Bartending Pouring
Bartending Pouring
Aerating wine, or allowing your bottle to breathe, is the process of allowing air to interact with your wine. This aeration allows the drink to warm up and releases more of the wines aroma, allowing it to taste better.
There are several ways to aerate your bottle. One way is to just leave it in the bottle, uncorked. This method is easy but not very efficient. In fact, only the surface area will interact with the air. Using this method, the most aeration you receive is when you pour your glass of spirits. See next paragraph for aeration by pouring.
The second method to aerate is by pouring the wine into the center of the glass. Let it fall a good 7 to 8 inches. This allows the air to interact with the wine more effectively than just uncorking the bottle.
A better method to aerate is by use of a decanter. You may use anything for a decanter, as long as it has a large surface area. This large surface area allows for more of your wine to interact with the air.
A fourth method and more effective, is to use an actual aerator. This device fits over your glass or a decanter and you simply pour the wine through the aerator into your glass or decanter. This method is more efficient than the previous three methods since it allows more of the liquid to interface with the air. Using this method, you can actually hear the aeration process as you pour.
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hotel bartending advice ?
I hear that hotel bartending is easy? I was wondering if anyone who is a hotel bartender could speak for this? I live in ohio, and I was thinking of being a holiday inn bartender. I hear that you need a food handlers card or somthing is this true? Also is the job fairly hard to get? I’m a self taught bartender barsim, mixolgy books, and a little pouring practice.
I’ve never been to a bartending school or any of that crap. Also i’ve never had a bartending job i’ve worked in food before, but never bartending.
Thanks if anyone can help or offer advice in anyway.
I started out as a waiter and expressed an interest to the bartender and manager, that i would like to learn the bar. After a few months there was an opening and i got the gig. I worked in a restaurant and if you want to be any good, it is not easy.
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