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Tasting And Service > Service > Flashcards

Service Flashcards

1
Q

When decanting where should the bottle be?

A

Over the candle, at the shoulder, not the neck. If the neck is over the candle the sediment will have gone to far.

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2
Q

Dealing with wax?

A

Be confident and use the corkscrew to drive through the wax

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3
Q

What glass is appropriate for vintage champagne?

A

A white wine glass

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4
Q

What is Aponilaris and where is its source?

A

Still mineral water sourced from a spring in Bad Nevenahr, Germany

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5
Q

Bottled water for fine dining

A

A component of fine dining experience. Profitable product margin for any beverage program. Easy value- added service. Additional complement to wine. A healthier and better alternative to tap water?

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6
Q

Mineral water

A

Has a constant level and relative proportions of mineral and trace elements @ the point of emergence from the source. If natural mineral is effervescent it must be labeled accordingly on the origin of the CO2. Naturally carbonated mineral water- no added CO2. Naturally mineral water fortified with gas from the spring- reintroduction of CO2. Carbonated natural mineral water- CO2 added following strict outlines.

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7
Q

Spring Water

A

It has no legal definition and manufacturers may- and- do- use water from sources other than natural springs.

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8
Q

Well known bottled waters

A

Aponilaris, Germany, Sparkling/ Badoit, France, Sparkling/ Calistoga, USA, Still and Sparkling/ Fiji, Fiji, Still/ Perrier, France, Sparkling/ San Pellegrino, Italy, Sparkling/ Vittel, France, Still/ Evian, France, Still/ Malvern, UK, Still and Sparkling.

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9
Q

Establishing Guest Rapport

A

Approach guests with the intent of understanding their priorities, wants and needs: look for opportunity to fulfill and exceed their expectations. Pay close attention to guest response speaking manner and body language. Adjust your manner and behaviour accordingly. Assess to what degree assist stance is required and desired.

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10
Q

To prevent dripping…..

A

Draw the wine back and twist it to prevent wine from dripping

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11
Q

General Points

A

Possess considerable depth of knowledge of your restaurant’s overall beverage program, food menu and operation policies.
Be able to provide brief but accurate descriptions (aroma, flavour and structure) of all beverages without overwhelming the guest with unnesscessary verbiage. Read the guest and supply the appropriate amount of information.

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12
Q

Team education

A

Share knowledge and service acumen with team members; educate with an inclusive spirit. Avoid intimidating or alienating guests and co- workers with esoteric wine information. Strives get to simplify beverage knowledge without dumbing it down; hand it to others in an easily understandable way. Improving the overall competence of each team member will result in increased guest satisfaction and sales.

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13
Q

How should a sommelier treat colleagues?

A

Integrate into the service team and provide help whenever and however needed. A good service team member does not let another team member fail.
The sommelier is in a high visibility position and is a service leader who sets the tone of the overall service experiences in a dining room.

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14
Q

Where is the word sommelier thought to have evolved from?

A

The French word Sommier, someone who transports cargo.

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15
Q

How many litres are in a Balthazar?

A

12 L, or 16 Bottles worth.

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16
Q

List the reasons to decant wine?

A

Remove sediment
Aerating the wine
Dog and Pony show

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17
Q

How much wine is contaminated in a Magnum? In a Jeroboam? In a Balthazar?

A

Magnum 1.5L, Jeroboam 3L, Balthazar 12L

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18
Q

How many litres are in a Balthazar?

A

12L

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19
Q

What is the optimal temp range for long term storage?

A

Cool and contact temp between 10 and 15 degrees

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20
Q

How long should wine be stored?

A

On its side to ensure cork remains in contact with wine, so cork does not sry out, preventing oxidation

21
Q

What g/ ware is best for red wines?

A

Larger- sized glasses

22
Q

What glassware is best for fortified wines?

A

Small glasses to emphasise fruit rather than alcohol. Should be large enough to allow swirling and nosing.

23
Q

What g/ ware is best for sparkling wines?

A

Flute glasses. Enhances effect or bubbles, allowing them to travel through a larger volume of wine before bursting @ the too of the glass.

24
Q

What g/ ware is best for white and rose wines?

A

Medium- sized glasses

25
Q

What effect does light have on wine?

A

Strong light will heat wine and it will become stale and old and may cause unpleasant flavours to develop.

26
Q

What happens to wine after extended periods of refrigeration?

A

Corks can harden and lose their elasticity so seal fails and air can attack wine. Sparkling wines can lose fizz.

27
Q

Define Ouillage

A

French word meaning both ullage and topping up

28
Q

Storage

A

For long term storage wine needs to be stored at cool constant temp out of direct sunlight. Cork sealed bottles need to be stored on their side.

29
Q

Medium/Full- bodied Oaked whites

A

Lightly chilled 10- 13 degrees (50- 55 F)

30
Q

Light/ Medium bodied white

A

Lightly chilled 7- 10 degrees (45- 50 f)

31
Q

Sweet wines

A

Well chilled 6- 8 degrees (43- 45 f)

32
Q

Sparkling Wines

A

Well chilled 6- 10 degrees (43- 50 f)

33
Q

Light- bodied Red

A

Lightly chilled 13 degrees (55 f)

34
Q

Medium/ Full- bodied Red

A

Room temp 15- 18 degrees (59- 64 f)

35
Q

Equipment

A

Proper glassware, corkscrews, ice buckets (use iced water, and not just ice), decanters

36
Q

Opening Wine

A

Still wine: Remove capsule, wipe neck, draw cork, wipe neck, pour host a sample.

Sparkling: remove foil, loosen but do not remove cage, grip cork and turn bottle to release the cork.

37
Q

Decanting

A

Be as gentle as possible handling the wine so as not to disturb the sediment.

Pour the wind into decanter in front of light and stop pouring as soon as sediment is visible in the bottle’s neck.

38
Q

Preserving wine

A

Vacuum system, blanket system

39
Q

What are ullages?

A

Beverages that are not able to be sold

40
Q

When decanting the foil must…..

A

Be completely removed to look for sediment

41
Q

An ah so is nick named?

A

A Butler’s Friend because you used to be able to remove a cork and replace it with a fresh one. Fraudulent practice.

42
Q

Bone Dry

A

Less than 1 g/L of RS

43
Q

Dry

A

1- 10 g/L of RS

44
Q

Off- Dry

A

17- 35 g/L of RS

45
Q

Sweet

A

35- 120 g/L of RS

46
Q

Very Sweet

A

120- 220 g/L of RS

47
Q

An ah- so prongs….

A

Can be used to cut a foil

48
Q

Cooked Bottles

A

Average of 1 bottle out of 20 is corked

49
Q

Cork Mould

A

Wipe the top of the cork before decanting.

Tasting And Service (5 decks)

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