Talking about Wine

The most important thing about wine service is discerning how to meet the guest where they are. Some guests will be completely open and receptive, asking something like, “What do you like?” In that case, posing follow up questions such as “What are you in the mood to eat?” and getting a sense of the guest’s preferred price point can help inform your response. Sometimes guests will simply say, “I want something dry.” For reds you could ask, “Do you prefer more acid (e.g. Pinot Noir) or more tannins (e.g. Cabernet Sauvignon)?” Or, “Lighter fruit (e.g. Gamay) or darker fruit (e.g. Merlot)?” For white wines, “Are you looking for something light and quaffable (e.g. Sauvignon Blanc), or with a bit more body (e.g. Chardonnay)?” 

A different type of guest will know what kind of wine they’re looking for and want help deciding between similar options. This is when your knowledge of appellations, producers, and vintages is key. For instance, a guest might love Burgundian reds, but not know anything about Maranges and Fixin – the appellations of two wines on our menu with similar price points. In this situation, having a firm grasp on terroir, history, and producers will serve you well. Then there are guests who ask for a recommendation based on specific methods: farming practices, pressing and fermentation, aging, alcohol content, etc. Reading tech sheets and keeping wine notes fresh in your mind is essential.