UNIT TITLE: PROVIDING BASIC WINE SERVICE

LESSON I

Structure, history, health benefit, and trends related to wines

4.1 Characteristics of wines
4.2 Different wine types and their styles
4.3 Impact of the wine production techniques on the style and taste of wine
4.4Key structural components of wine:
▪ Alcohol
▪ Tannin
▪ Acid
▪ Sugar
▪ Fruit flavor
4.5 Factors affecting the type and quality of wine
4.6 Label terminologies and presentation
4.7 Wine producing countries and regional variation
4.8 Applicable wine classifications that govern production in the old and new world wine
Countries

TIME DURATION: 5 Hours

Introduction

The students will be introduced to the winemaking, different types and design of wines produced
from international and regional aspects. By a combination of distinguishing and theory, students will be
able to learn how to read the wine labels correctly from the central wine-producing regions of the world,
provide necessary direction on relevant selection and service, and recognize the principles of wine
tasting and evaluation. Wine is none of the most popular alcoholic beverage. Understanding correct
serving practices and showing a detailed knowledge of the different types of wine is essential if you want
to bring quality and fair service to your customers. Many variations of wine have been discovered and
introduced to the market. Wine is now an everyday alcoholic beverage enjoyed by many people
regardless of their social status because of its health benefits. The primary reason why the bartender
should share the knowledge of the sommelier is that the current change of lifestyle, fashion, health, and
lifestyle choices are helping to change drinking habits, and being familiar with these aspects would be a
great help in identifying the perfect wine. Wine and its story are unique. Civilized consumption of this
beverage has helped promote its useful characteristics; people might be drinking less but are looking at
a better quality of the wine.

OBJECTIVES:

After completing this module, you’ll be able to:

● Describe the classification, main stages of production, labeling, and appellations systems used
in winemaking.
● Be able to identify the different characteristics and types of wine.
● Recommend wines to pair with all foods ideally.
● Know how to present the wine professionally.
● Figure the best practice techniques to taste, talk about wines. 
● Be able to pick up a good quality of bottle when shopping for wine.
 PRETEST
1.
SELF CHECK 2.3.1

Name;____________________________________________________Score;_______________
Year and section;___________________________________________ Date:________________

Test I. Multiple Choice Direction: Choose the letter and encircle the correct answer.

1. It is well known for its pale reds and whites. But, sparkling, white and rose wines are made from here
as well.
a. Loire Valley
b. Champagne
c. Bourdoux
d. Alsace
2. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
3. this is a bottle with a higher alcohol level rather than being superior.
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
4. it is the main wine of the vineyard rather than grand wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
5. it is the extra aging but is so all the time marked on bottles (and has no regularly agreed standards)
that it provides minimal / no differentiation
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
6.it helps to maintain the acidity in the wine
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
7. Assists in bringing fruit flavors out of wine, mainly in white wines. But still, if there's not enough, it can
mean a wine's fruit flavors don't get the chance to show their best.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come from either oak or from the grape skin.
a. Tannin
b. Sweetness
c. Acidity
d. Bitterness
9. The fermentation is a natural by- product of procedure, which adds a sweetness impact to balance the
acids and tannins in the wine.
a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. It is all about fruit weight.
a. Body
b. Alcohol
c. Acidity
d. Wine
11. the taste equates to a solution of water mixed with a teaspoon of sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside the bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine
14. Made with the same process as the natural wines, but upon fermentation, aromatics are added.
a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. it tells you about the expected wine quality and quality consistency
a. Producer
b. Customer
c. Wine
d. White Wine
16. it tells you the typical aroma, the body, the palate, and if the bottle can aging.
a. Producer
b. Customer
c. Wine
d. Grape variety
17. What is the ideal serving Temperature of White Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
18. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
19. What is the ideal serving temperature of Dessert Wine and Sparkling Wine ?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 4.5- 10C
20. At a dinner gathering. serve to exceptional guests with ______a before-dinner drink.
a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine

What is Wine?
Wine is the pure and fermented juice of ripe grapes or other fruits. In fermentation, yeast, which
forms course on the grape and is generally added to the juice, changes the juice's natural sugar into
alcohol and carbon dioxide. Fermentation is ended when the alcohol in the recently formed wine reaches
a level, typically above 12.5% by volume, mortal to the yeast. When all the natural grape sugar is
changed to alcohol, wine is called dry, typically over 12.5% by volume. And when a wine has its residual
or unfermented sugar still in solution it is called sweet. The percentage of residual sugar determines the
level of sweetness.

The Aperitif

At a dinner or any service, serve special guests with an aperitif – a before-dinner drink.

There are various options, but a dry or medium-dry cherry or a dry Madeira light in color and nutty in
flavor build a good aperitif. Vermouth is also the most desirable choice. A light dry white table wine
builds a satisfying and outstanding aperitif. among them is from Alsace "Sylvanar". Cocktails are
frequently drunk before a meal but shouldn't be served if wine is organized with the food, as they dull the
palate prior to a meal.

Health Benefits of wine

The wine has gone through countless studies that have found different connections between improving
the quality of life and its consumption. In ancient times, due to the shortage of water, the wine has
become an essential need in life rather than a richness, so it came to symbolize nourishment and
energy. Even within the earliest of times, wine has proven its worth when it involves maintaining of life.
so far, there are still ongoing research on why wine is appraised as one of the most powerful medicines
known to man.
1. Drinking Wine Supports Longevity of Life
Resveratrol is a polyphenol that will be found in red wines. It is a potent antioxidant that will be found in
grape skin and red grape juice. Antioxidants assist the body fight off free radicals that can destroy our
cells and organs.
2. Drinking Wine Helps Keep Our Hearts Healthy
before then cardiovascular diseases (CVD) have become known, the world's life-threatening issues.
3. The Nutrients in Wine Can Prevent Alzheimer’s Disease
As People grow, they are always having the fear of losing all their precious memories. Some believe it’s
inevitable, however, there are some ways in which one can prevent it. One among these methods is by
drinking wine.
4. Drinking Wine Can Keep Depression at Bay

Depression has been a common but severe disorder for a few people because it can influence how you
feel, think, and work everyday activities. This may sound opposed, as most people know that alcohol
consumption can intensify depression or anxiety. Despite that, drinking a glass of wine per week can
become a depression-fighting depressant.

5. Drinking Wine Can Give You Healthier Skin

When it appeals to the skin, high levels of antioxidants in wine can inhibit acne-causing bacteria's
expansion and help maintain healthy skin. Antioxidants rejuvenate the skin, grow skin elasticity, and
keep the skin bright and glowing.

6. Drinking Wine Can Help Prevent Obesity

There is a various reason for overweight and obesity. Overweight means an excessive amount of weight
from muscles, bone, fat, and water. Obesity, on the other hand, means excessive amounts of body fat.

7. Drinking Wine Helps Boost Your Body’s Defenses

Everyday consumption of wine can boost the entire immune system. Ethanol, the organic constituent of
alcohol drinks and wine also helps increase the potency of vaccinations.

8. Drinking Wine Strengthens the Bones

the researchers have associated moderate wine drinking with improved bone density. As human age,
bones are getting thinner and weaker. New studies show that drinking wine carefully may help reduce
the danger of getting osteoporosis.

9. Wine Can Protect Our Teeth Against Plaque

According to the American Chemical Society's research, wine may help prevent the dental cavity by
inhibiting the expansion of certain bacteria found in oral biofilm. Wine can hamper the expansion growth
of bacteria that can cause cavities.
 
10. Drinking Wine Can Improve Our Eye sights

Milind Pande, an ophthalmologist from vision surgery, noted that the resveratrol that may be found in
wine could also help the eyes.

Characteristic of wine

SWEETNESS
it refers to the level of excess sugar left in the wine after its creation. A sweet wine will have a higher
level of extra sugar, while a dry wine will have had all of its sugars change to alcohol during the
fermentation stage.
Once it had been assumed the sweetness just might be discovered on your tongue, we now know it can
be caught all across your mouth.

Sweetness also helps balance the acidity in wine – think of its role in Champagne and other Sparkling
wines with high acidity levels.

ACIDITY
Often confused with alcohol concentration, a wine's acidity gives it intensively – high acidity wines are
usually tart and zesty. They may feel lighter-bodied as they come across as 'spritzy'. A 'well-balanced'
wine is so-called as it has acidity, sweetness, and tannin in perfect harmony.
TANNIN
A wine high in tannin is often incorrectly labeled as a dry wine because tannin has a drying effect on the
mouth. Usually described as astringent, tannin is the presence of phenolic compounds that add
bitterness to a wine. tannin adds balance and structure and helps wine last longer. Tannin primarily
influences the mouth-feel of wine, creating different levels of dryness. more than can use it can create
an unappealing astringency.
Red wine with adequate levels of tannin usually has good cellaring potential.

ALCOHOL
Alcohol levels will have the most crucial impact on a wine's character, body, and classification. While the
typical wine contains around 11%-13% alcohol by volume (ABV), it's not uncommon for wines to
possess as little as 5.5% or as much as 20%.

BODY
Other factors that can influence the body include alcohol, oak, fruit ripeness, variety, and region.
The body may be a snapshot of the general impression of a wine. You’ll improve your skills by listening
to where and when it’s present.

Types of Wines

1. Still or natural wines – namely as table wines. it consists of 3 colors – red, white, and rose.
Red Wine:
1. FULL-BODIED RED WINES (CABERNET SAUVIGNON, SYRAH, CABERNET
FRANC) - have more tannins and are richer in alcohol content.
2. MEDIUM-BODIED RED WINES (MERLOT, BARBERA) - are best known for being a
great accompaniment to almost any food. It has moderate acidity, a medium amount of tannin and a
predominantly fruity aroma resembling red fruits.
3. LIGHT-BODIED RED WINES (PINOT NOIR, GAMAY, BLAUFRÄNKISCH) -The light-colored
reds are made from brighter, thinner skinned grapes and have the lesser tannins. Still, they can be
matched with many foods, like cheese.
White Wine:
1. FULL-BODIED WHITE WINES (OAKED CHARDONNAY, RIBOLLA GIALLA) - These
are typically a wines that had to go through aging in oak barrels and a second, malolactic, fermentation.
2. LIGHT-BODIED WHITE WINES (SAUVIGNON BLANC, ZELEN, PINELA, PINOT
GRIS, RIESLING ITALICO) - Crisp dry wines are an outstanding choice for those who enjoy a reach of
liveliness on the tongue. These wines are most drinkable, which means you can simply enjoy them on
their own or with a light snack.
Rose Wine
- The middle part between red wine and white wine is called a Rosé wine – your ideal summer
wine. Rosé pairs perfectly with spicier foods, like Thai or Mexican. It's finest if you serve it chilled to
discover its enjoyable fruity flavor.

2. Aromatic wines (Vermouth, Campari, Bonnet) are made the same way as natural wines, but
aromatics are added during fermentation.

3. Fortified wines (VINJAK, PORT, SHERRY, MADEIRA, LATE HARVEST, NOBLE ROT, STRAW
WINE, ICE WINE) - wines are made stronger or fortified by putting more sugar to their sugar content (as
within the case of port wine) or by putting on alcohol to expand their alcoholic content as within the case
of sherries.

4. Sparkling wines (CHAMPAGNE, CAVA, PROSECCO, MÉTHODE CLASSIQUE, PENINA, SEKT

LAMBRUSCO) - considered the king of all beverages. The most popular ones are Champagnes. They
are made sparkling through the second fermentation inside the bottle.
Matching Wine and Food
 FOOD IDEAL WINE ACCOMPANIMENT
RED MEAT RED WINE
LIGHT MEAT OR FISH WHITE WINE
LIGHT MEAT/RED MEAT ROSE WINE
FISH/SHELL FISH WHITE WINE
VEAL WHITE WINE
CHICKEN/PHEASANT RED WINE

Champagne, dry cherry, hock and Moselle are often good accompaniment for the entire meal.

Rose wines like travel rose, Mateus rose are often drunk with any dish and throughout the meal.

They have a delightful pink color.

Dessert Wines

If a different wine is going to be served with a dessert like fruits and nuts, it is advisable to possess a
sweet wine, like Sauternes or sometimes a sparkling wine.

Temperatures for wine service

● Red wine – 15.5 – 18 ° C – Younger red wines at room temperature can be ingested

● Proper White Wine Temperatures 62-68 C

● Aperitif Wine the Exact Temperature 40- 45 F

Uses of wine:

· As a complement to a meal

· To enhance the flavor of cooked foods

· To highlight a celebration

· Some serve as medicine

· Ideal for cold weather as it heats the body temperature

Talking About Wine Taste

Many terms that describe wine taste.

1. Sweet – the taste is likened to a solution of water mixed with a teaspoon of sugar.

2. Tart – taste is compared to a solution of lemon juice and water.

3. Bitter – taste is compared to a solution of weak coffee.

4. Salty –The flavor is contrasted with the salt and water emulsions.
Both tastes are sweet, mild, spicy, salty or a sour mixture of those. Lemonade is related to sweet-tart
taste.
Healthy wines are the ones tasteful the same as a solution of sugar. The opposing side of sweet in wine
terminology is dry. Dry means the absence of sweetness

1. Tart wines are those that have a pleasurable degree of sourness which is created by acids like the
tartness of orange juice.

2. Bitterness is a class of wines which make a mouth pucker. It’s made by skin tanning. Red wines are
bitter but sparkling wines have a pleasing taste and are therefore not typically sour.

After Taste

the fun part of tasting is the "after taste". it has regard to the lingering impression the wine leaves within
the mouth after it's swallowed.

Wine Vintage

The vintage means it is the year when the grapes were harvested for the production of the wine. There
are years when the harvest is useful in some parts of the world, making an exceptional standard vintage.
Wines produced during such vintage are usually a high-priced wine.

Wine Decantation

Decanting wine requires skill and if one isn't skilled enough to decant, a wine basket may used for an old
wine. Placing a bottle of young wine within the basket isn't advisable.

Toast with Wine

Whenever an individual is honored with a toast, he never drinks from his glass until all have consumed.

5 Elements that Indicates if it's Worth Buying

There are 5 pieces of data on a wine label that will help you set on if it is worth its price:

1. Grape Variety (or Appellation): a type of grapes tells you the standard aroma, the body, the palate,
and if the bottle can aging.

Old-world wine-producing countries like France, Spain, and Italy generally specify appellation instead of
grape variety on the label. Appellation is the place of origin. Each appellation has its own set of rules on
grape and production method. For instance, the Barolo appellation red wine can only made from the
Nebbiolo grape.

2. Producer: tells you more about the anticipated wine quality and quality consistency.

In Burgundy, producer is also the best indication of expected quality. Vineyards categorized as Grand
Cru, Premier Cru, and Village grade in Burgundy. Nevertheless, even quality in Grand Cru vineyard
fluctuates widely. To form, secure and make a delicious lovely bottle, follow the producer!

In Bordeaux, the 1855 Classification perceived as a top-quality ranking (63 producers were rated Grand
Cru Classe). While rational to some degree, there are enough quality manufacturers such as Vieux
Chateau Certan, Smith Haut Lafitte that aren't part of the categorized but produce excellent wines.
3. Region & vineyard: hints at the expected style, intensity, and flavor. A Bordeaux everyday red is
generally earthier, medium body, and has brighter alcohol than an everyday Cabernet Sauvignon from
Napa Valley.

The region is of particular significance in Burgundy where communes strictly managed by natural climate
and terroir. A burgundy from Gevrey Chambertin is more potent than from the Vosne Romanee.

Mastery of vineyard matters as various of vineyards can order different prices. The Italian famed
producer Giacosa for instance makes many wines, some estate-grown, and a few purchased. Its Le
Rocche del Falletto 2004 (single vineyard, red label) is selling at US$600; Its Santo Stefano di Neive
2004 (acquired grape, white label) is selling at US$190 per bottle. without knowing that the vineyard
contrast could end in an overpriced item.

4. Vintage: or the year the wine produced – reveals the grape quality, the ability to age, and therefore
the best period to drink the wine.

Vintage is essential for climate sensitive regions. Wines from an equivalent producer can have different
retail pricing over different years,

5. Alcohol level: suggested the body and sweetness of a bottle of wine. in excess of 14% of wines are
full-bodied and more tannic. At or above 18% indicates a fortified wine (such as Port and Sherry).

Note: the sweeter and lighter wines generally have alcoholic level below 11%. Sugar from grapes
transformed into alcohol during the fermentation process.

IMPACT OF THE WINE PRODUCTION TECHNIQUES ON THE STYLE AND TASTE OF WINE

A winemaker’s touch can be significantly affecting the outcome flavor of the wine. Apart from regional
differences in grapes, some people neutralize the cellar to form a better wine. Aging wine in oak is
probably the foremost well-known wine making technique but there are more. You’ll encounter these
terms subsequent time you visit a winery. You'll recognize the winemaker's goals and even the wines
before you taste them by knowing about them.

Some of the most vital wine making processes:

1. Harvest date
2. Maceration Time (Skin Contact) and Cold Soaking
3. Fermentation Temperature (Hot and Cold)
4. Punchdowns vs. Pumpovers
5. Oak vs. Steel Tank

1. Harvest Date

The moment when the grapes picked is a pretty big deal. It is probably the most essential thing a
winemaker can do to ensure that they make outstanding wine. harvesting earlier will produce wines with
higher acidity, lower alcohol, and more green flavors and aromas. Usually, lead to more bitter tannin.
getting later in the harvest season will produce wines with lower acidity, higher alcohol or sweetness,
and more subdued tannin. Some wines when harvested too late must be artificially acidified in order not
to taste flabby or flat. as well, some will have water added to them (called 'watering back') to reduce the
completed wine's alcohol concentration. it could be why many commercial wines have similar ABV levels
of 13.5%.

2. Maceration Time (Skin Contact) and cold soaking

Both terms refer to how long the grape skins reach the juice while it turns into wine. Cold soaking is a
procedure that happens before there's alcohol within the mix. By securing the grapes cold, the grape
must be too cold for the yeast to ferment. The cold soaking theory carefully extracts color and fruit
flavors from the skins without removing bitter tannin. The entire time that grape skins touch a wine is
maceration time.

3. Fermentation Temperature (Hot and Cold)

Fermentation temperature is another technique that variations the outcome fruit flavors and color in a
wine. A hot fermentation can rise to 80-100 °F (26-37 °C — nearly hot tub temperature) as the yeasts
metabolize and create alcohol. Warmer fermentations are used for red wines for increased color and
tannin. Cold and cooler fermentations are typically practiced on white and rosé wines. Landon Sam
Keirsey explained that cooler temperatures (from 42 – 50 °F, 6 – 10 °C ) help preserve white wines'
delicate aroma. it is because aroma compounds are volatile and are more likely to be lost at a higher
temperature where reactions happen faster.

4. Punchdowns vs. Pumpovers

Pumpovers can extract higher amounts of tannin in a wine than punchdowns depending on the
frequency and force. Some pump over systems are wine sprinklers, offering a gentler extraction and
some aggressively stir up the fermentation tank. For larger fermentation tanks in commercial operations,
much needed oxygen comes through a pumpover device.

5. Oak vs. Steel Tank

Oak aging does relatively than just add a vanilla flavor to wine. Oak increases a wine's exposure to
oxygen while its ages. Oxygen decreases tannin and may help a wine reach its optimal fruitiness.

KEY STRUCTURAL COMPONENTS OF WINE

The five structural components of wine are: Alcohol, Tannin, Acid, Sugar, and Fruit flavor. Aside from
contributing flavor and structure these components also contribute quality.

Alcohol - produced during fermentation when yeasts come in contact with the grape pulp's natural grape
sugar. Alcohol has a sweet flavor. High-alcohol wines are full-bodied with a richer mouthfeel.

Tannin - is that the astringency you get once you bite into a grape seed, stem, oak or skin. It’s present
within the wine due to the grapes being crushed; although like acid it can sometimes be extra. While
astringency isn’t, in and of itself, pleasant, it does provide a necessary component to wine.

Acid - balances alcohol and sweetness and sometimes adds a crisp, refreshing sensation.

Sugar - comes from ripe grapes and It is mostly converted into alcohol during fermentation. Any
remaining sugar is called “residual sugar”. A wine with high residual sugar levels generally tastes sweet
and has a richer mouthfeel and fuller body, but then the Wines with no apparent sweetness (or low
levels of sugar) are referred to as “dry”.

Fruit – one and the most apparent component of wine. After all wine is made from grapes (other fruit
wines not withstanding). Grapes are ripe and sweet when they are harvested.

Evaluation of Wine

The quality of wine is decided through its color, appearance and color. Here are some guidelines in
evaluating wines:
 1.    ODOR
There are three colors of wines:

a.    Red – called rouge when may range anywhere From lilac to dark red and burgundy

b.    White – Named bianc in different terms depending on thewithin the grape variety and

the aging process
c.    Pink – called rose, starting Its color rose of pink, salmon to green.

2.    APPEARANCE

The quality is evaluated by looking through to the light into the wine. A fantastic wine represents 
light, and sparkles too. It is clear of particles that float.At the other hand, a dull wine has floating particles
and appears slightly cloudy. A cloudy wine does not reflect light.

3.    BODY OF THE WINE

Throughout the body of wine, one can measure its “wateriness”. The body is typically measured by
twirling it around the glass and seeing how long it takes to bring down the wine that rises on the glass.
·         1. Full bodied wine is strong, heavy and not watery. The wines also forced an entry legs as they
come down and sides of the glass.
·         2. Light bodied wines aren’t heavy. These wines don’t cling to the sides of the glass when twirled
around.

Label terminologies and presentation

Wine labels are essential information sources for consumers since they tell the wine-producing country's
type and origin has its laws about what must be included on its wine labels. The label is often the only
resource a buyer has for assessing the wine before purchasing. Certain information is ordinarily
contained in the wine label, such as the country of origin, quality, type of wine, vintage, and often the
grape variety or blend of alcoholic degrees, producer, and bottlers or importer.

1. Country and region

almost all wine labels will display the product's country of origin, either at the top or the bottom of the
label. It may be because the producer has chosen to indicate if the wine region instead this country isn't
obvious.

2. Name and/or producer

Similarly, on the front of most bottles, the wine producer's name will be displayed, too.

3. Variety of grape
the bottle clearly states the type of grape used in production. Of course, this will indicate the tasting
notes and depth of the wine depending on the grape. perhaps the producer used a combined of more
than one grape if your bottle doesn't display the grape. In this case, look for the appellation.

4. Vintage or non-vintage
Look out for the year this is called the 'vintage', the wine was produced on the wine label. If it's not
immediately apparent on the front label, take a look at the bottle's neck orthe reverse side. This year
specify the year in which the grapes were picked. Vintages vary from year to year.
5. Alcohol level
The Alcohol by Volume (ABV) level is useful to know. White wines a little lower than red wines hover
around 13.5 percent on average. You'll usually find the percentage in a subtle print at the bottom of the
front or back label. Legally, they don't have to be more precise than 0.5 percent one way or another.

6. Sulfites
By the law, winemakers must tell you if sulfites were used to exceed 10 mg/liter. Most producers use
sulfites and the other put a lot. But they don't tell you how much. it can be an matter for people with
sulfate allergies.

7. Sweetness almost all red wines are dry. it only means that the sugar in the grape juice has been
completely turned into alcohol leaving levels of residual sugar that are too low for professional tasters to
recognize. This minimum level detection is around 4 grams per liter. White wines are also dry but some
are mouth-watering off-dry or sweeter.

Wine brand Conditions that would not ensure accuracy

Civilized marketing within the past decades has to Continue with highly appealing and luxury wine label
below are wine words that look fantastic but do not provide any guarantee of quality:

1. Superior - relate as a bottle with a much better alcohol level rather than being superior.

2. Grand Vin - refer to the top wine of the vineyard instead of grand wine.

3. Reserve - it is referred to as extra aging but is so frequently marked on bottles (and has no regularly
agreed standards) that it gives minimal / no differentiation.

4. Cuvee - may imply a higher-priced line of a winery, but it is a price guarantee more than a quality
guarantee.

Example 1: Reading an Old World Wine Label

Example 2: Reading a Burgundy Wine Label

How do you present wine to the guest?

Presentation
1. Always show the bottle on the right of the person who ordered the wine. ...
2. Pour roughly about 30ml of wine into the host's glass, await approval. ...
3. After all, guests have been served, put the bottle to the host's right with the label facing them. ...
4. focus on the table and refill glasses as needed.

THE 5 FAMOUS WINE REGIONIN FRANCE

Bordeaux

The area of this place on the Gironde estuary has made it well-known since it gives easy access to the
Atlantic. transporting to Belgium, Britain, and the Netherlands were accessible. Most vineyards located
around the city along Garonne and Dordogne Rivers. They cover more than 100 squares Km of land.

The wine from here is dark red. The Left Bank wines are Cabernet Sauvignon combinedwith Merlot.
When tage, smoke, tobacco leaf, tar, leather, truffle, and earthy flavors and aromas restore fruit flavors.

The Right Bank wines are Merlot-based. They have more decadent flavors and fruit scents with the
taste of vanilla, cassis, plum, and dark cherry

Burgundy

It extended from Auxerre and Chablis in the North to Beaujolais and Macon in the south. The most
high-priced wines come from Cote de Beaune and Cote de Nuits. The rich, flavorsome whites made
from Chardonnay while, ethereal red is from Pinot Noir.

Winemaking in this area began in the 1300s, and it started with the monks. The word "Burgundian" exist
to mean the high-quality taste of wines and excellent wine area.

Champagne

When people imagine a wine from this area, they instantly picture sparkling white and rose wines ideal
for a party. Well, that's accurate no other place that produces it apart from this place. The rest are
sparkling wines.
There are firm practices in place, and they must follow. There are firm actions in place, and they must
follow. These rules and regulations have made this area very popular.

The finest wines in this region

Loire Valley

Lesser quantities of high-quality wines are manufacture in this place. Loire Valley is well-knownfor its
light-colored reds, and whites. Although sparkling, white, and rose wines are produce from here as well.

This valley is unique because it’s the second-largest sparkling wine manufacturer. Loire Valley produces
Sauvignon Blanc, and it’s famous for its herbal flavors. It also produces Chenin Blanc, which is very
versatile and has flavors that range from dry to sparkling too sweet.

Winemaking in Loire Valley began within the 1st Century B.C. The region has a continental climate
which improves the growth and maturing of grapes.

Alsace

Alsace creates fantastic white wines that are equally the same as German Rieslings. Gewurztraminer
and Sylvaner do well on the steep hillsides in this area. The wines from here are entirely fermented and
are a little drier when compared to the German counterparts.

Applicable wine classification that govern production in the old and new world wine countries
Old World Wine Regions
The definition of Old World wine originated and developed for centuries, comes down to the areas where
modern wine making traditions first originated. The philosophy of the Old World wine making style is
enormously different from that of the New World. The Old World style has relationship between tradition
and terroir. Terroir is an essential aspect of Old World winemaking it has to do with the land's specific
standard that the grapes were grown on. Terroir has more to do with Old World winemaking because of
its significance with these kinds of wines. Terroir matters less with New World wines because you can
own the same sort of wine from two different places.
Old World Wine Characteristics:
● Lighter body
● Lower alcohol
● Higher acidity
● Less fruity, more mineral flavors
New World Wine Regions
New world wines are often made in a more highly extracted and oak-influenced style it refers from other
countries to jump start their own to those countries and winemakers that borrowed traditions. New World
wine can be much more unforeseeable than Old World wines due to the winemaking process's
experimental nature. Because there has not been an established set of rules regarding the winemaking
procedures in these regions, the winemakers tend to have more privilege to experiment with their
products.
New World Wine Characteristics:
● Fuller body
● Higher alcohol
● Lower acidity
● Pronounced fruit flavors
 POSTTEST

SELF CHECK 2.3.1

Name;____________________________________________________Score;_______________
Year and section;___________________________________________ Date:________________

Test I. Multiple Choice Direction: Choose the letter and encircle the correct answer.

1. Ask them anything about the quality and consistency of the wine you purchase.
a. Producer
b. Customer
c. Wine
d. White Wine
2. Say your usual scent, your body, your tastes or even if the bottles can aging.
a. Producer
b. Customer
c. Wine
d. Grape variety
3. What is the ideal serving Temperature of White Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
4. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
5. What is the ideal serving temperature of Dessert Wine and Sparkling Wine ?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 4.5- 10C
6. Serve special guests at a dinner party with _____a before dinner drink.
a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine
7. A high ____ wines are often tart and zesty, and may feel lighter-bodied as they come across as
‘spritzy’.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come either from oak or grape skin.
a. Tannin
b. Sweetness
c. Acidity
d. Bitterness
9. produced during fermentation when yeasts come in contact with the natural grape sugar in the grape
pulp.
a. Whisky
b. Alcohol
c. Acidity
d. Wine

10. Is all about fruit weight.

a. Body
b. Alcohol
c. Acidity
d. Wine
11. Healthy taste is comparable to a liquid solution combined with a teaspoon of sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside the bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine
14. Produced in the same way as natural wines but flavorings were introduced throughout fermentation.
a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. Is well-known for its pale reds and whites. However, sparkling, white, and rose wines are create
Here as well.
a. Loire Valley
b. Champagne
c. Bordeaux
d. Alsace
16. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
17. Describes a bottle with a higher amount of alcohol, rather than superior
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
18. Indicates the vineyard 's primary wine and not the huge wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
19. it is referred to as extra aging but is so frequently marked on bottles (and has no regularly agreed
standards) that it gives minimal / no differentiation.
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
20.Helps also to balance wine acidity think of its role in Champagne and other Sparkling wines with
high acidity levels.
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
 CHAPTER 5 WORKSHOP
NO 4
Name;____________________________________________________Score;___________
Year and section;___________________________________________ Date:___________

1. Indicate the serving temperature of the following wine.

a. Red Wine
_____________________________________________________________________________
_____________________________________________________________________________
________
b. White Wine
_____________________________________________________________________________
_____________________________________________________________________________
________
c. Sparkling Wine
_____________________________________________________________________________
_____________________________________________________________________________
_____
2. Enumerate the step in wine list presentation and order taking
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_________________________
3. Enumerate the steps in serving and pouring the wine.
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
____________________
4. Name the five famous wine regions in France.
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
__________________
Suggested Readings and Websites:
TESDA TRAINING REGULATION COMPETENCY BASED ON LEARNING MATERIAL.

GLOSSARY:
Acidity – define as the fresh, tart and sour attributes of the wine.
Alcohol - a colorless volatile flammable liquid that’s produced by the natural fermentation of sugars.
Aperitif - an alcoholic drink taken before a meal to stimulate the appetite.
Body - is all about fruit weight.
Champagne - a white sparkling wine related to celebration and consider as a symbol of luxury.
Cocktail - an alcoholic beverage consisting of a spirit or several spirits mixed with other ingredients, like
fruit juice, lemonade, or cream.
Cuvee - may imply a higher price line of a winery, but it is a price guarantee more than a quality
guarantee.
Decanting wine - wine applies to old wines for the aim of eliminating sediments that have accumulated
inside the bottle
Fortified wine - wines are made stronger or fortified by adding sugar to their sugar content
Grand Vin - It is a label used to say that the particular wine was made from specific vineyards.
Sparkling wine - is a wine with significant levels of CO2 (carbon dioxide) in it, making it fizzy.
Still wine – A type of table wine that is absent of any carbon dioxide which makes it still not a bubbly,
sparkling or fizzy.
Sweetness - comes from natural grape sugars leftover after the fermentation has stopped.
Temperature – an estimate of the warmth or coldness of an object or substance regarding some
common value. 
Wine - is the pure and naturally fermented juice of ripe grapes or other fruits.

ANSWER KEY:
PRETEST ANSWER KEY

1. A
2. D
3. C
4. B
5. D
6. A
7. C
8. A
9. B
10. A
11. C
12. A
13. A
14. B
15. A
16. D
17. A
18. B
19. D
20. A
 POSTTEST

ANSWER KEY
1. A
2. D
3. A
4. B
5. D
6. A
7. C
8. A
9. B
10. A
11. C
12. A
13. A
14. B
15. A
16. D
17. C
18. B
19. D
20. A

REFERENCES
Textbook Rojo, Lorenzo G, (2008) Bar and Beverage Service. Manila: Mindshapers Co. ,Inc. Hayter
Roy. (2000) BAR SERVICE Level 1 and 2 . Hospitality Training Foundation and Thomson Learning
2000. Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology 2nd Edition. Manila:
Mindshapers Co. ,Inc Ditan, Joseph Linford (2007) Fundamentals of Food & Beverage Service
Operation Philippine Copyright, 2007