Reference - Wine & Cheese
Chapter 9
• OLD WORLD: 2009 Domaine Roger Pabiot, Coteaux des Girarmes, AC pouilly Fumé, $22 – More subtle aromas, combining savory minerality alongside the grassy, citrusy character of Sauvignon Blanc. Crisp attack, more savory, minerally notes hit first, followed by the more classic Sauvignon Blanc flavors that are fresh, well-defined and vibrant, but not the solo player. This wine displays a broader array of flavors on the palate. Not quite an orchestra, but not a soloist either.
OPENING THE WINE BOTTLE
Most wines are sealed with a natural cork although many bottlers are now choosing an artificial cork due to some advantages that they offer. If the bottle has a foil capsule covering the lip, a knife or foil cutter should be used to cut the foil about 1/4 inch below the lip of the bottle and then the top portion removed.
If the bottle has a wax seal at the top of the cork in lieu of a foil capsule (now frequently found on white wines), the seal does not need to be removed. A corkscrew, cork puller or air injection device must be used to remove the cork. The simplest device is a corkscrew with some mechanism for leverage. After the cork is removed the lip of the bottle should be wiped to remove any residue or cork pieces.
Note: When you are finished pouring the wine into the customer’s glass, rotate the bottle slightly to catch any drips before pulling bottle away from glass.
Pouring and Serving
Most wine glasses curve inward toward the top so that the aroma and bouquet of the wine is enhanced and gentle swirling (to increase the surface area of the wine) is possible. The wine glass should be filled no more than halfway to allow for swirling.
Wine glasses used for white wine are usually tall and oval shaped. Wine glasses used for red wines are usually rounder and more open so it can breathe.
Note : With chilled wines place linen napkin (folded in square) under base of bottle to serve - prevents dripping (from ice bin or bucket).
Decant red wines before serving to allow them to "breathe" in order to enhance their bouquet. This process is also used to separate the sediment that is sometimes found in older (aged) red wines. - wipe the lip of the bottle and clear away any residue. Majority of heavy reds need to be opened a minimum of 30 minutes before serving so they have adequate time to breathe.
Note: Do not empty or “kill” the bottle of red wine into the passenger’s glass as often reds will have sediment (especially older or heavy reds) that settles at bottom of bottle. Otherwise, your passenger’s wonderful experience with a high quality wine will be ruined with their last sip. Sediment is very bitter tasting.
Aircare FACTS Initial Service Training
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