Scribd Logo
Upload

Welcome to Scribd!

  • Service of Sparkling Wine - Champagne

    Uploaded by

    Manish Kadur
    124 views17 pages
    This document provides information on serving sparkling wine (champagne) and beer. It discusses the grapes used to make champagne, popular champagne brands, required equipment like flute glasses and wine chillers, and the proper service procedure. For beer, it describes how to pour and serve different types of beer like lager, pale lager, dark beer, ales, and wheat beer using the appropriate glassware and maintaining the proper temperature and head. The document emphasizes clean glasses and pouring at a 45 degree angle to produce the ideal head for each beverage.

    Original Description:

    Original Title

    Champagne Final

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides information on serving sparkling wine (champagne) and beer. It discusses the grapes used to make champagne, popular champagne brands, required equipment like flute glasses and wine chillers, and the proper service procedure. For beer, it describes how to pour and serve different types of beer like lager, pale lager, dark beer, ales, and wheat beer using the appropriate glassware and maintaining the proper temperature and head. The document emphasizes clean glasses and pouring at a 45 degree angle to produce the ideal head for each beverage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    124 views17 pages

    Service of Sparkling Wine - Champagne

    Uploaded by

    Manish Kadur
    This document provides information on serving sparkling wine (champagne) and beer. It discusses the grapes used to make champagne, popular champagne brands, required equipment like flute glasses and wine chillers, and the proper service procedure. For beer, it describes how to pour and serve different types of beer like lager, pale lager, dark beer, ales, and wheat beer using the appropriate glassware and maintaining the proper temperature and head. The document emphasizes clean glasses and pouring at a 45 degree angle to produce the ideal head for each beverage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 17

    SERVICE OF SPARKLING

    WINE - CHAMPAGNE
    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 1
    By the end of the session the
    learners would be able to
    OBJECTIVE know the following.....
    ❑ Grapes used for making Champagne

    ❑ Characteristics of Different Grapes.

    ❑ Equipment's required .

    ❑ Popular Brands of Champagne.

    ❑ Service Procedure .

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 2/9


    INTRODUCTION

    ▪Pinot Noir

    ▪Pinot Meuniere

    ▪Chardonnay

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 3/9


    GRAPES USED
    ▪Pinot Noir

    ▪Pinot Meuniere

    ▪Chardonnay

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 4/9


    GRAPES

    ❑ CHARACTERISTICS

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 5/9


    BRANDS

    ▪Dom Perignon

    ▪MOET & CHANDON

    ▪BOLLINGER

    ▪POMMERY

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 6/9


    EQUIPMENT'S
    REQUIRED
    Glassware

    ❑ Tulip
    ❑ Flute
    ❑ Champagne Saucer

    SERVICE OF CHAM PAGNE - BY SATISH SINGH IHM AHM EDABAD 7/9


    EQUIPMENT'S
    REQUIRED

    ❑ WINE CHILLER
    ❑ SERVIETTE

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 8/9


    SERVICE
    PROCEDURE

    SER VICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 9/9


    SERVICE OF BEER
    A beer glass is meant only for beer.

    The beer will not develop a proper head if the glass is not properly
    washed or there are even tiny bits of fat residue in it. Depending on the
    type of the beer, it is served with a 2–3 cm head.

    The right head helps the drink stay fresh for a long time and to preserve
    its taste. The main preconditions for achieving this are the correct
    temperature of the beer and a clean glass, but the pouring angle is also
    very important.

    When you serve beer at , start pouring it calmly whilst holding the glass
    at a 45-degree angle. Pour the beer from a height of ca 2 cm and aim
    the stream at the middle part of the inner wall of the glass. After filling
    half the glass, turn it upright and continue pouring the beer until the
    head reaches the brim of the glass.

    SERVICE OF BEER - BY SATISH SINGH IHM AHMEDABAD 10


    SERVICE OF BEER
    HEAD/COLLAR
    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 11
    SERVING LAGER
    BEER/DRAUGHT FROM
    TAP
    Use a tall, narrow glass for serving

    Make sure that the glass is clean

    Place the glass under the tap at a 45-degree angle and open
    the tap

    When three quarters of the glass is full, turn it upright and pour
    a 2–3 cm head on the glass by pushing the tap backwards

    Serve the beer quickly before the head goes down

    Place a coaster under the glass when serving

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 12


    SERVING PALE LAGER
    FROM A BOTTLE

    Make sure that the beer temperature is 6–8 °C

    Use a clean pilsner or footed glass

    Make sure that the glass is clean and dryhttps

    Hold the glass at a 45-degree angle

    When a little over two-thirds of the glass is full, turn it upright so that a 2–
    3 cm head develops on the beer

    Serve the beer quickly before the head goes down

    Place a coaster under the glass when serving

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 13


    SERVICE OF DARK BEER
    •Use a tulip-shaped beer glass
    •Make sure that the glass is clean and dry
    •The recommended serving temperature is 12–16 °C.
    •Place the glass on a coaster and fill half of it
    •Make sure that a nice 2 cm head develops on the beer
    •Place a coaster under the glass when serving

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 14


    SERVING ALES
    •Use the correct, preferably a footed glass for serving
    •Make sure that the glass is clean and dry
    •The recommended serving temperature is 10–12 °C
    •Place the glass on a coaster and pour in the beer
    •Make sure that a nice 2 cm head develops on the beer
    •Place a coaster under the glass when serving

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 15


    SERVING WHEAT BEER

    Wheat beer should be served at a temperature of 5–7 °C

    Wheat beer bottles must be stored upright so that the yeast can
    settle on the bottom

    Hold the glass at a 45-degree angle when pouring

    Pour the beer slowly into the glass

    Leave ca 1–2 cm of beer and yeast in the bottom of the bottle

    Swirl the bottle lightly to mix the beer and the yeast, then pour a 2–3
    cm head on the beer

    Place a coaster under the glass when serving

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 16


    SERVICE OF
    BEER
    SERVICE OF BEER

    SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 17

    You might also like