Learning Area TLE - Bartending Grade Level 9
W6 Quarter Third Date
I. LESSON TITLE Providing Basic Wine Services
II. MOST ESSENTIAL LEARNING LO 1. Explain different types of wines to customers.
COMPETENCIES (MELCs) 1.1 Present wine list to customer in accordance with the enterprise’s established service
procedures.
1.2. Explain proper wine types, styles, origin and/or regions, viticulture (growing of wine)
and signification (wine production) to guest.
1.3 Interpret appropriate wine labels and terminologies properly.
TLE_HEBRT9-12BWS-Iia-c-29
III. CONTENT/CORE CONTENT • Different wine types and their styles
• Label terminologies and presentation
References:
K-12 CURRICULUM GUIDE p. 19
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day 1 DIFFERENT WINE TYPES AND THEIR STYLES
Red wines. These are made from "black" (red-colored) grapes fermented with the skin
included. The skin is what imparts the red color to the wine. Types of red wine include:
Beaujolais, Bordeaux, Burgundy, Cabernet Franc, Cabernet Sauvignon, Carignan,
Chianti, Grenache, Malbec, Merlot, Petite Sirah, Pinot Noir, Syra.
White wines. These are from either "black" (red-colored) or "white" (green-colored)
grapes, fermented without the skin. White wines include: Chardonnay, Chenin Blanc,
Muscadet, Muscat Blanc, Pinot Grigio or Pinot Gris, Riesling, Sauvignon Blanc.
Rosé wines. These are pink or blush-colored. The pink color comes from the fact that the
grape skin is included for just the first few hours of the fermentation process, or
sometimes due to the wine being a mixture of red and white wines. Most rosé wines are
medium-sweet, especially in the US. But some of the best European rosés can be very
dry. Rose wines include: White Zinfandel, Syrah (or Shiraz) Rosé.
Sparkling wine. It can be white, rosé, or red in color. They can be made from any
grape varieties, depending on the appellation rules of the area where they are made.
Sparkling wines can be single-varietal wines or made from a blend of grapes.
Sparkling wines include: Champagne, Prosecco, and Cava.
Fortified wines. These are types of wine with brandy or other spirits added during
fermentation. Many are quite sweet, depending on when the spirits are added, since
that ends the fermentation process. Fortified wines include Port, Madeira,
Marsala, sherry, macvin, and the vin doux naturels of southern France. (Puckette,
2020)
THE ANATOMY OF A WINE LIST
The organization of a wine list varies greatly from restaurant to restaurant;
however, the overriding principle of most wine lists is to present the wine to you in a
logical, easily accessible manner. It is divided into at least two sections, most commonly
by portion size (such as wines by the glass and wines by the bottle), or grape category
(such as sparkling, red, and white). Big lists often employ even further classification, such
as by grape type (chardonnay, sauvignon blanc, merlot, cabernet sauvignon), location
(Bordeaux, Burgundy, Chianti, California), or even wine styles (“crisp whites,” “bold
reds”). Few methods are combined to create specific categories on a wine list (“French
Reds,” “New World Whites,” “Australian Shiraz”), especially if the wine list is extensive.
Within categories, wines are listed from lightest to heaviest, in terms of flavor and body.
No matter how they are classified, you can be sure that wines will be clearly
identified. Most wine lists include the producer, the region, the grape type, the year,
and of course the price of the wine. Some will even go as far as to offer a brief
description, or occasionally, a suggested food pairing. (Restaurant Agent Inc., n.d.)
WINE LABELS AND TERMINOLOGIES
1. Brand Name or Producer Identification. It used by the winery or the wine maker itself.
Per TTB, in the absence of a brand name, the name of the wine producer may serve
as the brand name for the label.
2. Bottler’s Name and Address. Every wine bottle label must contain the name of the
bottler, city and state, exactly as indicated on the basic permit. This information must
be preceded by either the phrase "Bottled by" or "Packed by".
3. Varietal Designation, Class/Type, American Viticulture Area. Use of a varietal
designation (Merlot), requires the Appellation of Origin. The word 'Wine' is typically
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
required– example the label may not simply say 'Rose' to meet the Varietal
Designation requirement, it must read 'Rose Wine' to serve as the type.
4. Special Designation. Labels contain special terms to show unusual qualities of the
wine, such as degree of sweetness or color. Sometimes the wine is of such a high
standard as to be designated by the winemaker as a selection or private reserve.
5. Appellation of Origin, Country of Origin (Where Are The Grapes Grown). A state,
county, or American Viticultural Area (AVA) for geographic wine labels.
6. Alcohol Content. The alcohol content by volume (ABV) is the percent of the bottled
wine that is alcohol.
7. Vintage Date. If a wine label displays a Vintage Date, an Appellation of Origin must
also be shown on the label.
8. Net Volume of Contents. This is the content, by volume, of the bottle. Typically
measured in milliliters (ie. 750 ml) for a common bottle of wine.
9. Sulfite Declaration. If the total sulfur dioxide or if a sulfating agent is present at 10 ppm
or more, a sulfite declaration such as "Contains Sulfites or "Contains (a) Sulfating
Agent(s)" must be present on the wine label.
10. Health Warning Statement. Health Warning Statements are required on any alcoholic
beverage with an alcohol content of 0.5% or higher. (Advanced Labels NW, 2017)
PRESENTING THE WINE
When the bar attendant has given you the bottle of wine that has been ordered,
check it to see that it is in fact what has been ordered and then take it to the table. You
should place a waiter’s cloth, folded and draped over the left forearm and carry the
bottle in the right hand. Wine may be wrapped in a service cloth or it may be carried
in a wine basket. On reaching the guest table, the procedures are:
1. Excuse yourself;
2. Present the unopened bottle of wine, label first to the person who ordered it;
3. Announce the wine by describing it as follows “Madam, your 1997 Wolf Blass Grey Label
Cabernet Sauvignon, Shiraz.” (Ajar Hospitality, 2019)
B. Development Day 2 Learning Task 1: Directions: List three (3) variety for each type of wine. Use the given
table format as you do this task in your answer sheet.
Types of Wine Variety/Varietals
A. Red wine Example: Merlot
B. White wine
C. Rose wine
D. Sparkling wine
E. Fortified wine
Learning task 2: Directions: Create your own wine list. Look for wine bottles available
around or browse the internet to gather concrete information needed to accomplish
the task. You may use the template/format below as your guide or search for other
samples from the internet. For those who do not have internet access, you may look for
relevant books or ask someone who is knowledgeable about bartending.
Restaurant’s Name/Logo
Scoring Rubric
Excellent (5 pts) Very Good (4 pts) Good (3 pts)
Wine list Wine list layout is very Wine list layout is attractive to Wine list layout is somehow
layout attractive to the customer the customer attractive to the customer
Content Includes 5 wine types. Each Includes 4 wine types. Each Includes 3 wine types. Each
type has 2 varietals with 2 type has 2 varietals with 2 type has 2 varietals with 2
sample brand names. Each sample brand names. Each sample brand names. Each
brand has a 1-2 sentences brand has a 1-2 sentences brand has one-sentence
clear description. The prices description but lacks some description but lacks some
are clearly displayed. clarity. Most of the prices are clarity. Some of the prices are
clearly displayed. listed.
Creativity/Effort Clear evidence of effort put There is evidence of effort. There is some evidence of
forth. Wine list is extremely Wine list is neat, colorful, effort. Wine list is organized but
neat, organized, colorful, and organized, and creative. not neat or creative or it may
very creative. be creative, but not neat or
organized.
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
C. Engagement Day 3 Learning Task 3: Directions: Consider the given situations and perform the indicated
tasks.
Situation 1: Mr. and Mrs. Zachary Cabral are celebrating their 25 th wedding anniversary.
Due to the pandemic, the married couple decided not to have a grand celebration
but rather chose to have just a romantic date at the restaurant where you are working
as a service crew. The couple had placed their orders but there was no wine included.
How would you recommend wines to them?
Task: Ask your family members to act as Mr. and Mrs. Cabral and demonstrate the
proper way of presenting a wine list using your finished output in the previous activity.
You may use the short script below for your dialogue. Take a video while you are doing
the task and send it to your teacher through the messenger app.
W: Excuse me Ma’am/Sir, would you like to have some drinks? Here is our wine list for your
selection. May I take your order Maám/Sir?
G: Yes I’d like to have _________________.
W: May I repeat your order Maám/Sir. You ordered ___________ would that be all?
G: Yes.
W: Would you like to serve your drinks after the main course?
G: I will give you a signal.
Note: For those who do not have internet access, you may create your script for the
dialogue using the given script as your guide.
Situation 2: To enjoy their food, Mr and Mrs. Cabral decided to have their wine served
next to their meal.
Task: Demonstrate the presentation of wine to the guests using the short script below. If you
have internet access, you may watch a video using this link
https://www.youtube.com/watch?v=m1-GmWPkFwg for you to be well-guided. Take a
video while you are doing the task and send it to your teacher through messenger app.
(Pesudas, 2020)
W: Excuse me Maám/Sir, may I present to you your order of ___________with a very good
vintage year of ___ years with an alcohol content of ____ alcohol per volume. It has _____
ml with a very good fragrance of __________________.
W: Should I open it Maám/Sir?
Note: For those who do not have internet access, you may create your own script for the
dialogue using the given script as your guide.
Scoring Rubric:
Score Description Interpretation
Student demonstrates needed skills accurately and
5 Excellent
exceeds expectations
Student demonstrates necessary skills with accuracy
4 Very Good
and with minimal errors
Student demonstrates skills but needs minimal
3 Good
assistance
Student is aware of the necessary skills and
2 procedures but needs substantial assistance from Fair
instructor
1 Student was not able to demonstrate needed skills Poor
Presenting Wine List to the Guest Score
1. Endorsement of available wines
2. Communication Skills
3. Etiquette
Presenting Wine to the Guest Score
1. Bottle handling
2. Content of wine information
3. Communication Skills
4. Etiquette
D. Assimilation
Learning task 4: Directions: Look for a bottle of wine. Read the labels and identify the
Day 4 information appropriate to the following terminologies. Write your answers in your
answer sheet using the format below.
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
1. Brand Name or Producer Identification
2. Bottler’s Name and Address
3. Varietal/Variety Designation, Class/Type, American
Viticulture Area
4. Special Designation
5. Appellation of Origin, Country of Origin
6. Alcohol Content
7. Vintage Date
8. Net Volume of Contents
9. Sulfite Declaration
10. Health Warning Statement
Learning Task 5: Directions: Copy the following diagram in your answer sheet and
supply the needed information.
V. ASSESSMENT Day 5 Directions: Label the information indicated in the sample wine below.
(Learning Activity Sheets for
Enrichment, Remediation or
Assessment to be given on
Weeks 3 and 6)
1
RESERVED
6
2 2020
Merlot
7
3 Napa Valley
Produced by Zach Matthew Winery, City, State
8
4 13% ALC/VOL 750 ML
9
GOVERNMENT WARNING:
(1) ACCORDING TO THE SURGEON GENERAL, WOMEN
SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING
PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS. (2)
CONSUMPTION OF ALCOHOLIC BEVERAGES IMPAIRS
YOUR ABILITY TO DIRVE A CAR OR OPERATE MACHINERY,
10
AND MAY CAUSE HEALTH PROBLEMS.
5 Contains Sulfites
VI. REFLECTION •Write your personal insights about the lesson using the prompts below.
I understand that _______________________________________________________________
I realize that ____________________________________________________________________
I need to learn more about ______________________________________________________
Prepared by: Checked by:
MYCA C. MENDOZA MACARIA CARINA C. CARANDANG
SST III, GFLMNHS EPS In-charged (EPP/TLE/TVL)
PHILIP CEASAR C. JUAN
IMEE J. NUÑEZ
References:
Advanced Labels NW. (2017, July 17). Understanding Wine Labels & Required Information. Retrieved from Advanced Labels
Blog: https://tinyurl.com/mrwc4d8w
Ajar Hospitality. (2019, December 10). How to Present Wine Properly. Retrieved from Ajar: https://tinyurl.com/3nfcf3ak
Pesudas, M. (2020, October 18). Wine Presentation. Retrieved from Youtube: https://youtu.be/m1-GmWPkFwg
Puckette, M. (2020, April 1). The Many Different Types of Wine (Infographic). Retrieved from WINE FOLLY:
https://tinyurl.com/av36zh8
Restaurant Agent Inc. (n.d.). Wine List Basics. Retrieved from Table Agent: https://tinyurl.com/yj693ktt
