oenology midterm

• Wine Service Steps


  1. Wine preparation before service

  2. Wine list presentation and order taking

  3. Setting up the table

  4. Wine presentation, opening, pouring, and serving

  5. Clearing up of glasses
• Wine preparation before service

  • Ensure enough wine supply
  • Chill wines properly
  • Ensure ample and well-conditioned glasses
  • Ensure tools and trays are ready and cleaned
  • Ensure wine list is in good condition
• Tools and glassware needed for preparing and serving wine

  • Corkscrew
  • Decanter Glass and Decanter Tool
  • Notepad and Pen
  • Side Towel
  • Tray
  • Under Liner Plate
  • Wine Basket
  • Wine Bucket
  • Wine Glasses
  • Wine List
• Wine storage temperature


  • Red wines: 55 F or 13 C
  • White/Rose/Sparkling: 49 F or 5 C
  • Wine with cork should be stored at their sides
• Wine preparation


  1. Red - room temperature

  2. White - 40 F to 50 F or 4-13 C (chilled)

  3. Rose - cool temperature (chilled)

  4. Sparkling - 40-45 F or 4-7 C

  5. Decanting - pouring the wine gently over the light to the other container/decanter or glass to remove the sediments
• Wine list presentation and order taking

  1. Greet the guest and introduce yourself and your purpose

  2. Verify and confirm who is the host of the group

  3. Present the wine list at the right side of the host. Present the list open

  4. Take the order, do suggestive selling and up selling

  5. Write down the order

  6. Repeat the order

  7. Excuse yourself before leaving for preparation
• Table set up


  1. Start with the guest near from where you came from

  2. Place glasses at the tip of the knife or beside the water goblet

  3. If appetizer, main course and dessert wine are already ordered, place all three glasses for each guest at the table if there is no water goblet at the table. Dessert wine glass first, main course wine and appetizer wine the last

  4. Set up all the glasses at once for every guest. Do it in clockwise movement

  5. Always say 'excuse me' every time you approach a guest to set up
• Wine presentation


  1. Hold the wine properly, label facing the host

  2. Present the wine by telling what wine you are presenting. Mention the name, what country produces it, its use, and the vintage

  3. After presenting the wine, ask the host if the wine can now be opened
• Opening a bottle of wine

  1. Cut and remove the metal cap or the covering of the wine using the knife of the corkscrew

  2. Wipe the lip and the cork to remove the molds or cork bits using the side towel

  3. Insert the screw. Tip at the center of the cork and twist the screw to spiral down to the cork

  4. Pull the screw to remove the cork from the bottle of the wine

  5. Wipe the lip of the bottle to remove cork dusts

  6. Remove the cork from the screw and present it to the host or place tit on the under liner
• Opening a bottle of sparkling wine

  1. Unscrew the wire cage and remove

  2. Hold the bottle in 45 degrees angle

  3. Hold the cork firmly and twist the bottle counter with cork slowly to remove the cork

  4. After removing the cork, let the bottle stay in a 45 degrees angle for a while to avoid the wine gushing out of the bottle

  5. Present the cork to the host
• Pouring and serving wine

  1. After opening the wine, pour the wine in the glass of the host for tasting first, 1/4 full

  2. Let the host taste the wine, if he/she agrees with the wine, then ask to start serving the wine

  3. Ask if there is a VIP guest

  4. Serve VIP guest first, then ladies and gentlemen and last the host

  5. Tell what wine you are serving

  6. Serve at the right side of the guest

  7. Hold bottle in the mid-section during pouring to have the proper balance and handling

  8. Pour 2/3 full for small glasses and 1/4 full for large glasses

  9. Refill glass of guest
• Sequence of serving wines with food

  1. Serve appetizer wine first

  2. Serve appetizer dish

  3. Clear appetizer cup or plate

  4. Clear appetizer wine glass

  5. Serve main course wine

  6. Serve main course

  7. Clear main course plate

  8. Clear main course wine glass

  9. Serve dessert wine

  10. Serve dessert

  11. Clear dessert plate

  12. Clear dessert wine glass
• General rules in pairing food with wines

  • For the color: red wines goes with red or darker meats; white wines goes with white meats
  • For the taste or flavor: strong flavored foods goes with strong, robust, full bodied wines; light flavored foods goes with light bodied and fruity wines
• Basic examples of wine and food pairing

  • Strawberry pie + Sauternes dessert wine
  • Oyster + Champagne: Dom Perignon
  • Lemon Fish Fillet + Chardonnay
  • Sea Scallops + Sauvignon Blanc
  • Braised Lamb Ribs + Cabernet Sauvignon
  • Stewed Wild Duck + Pinot Noir or Merlot
  • Gruyer + Dessert Wine or Sherry
• Beer


  A type of alcoholic beverage made by brewing and fermenting malted cereal grains

  
• Earliest known chemical evidence of beer dates back to

  7th millennium BC
• Beer produced before the Industrial Revolution was mainly made and sold on a domestic scale, although by the 7th century AD, beer was also produced and sold by European monasteries
• During the Industrial Revolution, the production of beer moved from home based or small scale production to industrial production with an increase in the volume of production, and domestic manufacture ceased by the end of the 19th century
• The development of hydrometers and thermometers made a great impact in brewing
• The brewing industry is a huge global business, consisting of several multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries
• Beer ingredients


  • Water
  • Malted barley
  • Hops
  • Yeast
  • Secondary starch source
  • Flavorings
  • Clarifying agent
• Ale


  A type of beer that is usually brewed using only the top fermenting yeasts, and is typically fermented at higher temperatures
• Lager


  The most commonly consumed type of beer in the world
• Lambic


  A very distinctive style of beer brewed only in the Pajottenland region of Belgium
• Serving lagers


  1. Rinse the glass with cold water before pouring the beer to make the head last longer

  2. Tip or tilt the glass 45 degrees angle and pour the beer onto the side until the glass is twothirds full

  3. Then hold the glass straight up and gradually move the bottle away to form a head of foam about two finger deep

  4. Use a knife or spatula to burst the biggest bubbles so the head of foam lasts longer
• Serving ales


  1. Pour immediately into a clean dry glass

  2. Tilt the glass while pouring, then hold it straight up until the head of foam is just the way you like it

  3. Leave a little beer in the bottle so you don't pour out the sediments created during second fermentation inside the bottle

  4. White beer and more acid beers should be served very cold, while strong or extrastrong beers may be served at higher temperature
• Serving temperature


  • Colder temperatures allow fully attenuated beer such as pale lagers to be enjoyed for their crispness; while warmer temperatures allow the more rounded flavors of ale or a stout to be appreciated
  • Well chilled (7 °C/45 °F) for "light" beers (pale lagers)
  • Chilled (8 °C/47 °F) for Berliner Weisse and other wheat beers
  • Lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers
  • Cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities
  • Room temperature (15.5 °C/60 °F) for strong dark ales (especially trappist beer) and barley wine
• Beer head/foam


  The foam on top of beer is called a head. It is caused by bubbles of carbon dioxide rising to the surface. The carbon dioxide may be produced naturally by the activity of the brewers yeast, or artificially by dissolving carbon dioxide under pressure into the liquid
• International beer consumption


  • Beer is considered to be a social lubricant in many societies
  • Beer is consumed in countries all over the world
  • There are breweries in Middle Eastern countries such as Iraq and Syria as well as African countries and remote countries such as Mongolia
  • Sales of beer are four times as much as wine
• Alcohol strength in beer

  • The alcohol in beer ranges from less than 3% alcohol by volume (abv) to almost 30% abv
  • The pale lagers that most consumers are familiar with fall in the range of 4-6%, with a typical abv of 5%
  • The customary strength of British ales is quite low, with many session beers being around 4% abv
  • Some beers, such as tafelbier (table beer) are of such low alcohol content (1%-4%) that they are served instead of soft drinks in some schools
• Undesirable smells of beer

  • Rubber (from yeast)
  • Cabbage, cooked vegetable (from yeast)
  • Medicinal aromas (undesirable fermentation by-product)
  • Cider (undesirable fermentation by-product)
  • Vinegar (by-product of bacterial action)
  • Sour milk (by-product of bacterial action)
  • Burned butter (Technical name is diacetyl, a fermentation by-product. A little is nice with ales but is frowned upon in lagers)
• Undesirable appearances of beer

  • Too much foam/wild beer- lack of coldness; too much carbon dioxide; dirty/ oily glass
  • Less foam/flat beer- too cold is the beer, lack carbon dioxide, greasy glass
  • Cloudy beer- dirty or oily glass
  • Stale beer- past/expired beer

  
• Distilled spirits


  Includes spirits, liqueurs, and liquor
• Customary strength of British ales

  Quite low, with many session beers being around 4% abv
• Tafelbier (table beer)


  Beer of such low alcohol content (1%-4%) that they are served instead of soft drinks in some schools
• Undesirable smell of beer

  • Rubber (from yeast)
  • Cabbage, cooked vegetable (from yeast)
  • Medicinal aromas (undesirable fermentation by-product)
  • Cider (undesirable fermentation by-product)
  • Vinegar (by-product of bacterial action)
  • Sour milk (by-product of bacterial action)
  • Burned butter (Technical name is diacetyl, a fermentation by-product. A little is nice with ales but is frowned upon in lagers.)
• Causes of undesirable beer characteristics

  • Too much foam/wild beer- lack of coldness; too much carbon dioxide; dirty/ oily glass
  • Less foam/flat beer- too cold is the beer, lack carbon dioxide, greasy glass
  • Cloudy beer- dirty or oily glass
  • Stale beer- past/expired beer

  
• Spirits


  Distilled alcoholic beverages
• Liqueurs


  Spirits flavored with fruits, herbs, spices, flowers, or other natural flavorings

  
• Liquor


  Distilled spirits