1. Lesson 29 Serving Wine, Beer, and Liquor

2. Serving Wine at the Bar

3. •Red and White wines are served usually in a 236 or 266 ml and stemmed glass at 148 to ml per serving.

4. 1.The glass should be sparkling and should be held by the stem.

5. 2. White wines and roses should be served at a temperature of 7-13ºC and red wines at 18.521ºC.

6. 3.If ordered on the rocks or with ice, wine is best served in a wine glass

7. 4.Ice should be about 1/3 of the glass. The wine is then poured over the ice until it reaches the level of 1 ¼ cm from the top.

8. 5,When floating a liquor on top of a drink, the liquor is allowed to trickle slowly over the back of a demitasse spoon held over, or placed in the glass.

9. Serving at the Dinner Table

10. 1.Wine glasses at the dinner table are to be arranged in the order of service, if more than one wine is to be served in the meal. 2.The glass for the first wine should be set at the farthest right of the guest.

11. 4.A wine glass should be handled by the stem all the time. 3.At the end of every course each glass is removed as it was served.

12. 5.Small after dinner glasses are used for serving dinner wines. 6.Allow the bottle of wine to “breath” for a few minutes before it is poured when a bottle of wine is to be opened at the dinner table. 7.Champagne are always served well-chilled

13. Serving Beer

14. • Beer refers to brewed alcoholic beverages produced by fermentation of barley, malt, and other cereal grains. • It contains 3-8 alcohol and 9 percent water.

15. • Forms of beer are ale, lager, cerveza, negra, and porth.