WINE SERVICE

6. Place leverage on the rim of the bottle with the arm of the
When to Serve Wines corkscrew. Hold the metal grip in place with your index finger.

 Serve aperitif wines before a meal, including dry sherry and
vermouth. Wines like White Zinfandel and Chardonnay are also
commonly served as aperitifs.
 Sparkling wines like champagne are to be served before, during,
or after a meal.
7. Holding the bottle firmly in one hand, hook the lever of the
corkscrew in one firm motion until the cork is fully extracted.
8. Present the cork to the host for inspection.
9. Wipe the mouth or lip of the bottle to remove any cork or mold.

 Dessert wines like Sherries, ports, sweet vermouth, and late Note: that if the bottle has a screw cap, the cap should not be
harvest wines shall be served after a meal. placed on the table.

 Varietal and table wines like red, white, or rose wines are to be 10. Pour about one ounce of wine into the glass of the host for him
served during a meal. to taste and evaluate. Wait for his approval.

Matching Wine with Food
Wines are meant to complement a meal. In making wine suggestions;
 Offer white wine to complement white meat like fish/
seafood.
 Offer red wine to complement a red meat like steaks.
 Offer rose for foods fowls and game.
11. Proceed to serve the wine starting from the ladies, then the
gentlemen and lastly the host. The glass must be filled at
approximately mid-level.
Do not pour wine far above the glass. Bring the neck of the bottle
near the glass and be careful not to rest the neck of the bottle to
the glass.

Specific Wine Suggestions 12. To finish pouring, the bottle must be moved upward with a
twisting motion so that the wine will not drip.
Food Wine Suggestion
Appetizer Dry white Champagne and dry sherry 13. Place the bottle with its remaining contents on the right side of
the host with the label facing him.
Salad/ Soup No wine
Fish or Seafood Dry or medium-dry white wine Evaluating Wines
Beef Hearty red wine
Meat Light red or full-bodied white wine The quality of a wine is determined through its color, appearance and
Ham or Pork Dry or medium dry white or rose wine odor.
Turkey, Duck, Chicken Full-bodied white or light red wine
Game (version, pleasant, Hearty red wine 1. Color
wild duck) Table wines are distinguished by their color. There are basically
Lasagna, spaghetti, pizza Hearty red wine three colors.
Cheese (full-flavored) Hearty red wine, sweet white wine  Red wines, also called “rogue,” has a color that ranges from
(with Roquefort) purple to dark red to burgundy.
Cheese (mild) Semi-sweet sparkling wine, sweet  White wines, called “bianc” has clear, neutral color with
white wine, or port wine varying clarity depending on the grape variety and the aging
Curry dishes Dry white, dry rose process.
 Pink colored wines are called “rose,” and their color ranges
from pink, salmon, and light rose tone.
Serving Wines
2. Appearance
1. Serve wines in appropriate temperature. The appearance is judged by looking at the wine through the
 White wine and rose wines in chilled glasses at 8°C to 9°C. light. A brilliant wine reflects light and also sparkles. It is free
 Red wines: 14°C to 16°C or at room temperature. from floating particles. On the other hand, a dull wine has floating
 Champagne and sparkling wines at 6°C to 9°C. particles and looks slightly cloudy. A cloudy wine does not reflect
light.
2. If more than one wine is being served, serve them in the
following order: 3. Body of Wine
 Light before full bodied wine. Through the body of wine, one can measure its “wateriness.” The
 Dry before sweet. body is usually measured by twirling it around the glass and
 Young before old. seeing how long it takes to bring down the wine that rises on the
 Dry white wine before red wine. glass.
 Full bodied wine is heavy, robust, and not watery. The wines
Wine Service Procedure also break into legs as they come down the sides of the
glass.
1. Present the bottle with the label facing the host. Show the label  Light bodied wines are not heavy. These wines do not cling
and wait for him to confirm his selection. Upon presentation, to the sides of the glass when twirled around.
mention the name of the wine, size of the bottle, vineyard and
vintage. 4. Taste of Wines
Example: A tenth of Pinot Noir by Robert Mondavi, 1977 In a wine vocabulary, the following terms are used to describe
wine taste:
2. Hold Wine in one hand and remove the foil or wax from the top  Sweet – taste is linked to solution of water mixed with a
of the bottle. teaspoon of sugar.
 Tart – taste is likened to solution of weak coffee.
3. Carefully cut the metal or capsule below the lip of the bottle by  Dry – the opposite of sweet; which is lack of sweetness.
rotating the bottle.
All taste is either sweet, tart bitter, dry, or combination of these.
4. Wipe the top of the bottle and the cork with a cloth napkin. Lemonade is best described as sweet tart taste.

5. Insert the tip of the corkscrew slightly off the center and turn it in After Taste of Wine
a clockwise direction until it penetrates 2/3 of the cork.
An enjoyable part of tasting is the “after taste.” This has reference to
the lingering impression the wine leaves in the mouth after it is
swallowed.
Nose and Eyes of Wine
In addition to the three basic sensations of sweet, tart, and bitter,
wine taste also use words associated with “nose and eyes.” The
“nose” term implies that it is impossible to taste a wine without also
experiencing an impact on the nose. For a wine to reach the tongue, it
must pass through the mouth, since there is an open passage to the
nose at the roof of the mouth, the vapor of the wine rises and makes
an impression of the nose.
Odor or Nose of Wines
Pronounce Easily detectable odor
Breathe deep and then hold it in. What do you initially detect in
the first phase of the sniff? Now what additional aromas begin to
reveal themselves over time? Do you smell fruit and if so, is it red
fruit like strawberry or purple like grapes and berries. Perhaps
there is a citrus aroma or maybe even a hint of spice, wood,
leather, musk, cinnamon, chocolate, or vanilla.
4. Sip: Take a sip and allow it to flow over your tongue and taste
buds, sinking into every nook and cranny of your mouth and
beginning to express itself through flavor.
What do you taste? Is it sweet and fruity or possibly a bit acidic,
with a mild kick or bite to it? Now that you are both; smelling and
tasting the wine, what additional complexities have been opened
up to your senses with both nose and mouth in play? What gentle
and playful subtleties now begin to make their presence know, as
the wine sits in your mouth for a moment!

Moderate Detectable 5. Swish: By swishing the wine vigorously around in your mouth, the
final complexities come forward to play their hand in this unique
Delicate/ Subtle An obscure odor that is difficult to detect and mysterious nectar and there is no telling how many different
Lacking No detectable odor little hints and tinges will be released for you to revel upon and
enjoy with delight.
Fresh Pleasant
6. Spit or Swallow: So should one choose to 'Spit or Swallow? There
Flowery Odor appears similar to flowers appears to be approximate 79 distinct opinions on the subject,
but in an effort to keep things both simple and civil, here's a way
Fruity Pleasant ripe, not necessarily unpleasant odor of deciding that most people find quite reasonable.
Fragrant Attractive and natural odor
If working professionally for a winery or a client that is being
Spicy Odor is reminiscent of spices and herbs professionally represented as an aficionado or connoisseur, then
definitely "Spit" in order to keep your wits, tongue and taste buds
Clean Absence of unpleasant odor sharp and fully, clearly aware.

Woody An unpleasant odor similar to wood However, if you are simply hanging with some friends having a
good time, then let's once again remind ourselves of why wine
Metallic An unpleasant odor similar to metal
was created in the first place. To DRINK and enjoy so please, drink
Moldy Unpleasant odor similar to mold away, allow the wine to reveal its own, final inner essence as it
becomes a part of your inner essence and state of consciousness.
Yeasty Unpleasant odor similar to yeast Swallow by all means then!

Corky Unpleasant odor similar to cork 7. Summarize: Here's the thing to remember, your summarization is
only for YOU and you alone, to decide if you actually, truly like,
Sulfuric Unpleasant odor similar to rotten eggs enjoy and want that particular wine. Who cares if you know all of
the proper vintner terms or winery vocabulary? That's not
Unpleasant odor usually accompanied by a
Oxidized important at all. What is important is that you are 100% totally
burnish tint
honest with yourself and your own personal tastes and not in any
Vinegary Unpleasant odor similar to vinegar way manipulated or influenced by the opinions of others.

References

The 7 S’s of Wine Tasting Roldan, A.S. & Edica, B.T. (2008). Food Service & Bartending Revised
Edition – 2008.
1. See: Hold the glass of wine at a slight angle above a white Parañaque City: AR Skills Development and Management Services, Inc.
tablecloth, towel or piece of paper. What colors and clarity do
you see at the shallowest edge of the wine, where the distinction Rocco Lossbrock (2010). Wine Tasting 101 – Seven Simple Setps To
between wine and glass is practically indistinguishable? Satisfaction.
http://newsblaze.com/story/20100327063652rocc.nb/topstory.html
It is a clean and clear purple or red color that becomes nearly
transparent at the very edge where the wine become the
thinnest possible layer upon glass? If so, you have yourself a good
quality wine that has held up well to the process with great
integrity. If the color is somewhat brownish or full of sediment,
then you are most likely looking at a wine that has seen better
days and is now beyond its prime.

2. Swirl: Proper wine glasses are specifically designed to allow you

to give each glass a nice, hearty swirl in the glass without risk of
spillage, so that the true essence of the wine can properly
evaporate and mix into the atmosphere within the glass and
create a better "nose" or aroma.

3. Sniff: OK, don't be shy, stick your nose into that glass and take a
nice, intoxicating inhalation of the atmosphere within the glass,
to allow your nose to play its part in the "50-50" team
partnership that it shares in REAL wine tasting.
 _____ 38. Pour about one ounce of wine into the glass of the host for
him to taste and evaluate. Do not wait for his approval.
_____ 39. Present the cork to the ladies for inspection. Wipe the
mouth or lip of the bottle.
_____ 40. Holding the bottle firmly in one hand, hook the lever of the
corkscrew in one firm motion.

QUIZ
Test IV: Analogy. Choose the letter of the best answer.
Test I: Matching Type. Write the letter that best match the statement
given. _____ 41. Chardonnay : Before meal :: _____ : After meal
a. Zinfandel b. Shiraz c. Sherry
_____ 1. Aperitif Wines a. After meal _____ 42. Light red wine : Meat :: Dry Sherry : _____
_____ 2. Sparkling Wines b. During meal a. Ham b. Appetizer c. Turkey
_____ 3. Dessert Wines c. Before meal _____ 43. Beef : Hearty red wine :: Curry dishes : _____
_____ 4. Table Wines d. Before, during or after meal a. Dry rose b. Port wine c. Merlot
_____ 5. White Zinfandel _____ 44. Rogue : Red wine :: Bianc : _____
a. White wine b. Rose Wine c. Port wine
_____ 6. Beef a. Dry or medium dry white _____ 45. Robust: Full bodied :: _____ : Light bodied
_____ 7. Curry Dishes b. Full-bodied white a. Heavy b. Not heavy c. Not watery
_____ 8. Mild Cheese c. Dry rose _____ 46. Weak Coffee : _____ :: Teaspoon of sugar : Sweet
_____ 9. Turkey d. Port wine a. Sweet b. Dry c. Tart
_____ 10. Ham e. Hearty red wine _____ 47. _____ : Difficult to detect :: Moderate : Detectable
a. Clean b. Lacking c. Delicate
_____ 11. Pronounce a. Burnish tint _____ 48. Attractive : Fragrant :: Spices and herbs : _____
_____ 12. Fresh b. Rotten eggs a. Fresh b. Spicy c. Flowery
_____ 13. Fruity c. Easily detectable odor _____ 49. Color and clarity : See :: _____ : Swish
_____ 14. Oxidized d. Pleasant ripe a. Complexities b. Aroma c. Flavor
_____ 15. Sulfuric e. Pleasant _____ 50. Swallow : Drink and enjoy :: _____ : True essence
a. Swirl b. Sniff c. Sniff
_____ 16. Color a. Tart
_____ 17. Appearance b. Rogue
_____ 18. Body of Wine c. Lingering impression
_____ 19. Taste of Wine d. Reflects light
_____ 20. After Taste e. Full, heavy

Test II: Identification. Identify the word being described in each item.

__________ 21. Used to wipe the top of the bottle and cork.
__________ 22. Has clear, neutral color with varying clarity.
__________ 23. Described as absence of unpleasant odor.
__________ 24. Done if working professionally for a winery as a
connoisseur.
__________ 25. Best described as sweet tart taste.
__________ 26. Take a nice, intoxicating inhalation of the atmosphere
within the glass.
__________ 27. Taste is likened to solution of weak coffee.
__________ 28. Presented to the host for inspection.
__________ 29. Odor that is reminiscent of spices and herbs.
__________ 30. Done to make the true essence of the wine properly
evaporate and mix into the atmosphere.

Test III: Modified True or False.

 Write A if both statements are true.
 Write B if both statements are false.
 Write C if the first statement is true and the second is false.
 Write D if the first statement is false and the second is true.

_____ 31. Present the bottle with the label facing the host. Show the
label and wait for him to confirm his selection.
_____ 32. Hold Wine with two hands. Remove the foil or wax from the
bottom of the bottle.
_____ 33. Cut the capsule below the lip of the bottle. Wipe the top of
the bottle and the cork with a paper napkin.
_____ 34. Insert the tip of the corkscrew slightly off the side. Turn it in
a clockwise direction until it penetrates 2/3 of the cork.
_____ 35. Place leverage on the rim of the bottle with the arm of the
corkscrew. Hold the metal grip in place with your index
finger.
_____ 36. To finish pouring, the bottle must be moved upward with a
twisting motion. This is done so that the wine will not drip.
_____ 37. Proceed to serve the wine starting from the host. The glass
must be filled at approximately top-level.