References to:
Other references:
wine list
The wine list provides an individual image to the wine-bars, restaurants etc. and its assignement is help to the customer. There should not be too long wine description, but only basic informations. They involve wine name, quality category, producer, vine grower and price.
The sommelier of the company Víno Hruška s.r.o. will prepare the wine lists for any gastronomy subject in a few languages.
promotional stands
We have prepared the promotional stands that serve as an offer of quality pouring wine. This offer is specialized in the various cultural actions such as St.Martin´s feast or in the actual seasonal offer of Rose wine.
cooling containers, winebars
Cooling containers are ideal for bottle wine storage. They cool gradually importantly for wine servis , because every wine needs its own temperature. These cooling containers are proper for gastronomy in term of flexibility and quick service. Glassed-in cooling winebar serves either as visual offer for customers.
Winebar AMON SIMPLE
Simpler variant made of chipboard without grating in the doors.
Technical data
100 pcs of the bottles, weight 100 kg, temperature +18/+10°C Outside dimensions – width 640 x depth 490 x high 2030 mm.
Winebar AMON SUPER
Made of solid wood with gold grating in the doors and section for red wine.
Technical data
78 pcs plus 78 pcs of the bottles, weight 155 kg, temperature – white wine +12/+6°C , red wine +20/+10°C
Outside dimensions – width 1170 x depth 460 x high 2030 mm.
Winebar HAIERJC – 110GDD
Technical data
Dual zone, 31 pcs of the bottles, adjustace temperature, moisture indicator, efective air circulation, wooden shelves. Dimensions (HxDxW) 98x50x61 cm
Winebar HAIERJC – 160GDD
Technical data
Dual zone, 54 pcs of the bottles, adjustace temperature, moisture indicator, efective air circulation, wooden shelves. Dimensions (HxDxW) 128x50x61 cm.
staff training
Our sommelier will visit you personally in your restaurant and will present the sommelier´s minimum from the quality-based wine categorization, serving temperature, service, choice of glasses up to sale psychology and combination of wine and food.
Training chronology
- quality based wine categorizationaccording to the sugar content of cider
according to the carbon oxide content in wine
according to the residual sugar
- Choice of wine in the given restaurant in term of the region
- Acquaintance with practical service
- Theory of serving wine or other beverages
temperature
staffs´inventory
kind of glasses
- practical demonstration of serving wine
white wine
sparkling wine
red wine decantation
- how to degust wine, wine-tasting
- wine storage
wine cellar
winebar
cooling containers
- Wine and food combination
- Sale psychology
- Wine diseases
- Consultation
The training manager will be the sommelier of the company Víno Hruška Marian Jemelík
gastro wine
Our company offers you the sommelier´s courses for students from continuation, secondary or hotel schools and also for general public.
The courses are focused on wine-growing, wine-making, decantation , degustation,sabrage, cigar service, combination of wine and food etc.
Please contact the undermentioned person in the case of your interest.
Marian Jemelík , the lector in field of gastronomy, the sommelier of the company Víno Hruška , Ltd.
E-mail: marian.jemelik@vinohruska.cz, sommelier@email.cz
Tel.: +420 774 850 047
