BEVERAGE SERVICE

APERITIFS

Before dinner To stimulate the appetite. Should be low in alcohol and not too sweet Types

White wine Fortified Wine Wine mixed with distilled alcohol (usually brandy).

Certain types of sherry are considered dry (not sweet) and are served as apertifs. Most other fortified wines Port, sweet sherry, Madeira, Marsala are more likely served after dinner.

Aromatized Wine Alcohol and flavoring added. Examples Dubonnet, Vermouth Bitters Herbs and aromatic plants added to distilled alcohol. Examples Cynar, Campari Most Americans would rather just have a Mixed Drink!

DISTILLED SPIRITS
Fermented beverages are heated to condense the vapors. The process extracts impurities and increases proof. Proof = 2 times the alcohol content of a beverage Neutral Spirits = 190 proof. They are clear, odorless, and tasteless

DISTILLED SPIRITS

Brandy
Distilled

from fruit, normally grapes Between 80 and 84 proof Cognac is from a specific region of France Other types Armagnac, Calvados, Grappa Serve in a snifter

DISTILLED SPIRITS

Whiskey
American

Bourbon must be 51% corn, aged 2 years

Blended Irish Blend of barley, corn and rye Rye Scotch

Canadian

DISTILLED SPIRITS

Gin
Flavored

with juniper berries

Vodka
Made

from potatoes or grain Must be filtered

Rum
Made

from sugarcane from the agave cactus plant

Tequila
Made

DISTILLED SPIRITS

Cordials and Liqueurs Flavored with aromatics. Usually sweet. Used in cocktails and as after dinner drinks Examples

Sambuca Kahlua Amaretto Grand Marnier Midori Jaegermeister Schnappes

MIXED DRINKS

Servers need to know

The primary liquor Possible variations Garnish Ways the drink may be served Type of Glass Martini Rocks Hi-ball Margarita Snifter Shot

GRADES OF ALCOHOL
Well or Rack Call Premium or Top Shelf Super Premium

The Shelves

COCKTAIL SERVICE

Hold tray in your left hand. Serve drink with your right hand. First drink is served directly in front of the guest. Moved to the right of the guest when the first course is served. Subsequent drinks are placed to the right of the guest. If using cocktail napkins, make sure the logo is facing the guest. Clear from the right. Make sure to clear napkins, straws, etc. with the drink

Cocktail Essentials

BEER

An alcoholic beverage produced from fermented grain, water, yeast and hops. The grain is normally malted barley or wheat Ales Top-fermented, serve at 55 60 degrees Lagers Bottom-fermented, lighter and crisper, serve at 48 degrees. Serve in a pilsner glass or beer stein. Make sure the glass is perfectly clean.

Beer Essentials

WATER
Tap or Bottled

Sparkling

or Still Open bottle at the table Service in a different glass than tap water. Dont serve with ice.

TEA

Iced
Brew

and cool to room temperature Serve with plenty of ice. Change the glass if the ice is gone.

Hot
Offer

a variety of teas. Do not use boiling water to brew tea. Let guests pour for themselves after tea is infused in water.

COFFEE

Type of coffee varies according to type of bean used and the degree of roasting. Brew at 205 degrees, hold at 185 degrees. Dont hold coffee for too long. Make sure to place cups, spoons, sugar,etc. before bringing coffee to the table. Set cup with handle at 3 or 4 oclock. Dont pick coffee cup up when pouring from pot.

WINE SERVICE

WHAT IS WINE?

Fermented fruit juice normally grape juice Average alcohol content is 12 14%. Wine characteristics vary by the soil and climate where the grapes were grown, the variety, condition of the grapes when picked, age of the vines, storage techniques, sugar content, and how the juice is fermented. Vintage the year the grapes were picked

Bottling Fining / Filtration 2nd Fermentation

1st Fermentation
Yeast Inoculation Stemmed & Crushed

WHITE WINES

Skins and seeds are removed before fermentation. Serve chilled, between 44 and 54 degrees. Keep chilled during service. Varieties
Chardonnay Sauvignon

Blanc Pinot Grigio (Pinot Gris) Viognier

ROSE OR BLUSH WINES

Skins and seeds are removed after partial fermentation. Serve chilled, between 44 and 54 degrees. Keep chilled during service. Varieties

White

Zinfandel White Merlot White Grenache

RED WINES

Skins and seeds are removed after fermentation. Serve at an average of 55 degrees. But lighter reds are usually served slightly cooler, heavier reds at a slightly higher temperature. Varieties

Cabernet Sauvignon Pinot Noir Zinfandel Merlot Grenache Sangiovese

SPARKLING WINES

Champagne must come from the Champagne region of France. Usually made from Chardonnay, Pinot Noir, or Pinot Meunier grapes Mthode Champenoise undergoes second fermentation in the bottle. Charmat or Bulk Method finished in large vats Characterized by the amount of sweetness Extra Brut absolutely no sugar. Dry medium sweetness, Demi-sec or Doux very sweet.

WINE LABELS

Name
Varietal Regional Proprietary

Vintage Region Producer Alcohol warnings

WINE STORAGE
Between 55 and 60 degrees Dark Well-Ventilated Horizontally Label facing up Bin Numbers

Wine Service

Wine Service

THE FIVE Ss of WINE TASTING

See
Color Clarity

Consistency

Swirl
Aerates

the wine Check for legs

THE FIVE Ss of WINE TASTING

Smell
from the grape Bouquet from the processing
Aroma

Sip
Swirl

the wine in your mouth so it hits all your taste buds.

Spit or Swallow