ENGLISH HOTEL

“CHOOSING WINES”

Lecturer:

Mr. Drs. Edy Kadarisman M.Pd. I

Arranged by :

Group 5

1. Laela Nur Khamidah : 19020230056

2. Lina Nofera Nizsa : 19020230026

3. Sukmawati : 19020230040

FACULTY OF TEACHER TRAINING AND EDUCATION

ENGLISH PROGRAM DEPARTEMENT
UNIVERSITAS ISLAM KADIRI
2021
 PREFACE

First of all, thank to Almighty God who has given His bless to writer for
finishing the paper entitled “CHOOSING WINES” in a timely manner.

The purpose of is paper is to fulfill English Hotel task that given by Mr.
Drs. Edy Kadarisman M.Pd. I as a lecturer.

The writer realized that this paper is not perfect. Because of that, critics
and suggestion is needed here to make this paper better. The writer also wish to
express deep and sincere gratitude for those who have guided in completing this
paper.

Hopefully, this paper can help the readers to expand their knowledge about
English Hotel.

Kediri, November 03, 2021

Group 5

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 TABLE OF CONTENT

COVER......................................................................................................................i

PREFACE..................................................................................................................ii

TABLE OF CONTENTS...........................................................................................iii

CHAPTER I INTRODUCTION................................................................................1

1.1 PROBLEM BACKGROUND........................................................................1

1.2 PROBLEM FORMULATION.......................................................................1
1.3 PURPOSES ...................................................................................................1

CHAPTER II DISCUSSION.....................................................................................2

2.1 THE DEFINITION OF WINE.......................................................................2

2.2 TYPES OF WINE..........................................................................................2
2.3 TYPES OF MAIN COURSE & WHITE MEAT...........................................5
2.4 WINE SUGESTION......................................................................................5

CHAPTER 3 CONCLUSION....................................................................................7

REFERENCES...........................................................................................................8

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 CHAPTER I

INTRODUCTION

1.1 PROBLEM BACKGROUND

Wine is an alcoholic drink typically made
from fermented grapes. Yeast consumes the sugar in the grapes and converts
it to ethanol and carbon dioxide, releasing heat in the process. Wine is liked
by many people because it can function as a neutralizer after consuming
certain foods.
In the hotel industry, wine is commonly known as a complementary
drink that is usually consumed after eating certain foods, such as white wine
which is suitable for foods made from white meat such as fish and chicken.
While red wine is suitable to accompany red meat dishes such as steak.
Inside the hotel, wine is usually sold in a restaurant or bar that is
available. Wine is displayed with various types and prices. Generally, the
price of wine is more expensive than other drinks. This is because the
manufacturing process is quite long and also wine is an alcoholic beverage.

1.2 PROBLEM FORMULATION

1. What is he definition of wine ?
2. How many types of wine?
3. How many types of main course & white meat?
4. How do you make wine sugestion

1.3 PURPOSES
1. Untuk mengetahui definisi dari wine
2. Untuk mengetahui tipe wine
3. Untuk mengetahui tipe dari main course & daging putih
4. Untuk mengetahui cara menyarankan wine

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 CHAPTER II

DISCUSSION

1.1 THE DEFINITION OF WINE

Wine is an alcoholic drink typically made from fermented grapes. Wine
is a type of drink made from the fermentation or fermentation of freshly
picked grapes.
The manufacturing process consists of 6 processes:
1) Crushing / broken skin
2) separation of the juice
3) fermentation
4) Clarification (clarification)
5) storage and maturation
6) bottling (packaging in bottles)
Wine is usually served as a complement to the idagan, namely to honor,
special meals, celebration of important events, or to give the reputation of the
restaurant and bar unit in the hotel. Wine list is a list of wines according to the
types available.
The clerk at the restaurant who handles the supply and presentation of
wine is called a somelier or wine seller. Somelier must have knowledge of
wine, and be skilled in serving and master the etiquette of serving wine.

1.2 TYPES OF WINE

1) Natural wine
This is a type of wine that is obtained from fermented pure grape
juice that is freshly picked without any mixture. Based on the color,
natural wine is further divided into 3 types, namely:
- White wine (pouilly fuisse, sancerre muscadet, bluenoon, chanin blanc)
- Red wine (pomard valpolicella, nuistsaint jeorjeges, mouton cadet,
bengeronde)
- Rose wine (lancer, mateus, rose D’anjou)

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2) Sparkling wine (champagne)
This is a special wine because it is served as an appetizer and can
be drunk at any time as an accompaniment to all dishes. This wine is
stored in closed vats so that the wine contains CO2.
Here are some examples of sparkling wines:
- Dom Porignon
- Laurent Pervier
- Pommery
- Hans Cornel
- Krug Grande Cuvve (the most expensive)

Champagne has different levels of sweetness, such as:

a. Brut: sugar content 0-1% (not sweet / dry)
b. Extra esc: 2-3% sugar content (less sweet / faily dry)
c. Sec: sugar content 2-5% (less sweet / slightly dry)
d. Demi sec: sugar content 7-9% (medium / fairly sweet)
e. Doux: sugar content 9-10% (sweet / sweet)

3) Fortified wine
Is a wine that is added to its alcohol content by adding spirit or
brandy to it. It is usually prepared as aperitif drinks such as sherry and
after-meal drinks.
Examples of well-known brands:
- Ruby port
- Marsala
- Dela force
- Malaga
- Secco sherry

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 4) Aromatized wine
This wine is obtained from the fermentation of white grape juice
which is given a certain aroma and the alcohol content is increased by
adding spirit (an alcoholic drink with a clear color produced through a re-
distillation process).
Examples of well-known brands:
- Red cinzano bianco
- Dubonet
- Lileet
- Red martini rossi
In addition to getting to know various kinds of wine, a bartender
who works at the hotel also needs to know the size of the bottle of wine
and champagne because in general, visitors want a certain size.

 BOTTLE SIZE OF WINE DAN CHAMPAGNE

The ripe wine is then put into a bottle. The following are the different sizes of
wine and champagne bottles:

Wine bottles
- Half 375 cl 13 oz
- Bottle 750 cl 26 oz
- Magnum two btl 54 oz
Botol Champagne
¼
- Split btl 175 cl
½
- Pint btl 375 cl
- Quart one btl 750 cl
- Magnum two btl 1.500 cl
- Jeroboan four btl 3.000 cl
- Rehoboam six btl 4.500 cl
- Methuselah eight btl 6.000 cl
- Salamanazar twelve btl 9.000 cl

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1.3 TYPES OF MAIN COURSE & WHITE MEAT
Is a series of types of food and beverages that are available and ready to be
served. The classic menu consists of 13 kinds of courses then changes to 11 to
3 kinds.
Example of main course:
-Calssic menu : beef tenderlion
-Modern menu : lamb chop
-Actual menu : 5 Course : chiken steak

4 Course : filet mignon

3 Course : grillet snapper

While white meat is white meat, such as fish, chicken and poultry.
Examples of foods from white meat:
a.) From fish : caviar, blue river trout, smoked salmon.
b.) From chicken : spring chicken, capon duckling, chicken steak.
c.) From Poultry : duck, ostrich, guineas.

Wine that matches white meat is a type of white wine.

1.4 WINE SUGESTION

There are so many types of wine and people often get confused about
which one to choose. Therefore, when ordering food, guests often ask the waiters
what they want to order. You can also approach the bar tender.
Here's how to give good advice:
1. Expressions of giving advice
In giving advice, there are several expressions that can be used, including the
following:
a. I'd suggest.........?
b. Why don't you try………….?
c. What about………..?

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 d. What about trying………?
e. May i suggest…………?
f. Have you tried………..?
2. Pay attention to how to give suggestions
1.) If you eat fish. Madam/sir I'd suggest a chablish
2.) If you are eating fish, madam/sir, why don't you try a chablish?
3.) If you are eating fish, madam/sir, what about achablish?
4.) If you are eating fish, madam/sir, what about trying a chablish?

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 CHAPTER III

CONCLUSION

Drinking wine is served as a complement to the dish, namely to honor

guests, special meals, celebrations of important events give the reputation of the
restaurant and bar units at the hotel. Wine list is a list of wines according to the
types available. The restaurant clerk who is concerned with the supply and serving
of wine is called a somelier or wine seller. Somiliers must have knowledge of
wine and be skilled in serving and master the etiquette of serving.

Of the four classifications of wine, seen from the way of presentation, natural
wine and sparkling wine are the types that present quite complicated. Natural wine
as a food accompaniment drink seen from its function and usefulness is called
table wine.

Types of natural wine and side dishes, which are as follows:

a.) Red wine is best suited to be served as an accompaniment to a type of dish

made from red meat, for example beef, mutton, deer.
b.) White wine is very suitable to be served as an accompaniment to a type of
dish made from white meat, for example chicken, turkey, fish, crab, and
poultry.
c.) Rose wine as a drink to accompany dishes from white meat or red meat,
therefore rose wine is also called "compromise wine".

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 REFERENCES

S. Neneng at all. 2007. English for Hotel and Local Tourism. Buku Materi
Pokok. Jakarta: Universitas Terbuka. Jakarta.