6.1.1 Differentiate between the wines that will be served at the dinner using the criteria below - NSC Hospitality Studies - Question 6 - 2021 - Paper 1

A: Very dry B: Dry

A: 12% B: 14%

A: Caviar, Oysters B: Crown Roast, Venison potjie

1. Hold the bottle at a 45° angle at wrist length.
2. Use your waiter friend to carefully open the foil.
3. Discard the foil and close waiters friend.
4. Wipe the top of the bottle with your service cloth.
5. Hold the neck of the bottle firmly in one hand and insert the corkscrew into the centre of the cork.
6. Turn the corkscrew in a clockwise direction ensuring that it goes down the centre of the cork.
7. Use the arm of the waiters friend to rest the lever on the lip of the bottle.
8. Lever the cork out of the bottle until the cork comes free.
9. Leave the cork in place with your index finger.
10. Remove the cork from the waiters friend and place it on a side dish for the host to inspect.