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Chapter 4

The document discusses European and New World wine labeling terms, proper storage of wine at a constant cool temperature away from light and vibration, and guidelines for serving wine including the proper serving temperatures for different styles of white, red, sparkling and sweet wines. Etiquette for wine service is also covered, such as identifying the host, making recommendations, and serving ladies first.

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Zachary Johann
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73 views24 pages

Chapter 4

The document discusses European and New World wine labeling terms, proper storage of wine at a constant cool temperature away from light and vibration, and guidelines for serving wine including the proper serving temperatures for different styles of white, red, sparkling and sweet wines. Etiquette for wine service is also covered, such as identifying the host, making recommendations, and serving ladies first.

Uploaded by

Zachary Johann
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CHAPTER 4 :

UNDERSTANDING
LABEL, STORAGE
AND SERVICE
understanding the label

Understanding the Label

general labelling terms


 Cuvée (wine batch)
 (un)oaked (do not matured in oak
container
 barrel fermented/aged
 botrytis/noble rot (type of fungus)
 organic
 unfined
 unfiltered
understanding the label

European Labelling Terms


Protected Designation of Origin (PDO)

Country Traditional Labelling Terms


France Appellation d’Origine Contrôlée (AOC)

Italy Denominazione di Origine Controllata (DOC)


Denominazione di Origine Controllata e Garantita (DOCG)
Spain Denominación de Origen (DO),
Denominación de Origen Calificada (DOCa),
Germany Prädikatswein
Qualitätswein
understanding the label

European Labelling Terms


Protected Designation of Origin (PDO)
use of traditional labelling terms predominates
understanding the label

European Labelling Terms


Protected Geographical Indication (PGI)

Country PGI Traditional Labelling terms


France Indication Géographique Vin de Pays
Protégée

Italy Indicazione Geografica Indicazione Geografica Tipica


Protetta (IGT)

Spain Indicación Geográfica Vino de la Tierra


Protegida

German Geschützte Geografische Landwein


y Angabe
understanding the label

European labelling terms

Protected Geographical Indication (PGI)


traditional labelling terms predominate; some notable exceptions
understanding the label

European labelling terms


colour and sweetness

English French Italian Spanish German


Red Rouge Rosso Tinto Rot
Rosé Rosé Rosato Rosado Rosé
White Blanc Bianco Blanco Weiss
Dry Sec Secco Seco Trocken
Medium-dry Demi-sec Abboccato Semiseco Halbtrocken
Medium- Moelleux Amabile Semidulce Lieblich
sweet
Sweet Doux Dolce Dulce Süss
understanding the label

European Labelling Terms

colour and sweetness


understanding the label

New World Labels

brand names grape varieties


frequently often feature
prominent prominently

geographical areas
some cover huge areas
others: Central Valley (USA), Western Cape (South Africa)
storage and service

Storage of Wine

 store at a constant 10 – 15°C


 store wine sealed with a cork on its side
 store away from strong light
 store away from vibration
storage and service

Service of Wine
Service temperature: white, rosé, sparkling

wine style service temperature


medium/full- bodied oaked
slightly chilled
white 10 - 13°C (50 – 55°F)
e.g. white Burgundy

light/medium-bodied white chilled


e.g. Pinot Grigio 7 - 10°C (45 – 50°F)

sweet wines well chilled


e.g. Sauternes 6 - 8°C (43 – 45°F)

sparkling wines well chilled


e.g. Champagne, Cava 6 - 10°C (43 – 50°F)
storage and service

Service of Wine
service temperature: red wine

wine style service temperature

light- bodied red lightly chilled


e.g. Beaujolais 13°C (55°F)

Medium/full-bodied red Room temperature


e.g. Australian Shiraz 15 - 18°C (59 – 64°F)
Why store wine?

• Change in flavor from development over time


• Can’t drink it all at once
• Investments
What is proper storage 

 Temperature
55° or at least very little temperature variation
• Humidity
75% in order to keep cork moist enough to retain seal
• Vibration
Speeds up the aging process so little as possible is desired
• Light
Causes the formation of free radicals that create an off
taste
Proper service temp

• White wines often too cold


• Red wines too warm at “room temperature”
• See chart for temperatures
Etiquette and proper service

• Identify host
• Make recommendations
• Return and confirm order
• Open bottle
• Pour host taster
• Serve ladies first
• Finish with host
Red wine service with decantation 

 Wine may need decanting to remove sediment


 Wine is slowly poured into a decanter while the position
of the sediment is viewed through the bottle
What to do with alternative closures (screwcaps)

 Treat just like a cork


 Remove and place on table alongside bottle
 Remove when guest have been served
 Don’t make a big deal out of it
How to handle mishaps

• Excuse yourself and try to fix problem away from the


guest
• If the cork breaks, may need to filter wine to remove cork
pieces
• May need to try a new bottle
How to handle rejected bottles

 Understand faults and flaws to determine if guest is


correct
 If bottle is ok, just not what the guest expected, use for by
the glass or amenity pours
 If bottle is bad, determine if replacing with the same wine
would result in the same problem
 May need to recommend a new wine
Responsible service

 Servers, bartenders and owners are responsible for the


service of alcohol
 Can be legally responsible if guest is over served
 Many locations require liquor service training before
servers can work
storage and service

Service of Wine

glassware equipment
storage and service

Service of Wine

opening a bottle of still wine


storage and service

Service of Wine

opening a bottle of sparkling wine

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