__top__ Free Download — Basic Wine Knowledge For Servers Pdf
+-------------------+-----------------------+----------------------------------+ | Food Element | Recommended Wine Type | Example Pairing | +-------------------+-----------------------+----------------------------------+ | Red Meat / Steak | High Tannin Red | Cabernet Sauvignon or Syrah | | White Meat / Fish | High Acidity White | Sauvignon Blanc or Pinot Grigio | | Rich / Cream Sauce| Full-Bodied White | Oaked Chardonnay | | Spicy Dishes | Low Alcohol / Off-Dry | Off-dry Riesling or Gewürztraminer| | Salty Foods | Sparkling / High Acid | Champagne, Prosecco, or Cava | +-------------------+-----------------------+----------------------------------+
The Ultimate Wine Guide for Servers: Master Upselling and Table Service basic wine knowledge for servers pdf free download
A naturally occurring compound found in grape skins and seeds. It creates a drying, astringent sensation on your tongue and gums, similar to over-steeped black tea. Offer two specific mid-to-high-tier options: "We have a
When a guest asks for a glass of Pinot Grigio, never offer the cheapest house option first. Offer two specific mid-to-high-tier options: "We have a beautifully crisp, organic Pinot Grigio from Alto Adige, or a slightly richer style from California. Which sounds better?" It is typically categorized as light (like water),
Upselling wine is about guiding the guest to a better experience, not just forcing an expensive bottle.
The weight or thickness of the wine in the mouth. It is typically categorized as light (like water), medium (like whole milk), or full (like heavy cream).
