WINE STORAGE WEEK 4 A

INTRODUCTION
•Storage of wine is an important consideration
for wine that is being kept for long-term aging.
•Most wine is consumed within 24 hours of
purchase, fine wines are often set aside for
long-term storage.
•Wine is can improve in flavor but it can also
deteriorate if kept in inadequate conditions.
FACTORS AFFECTING WINE
STORAGE
The three MOST factors that directly impact on a wine's
condition are light, humidity, and temperature.
1. LIGHT - Direct sunlight or incandescent light can
adversely AFFECT wine and create "wine faults".
•When wine is exposed to the light from sunlight,
fluorescent artificial lights or any other form of lighting, it
can change its flavor and aroma ESPECIALLY Light-
bodied white wines.
•In the cellar, wines SHOULD BE stored in corrugated
boxes or wooden crates to protect them from direct light.
 STORAGE
2.Humidity - wines should be closed with cork and
stored on their sides to protect them from drying out.
•The ideal humidity is 75% to keep cork moist enough.
•Avoid storing in very cold storage since it often causes
dehumidifying, which can quickly dry out corks.
•Some experts recommend ensuring that the wine cellar
should have gravel and periodically sprinkling with water
to maintain the humidity.
CONTD
3. Store in wine racks that allow the wine to be
stored on its side.
4. Temperature - Wine is very susceptible to
changes in temperature. The temperature should
be kept at 25 °C for long periods of time.
Temperature variation should be avoided.
5. Vibration - Speeds up the aging process so little
as possible is desired.
WINE TASTING
The Seven of wine
service Savor
See
Swirl Spit/Swallow
Smell Score
Sip
SIGHT
Clarity: clear, bright, brilliant, gleaming, sumptuous, dull,
hazy, cloudy
Colour intensity: pale, subdued, faded, deep, intense
White wine: water clear, pale yellow, yellow with green
tinges, straw, gold, deep yellow, brown, Maderised
Rosé wine: pale pink, orange-pink, onion-skin, blue-pink,
copper
Red wine: purple, garnet, ruby, tawny, brick-red, mahogany
SMELL (NOSE, AROMA,
BOUQUET)
Condition: clean – unclean
Intensity: weak – pronounced
Other aroma descriptors: fruity, perfumed, full, deep,
spicy, vegetal, fine, rich, pleasant, weak, nondescript, flat,
corky
TASTE
Sweetness/dryness: bone dry, dry, medium dry, sweet,
medium sweet, sweet, luscious
Acidity: low – high
Tannin: low – high
Body: thin, light, medium, full-bodied
Length: short – long
CONTD
Other taste descriptors: fruity, bitter, spicy, hard, soft,
silky, floral, vegetal, smooth, tart, piquant, spritzig/petillant
(slightly sparkling)
CONCLUSION
Summing up: well-balanced, fine, delicate, rich, robust,
vigorous, fat, flabby, thick, velvety, harsh, weak,
unbalanced, insipid, for laying down, just right, over the hill
Overall quality/value: poor – acceptable – good –
outstanding
WINE LABEL
Vintage
Year
Name of Wine
Volume
Producer and Country of Origin
Type of Wine
Descriptive Information and Alcohol Content
Wine Service temperature
1. Red - Room temperature Alcohol content
from10%-14%; Strong Flavor; heavy body;
Common Choices Cabernet Sauvignon, Chianti,
Gamay, Merlot, Pinot Noir, Zinfandel etc
2. White – Chilled 10%-14%; dry Delicate; not as
robust as red; Chardonnay, Fume Blanc, Riesling,
Sauvignon Blanc etc.
3. Fortified – chilled in ice,15%-24% varies from
very dry to very sweet Rich, heavy and sweet.
Aperitifs (various) Madeira, Marsala, Port, Sherry etc
4. Sparkling Temperature- chilled; 10%-14%. Brut
Doux
SERVICE OF TABLE AND
SPARKLING WINES
 INTRODUCTION
The sommelier or wine waiter should be able to advise
and suggest wines to the host as required.
Immediately the food order has been taken the wine
list should be presented to the host so that he or she
may order wine to accompany the meals that the
guests have ordered.
The wine ordered is presented to the host to confirm
that the correct bottle of wine is about to be opened.
SERVICE TEMPERATURE
1. Red wines: 15.5–18 °C. Some young red
wines may also be drunk cool at about
12.5–15.5 °C.
2. White wines: 10–12.5 °C.
3. Dessert wines, Champagne and other
sparkling white wines: 4.5–10 °C.
 SERVICE OF WHITE WINE
1. Prepare the misenplace for wine service. Collect wine
from the bar and confirm order and temperature.
2. Place in a wine bucket or cooler
3. Present the wine bottle to the host, with label facing
up for confirmation. Mention name, vineyard &
vintage.
4. Return wine to wine cooler. Ensure glasses are placed
on table.
5. Using the wine knife cut through the foil on the
mouth of the bottle by rotating around it.
CONTD...
7. Insert the tip of the corkscrew at the center until it penetrates
about 2/3 of the cork. Place the lever of corkscrew at the rim of the
bottle to balance, then lift the corkscrew on upward motion. With
one hand Holding the bottle firmly, lift the cork out until it is fully
extracted avoiding the pop sound.
8. Wipe off the bottle to remove any cork extracts or liquid.
9. Hold the bottle for pouring so that the label may be seen. Use the
waiter’s cloth in the other hand, folded, to catch any drips from the
neck of the bottle
CONTD…..
9. Give a taste of the wine to the host, pouring
from the right-hand side. He or she should
acknowledge that the wine is suitable, i.e. that it
has the correct taste, bouquet and temperature.
10. Serve ladies first, then gentlemen and the
host last, always commencing from the host’s
right. Fill each glass two-thirds full to leave room
for an appreciation of the bouquet.
CONTD….
11. Replace the remaining wine in the wine bucket and
refill the glasses when necessary.
12. If a fresh bottle is required, then fresh glasses should
be placed upon the table, and the host asked to taste the
new wine before it is served.
N.B. On finishing pouring a glass of wine, twist the neck
of the bottle and raise it at the same time to prevents
drops of the wine from falling on the tablecloth
SERVICE OF RED WINE
•The basic procedure is the same as that of white wine except that
red wines are placed in a wine basket.
•Also that the cork is presented to the host for inspection.
•When serving red wine the wine glass is lifted and poured to half
of the glass.
•Old red wines may need decanting. Decanting is the movement of
wine from its original container to a fresh glass receptacle, leaving
the sediment behind.
 DECANTING RED WINES
1. Extract the cork carefully.
2. Place a single point light behind the shoulder of the bottle, a candle,
torch, light bulb or any light source.
3. Pour the wine into an absolutely clean decanter. The light will reveal
the first sign of sediment entering the neck of the bottle.
4. As soon as sediment is seen, stop pouring into the decanter but continue
pouring into a glass, the wine can be used in the kitchen.
5. Check to ensure the wine is clear. If not, decant again into a fresh
decanter, using a wine funnel which has a piece of fine muslin in the
mouth of the funnel.
SERVICE OF SPARKLING WINE
1.After presenting the bottle to the host, for agreement of the
wine chosen, the wine is ready for opening.
2. The neck of the bottle should be kept pointed towards a safe
area in the restaurant during the opening process. This is to
avoid any accidents to customers should the cork be released
suddenly.
3. The thumb should be held over the cork with the remainder
of the hand holding the neck of the bottle.
 CONTD…..
4. The foil around the top of the cork is separated from the foil around
the neck of the bottle by pulling on the tab on the foil. Alternatively a
wine knife may be used to cut the foil. The foil is not removed.
5.The wire cage is untwisted and is carefully loosened, but not removed.
6. Then, holding the cork and the cage in one hand, with the thumb still
over the top of the cork, the bottom of the bottle should be twisted with
the other hand to slowly release the cork.
7. Sparkling wine should be served in flutes or tulip-shaped glasses,
from the right hand side of each customer. Lift the glass when pouring.