Storage and Service Temperatures , Opening of a bottle of light and sparkling wine,

Wine Preservation DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 

During storage, it is important to keep a constant temperature

The bottles should be stored on their sides to minimize the exposure to strong light

Finally, keep the wine away from direct heat

Full Bodied White or Rose Wines

Medium and Light Bodied White or Rose wines

Sweet Wines and Champagne

12° C

10° C

6-8° C

White Burgundy

Pinot Grigio

Dry Sherry

Sauternes

Asti

Medium to Full Bodied Red Wines

Light Bodied Red wines

17–18° C

12° C

Bordeaux

Chateauneuf Du Pape

Australian Shiraz

Port

Beaujolais

Valpolicella

In 5 minutes, log onto the internet and find information about the following tasks. This information should presented as a video.

◦ How to open a bottle of wine◦ How to open a bottle of sparkling wine

I. Place the thumb on the lip thus providing leverageII. Draw the knife around the lower lip of the bottle III. Remove the covering to reveal the cork

I. Open the cork screw II. Place the point of the cork screw at the centre of the cork at an angle and push it gently to pierce it III. Straighten the cork screw

I. Twist the screw into the cork II. Take care not to pierce the bottom of the cork

I. Place the silver lever on the lip of the bottle and hold it firmly in place by the forefinger II. Hold the bottle firmly by the neck

I. Lift the handle of the cork screw, using the lever as leverage, to draw the cork from the bottle

II. Take care to ensure the cork is not drawn out quickly causing a “pop” as this may damage the wine

I- Do not remove the foil to reveal the covering. Follow the pre-cut line and disengage the wire.

II- Start releasing the wire. Always point the bottle away from people (30 to 45°)

I- Clearly explained the name and the origin of the Sparkling wine

II- Mention the vintage if applicable

Opening a bottle of Sparkling wine

I- Before the cork being release, always place your thumb and index on the cork, the other fingers to hold the bottle by the neck

II- Start twisting the bottle (not the cork) gently with the other hand and let the gas escape slowly

III- Leave the cork on a side plate and pour the wine to the person who ordered to tatse.

IV- Pour ladies first, host last. Always serve with a continuous flow (1/2 of the glass).

For the Still Wines

For the Sparkling WinesThe Verre de Vin System either remove the air or inject a gas to fill in the empty space.

Wine Preservation The most common method used to preserve the

wine once it has been open in FIFO. Have a good stock rotation and use the oldest stock first.

Vacuum system is used to preserve light wines, by removing the air from inside the bottle (avoid oxidation).

Finally, the blanket system is used to keep sparkling wines fresh. It remove the air from inside the bottle, and replace it with nitrogen. It is an expensive method and would only apply to sparkling wines.

Wine Preservation When serving the wine, check the following

◦ Wine should be bright◦ No debris◦ Wine should smell fresh

Wines can be sold in the following amounts:

● By the glass in 125ml or 175ml or multiples of these amounts.

● By the carafe in 250ml, 500ml, 750ml or 1 litre amounts.

● By the bottle Everything used to measure

out the liquid must also be clearly stamped, including glasses, optics or measures

Number of glasses from a standard 75cl bottle

6 x 125ml glasses

4 x 175ml glasses

3 x 250ml glasses

Wine Preservation

Don’t be intimidated by the sommelier, he or she is there to help you.◦ Look over the wine list for a few minutes.◦ Do you want to be safe or adventurous?◦ Mention a wine or two you like and ask for similar

choices from list.◦ When making reservations for that important

business dinner ask for a good waiter.

Style of wine◦ Do you like dry or sweet, red, white or rose’?

Price range◦ How will you explain that $250 bottle of wine on

your expense report, or to yourself? Food pairings

◦ What is everyone having for dinner? Not as important today as in the past.

Forget everything you ever learned about food & wine pairing

Light-bodied foods go with light-bodied wines

Medium-bodied foods go with medium bodied wines

Full-bodied foods go with full-bodied wines Drink what you enjoy Remember - there are no wrong answers

Rose’s or Blush Wines Pinot Grigio Sauvignon Blanc Chardonnay Pinot Noir Merlot Beaujolais

Host orders a bottle of wine Server presents bottle to host. Make sure it

is what you ordered. Server opens bottle and presents cork to

host One ounce is poured for host to taste Host verifies that wine is OK

Wine is poured for rest of party, counterclockwise, ladies first, ending with the host.

Server fills glasses as needed. But should not top off and ask if you want another bottle.

Visual Olfactory Taste

Clarity Color Depth

Aroma Bouquet Complexity Intensity

Dry Sweet Balance Body Intensity

See Swirl Sniff Swish Swallow or Spit

WINE OPENER:-

How To Pour a Bottle Of Wine

How to Pour Liquor Accurately by Counting

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com