Page 68 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

Types of Wine

Table wine White wine: Chablis, Riesling, Chardonnay, Sauvignon blanc.

Red wine: Merlot, Cabernet Sauvignon, Pinotnoir, Burgundy.

Rose wine: Valdo, Proscecco, The Envie d’ete ss

Alcoholic percentage: 14%-16%

Sparkling Moet chandon, Dom Perignon, Sekt
Wine
Alcoholic Percentage: Less than 14%

Fortified Sherry, Port wine, Marsala, Madeira Alcoholic
Wine
Alcoholic percentage: 15%-21%

Aromatised Vermouth: Martini, tio pepe, Cinzano
wine
Bitter: Campari, Angoustra

Liqueur: Kahlua, Drambuie, Cointreau, Bailleys,
Crème de menthe, Sambuca, Triple sec.

Alcoholic Percentage: 15%-25%

Liqueurs are usually served after meal
and served 30ml-60 ml in a short glass.

5.8.1 Wine Service

There are specific procedures attached to serving wine and wine bottle handing:
• Wine is usually stored on its side, lying in racks or boxes.
• White wines are put in the chillier or bar refrigerator for chilling before service.
• When pouring wine, hold the bottle with the label facing up so that the guest
can see the label

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