White Wine Service Guide for Sommeliers

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