling
    • Experience and Confidence are the essentials.
    Always converse with the clients.
    • Young couples can be more adventurous and go
    a little higher(Boy impressing girl=Higher end
    wines or Champagne).
    • Couples well into their settled stages could be
    game for some serious stuff but a bit price
    sensitive.
    • The connoisseur will call his cards. You just nod
    in agreement and praise his fine choice.
    Upselling
    • Large groups will prefer bottles than glasses.
    • Business and corporate luncheons are best for
    selling by the glass.
    • Always suggest within or slightly above the
    client’s price range, citing and hinting politely
    the superiority of the higher end wine.
    • The client must not feel duped or cheated but
    well counseled.
    • The Guest Is Always Right!
    •What is an •How would you
    adequate mix of ice handle a client
    and water for who says the
    chilling a wine in a wine is ‘not
    bucket? OK’?

    •How would you


    ?
    •How much wine
    handle a client who is must we try to
    not satisfied with your sell per client ?
    wine selection?
    Five of Wine
    • Talk Wine
    • Quick service once order is taken
    • Uniform service

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