As a restaurant consultant who has completed over 50 projects and with over 20 years of experience, I would like to share a list Italian terms for service team.
For a charming and impressive customer service, the restaurant staff needs to be trained extensively. We at TABLEandFORK believe that better customer service will increase sale and we thrive by training the staff for restaurant consultant clients.
Wine
Wine is an alcoholic beverage typically made of fermented grape juice.
Grape
A grape is the fruit, botanically a true berry, that grows on the deciduous woody vines.
Grape components
Stalk
The thick stalk, which is how an individual grape is held onto a bunch of grapes. The stalk provides the grape with its nutrients.
Skin
It protects the grape from injury, and during winemaking, it gives the grape its color characteristic. Grape skins have tannins and potassium in them, as well as various flavor components.
Seed
In winemaking the grape seeds are discarded a long with other parts of the grape when the wine is done fermenting. They contain tannins which can add quality to the wine.
Flesh or Pulp
The soft, juicy part of the grape is what really makes the wine. The pulp is typically yellow-gray in color, and provides the ultimate flavor source to make wine.
Alcohol
In common terms, the word alcohol refers to ethanol, the type of alcohol found in alcoholic beverages. Ethanol is a colorless, volatile liquid with a mild odor which can be obtained by the fermentation of sugars. Other alcohols are methanol, propanol and butanol.
Fermentation (wine)
Fermentation is a process during in which, the two grape sugars, glucose and fructose are converted to alcohol (ethanol) by the action of yeast. The by-products of primary fermentation are aromas and flavors, the gas carbon dioxide, and heat
Yeast
Yeasts are micro-organisms classified in the kingdom Fungi, Yeasts are unicellular, although some species with yeast forms may become multi cellular.
Terroir
Terroir was originally a French term in wine and coffee used to denote the special characteristics that geography bestowed upon them
The sum of the effects that the local environment has had on the manufacture of the product
Climate
Soil type
Topography: Aspect (direction of slope), Elevation
Topography is the study of Earth’s surface shape and features.
Human controlled elements
- Influences of viticulture & winemaking
- Appellation systems
- Commercial interests
- Popular culture
Wine making
Winemaking, or vinification, is the production of wine, starting with selection of the grapes and ending with bottling the finished wine.
Harvesting
Harvest is the picking of the grapes and in many ways the first step in wine production.
Mechanically or by hand.
The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called °Brix), acid and pH of the grapes.
Destemming
Destemming is the process of separating stems from the grapes.
Depending on the winemaking procedure, before or after crushing lowering the development of tannins and vegetal flavors
Crushing & Pressing
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins
Primary fermentation
During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol.
Clarification and stabilization
The clarification and stabilization of wine in winemaking involves removing insoluble and suspended materials
That may cause a wine to become cloudy, gassy, form unwanted sediment deposit or tartaric crystals, deteriorate quicker or develop assorted wine faults due to physical, chemical or microbiological instability.
These processes may include fining, filtration, centrifugation, flotation, pasteurization and racking.
Secondary fermentation and bulk aging
During the secondary fermentation (MLF) and aging process, which takes three(3) to six(6) months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation.
Blending
Different batches of wine can be mixed before bottling in order to achieve the desired taste.
The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions.
These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste
Bottling
A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork
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