Supplemental Module 2_ Fundamentals of Food Service Operations (1)

White Wine

Wine produced by fermenting the non-colored pulp of grapes without skin contact.

Red Wine

Wine made by fermenting the juice of dark-skinned grapes.

Rosé Wine

Pink-colored wine made from a brief period of contact with red grape skins.

Sparkling Wine

Fizzy wine with added carbon dioxide, can be red, white, or rosé.

Fortified Wine

Wine created by adding distilled spirits, typically brandy, to wine.

Dessert Wine

Sweet wine produced by halting fermentation before all grape sugars are converted into alcohol.

Sweetness

The level of sweetness in wine, opposite of dryness.

Acidity

Crucial factor in white wine, contributes to its refreshing and crisp taste.

Tannin

Level of tannins affects the flavor profile of wine, high tannin content can taste astringent.

Body

Weight and viscosity of wine, can be full-bodied, light-bodied, or medium-bodied.

Congruent Pairing

Wine and food pairing based on shared compounds or flavors.

Complementary Pairing

Wine and food pairing based on contrasting elements that complement each other.

Wine and Food Combinations

Pairing wine with different types of food based on flavor balancing.

Salt

Sparkling and acidic wines pair well with salty foods.

Acid

Acidity in both food and wine allows for complementary pairings.

Fat

Tannins in wine can soften the fat in fatty foods and enhance flavors.

Bitter

Avoid congruent pairings of bitter foods with bitter wines, opt for complementary pairings.

Sweet

Consider the level of sweetness when pairing wine with desserts, wine should be sweeter than the dessert.

Spice

Spicy foods can be paired with complementary or congruent wines, consider the impact on bitterness, acidity, body, and sweetness.

Wine Service Procedure

Steps to properly serve wine, including presenting the wine list to guests.

Food pairings

The practice of matching food and wine to enhance the flavors of both.

Wine quality

The overall characteristics and attributes of a wine, including its taste, aroma, and texture.

Wine vintages

The year in which the grapes used to make a wine were harvested.

Wine glasses

Specialized glassware designed for serving and enjoying wine.

Wine key

A tool used to open wine bottles, typically featuring a corkscrew and lever.

Vineyard

A place where grapes are grown for the purpose of making wine.

Grape

The fruit used to make wine, typically from the Vitis vinifera species.

Location

The specific region or area where the grapes used to make a wine were grown.

Label

The printed information on a wine bottle that identifies the producer, brand, and other details.

Cork

The stopper used to seal a wine bottle, typically made from cork oak bark.

Foil cutter

A tool used to remove the foil or capsule covering the top of a wine bottle.

Lever

The part of a wine key used to provide leverage when removing a cork.

Worm

The spiral-shaped metal part of a corkscrew that is inserted into the cork.

Notch

A small indentation or groove on a lever that helps secure the cork during removal.

Cork debris

Small particles or fragments of cork that may be present on the top of a wine bottle after uncorking.