葡萄酒服务的培训

Basic Wine Service Procedure 葡萄酒服务的基本程序
Different type of wine glasses 不同类型的葡萄酒瓶 • Which wine which glass
不同的葡萄酒配不同的酒杯 • Maintenance of these glasses (clean and store)
• Read out the name of the wine and its vintage and confirm with your guest 向顾客读出葡萄酒名和年份以确认无误
Basic Wine Service Procedure 葡萄酒服务的基本程序
Wine serving temperature 葡萄酒服务的正确温度 • Correct temperature is critical in wine appreciation • 正确的温度是葡萄酒品质的鉴定标准 • White wine, Sparkling wine and Champagne : 6-10o C • 白葡萄酒、汽泡酒和香槟： 6-10o C • Red wine : 13-18o C ( Room temperature) • 红葡萄酒：13-18o C （室温） • Tips in achieving temperature in short time frame (ice,
葡萄酒杯的保养（清洗及贮藏）
Basic Wine Service Procedure 葡萄酒服务的基本程序
Opening wine 开启葡萄酒 Open in the presence of the guest
当着客人面前开启葡萄酒 Clean the bottle upon presenting to the guest 向客人展示葡萄酒外观后擦净酒瓶 Remove the cap with opener 用酒刀打开酒帽 How to insert the opener 如何插入酒刀 Uncork procedures 拔出橡木酒塞 Present the cork upon successful removal from the bottle 向客人展示成功拔出的橡木酒塞 How to deal with dry & broken cork 如何处理较干或折断的橡木酒塞
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酒窖的理想温度
11
年轻、清淡的红葡萄酒
10
桃红酒、较一般的葡萄酒
9
8
大多数清淡、口感较干的白葡萄酒和香槟
7
6
甜酒
5
4
3
2
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Basic Wine Service Procedure 葡萄酒服务的基本程序
Work with Wine accessories 葡萄酒服务的辅件
• Crock Screw (various type) 酒刀
• Wine Bucket 葡萄酒桶
• Thermometer 温度计
• Decanter
盛酒瓶
• Vacuum Plumper 抽真空瓶
• Wine Basket 葡萄酒篮
• Le Verre de Vin System 真空泵系统
Picture of Crock Screw 各式酒刀
Decantation 醒酒
2 reasons for decantation : 醒酒的两个原因
- Separate an old wine from any deposit in the bottle 将陈年的葡萄酒与其中的杂质分离。
- Enable a ‘closed’ young wine to breathe 让年轻气味未完全发散的葡萄酒“呼吸”。
Basic Wine Service Procedure 葡萄酒服务的基本程序
Presentation of Wine List 展示葡萄酒牌
•Identify number of copies required for each table 确认每张餐台需要酒牌的人数 •Ensure the wine list is updated and clean 确保所提供的葡萄酒牌是最新的及整洁的 •Product knowledge on all the wine on the list and the price category 熟悉葡萄酒牌上列出的所有葡萄品种及价格 •Present it from the right hand side of the designated guest 在特定客人的右手边向客人展示葡萄酒牌
Presentation of the bottle 展示葡萄酒外观
• Present the bottle from the right hand side of the person who order 在落单顾客的右手边向客人展示葡萄酒的外观
• Show the label to the guest 向顾客展示葡萄酒酒标
Basic Wine Service Procedure 葡萄酒服务的基本程序
Wine Recommendation 葡萄酒推荐
• Identify customer needs through simple question 通过简洁的提问确定顾客对葡萄酒的需要
• Establish food & wine matching by knowing your customers` food order 了解顾客的菜单以建议相适配的葡萄酒
water, salt) • 快速达到所需温度的小技巧（冰、水）
Wine Service Temperature 葡萄酒的侍酒温度
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餐厅和住家的平均温度
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18
17
酒体饱满的优质红葡萄酒，波尔多型
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较精致的优质葡萄酒，勃根蒂型
14
年轻、酒体饱满的红葡萄酒
13
酒体饱满、口感较干的白葡萄酒
• Knowing the wine quality and characteristic 了解每种葡萄酒的品质和特性
• Number of bottle VS number of guest on the table 根据每张台的顾客数量确定所需葡萄酒的数量
Basic Wine Service Procedure 葡萄酒服务的基本程序