【葡萄酒】培训资料.pptVIP

侍酒培训内容 ： 1.怎样向客人推荐酒? 2.怎样记录客人所点的酒? 3.怎样在餐厅中持酒? 4.侍酒温度? 5.怎样向客人展示葡萄酒? 6.怎样开瓶? 7.怎样品酒及检查质量问题? 8.滤酒? 9.怎样倒酒? 10.侍酒次序? 11.倒多少? 12.让您的客人再点酒 怎样向客人推荐酒 How to recommend a wine 先给客人足够的时间看酒单。当客人要求推荐时，才根据菜肴及预算向客人荐酒 一些简单的规则：白葡萄酒配清淡类菜肴，红葡萄酒配口味较重的菜肴 用相同地区的酒配菜 怎样记录客人所点的酒  How to take wine order 记住酒名及年份 如果客人人数超过5-6人，可建议客人再点一瓶 不要握住瓶颈 如有可能，将酒瓶，品酒杯，和餐巾放在托盘上 白葡萄酒及汽泡葡萄酒应该放在冰桶内 怎样在餐厅中持酒How to carry the bottle to the guest table 向客人展示葡萄酒酒标 向客人报酒名，地区，及年份等信息 怎样向客人展示葡萄酒How to present the wine 在客人面前开瓶 不要背对客人 用酒刀割开铝膜 将瓶盖放在托盘内，酒瓶旁，或将瓶塞及铝膜放在口袋内。千万不要将铝膜及瓶塞留在餐桌上 怎样开瓶How to open the bottle 用餐巾擦拭酒瓶 结束时，轻轻转动酒瓶 侍者应站在客人右侧气 怎样倒酒How to pour the wine, gesture and portion 让点酒者先品尝,倒大约一汤勺 按顺时针顺序，先给女士，再给男士倒酒 最后加满点酒者的酒杯 宴会上的顺序香气 侍酒次序Service sequence 给每人倒同样量的酒 红葡萄酒可比白葡萄酒略多，因为冰镇的白葡萄酒易变热 “单杯酒” 应倒150毫升 倒多少How much to pour 葡萄酒侍酒温度表 A brown sauce goes with a red wine 褐色酱汁的菜肴与红酒搭配 A sauce based with lemon juice better matched with a crisp dry white. 以柠檬汁为主的菜肴最好和干爽的白葡萄酒搭配 A creamy sauce needs a rich, fat wine 奶油汁的菜肴适于搭配丰满的葡萄酒 A mushroom sauce goes well with oaky wines 菌类酱汁的菜肴与橡木味重的葡萄酒搭配极佳 Bloody red meat demands a robust full-bodied wine 鲜肉应与酒体饱满、口感强劲的葡萄酒搭配 Roasted white meat are well matched with a red wine 烤白肉与红酒搭配极佳 Shell-fish and sea-food suit a white wine 贝类及其他海鲜适合与白葡萄酒搭配 Food and Wine Pairing食物与葡萄酒的搭配 The white wines are served before the red wines 白葡萄酒先饮，红葡萄酒后饮。 The young wines are served before the aged wines 年轻的葡萄酒先饮，陈年葡萄酒后饮。 The dry wines are served before the sweet wines 口感较干的葡萄酒先饮，口感较甜的葡萄酒后饮。 Less alcoholic wines are served before the more alcoholic wines 酒精度较低的葡萄酒先饮，较高的后饮。 Fresher, crisper wines are served before the room temperature wines 温度较低的葡萄酒先饮，室温葡萄酒后饮。 Avoid more than three diff