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The Modern Butlers’ Journal, December 2019, Consulting the Silver Expert

Consulting the Silver Expert

by Jeff Herman

REMOVING LABELS

If you have purchased a silver object with a price label that won’t peel off, don’t reach for a scrubby pad or steel wool. Instead, try using a hair dryer on a LOW setting (a heat gun is too hot) to warm the label gently. The label should now peel off cleanly. Note: Never use a hair dryer on lacquered pieces.

If the label leaves a sticky residue, wait for the piece to cool and try removing the glue with some hand sanitizer, canola oil, or olive oil on a cotton ball or make-up pad.

If this fails, place a cotton ball or make-up pad saturated with oil on the residue and let it sit for one hour (don’t worry, the oils won’t harm the silver). If it doesn’t work, try the method again until the adhesive has dissolved and wipe away with a paper towel, cotton ball, or make-up pad. Use Better Life Natural Glass Cleaner (it has a neutral pH) to remove any signs of the oil.

If a discolored spot remains where the adhesive had been, remove it with one of the least abrasive silver polishes (i.e. Blitz Silver Shine Polish or Herman’s Simply Clean™ Collectors Silver Polish).

Note: Products like Acetone, Goo Gone, Krud Cutter, Goof Off, and WD-40 will remove adhesive residue more rapidly but are less environmentally friendly. Should you decide to use these products, wear nitrile gloves and perform the task in a well-ventilated area.

Mr. Herman continues to offer his services to our readers for any questions you may have about the care of silver. Either contact him at (800) 339-0417 (USA) or via email: jeff @ hermansilver.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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The Modern Butlers’ Journal, November 2019


Message from the Chairman

by Steven Ferry

Steven Ferry

Butlers have been serving the wealthy and powerful for over a millennium but hotel butlers are a recent phenomenon. Apart from one or two butlers in the luxury hotels that appeared in England, Europe, and the US starting in 1865, butlers only came into being in hotels in 1982. Until the publication of Hotel Butlers, The Great Service Differentiators in 2004, only isolated job-descriptions defined the position. In the 15 years since, the hospitality markets have changed considerably and technology has leapt into the forefront; and the Institute…

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Butlers in the Media

by Steven Ferry

A peculiar job description for a butler to a Russian family in England, requiring he act just like Jeeves and be either a Sagittarius, Virgo, Aquarius, Capricorn or Leo: an unusual example of discrimination in the hiring process! The usual ex-butler loudmouth appeared in several articles this month as the resident consultant for trashy English newspapers on their continued efforts to turn royal life in England into a soap opera. Not surprisingly, his lack of discretion is receiving blowback from readership of even the trashy media…

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Letters to the Editor

“I always learn so much from your newsletter and am so grateful for its existence. I was saddened by the gossiping backbiters that exist in our field. The ‘too little too late”’ [mentioned in the last issue] was not lost on my perceptions of an undutiful human being.

“My contracts are very clear about confidentiality. I suppose it is an ethical character flaw to put an employer in a scandalously light…

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Professional Standards of Performance, Applications #21: A Worthy Foundation (V)

by Prof. Richard Ratliff

This is the fifth of a series of articles discussing foundational principles for the Butler’s Standards for Professional Performance. Butlers perform many of their duties “onstage”, as it were, where life’s drama occurs in the employer’s household. The butler’s sartorial precision and quality, groomed perfection, graceful movement, professional manner, and efficiency are noteworthy and admirable. Who wouldn’t notice? With impeccable appearance and manner, it doesn’t take much to draw attention—slightly extended…

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The Wisdom of Butlers Past, Part 30: Plate and China

by Steven Ferry

As the person in charge of the plate and china, the butler should be at pains to ensure nobody enters the Butler’s Pantry without his permission, mainly to prevent the plates from ending up in the kitchen, broken. He also should insist that the principals allow sufficient utensils to be purchased for the kitchen and “parlour,” and not skimp on these. In order to maintain inventory, it is advised that butlers not place any china on the window opening onto a public street…

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The Butlers Speak: Formal Entertaining

by Steven Ferry

This month’s subject covers formal entertainment, which most participants felt they had covered in last month’s Journal. We therefore quote a typical response we received from one household manager who does a lot of formal entertaining for her principal: What duties have you had over the years regarding formal entertainment for employers, family, and guests?

Since I have been in private service for decades, I have helped homeowners in...

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Staff Training: Coaching

by Frank Mitchell

Sometimes small errors are noted in the workplace, but the deviation from standard is insufficient to warrant a formal, recorded training session. Coaching is informal and can be done on the spot if it does not disturb the guests or family members. So for instance, if errors are noted during dinner service, it is better to coach staff later provided immediate intervention is not required for safety’s sake. Use the feedback formula discussed earlier, always starting with positive feedback, followed by feedback for improvement…

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Let’s Talk Mixology, Part 49: Colombian Sabajon

by Amer A. Vargas

As the article’s author is currently in Colombia, revisiting the cream of the crop of Cartagena de India’s butlers, it might be interesting to prepare a particular Colombian cocktail that should please most lovers of concoctions, especially those who enjoy a sweet mix. What’s more, since this cocktail is mostly enjoyed here during the Christmas season, the timing couldn’t be better to give you an idea for an unusual cocktail that you could brew up this Holiday season. So, today we introduce the Sabajon (read sa-ba-hon

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Consulting the Silver Expert: Handling Coffee and Tea Stains

by Jeff Herman

Place the pot on a cotton towel in the sink and fill the pot with warm water. Drop in one five-minute denture-cleaning tablet per two cups of water. Let stand for ten minutes. If it looks like the pot may overflow because of the effervescing, pour out some liquid through the spout (as you don’t want the liquid to run down the outside of the pot). Empty the pot through the spout then rinse the pot with warm water.You may find that the effervescing action of the tablets may remove only the grime and not the stains. If so, use…

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Placement and Job Vacancies: Butlers Sought for an Iconic Hotel Opening on South Beach, Miami and a Female Chef/Lady’s Maid/Butler in La Jolla CA

The hotel vacancy is for a property that is part of the Small Luxury Hotel Collection. Applicants must be US citizen, or valid Green Card holder, or on a current J1 visa. Email the Institute for a job description and the remuneration package.  La Jolla, CA position: A female Principal is looking for a female team player who will report to her directly. You will not be asked to manage the other staff (2 housekeepers, one security guard). This is a small, but formal household. Duties include cooking meals…

Read more »


The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

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Jeffrey Herman Newsletter

The Modern Butlers’ Journal, November 2019, Consulting the Silver Expert

Consulting the Silver Expert

by Jeff Herman

Handling Coffee & Tea Stains

Place the pot on a cotton towel in the sink and fill the pot with warm water. Drop in one five-minute denture-cleaning tablet per two cups of water. Let stand for ten minutes. If it looks like the pot may overflow because of the effervescing, pour out some liquid through the spout (as you don’t want the liquid to run down the outside of the pot). Empty the pot through the spout then rinse the pot with warm water.

You may find that the effervescing action of the tablets may remove only the grime and not the stains. If so, use a moist cellulose sponge and non-lemon-scented, phosphate-free detergent to remove any remaining grime, then rinse with warm water.

If you need more scrubbing power, use the natural fibers of 3M’s Scotch-Brite Greener Clean Sponge:

which are more gentle than their Scotch-Brite Non-Scratch Scrub Sponge, pictured here:

If the pot opening is not large enough to insert your hand, make a swab by wrapping the sponge or pad on the end of a wooden spoon and secure the upper end with electrical tape.

If stains remain, moisten the sponge (not the scrub side) and apply a liberal amount of Wright’s Silver Cream, then wipe away the stain and rinse the pot with warm water. Wright’s is an excellent cleaner for this task because it is far less abrasive than commercial cleaners that are not meant specifically for silver.

Do not use powdered abrasive cleaners as they will impart fine scratches that will attract more dirt. Likewise, do not use steel wool (too abrasive and rust may result on the bottom), Scotch-Brite abrasive pads, or toxic silver dips.

A cotton swab with a small amount of Wright’s will remove stains within the spout opening. Fill the pot with warm water and rinse out any polish that may remain in the spout.

Mr. Herman continues to offer his services to our readers for any questions you may have about the care of silver. Either contact him at (800) 339-0417 (USA) or via email: jeff @ hermansilver.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Jeffrey Herman Newsletter

The Modern Butlers’ Journal, October 2019, Consulting the Silver Expert

Consulting the Silver Expert

by Jeff Herman

DON’T ALLOW SILVER TO LOSE ITS BEAUTY AND VALUE

If your employer is unaware of what may be happening to the silver surface under a layer of tarnish, you may want to make them aware.

I have worked on many objects that have rarely been polished, leading to the “tarnish etching” of the object’s surface. Allowing your silver (or any possession) to slip into an unkempt state may result in a drop in value and it will then have to be conserved or restored.

Neglect isn’t the only matter to be concerned with: Poor maintenance, using polishes that are too abrasive, will wear away silver at a rapid rate. This is especially true for plated objects, where the base metal will be exposed over a short period. I have seen numerous pieces containing hallmarks that have been all but polished away; if this were a rare piece where the maker couldn’t be identified, the result could be a substantial drop in value.

For example, the US Open perpetual trophies are refinished prior to presentation, when they should be hand polished. Over time engraved names of some of the winners of this event have gradually been eradicated. These are cherished antiques with finishes that must be preserved.

Below is an example of what can be done when proper silver-cleaning techniques are employed. This 12″ bowl came to me in a very grimy state:

I first rinsed the piece under warm water to remove any particulate matter. While it was still wet, I sprayed it with Better Life Natural All Purpose Cleaner, waited a couple of minutes, then used a horsehair brush to remove what was left of the grime. I then rinsed the piece and polished it with Herman’s Simply Collectors Silver Polish. I only had to use 1/2 of an ounce of polish along with many cotton balls, makeup pads, and Q-tips. Total cleaning and polishing time: 1 hour 40 minutes.

If you are about to clean and/or polish a piece, please consult my page on The Care of Silver: http://www.hermansilver.com/

Mr. Herman continues to offer his services to our readers for any questions you may have about the care of silver. Either contact him at (800) 339-0417 (USA) or via email: jeff @ hermansilver.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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The Modern Butlers’ Journal, October 2019


Message from the Chairman

by Steven Ferry

Steven Ferry

Another issue packed with interesting tidbits and pointers for butlers. On the media side, we have examples of good butlers and bad butlers being placed in the public consciousness—a mixed report card…

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Butlers in the Media

by Steven Ferry

Several articles this month quoted the usual “butler” doing real butlers no favors by mouthing off about the British Royal Family. And now another butler is putting the profession in a bad light by spilling the beans on famous guests who once visited his former employer. The fact that this employer was a convicted pedophile makes this butler going public at this point in time “too little too late”: A prosecutor in Paris is currently looking into allegations of abuse of girls as young as 12, and yet this butler…

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Letters to the Editor

“Might I use your Code of Ethics as a basis for Service Learning at our college’s Humanities Department? It works so well for our Service Excellence commitment.” EMV. Ed: “Of course, we wish you success with the implementation.” “Thank you so much—we are not butlers, but we serve as well!” EMV.

Continuing the exchange with Alex Parker, who was seeking information for an article…

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Professional Standards of Performance, Applications #20: A Worthy Foundation (IV)

by Prof. Richard Ratliff

This fourth in a series of articles on foundational principles focuses on excellence. The first three principle ideas discussed in the series were (1) butlers as masters of relationships, (2) what is a high quality of life, and (3) the butler’s moral imperative. I recently had an extended conversation with a retired household manager for a prominent family in Florida. I asked what she felt was the most important contribution she made in her service. Her answer: “Excellence…

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The Wisdom of Butlers Past, Part 29: Washing with Lye

by Steven Ferry

Following last month’s article, a question was raised about the “chamber lye” not being “thrown down the sink.” For a complete answer, we turn to http://www.oldandinteresting.com/washing-with-lye.aspx. “Lye soap was the soap of pioneer America, a mixture of boiled animal fat and lye: lye made from water run through ashes from a wood fire. This had been the basic recipe for many centuries and produced a dark soft soap known as black soap. The lye could be used on its own for laundry, or with soap as a second line of attack…

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The Butlers Speak

by Steven Ferry

This month’s subject covers informal entertainment for employers and it seems that all butlers responding have had this as one of their main duties. For one butler, it comprised 25% of their overall duties: “When I first started working at my current position, the family had young children so there were many immediate family parties and get-togethers. Over the years, I’ve also organized many political gatherings as well as charitable events. For another, only “5 – 10%, depending on the time of year…

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Staff Training: Follow-up

by Frank Mitchell

Managers who say that training does not translate into a change of behavior in the workplace usually have a fundamental misunderstanding of roles. Since staff quickly revert to old habits, it is the supervisor who must ensure that the new standard is applied on the job. If they do not support and monitor the new standard, the learning will be lost. During your POPPER opening, and when you set the scene, you painted a picture for the participant of how and when they would use the training in…

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Let’s Talk Mixology, Part 48: Xoconostle Under Zero

by Amer A. Vargas

On this occasion, and taking advantage of a recent immersion into Mexican culture by this writer, we introduce a cocktail with a couple of very unusual ingredients, as you are about to find out. The cocktail we talk about is named Xoconostle Under Zero and the name already tells us about the first uncommon ingredient: Xoconostle, the fruit of the nopal cactus, which has a very characteristic sour taste. The other “special” ingredient would be Sal de Gusano, aka “Worm Salt”, a sort of spice made out of worms or larvae…

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Consulting the Silver Expert: Don’t Allow Silver to Lose its Beauty and Value

by Jeff Herman

If your employer is unaware of what may be happening to the silver surface under a layer of tarnish, you may want to make them aware. I have worked on many objects that have rarely been polished, leading to the “tarnish etching” of the object’s surface. Allowing your silver (or any possession) to slip into an unkempt state may result in a drop in value and it will then have to be conserved or restored. Neglect isn’t the only matter to be concerned with: Poor maintenance, using polishes that are too abrasive, will wear away silver at a rapid rate…

Read more »


Creative Corner

featuring Kobi Gutman

More on the magic created for guests—creations that mirror their interests.

These horses are shown last month made with water-based clay so they would harden and then be painted with a bronze look…

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In Their Words: How Those Trained by the Institute’s Trainers Feel about Their Experience, or Their Managers about the Results

A few words of success from different parts of the world starting with the South of France, where IIMB Chairman, Prof. Steven Ferry trained the butlers for Hotel Villeroy in Paris, which is scheduled to open in October 2019, to Los Cabos in Baja California Sur, Mexico, where IIMB President Amer A. Vargas helped revamp the butler services at the recently renamed Waldorf Astoria Los Cabos Pedregal, and also trained the Tosoanis (Dream Keepers) at the soon-to-open Zadun, A Ritz-Carlton Reserve. To all of…

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Recent Hospitality Graduates

The butler family around the world keeps growing! In this issue, we welcome new butlers from France, as well as Tosoanis at Zadun, a new Ritz-Carlton Reserve in Los Cabos, Mexico that will open to the public in just a few weeks. We also welcome again the butlers and majordomos at the Waldorf Astoria Los Cabos Pedregal in Mexico (who were first trained three years ago). To all of you, keep treating your guests with the same willingness and positive attitude that you put into your training…

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Placement and Job Vacancies: Female Butlers for Hong Kong-Based Family, 6 Weeks Butler Assignment in Cannes, France (Summer 2020), Female Butler/Valet/Chef in La Jolla CA, and PA for England and Europe

Exciting job opportunity for beginning female butler looking for adventure! You will be part of a team of six butlers who manage multiple households for a family based in Hong Kong, China, and soon, Europe, including providing F&B services and some housekeeping. There will be travel involved. Live-in, 65K USD p.a. base salary plus annual bonus, health insurance, etc., and annual flight ticket home. Chinese language skills NOT needed. E-mail the Institute for more details…

Read more »


The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world. Contact us for all your training needs via email at enquiries@modernbutlers.com or via telephone: USA 1-813- 354-2734. We invite you to also visit our website www.modernbutlers.com for more information.

Please email the editor of The Modern Butler’s Journal at newsletter@modernbutlers.com with any article ideas, concerns, comments, or suggestions.

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The Modern Butlers’ Journal for Service Professionals Worldwide, January, 2012

BlueLogo2011web The Modern Butlers Journal for Service Professionals Worldwide, October, 2011

The Modern Butlers’ Journal volume 8, issue 1

 International Institute of Modern Butlers

Message from the Chairman

Welcome to 2012, a year that promises to be anything but boring with high economic, social, and political stakes. It is the year in which quite a few people are convinced none of us will see it through to the end, as they expect the world to end on 21 December. If you find this kind of talk disconcerting, then please rest assured that this prediction is one of  eleven different versions of how it will all end at various anticipated times over the next 30 years, and that it joins a long list of 465 predictions for the end of the world of which there is a written record over the last 4,800 years ago. What seems to escape each person making and buying into such predictions, is that not a single one has come true. Our view is that 2012 will go to those who keep their eye on the ball, remaining in the moment and creating and having fun along the way.

See you in 2013, flourishing and prospering in your line of work!

Butlers in the Media

Two interesting articles on butlers last month:

1)  Digital butlers  

2) English Butlers Wanted For Emerging Super-Rich

and one rather hopeless article from Huffington Post, which really needs to sharpen its reportage. Finally, a list of the world’s most expensive hotels for consideration by your employer for when he or she needs to travel. It is far from comprehensive, as three hotels I have trained at this year alone have suites that would rank them as #2, #3, and #4, yet they do not make the list at all. I would recommend Fischer Travel as the best source for the top suites around the world. (Note: this article is written in German).

Minimizing Use of Silver Polish  

by Jeffrey Herman of Herman Silver Restoration & Conservation

Wash silver objects periodically (in order to avoid arduous polishing sessions to remove accumulated tarnish) with warm water and a phosphate-free detergent such as Dawn (not lemon-scented), and dry immediately. Do not immerse any object that has hollow sections or wooden parts  such as handles. If tarnish does build up, remove it as soon as possible for two reasons: (1) it is much easier to remove tarnish in its early stages of formation; and (2) your silver will show less wear, as it will be exposed to less abrasion. Most of us are familiar with that light brown – and eventually black – color that forms on silver as it tarnishes. To catch tarnish in its very early stages, hold the silver object against a piece of white paper (glossy paper preferred). If tarnish has started to form, you will see a very light yellowish tint in the silver. Try removing this light tarnish with either Windex Multi-Surface Vinegar or Purell Original Formula hand sanitizer. Use a cotton towel or cotton ball and rotate the material regularly to expose unused surfaces – elements in the tarnish itself can be very abrasive. If tarnish remains after using the above products, a silver polish will be required (see my Silver Care Guide for pointers). As always, feel free to email me should you have any questions (jeff@hermansilver.com).

Graduation

As part of a multi-month roll-out of improved butlerservice aboard the Norwegian Cruise lines thatis designed to set a new standard for butler service in the cruise line industry, enthusiastic butler trainers from several vessels completed their Train the Trainerscourse in December and will be heading back to their vessels to institute the next phase of the program.

 


Let’s talk about wine

by Amer Vargas

In our last article, we covered the  nature of wine, where it comes from, and the basic steps of wine production. In this article, we will focus on white wines.

First steps Harvesting for white wines is commonly accomplished at night to take advantage of low temperatures and to preserve all the properties of the grapes. The first step thereafter is de-stemming, separating the fruit from the tannin-rich stalks and then cooling the grapes to 52 oF/11 oC; after which the fruit is transferred to a press where the juice is separated from the tannic and color-giving skin and bitter-oiled pips, thereby producing grape juice or must.

From must to wine This freshly pressed must looks like peach juice, a thick and murky drink with no alcohol content that is a far cry from the delicious, transparent libation aimed for. It is transferred to large tanks where it is kept at a steady temperature of 59-61oF/15-16oC and allowed to rest so any solids can sink to the bottom of the tank. After one or two days, the clean must, now as clear as wine and sweet, is transferred to another tank made of oak or stainless steel (or other inert material that will not add tastes to the wine).

It is at this stage that fermentation takes place as the sugars in the must are converted into alcohol. Vintners are obliged to add a yeast culture to augment the fermentation process, as little yeast is present in clean must when it is separated rapidly from the skins and pips.

The yeast culture A yeast culture is a mix of water and dried yeasts. In order for yeasts to hydrate and ferment the wine-to-be, they need to be mixed with right amount of water at 100-104oF/38-40oC. Within a few minutes of the mix being created and stirred, bubbles start to appear on the surface, indicating the yeasts are active. Clean must is then added little by little to the culture to lower its temperature to that of the clean must in the tank. When this temperature is achieved, the yeast culture is added to the tank; the fermentation starts in about three days and lasts 7-10 days, sometimes even longer, the wine having the appearance of water coming to a boil. During this period, density and temperature are measured at least twice a day to ensure the yeasts are performing properly, with adjustments being made in nutrients or oxygenization if they aren’t. After the fermentation is complete, a secondary one, malolactic fermentation, may be carried out to reduce the acidity of a wine (by transforming the tart-tasting malic acid that is present in the must into C02and a softer lactic acid). This secondary fermentation is common in red wines more than whites: while Chardonnays, Pinot Blancs, and Pinot Gris that are to be laid aside for aging are taken through the malolactic fermentation, wines with a greater acidity, such as Rieslings or Gewürztraminers, are not put through a secondary fermentation so as to maintain their freshness.

Next in the sequence is the clarification of the drink to remove byproducts of the fermentations, such as yeasts, bacteria, or proteins that could continue to change the wine. Young whites can be taken to these final filtering steps straight away, but vintners will age others a few months or years to add texture, aromas, and complexity to the wine in oak or stainless steel tanks, always under cold and steady conditions. The wine is filtered through such as diatomaceous earth to remove any remaining solid particles before storing the wine in a cold tank at 25oF/-4oC.

Cold stabilization is designed to remove the elevated levels of potassium bitartrate crystals created during the fermentation process.

After this, the wine undergoes polish filtering, a second filtration with thinner soils that leave a bright and clean wine ready to be bottled.

 

In the next journal, red wine production! Enjoy!

The Household Manager – Who am I?

 I must be a diplomat, a democrat, an autocrat, an acrobat, and doormat. I must have the ability to entertain Prime Ministers, Princes of Industries, Pickpockets, Gamblers, Bookmakers, Pirates, Philanthropists, and Prudes. I must be on both sides of the political fence, and be able to jump that fence.

 I must be or have been, a footballer, golfer, bowler, tennis player, cricketer, dart player, sailor, pigeon fancier, motor racer, or linguist, and have a good knowledge of any other sports involving dice, cards, horses, and pool cues. As I sometimes have to settle arguments and squabbles, I must be a qualified boxer, wrestler, weight lifter, sprinter, and peacemaker.

 I must always look immaculate when drinking with ladies and gentlemen–as well as with bankers, swankers, theatricals, commercial travelers, and company representatives, even though I may have just made peace between any two, six or more of the aforementioned patrons.

To be successful I must keep the bar full, the house full, the storeroom full, the wine cellar full, the employer full, and not become full myself; I must have staff who are clean, honest, quick workers, quick thinkers, non drinkers, mathematicians, technicians, and at all times on the boss’s side and the guest’s side, but always outside the bar.

 To sum up: I must be outside, inside, offside, sanctified, crucified, cross eyed: and if I am not the strong and silent type, there is always suicide.

 I am The Butler and Household Manager and Proud to Be So.

 By Olivier De Boynes, as submitted by Wayne Fitzharris

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The Institute is dedicated to raising service standards by broadly disseminating the mindset and skills of that time-honored, quintessential service provider, the British Butler, adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resort,  spas, retirement communities, jets, yachts, & cruise ships around the world.