Aims and Objectives

2. Aims and Objectives Aims Prepare and serve white wine Maintain white wine at correct temperature Ensure bottles are clean, undamaged and ready for service

3. Definition – White Wine • white wine : • pale yellowish wine made from white grapes or red grapes with skins removed before fermentation.

4. White Wine Rosé (rose, blush) • Rose wines are made from black grapes. The skins are removed when the colour has reached the right shade of pink. • White wine can be made from any colour of grape. • When using black grapes, only the juice is used, the skin is removed so there is no colour transfer. • Rose wines are made from black grapes. The skins are removed when the colour has reached the right shade of pink.

5. Wine Waiter / Sommelier • The wine waiter must possess a fair knowledge of the subject, this is gained through experience, learning and training. • The wine waiter must be a salesperson.

6. Naming of Wine • Wines are usually named either by their grape variety or by their place of production • European wines are named after both : • the place of production ( Bordeaux, Rioja, Chianti ) • the grapes used ( Pinot, Chardonnay, Merlot )

7. White Wine grape varieties • Chardonnay • Chenin blanc • Gewürztraminer • Muscat • Pinot Blanc/ Weissburgunder • Pinot Gris/Pinot Grigio/Ruländer/Tokay-Pinot Gris • Riesling • Sauvignon Blanc • Sémillon • Viognier

8. Serving Temperatures • White wines: 10–12.5°C (50–55°F). • Dessert wines, champagne and other sparkling whites: 4.5–10°C (40–50°F).

9. Service of White wine • Similar procedure as for red wines: • Presenting • removing top of foil cap • removing the cork • pouring the wine • Wipe the bottle neck • Place the bottle in a ice bucket to keep it at the right temperature