Wine_Service_Presentation_Detailed.ppatx
- 1. The Art of Wine Service – Red, White & Sparkling A Masterclass in Hospitality Excellence
- 2. Why Wine Service Matters • • Enhances guest satisfaction and creates a luxury experience. • • Reflects skill, attention to detail, and professionalism. • • Wine service is a performance that adds value to the dining experience.
- 3. Understanding Wine Categories • • Red Wine: Full-bodied, tannic, served slightly below room temperature. • • White Wine: Crisp, light, served chilled to enhance freshness. • • Sparkling Wine: Effervescent and celebratory.
- 4. Essential Equipment • • Corkscrew/Waiter’s Friend. • • Decanter (for reds). • • Ice Bucket & Stand. • • Polished stemware (Bordeaux, Burgundy, Tulip, Flute). • • Wine Napkin. • • Thermometer and wine cradle.
- 5. Serving Temperatures • • Red Wines: 16–18°C (light reds: 14–16°C). • • White Wines: 8–12°C. • • Sparkling Wines: 6–8°C. • • Use a thermometer for precise luxury service.
- 6. Pre-Service Preparation • • Polish glasses until spotless. • • Check wine label, vintage, and bottle condition. • • Place white and sparkling wines in a bucket 30 mins prior. • • Confirm guest preferences for decanting.
- 7. The 7 Steps of Wine Service • 1. Present the bottle – label facing the host. • 2. Announce wine name and vintage. • 3. Open smoothly. • 4. Offer the cork (optional). • 5. Pour taste for host (30ml). • 6. Serve guests (ladies first, clockwise). • 7. Place bottle elegantly.
- 8. Red Wine Service • • Use Bordeaux or Burgundy glass. • • Decant young or aged reds. • • Pour 120ml gently. • • Hold bottle at base, never cover label.
- 9. The Art of Decanting • • Purpose: Aeration and sediment removal. • • Steps: • 1. Stand wine upright. • 2. Cut foil below lip. • 3. Use candle/light to monitor sediment. • 4. Stop pouring before sediment. • 5. Present decanter.
- 10. White Wine Service • • Present in ice bucket. • • Use tulip glass. • • Pour 100–120ml. • • Return bottle to cooler with label visible.
- 11. Sparkling Wine Service • • Hold bottle at 45°. • • Twist bottle, not cork. • • Pour at 45° tilt, in two stages. • • Use flute or tulip glass.
- 12. Wine Presentation Etiquette • • Keep label facing the guest. • • Wipe bottle neck after pouring. • • Never overfill glasses. • • Use napkin to avoid drips.
- 13. Common Mistakes to Avoid • • Serving wines at wrong temperature. • • Over-pouring. • • Popping corks loudly. • • Cutting foil above lip.
- 14. Food & Wine Pairing • • Red Wine: Red meat, aged cheeses. • • White Wine: Fish, poultry, creamy dishes. • • Sparkling Wine: Oysters, sushi, light appetizers.
- 15. Advanced Tips • • Offer confident pairing recommendations. • • Anticipate guest refills. • • Present cork for vintage wines. • • Be knowledgeable about regions and grapes.
- 16. Training & Practice • • Glassware polishing. • • Mock service drills. • • Blind tastings. • • Cork opening and decanting drills.
- 17. Conclusion • • Wine service is about precision and guest delight. • • Guest is the hero; wine is the art. • • Practice ensures confidence and excellence.