tailieunhanh - Lecture The bar and beverage book (5th Edition): Chapter 7 - Costas Katsigris, Chris Thomas

Chapter 7 - Wine sales and service. This chapter will help you: Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers, create a wine list by selecting and pricing the wines you want to sell, train your service staff to recommend and serve wines, increase your wine sales, open and store wine properly. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 7 WINE SALES AND SERVICE © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers. Create a wine list by selecting and pricing the wines you want to sell. Train your service staff to recommend and serve wines. Increase your wine sales. Open and store wine properly. THIS CHAPTER WILL HELP YOU TASTING WINES Tasting a wine begins with appraising its appearance. The wine should be clear and bright. Next, focus on the wine’s color. Oxidation, which occurs when oxygen comes into contact with the wine, can cause this discoloration, a sign of spoilage. © 2011 John Wiley and Sons, Inc. All Rights Reserved TASTING WINES The next step is to smell the wine; you must learn to swirl it around inside the wineglass. Swirling allows some of the alcohol in the wine to vaporize. Aroma | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 7 WINE SALES AND SERVICE © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers. Create a wine list by selecting and pricing the wines you want to sell. Train your service staff to recommend and serve wines. Increase your wine sales. Open and store wine properly. THIS CHAPTER WILL HELP YOU TASTING WINES Tasting a wine begins with appraising its appearance. The wine should be clear and bright. Next, focus on the wine’s color. Oxidation, which occurs when oxygen comes into contact with the wine, can cause this discoloration, a sign of spoilage. © 2011 John Wiley and Sons, Inc. All Rights Reserved TASTING WINES The next step is to smell the wine; you must learn to swirl it around inside the wineglass. Swirling allows some of the alcohol in the wine to vaporize. Aroma is the term used if the scent is fruity or flowery; important clues about the grapes and winemaking methods used. The scent of a more complex and mature wine is called its bouquet. © 2011 John Wiley and Sons, Inc. All Rights Reserved TASTING WINES These tastes represent four components of the wine’s structure: Sugar Acid Tannin Alcohol The way in which these four components relate to each other determines the balance of a given wine. © 2011 John Wiley and Sons, Inc. All Rights Reserved TASTING WINES Body comes from the amount of alcohol, sugar, glycerin (a soluble substance formed during fermentation), and extracts from the grapes, such as tannin. Glycerin content causes small streams of wine to run down the sides of the glass after you swirl; these streams are the legs of the wine. © 2011 John Wiley and Sons, Inc. All Rights Reserved CREATING A WINE LIST The bar’s clientele, concept, cuisine, price compatibility and storage will determine a wine list. “List Mapping” price structure: .