Hi all, I am a hotel management second year student and I have a Wine Studies assignment in which i must create a training manual for wine stuwards in an unpmarket restaurant. i would like to know what levels of service you as wine lovers would expect in a fine dining establishment and pehaps what special ways in which you like your wine to be served. thank you
Posted by goodgirl2775 on 19 May 2006 at 10:21:01 PM
Re: Wine Training Manual
I think it is really important that the wine be opened in front of you. The waiter should use a "waiters friend" and not put the bottle down on the table to take out the cork. There is nothing worse than going to a restaurant where vintages are not included on the wine list.... The wine should be the right temperature... Will think of more ideas over the weekend!
Posted by admin on 26 May 2006 at 4:53:50 PM
Re: Wine Training Manual
Hi - you don't mention when your manual must be completed... I agree with what "admin" has posted and would add/re-hash the following: You need a wine list with variety (styles, prices, cultivars, producers) that provides vintages for each wine. You also need some overseas wines, some older vintages (if possible) and keep in mind that the more elegant (lower alcohol) wines tend to match food better than the showy, alcoholic ones. Most waiters that use a waiter's friend cork screw (a good choice) tend to pull sideways as the cork is near the end of extraction and end up breaking the cork. One needs to keep on pulling STRAIGHT upwards until it's out! Wine temperature is critical: very roughly, the order from coldest to warmest looks something like this: Bubblies Sweet wines, like young muscadel and noble late harvest Dry and off-dry whites Wooded whites Young, easy-drinking reds Pinot Noir Heavier reds, ports and very old muscadels Furthermore, on a hot day all wines should be served cooler and on a very cold day slightly warmer. Wines with very high alcohol levels (say 14,5% and above) can also be served cooler. Too often a red wine is pulled from a less-than-ideal storage place and served as is: too warm - yuck!! Don't EVER fill a glass more than half full, otherwise it's impossible to swirl and smell it properly. There's lots more, but my time's out! P.
