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The Wine Service Training Module

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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Thefoodiesway
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6K views16 pages

The Wine Service Training Module

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.

Uploaded by

Thefoodiesway
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT or read online on Scribd
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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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