Beverage and Wine Service Chapters 7 and 8

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Beverage and Wine ServiceChapters 7 and 8

• We drink for pleasure of our company or for taste
  and sensation of large variety of beverages

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Beverages

• Water, Milk, Juice
• Infusions (Tea and Coffee)
• Fermented Beverages (Wine and Beer)
• Distilled alcohol (whiskey, brandy, other
  spirits)
• Cocktails (mixture of distilled alcohol and
  juice, water,etc.)

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Aperitifs

• Standard is that aperitif should be offered 30
  seconds after guest is seated
• Aperitif should be
• low in alcohol so you do not ruin your tastebuds
• dry not sweet so you stimulate your appetite
• chilled to be more refreshing
• Examples include
• White wine, Fortified Wines like dry Sherry,
  Aromatized Wines like Vermouth or Dubonnet

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Common Aperitifs

• Fortified Wine
• Wine mixed with distilled alcohol usually brandy
• 16 -23 percent alcohol
• Port, Sherry, Madeira, Marsala
• Served between 55 to 60 degrees Fahrenheit
• Aromatized Wine
• Wine which has alcohol and some type of flavoring
  added
• herbs, roots, bark or spices
• 18 - 20 percent alcohol
• Popular Aperitif
• Kir Royale is white wine with crème de cassis

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Distilled Spirits

• Distilled Spirit
• made by heating a liquid containing alcohol
  which converts the alcohol to vapor form. Ethyl
  Alcohol vaporizes at 176 degrees F. The vapor is
  collected and condensed into raw alcohol then
  temperature is lowered.
• 100 percent alcohol is chemically pure and 200
  Proof
• Natural Spirits are distilled to minimum of 190
  proof, odorless, colorless, and flavorless

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Brandy

• Distilled Wine - brandywijn or burnt wine
• Distilled from fruit, usually grapes
• 80 to 84 proof
• Types of Brandy
• Cognac - double distilled from specific area of
  France called Cognac
• Armagnac - single distilled from area of France
  called Armagnac
• Calvados - apple brandy from Normandy, France
• Grappa - Italian brandy distilled from pomace of
  grapes

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Whiskey/Whisky

• Distilled from Grain
• 5 Types of Whiskey
• American - distilled from sour mash which is
  combination of grains
• e.g. Bourbon - 51 corn, aged 2 years in new oak
  barrels, from Bourbon County, KY
• Canadian - distilled from several grains and
  blended with rye
• Irish - distilled barley and corn and blended
  with rye in Ireland
• Rye - rye
• Scotch - malted barley dried over peat fires in
  Scotland, no e
• Cocktails from Whiskey - Manhattan or Whiskey
  Sour

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Gin

• Unaged, neutral spirit that is flavored with
  juniper berries or aromatics
• Types of Gin
• Holland Gin - generally not mixed as cocktail
• English Gin - 180 proof then diluted to 80 to 97
  proof
• American Gin - Neutral spirit if gt190 proof and
  then diluted to 80 proof before bottling
• Typical Gin Cocktails - Martinis, Gibsons,
  Gimlets, or served with tonic and lime

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Vodka

• Slavic word for water
• Historically, potatoes are the base of sugar
• Most vodka today is made from grain
• Like gin, vodka is not aged
• Many vodkas are now offered with flavors
• Pepper
• Lemon
• Typical Vodka Cocktails - Martinis, Gibsons,
  Gimlets, or served with juice orange
  (Screwdriver) or tomato (Bloody Mary)

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Rum

• Distilled from fermented juices of sugarcane
• Distilled to gt190 proof then diluted to 80 proof
• Can be served as high as 151 proof
• Styles
• Light - very dry, e.g. Puerto Rican
• Medium
• Full Bodied, e.g, Jamaican
• Typical Rum Cocktails - Cuba libre - coke and
  lime, Pina Colada, or tonic and lime

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Tequila or Mescal

• Distilled from agave plant
• From Tequila, Jalisco, Mexico otherwise called
  Mescal
• Double distilled to gt110 proof then diluted to 80
  proof
• Typical Tequila Cocktails - Straight Up or
  Margarita - Frozen or On the Rocks

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Cordials or Liqueurs

• Alcoholic Beverages flavored with aromatics and
  sweetened
• Anise - Ouzo, Pernod, Sambuca
• Chocolate - Crème de cacao
• Coffee - Kahlua or Tia Maria
• Fruit - Crème de Cassis, Triple Sec, Grand
  Marnier
• Flowers - Roses or Violets
• Herbals - Drambuie, Chartreuse
• Nuts - Frangelico or Amaretto

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Mixed Drinks

• Server Must Know
• Primary Liquor - Brand is important
• Possible Variations on request, e.g. Gin or Vodka
• Garnish
• Glass and Style - ice, no ice, neat , up, on
  the rocks
• Popular cocktails - Bloody Mary, Gibson, Martini,
  Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic

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Mixed Drinks Service Issues

• Club Service - drink mixed in front of guest
• Jigger - 2 ounces
• Price and Quality Classifications
• Well - lower priced, house brand, below bar
• Call - called by name, e.g. Dewars higher
  quality
• Premium - top shelf , highest quality and price
• Use of cocktail napkin -cloth/no cloth, logo
• Show plate
• Kiddie cocktails

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Ways to serve aperitifs and distilled spirits and
cocktails

• Up - Chilled over ice then strained as poured
  into glass
• On the Rocks - over ice
• With a mixer and twist - served over ice with
  soda, water, juice and a twist of lemon or lime
• Neat - Chilled without ice
• Perfect - in a Manhattan when 1/2 of dry
  vermouth is substituted for sweet

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Beer

• Fermented Grain, Water, Yeast and Hops
• Grain can be malted barley, wheat, oats, rice,
  corn, rye
• Malted - steeped in water 2 weeks then dried
  out this converts complex carbohydrates to more
  simple sugar
• Malted grain is the sugar source for the yeast
• Roasted grain for color and flavor
• Hops - for flavor (bitterness), head retention,
  shelf life
• Yeast eats grain sugar converting it to alcohol
  and CO2

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Beer

• Styles
• Type of Yeast determine fermentation style
• Top fermented - ales, 55 ºF -60 ºF
• Bottom fermented - lagers, light crisp,
  effervescent, 48 ºF
• Fruit Lambic Ales - made with fruit and wild
  yeast in Belgium

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Beer Service

• Rotate inventory to insure freshness
• Clean glass very important for head and flavor
• How to pour
• center of glass for head
• down side to prevent all head foam

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Sake Service

• Brewed rice beverage with 15 to 20 alcohol
• Similar to beer without carbonation
• Older is generally not better with sake
• Sake Service
• Never pour for yourself
• Hold in hand not on table for pouring
• Fill it to the top
• Cup can be left full
• Can be served warm but better ones are served
  chilled

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Server Take Care

• TIPS
• NRA - Bar Code and Right Mix

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Beverages

• Waters
• Gas - No Gas, Tapped, Bottled
• Still and Sparkling
• How to pour properly
• Iced Tea
• hot tea made strong
• cloudy if chilled too soon

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Wine

• Fermenting Grape Juice
• Grape juice plus yeast equals alcohol and CO2
• Types of Wines
• Table or Still Wines
• Sparkling Wines - second fermentation
• Fortified or Aromatized Wines - brandy added

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Wine

• Vintage
• Year the grapes were picked
• Some years are better
• Great vintages dont mean all great wines
• Champagne and Port - vintages in exceptional
  years only
• Vintage is replaced once previous vintage is sold
  out
• Each vintage is different

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Wine

• Wine Labels
• Vintage -Year the grapes were picked
• Type of wine or name of wine
• Region - appellation
• Producer
• U.S. requires alcohol content, sparkling or
  still, warning label

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Wine

• Wine Tasting
• Color/Clarity
• Body - legs
• Aroma
• Taste - Sweet, Sour, Bitter or Salty

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Wine

• Wine Storage
• Dark, well ventilated, and insulated
• Temperature controlled - constant 55- 60ºF
• No movement
• Store horizontally, label up, bin number

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Wine

• Wine Serving Aids
• Waiters tool, captains knife, bar key (church
  key)
• Ah So
• Wine baskets - red wine
• Wine buckets - lower or maintain temperature
• 3/4 full - 1 part water to 2 part ice
• Is this bottle chilled to your liking?
• Glassware -
• Saucer shaped sparkling - Marie Antoinette vs.
  Flute
• White wine - 1/2 full
• Red wine 1/3 full

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Wine

• Wine Information Available for Staff
• Bin
• Phonetic Spelling
• Year
• Bottle Size
• Price
• Type
• Origin
• Serving Temperature
• Characteristics of wine
• Food pairing

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Wine

• Serving Size Guidelines
• 1/2 Bottle - 2 people
• Split - 1. 5 glasses
• Bottle - 2 to 6 people
• Magnum (2 bottles) 7 to 12 people
• Corkage
• Serving (from the right)
• White before Red
• Decanting Red
• Different Glasses for each wine - Bring new b/4
  taking old glass

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Wine

• White Wines and Roses
• Chilled to 44 to 54 degrees
• 15 min in a wine bucket
• Red Wines
• Not Chilled
• Sediment and Decanting
• tannin and color pigments
• bitter and unpleasant tasting
• Punt
• Arch in the bottom of bottle - do not use

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Summary

• Alcohol can be large part of check!
• Profit in alcohol is good
• Knowledgeable staff is critical!
• Open wine see page 152-154
• Decanting wine see page 156
• Opening sparkling see page 157