Butler Food and Beverage Training

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Butler Food and Beverage Training
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Agenda

• Wine Training
• Cigar Training

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Wine Training
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What is Wine?

• Wine is an alcoholic beverage made from the
  fermentation of grape juice.
• 
  

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Fermentation

• The catalyst function that turns grape juice into
  an alcoholic beverage
• Yeast interacts with the sugars in the grape
  juice creating ethanol and carbon dioxide.
• The chemical balance of grapes is such that
  fermentation can take place naturally

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How is Wine Made

• Grapes are cultivated in a vineyard
• Weather/Climate
• Soil
• Rainfall
• Sunshine
• Grapes are then harvested based on their ripeness
• Grapes are brought to the winery to get pressed
• Juice undergoes fermentation creating wine

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RED AND WHITE WINE

• Red and White grapes have the same color juice.
• Red Grapes Pinot Noir, Cabernet Sauvignon,
  Merlot, Shiraz
• White Grapes Chardonnay, Pinot Grigio,
  Sauvignon Blanc, Semillon, Riesling

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Viticulture

• It is the variety of grape that determines the
  basic flavor of a wine,it is
• the way in which the variety is grown that
  has most profound effect on
• the quality of the wine.

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Opening of wine

• Ensure that you have the correct wine
• Check that wine is at correct temperature
• Present wine to guest
• Open screw and lever
• Carefully insert screw into center of cork
• Twist screw gently into cork
• Ensure it is straight
• Stop screwing when one turn of screw remains
  above the cork
• Fold lever arm to engage with lip of bottle
• Gently pull corkscrew upwards
• Ensure that screw part remain straight as you
  pull cork from bottle
• Ease cork gently from neck of the bottle
• Remove cork from screw and place on table on top
  of side plate
• Wipe neck of bottle with clean napkin

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Champagne vs. Sparkling Wine

• Sparkling wine Wine with bubbles
• Champagne is a region of France, north of Paris
  that produces some of the finest sparkling wines
  in the world
• Only Champagne is from Champagne

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What makes Champagne so special?

• Highest Quality Grapes
• Pinot Noir
• Pinot Meunier
• Chardonnay
• Unique pressing process
• A unique combination of soil, sub soil,
• climate and grape varieties are the
  under-
• lying factors which account for the
• uniqueness of the wines of the region.

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How to open bottle of Champagne

• Remove foil from the top of the bottle
• Place thumb on top of cork
• Loosen the wire cage by turning the ring five
  times
• Cover cork cage with napkin
• Grip napkin and cork firmly
• Gently twist bottle, do not twist the cork
• Exert gentle pressure on the cork so that it does
  not pop off
• There should only be a slight hiss when the
  bottle is opened
• Wipe top of bottle with napkin
• Neatly wrap bottle in napkin

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Champagne opening
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General Knowledge

• Cigars are made from 100 tobacco leaf
• Three types of tobacco are used
• Filler
• Binder
• Wrapper

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General Knowledge

• Shapes and Sizes
• CHURCHILL - A large corona-format cigar, often 7
  inches by a 48 ring gauge.
• PYRAMID A sharply tapered cigar with a wide
  open foot and a closed head
• ROBUSTO A substantial, but short cigar format
  traditionally 5 to 5 ½ inches by a 50 ring guage.
• PANATELA A long thin cigar shape

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General Knowledge

• Benchmark Regions
• Cuba
• Dominican Republic
• Honduras
• Ecuador
• Nicaragua
• Connecticut (Wrapper)

• Famous Producers
• Romeo Y Julieta
• Montecristo
• Cohiba
• Davidoff
• Arturo Fuente

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Growing Tobacco

• Sun-Grown exposed to the full strength of the
  sun throughout the growing season. It makes
  robust leaf with stronger flavor and darker color
• Shade-Grown normally reserved for wrapper,
  leaves is planted under a gauze like tarp,
  producing a more visually appealing, larger,
  thinner leaf with smaller veins.

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Cigar Production

• Hand made uses long filler tobacco leaves which
  run the length of cigar, the filler, binder and
  wrapper are combined manually.
• Machine made utilize high speed machinery to
  combine short filter tobacco

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Anatomy of a Cigar
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How to Serve a Cigar

• Menu and cigar presentation
• Cutting and lighting the cigar

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Menu and cigar presentation

• Present the cigar menu to the guest
• Write down the guests selection
• Retrieve the guests selection and place on tray
  along with cutter, micro torch, cedar sticks and
  ashtray
• Present the cigar to the guest

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Cutting and lighting the cigar

• Ask how the guest would like to have his/ her
  cigar cut.
• Straight Cut
• Bullet Cut
• V Cut
• Take the cigar with the cutter show him the area
  that you about to cut and after he agrees
  continue to cut.
• Light the circumference of the cigar and slowly
  move the flame into the center of the circle.
• Once a while take the flame off and look at the
  burn on the cigar make sure that the whole circle
  is lighted up.

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Cutting and lighting the cigar
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Cutting and lighting a cigar

• After the whole circle turns red, present it to
  the guest by holding the other side of the cigar
  and the burning tip away from the guest.
• Do not let the flame of the torch touch the
  cigar.
• Wait for the guest as he takes the first puff and
  see the reaction of the burn, from there you will
  know whether your burn and cut are correct.
• Ensure correct number of ashtray (one ashtray
  per cigar)

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Cigar knowledge

• General Knowledge
• Growing Tobacco
• Cigar Production
• Anatomy Of a Cigar
• How to serve a Cigar
• Menu and Cigar presentation
• Cutting and Lighting the Cigar