LESSON II.

MODULE 2
Beverage and Wine Service

Beverages are liquid formulations prepared for human consumption which have thirst-
quenching, refreshing, stimulating, and nourishing qualities. Some beverage replenishes the
body’s fluids loss due to perspiration. They also provide nutrients like mineral salts and
vitamins. For example, milk is a source of calcium and citrus fruit-based drinks have vitamin
A. Most beverages supply energy in the form of sugar or alcohol. Generally, people drink to
quench thirst, enjoy social meeting, to propose a toast, or just to enjoy the taste of the
beverage.

Types of Containers used In Serving Beverages

Glassware refers to items used as beverage vessels or containers, typically made
from glass. The choice of the right glass is a vital element if the beverage is to be invitingly
presented to the guest. Well-design glassware combines elegance, strength, and stability,
and should be smooth rimmed and of clear glass.
Standard shapes and sizes of glassware are available to serve specific wines,
cocktails, and other beverages. Most glassware can be described as:
 Tumblers are flat-bottomed glasses with no handle, foot or stem
 Footed glasses have a bowl-shaped container above a flat base but no stem
 Stemware has a bowl-shaped container on stem over a flat base

Glassware available for food service operations includes common glass, fully tempered
and lead crystals.

Fully Tempered Glassware

Commercial operations commonly use this type of glassware because it is stronger
than other types, although it has the disadvantage of shattering when broken.

Lead Crystal Glassware

It is known to have 24% lead crystal, as is also known as flint glass, this glassware is
known for its brilliance and clarity, but is it expensive. For that reason, it is best suited to fine-
dining establishments.

Standard Sizes and Shapes

Beer Mug or Stein

A wide cylindrical shape with handle. The thick glass walls help insulate
beer to keep it cool. While the handle helps prevent hands from warming up
the beer. A beer mug takes its shape from Germany.

Goblet
Sometimes called chalices. They are generally thicker glasses to provide
insulation for the warm or cool. A goblet is used for water, ales (Belgian beer),
sherries (fortified wine from Spain)

Snifters
The shape helps trap the volatiles
(alcohol, fatty acids) while swirling to produce an intense aroma. Typically
used for serving brandy and cognac. Cognac is a type of brandy that contains
40% of alcoholic content

Cocktail Glass
A drinking glass with a cone-shape bowl (90 ° angle) on a stem above flat
base. It is used to serve a variety of cocktails such as Martini or champagne.
Martini is made from gin or vodka, typically garnished with olive and lemon.
Champagne is a sparkling wine originated in France.

Red Wine Glass

Characterized by their rounder bowl, allow you to dip nose into glass to detect
aroma. This is because Red wines need a larger surface area breath.

White Wine Glass

Generally narrower. The narrowness of white wine glass allows the chilled
wine to retain temperature

Coupette Glass
A modified version of cocktail glass. The rim of the glass is coated in either
sugar or salt. This is used for more exotic drinks like margarita. Margarita is
cocktail consisting of tequila, orange liquor and lime juice often served with
salt on the rim of the glass.

Coffee Mug
A smaller version of beer mug. Made of thick heavy glass and used for coffee

Highball Glass
A tumbler contains 8-12 ounces. Used to served high ball cocktails and
other mixed drinks. Drinks that contain a large proportion of non-alcoholic
mixer and are poured over ice.
 Irish Coffee Cup
a uniquely shaped glass with a handle that is used to serve any hot
beverage such as Spanish coffee, Irish coffee or cocoa.

Beverage Service Techniques

The following are common procedure in serving beverages:

 Place the drinks sequentially on the beverage tray so that the first drink served is
closest to the server and the last drink is the farthest away.
 Carry beverages on a well-balanced beverage tray with the left hand and serve
with the right hand from the guest’s right side.
 Never place your fingers near the rim of the cup or glass.
 Hold a stemmed glass by the stem and a base glass by the bottom third of the
glass.
 Never overfill the glass or cup.
 Use a cold glass for cold beverages and a warm cup for hot beverages.
 Place a cocktail or beverage napkin under the glass when serving on a hard-
uncovered surface.
 If a beverage is spilled, remove the glass or cup and saucer and replace it with a
new beverage.

Wine Service
Familiarity with the establishment’s wine list and the basic principles or pairing wine
with food is critical to a server’s success. Before suggesting a wine to guests, ask first what
kinds of wines they like to avoid before making suggestions.
Be aware of any wines that may not be available or that have a different vintage year
from that stated on the wine list. Use the following tips to help guest select wines:
1. Take the wine order from the host, either by name or bin number.
2. Check the wine label and vintage for accuracy before presenting the bottle to the
guest.
3. Pre-set the appropriate wine glasses by handling the stems only. Bring the bucket to
the table if serving a white wine. In formal settings, an additional tasting glass may be
brought for the host to taste the wine.
4. Determine who will be having wine and ensure that all guest is of legal drinking age.
5. Present the wine to the host for verification and repeat the wine’s brand, variety or
classification, appellation, and vintage.
6. Determine when the guest want their wine poured
7. Pour 1 ounce of wine for the host for tasting purposes. If the wine is refused, determine
the reason and find the manager. A faulty cork occasionally compromises the flavor
of the wine. In that event, the manager may replace the wine with another bottle.
8. Avoid reaching in front of the guest to pour. Delicately por wine in a continuous flow
from each person to the right side and with the right hand, twisting the bottle at the
end of each pour to avoid drips.
9. Return the wine to the wine bucket or to the chiller on the table with the label facing
the host.
10. Avoid over pouring wine
11. Discreetly allow the host to know when the bottle is desired. If the host orders another
 bottle of wine, bring a clean glass for tasting, even if it is the same wine.
12. If guest switch to a different wine, bring clean and appropriate wine glasses.
13. When guest have finished the bottle and do not require another. Remove it from the
table before removing the wine glasses.
Decanting Red Wine

Red wines are decanted for three reasons:

 Decanting allows some wines to breath so that the full aromatic bouquet can be
revealed.
 Careful decanting removes the wine and leaves any accumulated sediment on the
bottle
 Decanting allows wine from a cellar to reach their proper serving temperatures more
speedily, a process called chambering.
Do not begin decanting wine more than a half hour before it is to be served. Pour the wine
from the bottle carefully into a glass or crystal decanter, in a slow but steady stream.

If decanting an old wine, pour slowly and continuously so as not to loosen the sediment.
Stop pouring as soon as you see sediment approaching the neck of the bottle.

Young red wines may be high in tannins. Aerating such a wine by decanting it allows the
hard tannins to seen less astringent and makes the wine easier to drink. Avoid decanting
more delicate red wines such as Pinot Noir. The server should use the opening procedure
describe earlier for red wine.

Older red wines (10 years or more) ideally to stand upright from 24-48 hours prior to
serving. If the bottle has just been brought from the cellar, however, place it in a cradle or
wine basket and open it there, taking care not to disturb any sediment.

When serving from a wine cradle, a lighted candle on a plate or a flashlight should be
placed to the right of the decanter so that the server can clearly observe the flow of wine
down the neck of the bottle. Stop pouring as soon as sediment approaches the neck, and do
not interrupt the flow because that will loosen the sediment and allow it to spread through the
wine.

For very expensive older red wines, the guest might choose to be served the remaining
wine, regardless of the sediment. In that case, use a special silver funnel with a strainer to
pour this wine into a separate glass.

Service Temperature of Wine

Serving wine at its appropriate temperature is important. Neglecting this aspect will,
at the least, diminish the guest appreciation of the wine, and at worst, destroy the wine’s
character and taste.
 The senses of taste and smell are important to the appreciation
and enjoyment of wine. The volatile compounds of red wine are released
at higher temperatures than those of white wine, so red wine’s aromas are
easier to detect at 60 – 65°F (16-18°C).

White wines should be chilled so that their acidity is less

pronounced on the plate. As a general guideline, the higher the acidity in
wine, the lower the serving temperature should be to preserve the balance
of the wine on the palate.

Whites
 Dessert and sparkling wines – 40-45°F(4-7°C)
 White wines, Roses, Sherries – 45-50°F(7-10°C)

Best Champagnes
 Best Quality Dry Whites, Light – 50-55°F(10-13°C)
Reds
 Light Reds, Ordinary Bordeaux – 55-60°F (13-16°C)
 Full-Bodied Red Wines – 60-65 °F(16-18°C)

Technique in Serving Wine

 Approach the guest who ordered the wine from the guest’s right side.
 Pour about 1 ounce into the glass. Allow the wine to be tasted,
and either acceptedor rejected
 Proceed to serve other guest at the table, serving ladies before gentlemen.
 Pour from the right side of the guest, using your right hand, right
foot forward andtravelling around the table in a clockwise direction,
if possible.
 Fill each glass with 3 – 5 ounces of wine. The wine glass should not
be more than halffull at any time.
 When pouring the wine, never allow the bottle to touch the rim of the glass.
 As you pour, make sure the label is always fronting to each guest.
 To pour, use your wrist! Tip the bottle slowly downward until the
wine begins to flow. When the wine has been poured, pivot the
wrist, and twist the neck of the bottle upward, so the wine will not
drip from the bottle and avoid any spillage.
 Touch the tip of the bottle with a clean folded serviette/napkin to
catch any drip from the bottle.
 Refill glasses as they are emptied. Do not wait to be asked.