Photo AI
Study the picture below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2024 - Paper 1
Question 6
Study the picture below and answer the questions that follow. Determine THREE types of information that is missing from the front label. Explain the service proced... show full transcript
Worked Solution & Example Answer:Study the picture below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2024 - Paper 1
Step 1
Determine THREE types of information that is missing from the front label.
Answer
-
Harvest year/vintage: The label does not indicate the year the grapes were harvested, which is essential for assessing the wine's age and potential character.
-
Alcohol content: The percentage of alcohol by volume (ABV) is not mentioned, which is important for guests to know their consumption limits.
-
Bottle volume: The size of the bottle (e.g., 750ml) should be specified to inform the guests about the amount of wine in the bottle.
Step 2
Explain the service procedure of the wine once the host has tasted and approved the wine.
Answer
-
Pour carefully: The server should pour the wine from the right-hand side, ensuring that the label faces the guest at all times.
-
Use appropriate glassware: Fill the glass only halfway to allow for aeration.
-
Distribution: If there are multiple guests, serve clockwise and offer a clean glass to each guest.
-
Label visibility: Ensure the label remains visible as you pour to maintain transparency and enhance the experience.
Step 3
Evaluate the pairing of the wine above with braised beef short ribs.
Answer
Shiraz is a red wine that typically pairs well with rich and hearty meat dishes. The bold and spicy profile of Shiraz complements the savory flavors of braised beef short ribs, which are also rich in texture. This pairing works because the wine's tannins can cut through the fat of the meat, creating a harmonious balance on the palate.
Step 4
Step 5
Briefly explain the procedure the waiter should follow to serve this bottle of wine.
Answer
-
Present the bottle: Introduce the bottle of pinotage to the guest, ensuring the label is facing them for approval.
-
Pour the wine: Pour a small amount for the guest to taste before serving the others, maintaining the same serving etiquette as before.
-
Serve guests: Once the host approves, serve the wine to each guest in a clockwise direction, ensuring the label faces them.
-
Handle with care: Use a napkin to hold the neck of the bottle if needed, and do not lift the glass from the table while pouring.