WINE TRAINING 1 Proper wine service in a restaurant and ensures positive reputation. Guests will return often and recommend the place to their friends, thus causing the restaurant and the team members to prosper. • Second, the sale of a glass or a bottle of wine adds to the guest’s check thereby automatically increasing tips. • Third, wine adds to the profit of the restaurant. INTRODUCTION Introduction to Peyotito Ibiza Wine Training Purpose: The information in this manual is intended to provide team members with the foundation on which they can develop wine confidence through knowledge. This knowledge will not only benefit you as a restaurant waiter, but will ultimately provide you with personal satisfaction as a consumer of wine! § What is wine? § How is wine made? § What are the different categories of wine? § What are styles of wine? § Where are wines produced? § What makes differences in wines? § Principal grape varieties § Wine tasting INTRODUCTION Introduction to wine In fermentation, yeast, which forms naturally on the grape skin and is most often added to the juice, converts the natural sugars of the juice into alcohol and carbon dioxide. Skin § tannins § colour Pulp § sugars § acids sugars in grape juice alcohol + yeast carbon dioxide 1.1 WHAT IS WINE? Wine is the pure, naturally fermented juice of ripe grapes. HOW IS WINE MADE? 2 Fortified: They have an alcohol content of 15% to 24% abv and have had neutral grape spirit added at some point during vinification. Port, Sherry, Marsala. 3 Sparkling Wines: These wines contain carbon dioxide as a result of a second fermentation either in the bottle, Champagne most famously, or in large closed tanks, Cava, Prosecco. 1 2 3 WHAT ARE THE CATEGORIES OF WINES? 1 Table Wine: They have an alcohol content of below 15% abv. Most are still and dry. Red, White or Rosé. What are the different styles of wine? White Wines § § White grapes (Chardonnay in Chablis, Sauvignon Blanc in Sancerre). Occasionally black grapes separating skin from Juice (Pinot Noir in Champagne). Red Wines § § Black grapes (Cabernet Sauvignon, Merlot, Shiraz, Malbec …). Colour and tannins from the skins. Rosé Wine § § Made from black grapes with less contact with the skins (Grenache, Syrah, Cinsault, Cabernet Sauvignon in Provence) Lighter style than most red wine Where is wine produced? ----------------- The vast majority of the world's wine producing regions are found between the latitudes of 30° and 50° in each hemisphere. Making the wine district Saale-Unstrut in Germany, the world's northern-most growing area and Otago in New Zealand the southern-most wine region in the world. The presence of large bodies of water and mountain ranges can have positive effects on the climate and vines. Nearby lakes and rivers can serve as protection for drastic temperature drops at night by releasing the heat that the water has stored during the day to warm the vines. Pole Salle-Unstrut, Germany Equator Pole Otago, New Zealand § § § § White wines and light red wines High in acidity Lower in alcohol content Refreshing Classic Areas § Northern France, Germany, UK. § Southern New Zealand, Canada. Hot Climates § § § Red wines and full bodied white wines High in alcohol Rich, heavy and concentrated in flavour Classic Areas § Rhone Valley in France, Tuscany in Italy, Rioja in Spain. § Barossa in South Australia, California. WHAT MAKES DIFFERENCES IN WINES? Cool Climates Grape Varieties § have their own specificity in terms of weight, structure, potential level of sugar and acidity. Oak fermentation and (or) ageing § Gives vanilla, spicy, buttery aromas and flavours Sweeter and smooth texture. Tannin § from black grape skins § mouth drying § gives wine structure Acidity § from grape juice § mouth watering § balances sweetness WHAT MAKES DIFFERENCES IN WINES? Other Factors § Temperature becomes cooler with increased altitude § Allows higher level of acidity and freshness in wines § Lower alcohol contains and lighter body WHAT MAKES DIFFERENCES IN WINES? Altitude and Climate Wine Tasting Notes Colour red – rosé – white Condition clean – faulty Sweetness dry – medium – sweet Body light – medium – full bodied Flavour Character fruity – floral – spicy - herbaceous vegetal Other acidity - tannin - oak Sweetness Perception A. Sauvignon Blanc Dog Point, New Zealand B. Riesling Dr Loosen, Germany C. Gewurztraminer Late Harvest Montes, Chile Muscat de Beaumes de Venise, France FIRST WINE TASTING § Tasting 1 Varietal wines are named after the grape variety from which they are produced. The other way to name wine is by geographic region, a method preferred by France and many other European countries. There are thousands of geographic names, but fewer than 25 important International grape varieties. Which means you know right away what is in a bottle of varietal wine, but might not have a clue as to the contents of a bottle that is regionally labeled. Knowing your way around the basics of major grape varieties is an important step in learning about wine. Here follows few of the of the most known grape varieties feature in Peyotito Ibiza wine list with there aromatic characters… VARIETIES AND CHARACTERICS Varietal wines vs Geographic indication Key locations= Burgundy, California, Chile, Argentina, Australia Shard-on-ay Lemon Pineapple Green Apple Vanilla Peach Oak VARIETIES AND CHARACTERICS Chardonnay Key locations= Loire Valley, Bordeaux, New Zealand, South Africa, USA Sew-vin-yon-Blank Lime Green Apple Asparagus Passion Fruit Elderflower Green Pepper VARIETIES AND CHARACTERICS Sauvignon Blanc Key locations= Northern Italy, Alsace, Germany, New Zealand Pee-no Gri-Gio Green Apple Banana Lime Ginger Root Lemon Honey VARIETIES AND CHARACTERICS Pinot Grigio/ Gris Ital y Key locations= Alsace, Germany, South Australia Rees-ling Lime Green apple Blossom Slate Honey Toast VARIETIES AND CHARACTERICS Riesling Key locations= Bordeaux, Australia, South Africa, USA, Italy Ca-bur-ney Saw-vin-yon Blackcurrant Blackberry Black cherry Bell Pepper Tobacco Oak VARIETIES AND CHARACTERICS Cabernet Sauvignon Key locations= Bordeaux, Australia, New Zealand, Chile, Argentina Mer-low Blackberry Chocolate Strawberry Plum Oak VARIETIES AND CHARACTERICS Merlot Key locations= Rhȏne Valley, Languedoc, Australia, South Africa, USA Si-rah / Shi-razz Blackberry Pepper Corn Sweet Spices Black Cherry Chocolate Oak VARIETIES AND CHARACTERICS Syrah / Shiraz Key locations= Burgundy, Champagne, Northern Italy, New Zealand, Australia, USA Pee-no N-wa Raspberry Mushroom Strawberry Forest Floor Red Cherry Oak VARIETIES AND CHARACTERICS Pinot Noir Wine named by location, not varietal § § § § § § § § § Bourgogne ? Chablis ? Champagne ? Sancerre ? Rioja ? Chianti ? Bordeaux ? Pomerol ? Bardolino ? vintage year of production estate/ château producer/ winery Geographical areas: AOC/ DOC/ VDP/ IGT READING LABELS European Labels some cover huge areas: Bourgogne (France), Toscana (Italy), Others specifics regions: Chablis (France), Pouilly Fumé (France), Bardolino or Chianti (Italy) brand names/ estate winery/ producer frequently prominent grape varieties often feature prominently vintage year of production geographical areas some cover huge areas: South Eastern Australia, Central Valley ( Chile) Others specifics regions: Napa Valley(USA), Marlborough (New Zealand), Barossa Valley (Australia READING LABELS New World Labels Wine Quiz 1 1. What is the grape variety, and country and region of production of Chablis? 2. What are the 4 key information mentioned on a European wine label? 3. Where is Champagne produced? What are the 3 varieties used to produce it? 4. Name 2 white grape varieties and 2 key locations for each. 5. Name 2 red grape varieties and 2 key locations for each. Sadly, many great wine collections have been ruined by inappropriate storage policy; instability in temperature and moisture. § High temperature (>18ºC) causes the wine to age prematurely, thus losing its flavor and balance. § When chilled too cold, the wine also loses its flavor and aromas. § Constant cool temperature from to store, to guest § store bottles on their side § Ideal range of temperature for storing Red wines is 12-16ºC. White, Rosé, Sparkling wines is 5-10ºC. Peyotito Wine fridge set up Humidity is another important fine balance. If the humidity is too high, mold can grow and cellar woods and wine labels can be damaged. If the environment is too dry, the cork will crack and air will leak into the bottle, again ruining the wine. Ideal humidity for wine storage ranges from 60-75%. STORAGE AND SERVICE OF WINE The Storage of Wine Suggested Service Temperature: White, Rosé, Sparkling Wine Style medium/full- bodied oaked white e.g. Meursault, Chardonnay Viña Calina light/medium-bodied white e.g. Pinot Grigio Fantinel, Sancerre White Service Temperature slightly chilled 12°C chilled 7-10°C sweet wines e.g. Late Harvest Montes, Sauternes well chilled 6-8°C sparkling wines e.g. all Champagne, Simonsig Sparkling well chilled 6-8°C STORAGE AND SERVICE OF WINE Serving Wine Suggested Temperature of Wine Style Light- bodied red Service : Red Service Temperature Lightly chilled e.g. Bardolino or PN Kumeu River 12 - 14°C Medium/full-bodied red ‘Room’ temperature e.g. Pomerol, Shiraz-Cabernet Fontaine 16 - 18°C STORAGE AND SERVICE OF WINE Serving Wine Wine service equipment at Wheelers § § § § § § Wine glass Corkscrew Linen: wine cloth should be clean, dry and neatly folded Coasters Wine Cooler/ Ice Bucket (Ice and Water) Decanters Peyotito Ibiza Wine Glassware •sparkling wine: Champagne flute 125ml •white wine: MEP wine glass 150 ml •rosé wine: MEP wine glass 150 ml •red wine: MEP wine glass 150 ml •sweet wine: Sweet wine glass 100 ml •fortified wine: Sherry glass 60 ml SERVICE OF WINE Serving Wine Wine Service Serving Wine by the Glass § § § § § § Wine should be bright No debris Smell fresh Remember what is the suitable temperature (White/Red/Rosé) Bottles should be dated at the opening After Shift, bottles should be pumped off Serving Wine Serving Wine by the Glass Preservation and conservation § § § § § § § Bottles should be dated at the opening After each shift, bottles should be pumped Dates on the bottles! Correctly sealed Pumped or gassed after each serve 1st in 1st out (FIFO) label facing out Maximise sales = Minimise spoilage Service § § § § § Wine should be bright No debris Smells fresh Remember what is the suitable temperature (White/Red/Rosé) Remember the pouring measures of Dry Table wines, Sweet, fortified and Sparkling wines as per the following slide Wine by the glass Selection Peyotito Ibiza Champagne Laurent Perrier, Brut, Tours Sur Marne Laurent Perrier, Ultra Brut, Tours Sur Marne Laurent Perrier, Brut Rosé, Tours Sur Marne 125ml NV NV NV White Wine Blanc de Pacs Clásica, Parés Baltà, Pénédès, Catalunya, Spain Pinot Grigio, Borgo Tesis, Fantinel, Friuli-Venezia Giulia, Italy Grüner Veltliner, Loimer, Kamptal, Austria Sauvignon Blanc, Dog Point, Marlborough, New Zealand Sancerre, Domaine Doudeau-Léger, Loire Valley, France Chablis 1er Cru 'Les Vaudevey', Domaine Laroche, Burgundy, France 2011 2011 2011 2011 2010 2009 Rosé Wine Côtes de Provence, Château de l’Aumérade, France 2011 Port Taylor’s Fine White Taylor’s Tawny Taylor’s LBV Sherry Manzanilla de Sanlucar, Emilio Lustau, Spain East India Solera, Emilio Lustau, Jeres de la Frontera, Spain Carafe 47 55 75 92 110 125 157 251 419 308 369 419 53 150ml 2009 2010 2010 2010 2007 Sweet Wine Gewürztraminer Late Harvest, Montes, Curico, Chile Château Haut-Monteils, Sauternes, Bordeaux, France Tokaji Aszu 4 Puttonyos, Disznókö, Hungary 150ml 150ml Red Wine Mas Petit, Parés Baltà, Pénédès, Catalunya, Spain Bardolino Superiore, Zenato, Veneto, Italy Pinot Noir 'Village', Kumeu River, Auckland, New Zealand Shiraz-Cabernet Sauvignon 'Fontaine', Dominique Portet, Yarra Valley, Australia Couvent de l'Eglise, Pomerol, Bordeaux, France 98 145 165 47 49 72 85 105 100ml 2010 2009 2007 NV 10 Year 2003 NV NV 75 80 145 60ml 30 35 39 60ml 40 70 Carafe 178 Carafe 157 164 241 285 352 White A. Pinot Grigio Fantinel, Italy B. Blanc de Pacs, Spain C. Chardonnay Viña Calina, Chile Red A. Bardolino Zenato, Italy B. Mas Petit, Spain C. Shiraz-Cabernet Sauvignon –Merlot 'Fontaine', Dominique Portet, Australia SECOND WINE TASTING Body / Weight Perception Basics of Food & Wine Matching Food and Wine – Basic Food & Wine Matching 1 Once the food order has been taken and the section waiter has memorised it, approaches the Host with a smile and pleasant eye contact and says for example, “Good Evening Mr./Mrs. (name of guest), I believe that you have ordered the (name of dish), may I recommend a wine to match?” Wheeler’s Basic Food And Wine Matching 2 If the guest agrees, then the waiter responds, “Sir/Madam, certain flavours in dishes, marry very well when matched with similar flavours found in a wine, may I therefore recommend the (name of wine)?” 3 The waiter then proposes a selection of wines at several price points, always gauging the guest’s reaction so that he can upsell if possible. Food and Wine combinations where similar flavours are married are rich oaky Chardonnays with salmon Gravadlax, grapey Malagousia from Greece with fruit dishes, or spicy dishes such as the Lemon crumbed Fish cake served with a Wasabi mayonnaise and Candied ginger with the spicy flavours of Gewurztraminer. As always when matching food and wine, accompaniments should be considered. Always try to match to the dominant flavour of the dish Examples of lightweight dish is ‘Obsiblue Prawn Ceviche and Lightly smoked Haddock’. Medium bodied, yet aromatic white wines and lighter red wines usually from cooler climates, examples are Viognier-Marsanne 'The Hermit Crab' from South Australia (White), or Bardolino Superiore, Zenato from Northern Italy (Red). As always when matching food and wine, accompaniments should be considered. Always try to match to the dominant flavour of the dish Examples of richer dishes are Seafood Bouillabaisse or Grilled Irish Beef Ribeye. Fuller bodied wines are quite often from warm climates and with some oak maturation. Examples are Chardonnay, Kendall-Jackson Vintner’s from USA (White) or Shiraz-Cabernet Sauvignon 'Fontaine', Dominique Portet from Australia (Red). As always when matching food and wine, accompaniments should be considered. Always try to match to the dominant flavour of the dish Basics of Food & Wine Matching
