培训香槟酒Wine service-2.doc

The Landmark Butler Training Manual 2005酒水服务WINE SERVICE有私人管家在旁，便会根据每道菜一一斟酒。传统上，有私人管家负责斟酒时，酒瓶是从不摆在桌上的。开酒时间也是有讲究的。例如，陈年红酒要提前几分钟至一小时开，浅龄酒开酒时间要晚一些。白葡萄酒应先冰镇，但要适度，以免由于冰镇过度入口无味。When there is a butler, the wine is served according to the courses. Traditionally wine-bottles or wine decanters are never placed on the table whilst there are butlers to serves the wines. Opening of wines should be done at the appropriate time: i.e. red wines should be either opened a few minutes in advance up to one hour for an aged wine, less for younger wines. White wines should be well chilled, but not to the extent that they are flavorless as a result of over-chilling. 饮酒温度指南：Guide to wine temperatures:红葡萄酒 Red Wines: 17-20C玫瑰红酒 Rose Wines: 13-15C白葡萄酒： White Wines: Chardonnay 10-12C 香槟酒： Champagne: Riesling 08-10C开酒时应牢记的是，应选用好用的拔塞钻，剥掉金属箔，再仔细削去。然后将拔塞钻直直插入瓶塞。瓶塞应一拔就出，并应潮湿、芳香。对于私人管家，夸张的开瓶法没有必要。仔细开完瓶后，用一块清洁的餐巾擦干净瓶口。勿对着酒瓶和瓶塞闻。瓶塞拉开后，猛然出现的一股气会吸收异味，破坏了酒味！让红葡萄酒轻轻“呼吸”。白葡萄酒不需要任何呼吸空间。Please remember that when opening wines that you should use a good corkscrew, remove the foil, cut neatly, insert the corkscrew straight into the cork. The cork should come out easily and should be damp and fragrant, flamboyant techniques are not necessary as a butler. After opening the wines carefully, wipe the top of the bottle with a clean napkin. Do no sniff the wine from the bottle, sniff the cork, the sudden rush of air after the cork has been pulled will take in almost any perfume or odour and taint the wine! Allow red wines to breath slightly, white wines do not require any breathing space.倒酒时，杯子倒满2/3即可，给饮酒人一定的空间把弄酒杯，品味那酒香。白葡萄酒斟完后，酒瓶放回冰桶收藏好。When pouring wines, only fill the glass two-thirds full, thus giving the drinker plenty of room to swirl and enjoy the aromas and bouquet. Return white wines to the ice bucket or chiller高效酒水服务要求事先对服务设备做好充足的准备。有些酒店是在餐室内的专用家具，即 餐具柜、自助餐台或杯盘区上准备。一般都没有这么大空间。因此，可以在幕后布置一张桌子。一般都利用酒吧柜台。Efficient service requires careful prior preparation of the service equipment. In some establishments. This is done on a special piece of furniture in the dining room known as the sideboard, buffet or waiters station. Often space does not allow this and a table could be established behind the scenes; commonly the bar is used.酒水服务用具核对表：Checklist of supplies and equipment that may be required for beverage service: 备用玻璃器具additional glassware 饮料盘 drinks trays 酒单wine lists 餐巾table napkins 饮料吸管straws 牙签toothpicks 火柴matches 烟灰缸ashtrays 餐布service cloths 冰酒器wine coolers 冰桶ice buckets冰酒器及冰桶Wine coolers and ice buckets冰桶用于较正式、通常较高规格的场合下冷藏白葡萄酒及起泡酒用。而餐桌上偶而摆的简易隔热冰酒器一般用于非正式场合。Ice buckets are used to keep white and sparkling wines cool in more formal and usually more expensive situations, while simple insulated wine coolers, sometimes places on the table, are used in less formal establishments.如需使用冰桶时，应装半桶碎冰（占2/3）及冷水（1/3）。水能使酒瓶沉入冰里，而不是浮在上面。冰桶可摆放在一张三角台架上。Ice buckets, when required for use, should be half filled with a mixture of crushed ice (two-thirds) and cold water (one-third). The water allows the bottle to sink into the ice instead of balancing on top of it. The bucket may be placed in a tripod stand.酒杯的清洁、擦拭Cleaning and polishing glasses酒杯在清洗过程中虽经过洗碗机严格清洗和高温消毒，仍需手工清洗、擦拭后，再摆到桌上。应用不脱绒毛抹布擦拭酒杯，并确保酒杯干净，没有任何污迹。将酒杯放在沸水上，让蒸汽充满酒杯里面，并仔细擦拭。擦拭时，一边用手掌握住酒杯，一边仔细地转着圈擦拭。Although glasses are hygienically washed and sterilized by the high temperatures of the washing cycle in a dishwasher, it is still necessary to wash and polish all glassware by hand before it is placed on the table or used to serve drinks. A lint free teatowel or polishing cloth should be used to polish glasses and make sure they are spotlessly clean. Hold glass over boiling water so that steam fills to bowl of the glass and polish well, holding bowl of glass in the palm of your handand carefully moving the glass around in a circular motion.酒杯的拿放Handling Of Glasses出于卫生的原因和郑重其事，拿放玻璃器具时，应握住杯子柄脚或杯底。当着客人的面挪动酒杯时，一定要用浅盘托着。For both hygienic reasons and presentation it is essential that all glassware should be handled by the stem or base of the glass. When glasses are being moved in the presence of the guests they should always be carried on a tray.酒杯的摆放Placing Of Glasses若只摆放一只酒杯，应放在距主餐刀上方2.5 cm处的位置。若桌上要摆两只或两只以上酒杯，酒杯应按取用顺序，按45度角摆成一行。If a single glass is being laid it should be places 2.5 cm above the main knife. If more than one glass is placed on the table, the glasses are positioned in a line at an angle of 45 in order in which they will be required.开胃酒Aperitifs开胃酒是餐前饮用的开胃品。大部分开胃酒都是不甜的，这样可以促进食欲。而甜的饮料一般会使食欲降低。但也有些客人喜欢餐前饮用一些甜饮料开胃。不管选择的饮料如何不配，优秀的私人管家或服务生也不会让客人因此感到不爽。常见的开胃酒有： An aperitif is a pre-dinner drink taken to stimulate the appetite. Most aperitifs are dry in style because dry beverages stimulate the appetite, while sweet drinks tend to dull the appetite. In spite of this some guests may prefer to drink a sweet drink before a meal as an aperitif. A good butler or waiter will never make guests feel uncomfortable because of the drinks they have chosen, no matter how inappropriate they may seem. Popular aperitifs include: 无甜香槟Dry champagne 餐前鸡尾酒（酸味或无甜鸡尾酒，不选奶油鸡尾酒）Pre-dinner cocktails (acidic or dry rather than creamy) 无甜雪利酒Dry sherry 无甜（法国） 味美思酒Dry (French) Vermouth 特制开胃酒 ，例如金巴利（Campari）、菲奈恃布兰卡（Fernet Branca）、杜本内（Dubonnet）、Rosso Antico 等。A proprietary aperitif (for example, Campari, Fernet Branca, Dubonnet, or Rosso Antico ).佐餐酒Table wine英文中的“WINE”（果酒）原指用各类水果发酵后酿制 的果酒，但主要还是指用葡萄汁发酵后酿制的果酒。若用其他水果生产果酒，酒标上会加相应的水果名称，例如“strawberry wine”（ 草莓酒）。The term wine indicates a type of beverage made from fermented fruit. Wine may be made from a variety of fruits, but wine as we generally know it is made from the fermented juice of grapes. When another fruit is used to produce the wine, the name of the fruit used is included on the label, for example strawberry wine.一般的惯例是，红葡萄酒是用“黑”葡萄（实际上是紫葡萄）酿制，而白葡萄酒是用“白”葡萄（实际上是青葡萄）酿制。色泽如玫瑰般粉红的玫瑰红酒是用去皮黑葡萄酿制的。现在的瓶装葡萄酒包装上一般都有品种标签。从标签上可以看出酿酒所用的葡萄品种。As a general rule red wine is made from black ( actually purple ) grapes, while white wine is made from white ( actually green ) grapes. Rose wine, which is pink ( rosy ) is made from black grapes, but the skins of the grape are removed early in the process of fermentationNowadays bottled wines usually carry a variety label, that is the label tells you the variety of grapes from which the wines are made. 常见白葡萄酒品种包括夏敦埃（Chardonnay）、莱茵雷司令（Rhine Riesling）、白索维农（Sauvignon Blanc）、琼瑶浆（Gewrztraminer）等酒。卡百内索维农（Cabernet Sauvignon）、黑比诺（Pinot Noir）、设拉子（Shiraz，也称Hermitage）为红葡萄酒品种。Common white variety wines include Chardonnay, Rhine Riesling, Sauvignon Blanc and Gewrztraminer. Cabernet Sauvignon, Pinot Noir and Shiraz (some times called Hermitage) are red variety wines.不同品种的葡萄酒特点明显不同。例如，莎当妮（Chardonnay）是一种具有果香味的醇香干葡萄酒。莱茵雷司令（Rhine Riesling）酒也是一种干葡萄酒，口味清淡。琼瑶浆（Gewrztraminer）酒明显较辣口。同样，在红葡萄酒中，卡百内索维农（Cabernet Sauvignon）酒酒色深红，气味香醇，发涩。而黑比诺（Pinot Noir）酒则口味清淡、醇和。The different variety wines have distinct characters. For example Chardonnay is a fruity, dry strongly flavored wine, Rhine Riesling, also a dry wine, has a lighter taste, and Gewrztraminer is distinctly spicy. Similarly amongst the reds, Cabernet Sauvignon wines are dark red, and have a strong flavor with an astringent edge to it; Pinot Noir wines, on the other hand, are light and velvety.除品种描述外，酒标还注明葡萄产区，例如库纳瓦拉（Coonawarra）、猎人谷（Hunter Valley）、玛格丽特河流域（Margaret River）、巴罗莎谷（Barossa Valley）、高尔本谷（Goulburn Valley）、亚拉山谷（Yarra Valley）等。In addition to the variety description, wine labels often state the districts the grapes used to make the wine came from, for example Coonawarra, Hunter Valley, Margaret River, Barossa Valley, Goulburn Valley and Yarra Valley.通常的惯例是，红葡萄酒是在“室温”（摄氏18度左右）饮用，而白葡萄酒是在温度稍低时饮用（摄氏10度左右）。As a general rule red wines should be served at room temperature (about 18c) and white wines should be served mildly chilled (about 10 C.)甜酒DESSERT WINES甜酒气味醇香、甘甜。一般是与甜品一起搭配饮用。索泰尔讷（Sauternes）就是一种著名的甜白葡萄酒。晚采酒（Spatlese）和阿尔萨斯（Auslese） 都是德国风味甜酒。Dessert wines are rich and sweet. They are designed to be consumed with sweet food items. Sauternes is a famous white dessert wine. Spatlese and Auslese are German styles of dessert wine.加度葡萄酒FORTIFIED WINES加度葡萄酒也就是添加了酒精的葡萄酒。酒精可使葡萄酒开瓶后长时间保持不坏。加度葡萄酒包括雪利酒、味美思酒、玫瑰香/麝香葡萄酒和波尔图葡萄酒。A fortified wines is a wine strengthened with the addition of spirit. The spirit also preserves the wines for longer periods after the bottle is opened. Fortified wines include sherry, vermouth, Muscat and port.雪利酒品种丰富多彩，从极甜的雪利酒到一点都不甜的品种。进餐的雪利酒一般都不甜。一般都做为佐餐酒或与汤一起搭配着饮用。There are various different styles of sherry, ranging from very sweet sherries to extremely dry. The sherries taken with a meal are usually dry. They are used as aperitifs or taken with soup.味美思酒主要分三种：红酒、白酒、干酒。味美思红酒，亦称意大利酒，色泽淡红，口味甘甜，厚重。味美思白酒色泽浅黄，甜度中等，辣口。法式 味美思干酒基本无色，酒香清淡。Vermouths come in three main styles; Rosso, bianco and dry. Rosso vermouth, some times called Italian, is light red, sweet, and strong tasting. Bianco is light golden, medium sweet, and spicy. Dry of French vermouth is almost colorless, and has a delicate flavor.澳大利亚玫瑰香葡萄酒酒香浓郁，口味甘甜，是一种加度葡萄酒。酒色分红色（ “棕色” ）、白色（“桔黄色” ）。玫瑰香葡萄酒亦称麝香葡萄酒。维多利亚省的卢森格林（Rutherglen） 就是以玫瑰香葡萄酒而闻名天下的。Australian muscats are rich, sweet, fortified wines. They can be red ( brown ) or white ( orange ). Because they are often made from a variety of grapes called Muscat de Frontignan, these wines are sometimes called frontignacs. Rutherglen in Victoria is famous for its muscats.波尔图葡萄酒分多个品种：包括红酒、茶色酒和陈酿。波尔图红酒为最浅龄酒，酒香也最浅。波尔图陈酿是装在酒瓶中酿成的，会产生一些沉淀和渣滓。因此，须轻轻倒出。Ports come in several styles; ruby, tawny and vintage. Ruby ports are the youngest and least rich. Vintage ports mature in the bottle and develop sediment / lees. They should therefore be decanted玻璃器具及饮料盘 Glassware and Drinks Trays玻璃器具，无论是干净的还是用过的，都应竖直放在饮料盘里托着移动。只有酒杯可以在客人到达前，铺桌布时，用左手握住柄脚倒着拿。所有玻璃器具，无论是否干净，只能握住柄脚或杯底拿放，切勿握杯口。All glassware, whether clean or used, should be carried upright on a drinks tray, except that wineglasses may be carried upside down by their stems, held between the fingers of the left hand, when setting covers before guests arrive. All glassware (clean or dirty) must always be held only by the stem or the base of the glass, never by the rim. 上佐餐酒 Service Of Table Wines在餐具柜上或在主人身边仔细取下瓶塞，将拔塞钻放在一旁。有些酒店要求将瓶塞拿给主人过目，特别是在上优质红葡萄酒时。若酒店规矩要求这么做，应事先准备好一个适当的小碟放在桌上，以备放瓶塞用。若瓶塞上印有酒厂的名称，放置瓶塞时，应方便主人看清上面的字。视需要，可用餐布擦一下瓶口。Remove the cork, carefully, either on the sideboard or by the host, from the bottle and put aside the corkscrew. In some establishments the cork is then presented to the host for inspection, particularly when fine red wines are being served. If it is the custom of the establishment to present the cork, a suitable small plate should be placed on the table in advance to accommodate it. If the cork has the name of the winery printed on it, the cork should be placed so that the writing can easily be read by the host. Wipe the lip of the bottle with a service cloth, if necessary.用右手紧握酒瓶，并注意酒标朝向主人一侧。往主人的酒杯中倒约30毫升的酒，让主人过目。倒酒时，酒瓶应在酒杯上方，不得碰到酒杯。将酒应倒入酒杯中央。（注：若桌面上摆放不只一种酒杯，用小酒杯用来倒白葡萄酒，大酒杯用来倒红葡萄酒。）The bottle is then held firmly in the right hand with the label directed towards the host. Pour about 30 mil of wine into the