Three years ago I found myself standing in front of Chris Osgood, famous hockey player for the Red Wings. I was serving him and his friends at a restaurant I had just started working for. Ten minutes before he had asked me to bring him "my favorite cabernet.". Unable to bring myself to say that could only be found in the bargain bin a Kroger, I instead picked the most expensive wine. Nervously I clutched the $250 bottle afraid that I would drop it. While trying to remember the steps of opening wine I stumbled over my words, broke the cork, and used the wrong wine glasses. I did manage only in making my table feel uncomfortable and slightly annoyed with my apparent awkwardness. Luckily I was able to salvage the situation with my quick wit and humor. Since that night I have come to be more familiar with wine and at ease opening it. There are basic steps of technique one should master: handling, opening, and serving. Each table is different and at each table are individuals with their own tastes'. Ordering wine can be an intimidating experience not just for the guest but as a waiter as well. Feeling confident in presenting and serving wine will enhance the guests' appreciation for it.
Starting off, there are a few basic elements to learn about wine service. There are exceptions, but for the most part white wines are served at cool 55 degrees and reds at room temperature around 72 degrees. The reasons include that at these settings the characteristics of the wine are at their best. Knowing major varieties of grapes and their principal is fundamental. Most popular whites include: chardonnay, riesling, and sauvignon blanc. Chardonnays' are fuller, creamy and can be sweet or oaky. Rieslings are light bodied and flavorful and are most ...
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...long as they want and when they approve (hopefully) start filling clockwise, ladies first. Fill their glasses only half way. This gives wine room to "breathe". It will aerate and the flavor of the wine will come to is full height. Try to make sure you are always aware of everyone and their level of wine. Service does not end when you leave. Some people prefer to pour the second glasses themselves but most will enjoy to drink bottomless glasses.
Some people consider drinking wine an art form. Just like with any art piece there can be many interpretations, the same with wine is true. There is a universal truth any wine lover, beginner to sommelier, can adhere to and that is to enjoy. When serving wine just remember that if you do mess up one of these steps or confuse one grape for another that it is okay. Drinking wine is fun and learning about it is even better.
Burkons, R. Tasting Panel the Magazine: Rao’s Signature Wines Open in Las Vegas (2009) Retrieved April, 17, 2011, https://www.strawberryridge.com/raos/press/TastingPanelMagazine-Sept09.pdf
University of Pennsylvania Museum of Archaeology and Anthropology. “The Origins and Ancient History of Wine” http://www.penn.museum/sites/wine/wineintro.html.
The Romans drank a lot of wine but not straight or quickly. “Diluting wine and drinking with restraint were ordinary courtesy. The purpose of a dinner party was relaxed enjoyment, not getting drunk.” (166) A Roman was supposed to manage this temptation. If Trimalchio and his guests didn’t consume so much alcohol then maybe the night would have gone a lot smoother.
Another symptom of the decrease in wine sales is due to the lack of awareness among consumers about the types of wine available. In a restaurant setting consumers often shy away from ordering wine because they may feel uneducated about the types of wine offered or uncertain about which wine would best compliment their entrée. Restaurants have attempted to address this problem by educating their servers and providing progressive wine lists, but if a person doesn’t understand the difference between a blush wine and a full-bodied wine or if they feel it is a hassle to ask questions the end result is the same, no wine has been sold.
In both “Careful” and “Where I’m Calling From”, Carver uses the symbol of champagne. Contrastingly in “Careful” it represents the character’s denial of alcoholism. While in “Where I’m Calling From”, champagne is a symbol for relapsing into alcoholism. Champagne is a lighter alcohol and often used for celebrating. But in this case Carver uses it to provide the characters with an excuse to continue to drink. “In the beginning, he’d really thought he could continue drinking if he limited himself to champagne. But in no time he found he was drinking three or four bottles a day.” (P.271-2). Carver shows that Lloyd thought that he could keep his drinking at a minimum and consume a lighter alcohol. But in truth he was blind to his condition and he used alcohol as a coping mechanism for when his life got hard. In contrast to “Careful”, Carver uses champagne as a symbol for a relapse of alcoholism in “Where I’m Calling From”. The first time the narrator is taken to Frank Martin’s drying-out facility, he is taken by his wife. Who stays a couple hours to talk to Frank Martin and make sure that her husband is adjusted. Although the second time he goes, he is driven ...
Robert Mondavi built a state-of-the-art winery that became a premium winemaking facility as well as conveying a unique sense of Mondavi wines to the visitors. Soon the new winery became a place where the best practices in the production of premium wines were developed, eventually establishing the standard in the wine industry. Robert Mondavi was the first winemaker who assembled experts with various back¬grounds in the fields of viticulture and winemaking to give advice on the new wines. He also developed new technology that allowed special handling of grapes and the cold fermentation of white wines. Furthermore, Mondavi's company created process innovations, such as steel fermentation tanks, vacuum corking of bottles, and aging of wines in new French oak barrels. Dedicated to growing vines naturally, Robert Mon¬davi introduced a natural farming and conservation program that allowed enhanced grape quality, environmental protection, and worker health.
In the 1976’s American wine, industry had forever changed. France has been the leader thought the winemaking world for centuries. This movie “Bottle Shock” is based on a true story of California wine makers on their first milestone of the winery industry. The wine industries in California show the world that the French is not the only credible wine producers. The movie helps us to see the significance in wine culture had a change not only the French opinion of Americans, but the entire world’s opinion had changed. I will explain the meaning of the movie along with significant details that happened to become the reason how American wine will rival the French wines and changed the world.
Kim Jong Un is not the only fan of a good champagne. Donald Trump tends to feature expensive wine during his special events. During his inauguration, Trump had a variety of labels offered for 200 guests that included Supreme Court Justices and Congressional Leaders.
Rankine, B. C. (1971). Influence of grape variety, climate and soil on grape composition and on the composition and quality of table wines. En B. C. Rankine, vitis (págs. 33-50).
Wine quality is an inherently subjective matter which is used as a reflection on the chemical composition of wine itself (Factors Influencing Wine Quality, 2001). Wine quality is in regards to the compound that the taster associates with pleasurable experiences which is defined in various ways. The ‘ideal’ wine is dependent upon its nearness to a specific target wine, depending on the nearness of its composition to that of a higher wine, however it can also be defined in ways such as is harmonious complexity (in reference to the characters, tastes and aromas produced by the wine and the combination which they produce) or its inharmonious notes (which centres the concept of the importanc...
By selecting this chosen commodity I hope to further my knowledge in my field of study and work. I believe by having an open mind and being constantly exposed to new and old ideas personal progress can always be made. This will help me to understand the ever-changing industry and provide a solid foundation into my introduction to the Australian grape growing and wine industry.
When it comes to drinking, if the company that you work for, provides alchohol, ensure that you keep our drinking to a minimum. Addionally, make sure that you keep one hand free so that you can offer handshakes to your coworkers as they come and go. The last thing you would want to happen is for you to offer people a cold, wet awkward handshake.
Generally speaking, other alcoholic beverages can be viewed as being a substitute for wine. However, specific substitution of wine in the New World is low because most individuals prefer to purchase wine from a retail facility instead of producing their own. Where as in the Old World the option of producing wine...
One to two glasses of red wine per day for men and one glass of red wine per day for women.
Did you know that the 3 course meal and the world 's greatest wines are directly traced back the Roman culture of ancient times? In ancient Rome they would first have an appetizer composed of vegetables with light meat dishes, then the main meal, which consisted of bread, vegetables, and meats, such as rabbit, fish, and swans and for dessert a gelato, which only the rich could afford. Most Romans like their food spicy with a lot of pepper and they often ate with their fingers and used bread as a napkin. Pork was the most usually eaten and best liked meat and unlike today, chicken was more expensive than duck. For the normal Roman dessert was a variety fruit, including grapes and raisins. These two were also the basis of the Roman wines. Fermentation was not controlled and the alcohol grade was high so wine was normally mixed with water before serving. Romans did not invent wine-making but they did vastly improve on viticulture techniques and practices including consideration of climate and landscape in order to choose which grape variety to plant, the benefits of different trellising, vine training systems and pruning to improve on the yield and quality of wine. Winemaking techniques like sur lie aging after fermentation and the importance of cleanliness throughout the winemaking process to avoid contamination, impurities and spoilage were also a contribution of the