Accordini Igino | Etichette Di Vino E Menu Di Vino

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Wine Labels And Wine Menu
Etichette Di Vino E Menu Di Vino

• Accordini Igino

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Learning Objectives

• Discuss the origins of wine and its production.
• Describe the different styles and varieties of
  wine.
• Explain how to identify a wine by reading the
  wine label.
• Discuss how to present the wine menu to a table.
• Explain how to take the wine order, including how
  to make recommendations for pairings.
• Explain the mise en place required for wine
  service, including corkscrews, glassware, and
  decanters.
• Describe the sequence of wine service, including
  opening and tasting pours.

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What Is Wine?

• Wine is a fermented beverage made from grapes.
• Fermentation is the process during which yeast
  transforms the sugars into alcohol and carbon
  dioxide.
• After fermentation, wines may be blended to
  achieve a particular style or flavor.

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What Is Wine? (contd)

• Grapes

• Some grapes are intended to be eaten.
• Some grapes are grown to produce wines.
• Grapes obtain their distinctive characteristics
  as result of terroir.
• Includes location, climate, soil type, sun
  exposure, altitude, and irrigation.

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Styles of Wine
Red, White, or Rosé Wines The manner and timing of skin removal determines both the color of the wine and its astringency and bitterness.
Still Wines Carbon dioxide escapes from the wine during fermentation. Still wine is also known as table wine. It contains 7 to 16 percent alcohol.
Sparkling Wines Carbon dioxide from fermentation is captured in the bottle, giving the wine fizziness. Sparkling wine can be white, red, or rosé.
Fortified and Aromatized Wines Wine with the addition of grape brandy or other additional alcohols in order to either stop the fermentation process or increase alcohol content.
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Wine Labels

• The main wine labels tells you
• The vintage
• The name
• The producer
• Wines sold in the United States must also list
  alcohol content, still/sparkling, and an alcohol
  consumption warning.
• A wines vintage tells you the specific year that
  the grapes used to produce a wine were harvested.

This Photo by Unknown Author is licensed under CC
BY-SA
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Wine Labels (contd)

• Wine Storage

• Storing wine properly is essential for
  maintaining its flavor.
• Air will cause the wine to oxidize and lessen in
  quality.
• Corks or caps protect wine from air.
• Best practices for wine storage
• Keep at a constant, moderate temperature.
• Store away from sunlight and foods with strong
  odors.
• Keep humidity to 70 percent to maintain the
  corks.
• Store wines horizontally.
• Avoid disturbing the sediment.

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The Wine Menu

• Includes a listing of wines available by the
  full- or half-bottle or carafe as well as wines
  available by the glass.
• A separate wine menu is common for a restaurant
  with an extensive list.
• The menu may be presented before or with the
  regular menu.

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Taking the Wine Order

• Pairing Food and Wine

• There are no rules for wine pairings, and guests
  should choose the wines they enjoy the most.
• When asked for suggestions, ask about the guests
  tastes, preferences, and price range.
• Flexible wines that go with many foods include
  Riesling and Pinot Noir.
• A sommelier assists guests in selecting wines in
  high end restaurants.

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Mise en Place for Wine Service

• Glassware

• Wine glasses in different shapes and sizes are
  meant to serve different wines.
• White wine glasses have a smaller opening, to
  hold in the aroma.
• Wider red wine glasses promote aeration.
• Sparkling wines are served in flutes which
  preserve bubbles or white wine glasses to enhance
  the bouquet.
• Practice pouring in wine glasses to get a feel
  for the capacity of different shapes.
• A typical wine pour is about 3 ounces if poured
  at the table to 5 ounces when poured at the bar
  or for sale by the glass.

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Mise en Place for Wine Service (contd)

• Corkscrews

• A captains corkscrew (or waiters tool) folds up
  and fits in your pocket.
• It should have a metal worm with at least five
  grooved curves.
• Wine corks and stoppers include
• Natural or synthetic cork
• Metal screw caps
• Crown caps
• Glass stoppers
• Zork

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Mise en Place for Wine Service (contd)

• Maintaining the Wines Temperature

• Chilling takes approximately fifteen minutes.
• Sparkling wine bottles are thicker and will take
  longer.
• White and rosé wines are served chilled, 44 to
  54F.
• Sparkling wines are served chilled, 41 to 47F.
• Red wines are served at room temperature, 50 to
  65F, depending on the body.

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Mise en Place for Wine Service (contd)

• Wine Buckets

• Wine buckets can be used to chill wines before
  they are opened, and to hold them after.
• May sit directly on the table or in a stand next
  to the table.
• Fill buckets with two parts ice and one part
  water.
• Drape a cloth napkin over the top.

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Mise en Place for Wine Service (contd)

• Coasters and Holders

• Coasters and holders are used to hold opened
  bottles on the table.
• Coasters have a lip or rim to hold the bottle.
• Holders keep wine at the proper temperature
  without cooling.

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Mise en Place for Wine Service (contd)

• Baskets and Decanters

• Decanting separates wine from sediment in the
  bottle.
• Decant the wine over a candle, to help see the
  sediment.
• Carry fragile wines to the table in a basket.

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The Sequence of Wine Service

• Presenting the Bottle

• Present the wine to the guest who ordered it, by
  approaching from the right side.
• Point out the vintage, name, and producer.

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The Sequence of Wine Service (contd)

• Opening Still Wines

• Natural and synthetic corks are meant to be
  removed with a captains corkscrew.
• Cut the sleeve below the lower lip.
• Wipe the mouth of the bottle with a serviette.
• Insert the worm and use the corkscrew to gently
  remove the cork.

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The Sequence of Wine Service (contd)

• Opening Sparkling Wines

• The cork is secured with a wire cage to keep it
  in place.
• Direct the cork away from guests.
• Use a serviette to cover the cork as you twist
  the bottle and release the pressure.

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The Sequence of Wine Service (contd)

• Opening Sparkling Wines (contd)

• The cork may be presented as a confirmation of
  the vineyard and to show that the cork is in good
  condition.
• The name on the cork should match the label.
• The cork should be wet on one side and dry on the
  other.
• Present the cork to the host on a small plate, do
  not hand it to the host.

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The Sequence of Wine Service (contd)

• The Tasting Pour

• Wipe the lip and mouth of the bottle before
  pouring.
• Pour about 1 ounce into the hosts glass for a
  tasting pour.
• Keep the label facing the guest.
• Lift and twist the mouth of the bottle to avoid
  drips.

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The Sequence of Wine Service (contd)

• Filling Glasses

• If the wine is accepted, pour for all guests
  (women first, then men).
• The person who ordered the wine should be poured
  for last.
• A standard 750 ml (25.34 oz.) bottle should pour
  8 glasses.

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Thank You