Practical Task -01

Services of Wine
Task 01
Service of Red Wine
Service of red wine is very similar to the service of white wine except that the red wine is not
carried in a wine chiller.
Equipment Required
• Red wine bottle
• Red wine glass (Small stem/ boarder)
• Coaster/ wine cradle
• Waiter’s friend
• Napkin
• Quarter plate
Serving Temperature
• 14- 18*C
Serving Procedure
• Place the red wine glass on the right-hand side just above the knife.
• Collect the wine bottle as per the order.
• Carry it to the table in hand with waiter’s cloth or in the cradle.
• Present the bottle to the host from his/her right-hand side with label directed to him/ her
so that it can be easily read. The sommelier must announce the name of the wine, vintage
year, if any or other details. It informs the host that the right wine is presented. Do not
open the bottle until the confirmation from the host received.
• After the confirmation place the bottle on the coaster near the edge of the table with label
facing to the host.
• Using the foil cutter of waiter’s friend, cut the foil. Remove the foil cap and put in the
pocket.
• Wipe the bottle neck with the napkin before uncorking.
• Open the corkscrew from the waiter’s friend and insert the sharp tip into the centre of the
cork and then turn it clockwise.
• Extract the cork, unscrew the corkscrew from the cork and present it to the host on the
quarter plate for inspection.
• Wipe the mouth of the bottle with the napkin and arrange it neatly on the bottle for
service.
• By holding the wine in the right hand serve about 30 ml of wine to the host from the
right-hand side for tasting and approval. While serving make sure that the label of the
bottle is facing towards the guest.
• After receiving the approval from the host, start serving the ladies first moving clockwise
along the table, then men and finally the host.
• Place the remaining wine on the table with the label facing the host.
• Refill the glasses as and when necessary.
 Task 02
Service of White/ Rose Wine
Equipment Required
• White wine bottle
• White wine glass (long stem)
• Wine chiller
• Waiter’s friend
• Napkin
• Quarter plate
Serving Temperature
• 7-10*C
Serving procedure
• Place the white wine glass on the right-hand side just above the knife.
• Collect the wine bottle as per the order and make sure that is chilled.
• Carry it to the table in an ice bucket/ wine chiller having ice shavings and place it in the
stand near the guest table in view of the host.
• Take the bottle out of ice bucket and wipe it with napkin.
• Present the bottle to the host from his/ her side with the label directed to him/ her so that
it can be easily read. The sommelier must announce the name of the wine, vintage year if
any or other details. It informs the host that the right wine is presented. Do not open the
bottle until the confirmation from the host is received.
• After the confirmation place the bottle in the ice bucket, or on the table near the edge of
the table with its label facing to the host.
• Using the foil cutter of waiter’s friend, cut the foil. Remove the foil cap and put in the
pocket.
• Wipe the bottle neck with napkin before uncorking.
• Open the corkscrew from the waiter’s friend and insert the sharp tip into the centre of the
cork then turn it clockwise.
• Extract the cork, unscrew the corkscrew from the cork and present it to the host on the
quarter plate for inspection.
• Wipe the mouth of the bottle with the napkin and arrange it neatly on the bottle for
service.
• By holding the wine in the right hand serve about 30 ml of wine to the host from right
hand side for tasting and approval. While serving make sure that the label of the bottle is
facing towards the guest. Also twist the bottle slightly before lifting it away from the
glass after service.
• After receiving the approval from the host, start serving the ladies first moving clockwise
along the table, then the men and finally the host. Fill up the glass 3/4th level.
• Place the remaining wine in the wine chiller.
• Refill the glasses, as and when necessary.
 Task- 03
Service of Sparkling Wines
Sparkling wines are served chilled while opening the champagne bottle, it should be remembered
that the pressure behind the cork is enormous, and it should not be shaken.
Equipment Required
• Sparkling wine bottle
• Wine chiller
• Champagne glass (Flute/Tulip)
• Napkin
Serving Temperature
• 4-7*C
Service Procedure
• Place the flute/ tulip glass on the right-hand side just above the knife.
• Collect the wine bottle as per the order and make sure it is chilled.
• Carry it to the table in an ice bucket/ wine chiller having ice shavings and place it in the
stand near the guest table in view of the host.
• Take the bottle out of ice bucket and wipe it dry with a napkin.
• After the confirmation by the host hold the bottle firmly with the left hand at angle of 45*
at waist height.
• With the napkin in the palm of the left hand, cover the cork firmly and hold the base of
the bottle with right hand.
• Place the remaining wine in the wine chiller.
• Refill the glasses, as and when necessary.

Task- 04
Service of Fortified Wines
Fortified wines like Sherry, Port, Madeira, etc, are served in their respective glasses and served
chilled around 8-10*C dry light Sherry, Port whereas room temperature full bodied dark and
sweet.
Sherry:
Sherry is traditionally drunk from a copita glass/ sherry glass. The dry sherries (Fino
Amontillado, Manazavilla) are best served chilled. The Fino sherry should be consumed within
3-4 days of opening whereas sweet sherries will last for a fortnight.
Port:
Served at room temperature that is 18*C. White ports are served chilled. The vintage ports must
be consumed within 2-3 days.
Madeira:
It should be served at room temperature. It is served in a dock or a copita glass. Usually bars
used red wines glasses.
Marsala:
Marsalas are usually served at room temperature, i.e. 18*C in red wine glasses.
Malaga:
Malaga served in port glass or red wine glass.
 Task- 05
Service of Aromatized Wines
Aromatized wines are taken in different ways:
• By taking neat slightly chilled in port or sherry glass
• By mixing with aerated drinks like soda e.g. Campari and soda, dubonnet with soda etc.
in high ball glass
• Taken as frappe with shaved ice in champagne saucer or any other contemporary glass

Service of Beer
Task- 01
Service of Bottle and Canned beer
Service of Beer (Bottle/ Can)
• Carry the beer bottle/ can and the glass to the table on a salver
• Approach from right hand side of guest and place the glass on the table
• Place the bottle of beer on the table with the label facing the guest
• Keep the salver on the nearest sideboard
• Hold the bottle in your left hand with your waiter’s cloth and present it to the guest from
his right- hand side for his/ her approval
• Once approved open the bottle with the bottle opener.
• Hold the glass in left hand at 45* angle, start pouring the beer onto the walls of the glass
and gently straighten the glass as the glass is getting filled
• This ensure the right level of head over the beer which should be one and half to two
inches.
• Once the glass is filled, leave the bottle on the table with label facing to the guest

Task- 02
Service of Draught Beer
A properly poured beer should be topped with a 1- inch collar of foam. With proper technique
you can achieve this attractive presentation both quickly and with little or no waste. Draught beer
is served at 2-4*C.
• Hold the glass at a 45- degree angle about two inches below the spout so that beer will
initially flow the side of glasses.
• Grip tap handle at its base, open the faucet quickly and completely so beer flows freely.
• As the glass fills, gradually tilt it upright so that you finish pouring straight down the
middle of the glass to build the foam head.
• Close the faucet quickly to avoid wasteful overflow.
 Practical Task- 02
Service of Aperitifs
Task- 01
Service of Bitters
Serve over ice in a wine glass. Add a slice of orange; pour in the Prosecco, Aperol, and a splash
of soda. In a tall glass, add all the ingredients except soda water and bitters. Gently muddle, add
ice, then soda, and top with bitters. Best enjoyed on the rocks, in cocktails, mixed drinks, and
tall drinks. Blends well with fruit juices, club soda, 7-Up or Sprite or Sprite, fruit liqueurs,
vermouth, dry gin, and vodka. It served in an old-fashioned glass with water.
Task- 02
Service of Vermouth
Ingredients

• 3–4 green grapes

Directions

• Wash grapes and place in the freezer for at least 3–4 hours; overnight is best. Place the
grapes in a wine goblet or sour glass. Add vermouth and top with Perrier. Garnish with a
lemon twist.
• Vermouth is usually served in very small glasses or tumblers, with a large ice cube, a
slice of orange and olive—sometimes stuffed with an anchovy. Alongside the vermouth,
the bar staff will generally offer you a sifón, or bottle of carbonated water, which you
may choose to top up your vermouth with.