"Wine is the most civilized thing in the world." -Ernest Hemingway. "Come, come, good wine is a good familiar creature if it be well used; exclaim no more against it." - William Shakespeare "Othello" Act II, Sc. 3, line 293 I made wine out of raisins so I wouldn't have to wait for it to age. -Steven Wright "What contemptible scoundrel stole the cork from my lunch" -W. C. Fields "I cook with wine, sometimes I even add it to the food!!" "Wine is the most civilized thing in the world." -Ernest Hemingway. Wine makes daily living easier, less hurried, with fewer tensions and more tolerance. - Benjamin Franklin "The soft extractive note of an aged cork being withdrawn has the true sound of a man opening his heart." - William S. Benwell, "Journey to Wine in Victoria," "[Wine is] poetry in a bottle." - Clifton Fadiman
4.Hook the lever of the waiter's tool onto the rim of the bottle and hold it there with your index finger. Carefully extract the cork while holding the neck of the bottle. Finish removing the last portion of the cork by hand, remove the cork from corkscrew and place it in front of host. Note: Always remove the last small portion of the cork by hand, never pop it out by pulling up on the corkscrew. Do not make the guest feel uncomfortable by expecting a response about the presentation of the cork, simply continue with the presentation. 5. Pour approximately 1 oz. into the host's glass for approval. Twist the bottle slightly each time you finish pouring to avoid dripping. After approval, serve the guests, women first, then the men and always the host last, whether it be male or female. Fill glasses only about half full, to ensure all guests receive the same portion.
INTRODUCTION 1. Present the bottle to the guest who ordered the wine and allow them to verify the label. The person who orders the wine will be refered to as the host herein. (male or female) 2. If approved, remove the foil from the lip of the bottle by cutting 1/8" from the top of the bottle. 3. With a waiter s tool insert the tip slightly off center and turn until all but one groove of the corkscrew is fully into the cork. Food and wine are a natural combination. A carefully selected wine will enhance the guest s dining experience more than anything else. It is a true compliment to the meal. It improves the atmosphere, and refines the taste of food. You are the link between your guests and an extraordinary dining experience. Some of your guests will know very little about wine and they will be looking to you to provide the knowledge they ll need to make a good wine selection. So the more you know about wine, the more you ll be helping your guests have a better dining experience. Selling wine is fun for you and the guests because both of you come out ahead. Your guest enjoy the added element of wine to their dining experience and you experience increased tips through a higher check average. How can you loose? For you to be successful at selling wine, it is necessary for you to know some specifics about the wine we offer and how to sell them effectively. To do this, we d like you to read this Wine Training Guide and please don t hesitate to ask any of you managers any questions you may have. Good luck and enjoy!
WINE BACKGROUND INFORMATION BODY The term body refers to how the wine feels in the mouth or how it fills the mouth. When you describe a wine s feeling in the mouth, you say it is either light-bodied, medium-bodied, or fullbodied. Light-bodied wines have little substance to them and go down as easy as water. Medium-bodied wines have more substance to them; they seem to weigh more on the palate. They fill the mouth with a richer, more velvety quality. Full-bodied wines make their preence known in the mouth. They weigh more than medium-bodied wines. A simple analogy is that light-bodied wines are like water and full-bodied wines are like rich, whole milk. Body is an important concept in matching wines with foods. SWEETNESS RANGE The relative amounts of sugar and alcohol in a wine are what render it sweet, slightly sweet, or dry. The word dry implies absence of sugar. Novice wine drinkers uaually start out enjoying wines that are on the slightly sweet side. The more experienced wine drinker gradually develops a taste for dry wines. Some people prefer their lemonade on the tart, dry side; others add more sugar to make it sweet...the same holds true with wine. RED WINE Mondavi Cabernet Grape Variety: Cabernet Taste Profile: Intensely spicy, adding complexity and interest to the tiers of cassis, ripe berry and plum. Lone Star Menu Match: This wine pairs beautifully with rich cheeses and full-flavored entrees. Hardy Cabernet Sauvignon Grape Variety: Shiraz, Cabernet Sauvignon Taste Profile: Dry, medium bodied, intense fruit flavours with mild oak. Lone Star Menu Match: Steak sandwick, Smoked Beef Ribs, Blackened Chicken Breast. Bouchard Aine & Fils Beaujolais Superieur Grape Variety: Gamay Taste Profile: Dry, light bodied, crisp, soft fruity flavours with peppered strawberries and mellow tannis. Lone Star Menu Match: Quesadillas, Rio Grande Chicken, Enchiladas Con Queso BLUSH WINE Sutter Home White Zinfandel Grape Variety: Zinfandel Taste Profile: Semi-dry, light bodied, crisp, zesty fruit flavours of strawberry and cranberry. Lone Star Menu Match: Stuffed Tater & salad, Pork Ribs, Shrimp Pasta.
WHITE WINE Mondavi Sauvingnon Blanc Grape Variety: Sauvignon Blanc Taste Profile: Fresh fruit character and crisp acidity. Creamy texture. Lone Star Menu Match: Perfect with seafood, chicken and pasta with creamy sauces. Hardy Semillon Chardonnay Grape Variety: Semillon Chardonnay Taste Profile: Dry, medium to full-bodied, crisp, subtle fruit & oak. Lone Star Menu Match: The Club, Fajita Enchiladas, Chicken & Shrimp Pasta. Macon-Villages Bouchard Aine & Fils Chardonnay Grape Variety: Chardonnay Taste Profile: Dry, medium to full-bodied, rich ripe fruit flavour accented by oak. Aromas & flavours of apple, pear and tropical fruits with a hint of citrus. Lone Star Menu Match: Poor Boy Sandwich, El Paso Chicken, Chimichanga Dinner. HOUSE WHITE HOUSE RED WHITE WINE Folinari Soave Italy (0) Jackson-Triggs Sauvignon Blanc Ontario (0) Folinari Valpolicella Italy (0) Jackson-Triggs Merlot Ontario (0) Mondavi Sauvingnon Blanc California (0) Hardy Semillon Chardonnay Ausralia (0) Macon-Villages Bouchard Aine & Fils Chardonnay France (0) RED WINE Mondavi Cabernet California (0) Hardy Cabernet Sauvignon Australia (0) Bouchard Aine & Fils Beaujolais Superieur France (0) BLUSH WINE Sutter Home White Zinfandel California (3)
HOUSE WHITE HOUSE RED Folinari Soave Grape Variety: Blended Taste Profile: Straw-yellow, it has a soft, delicate flavor with a dry, balanced taste. Light-bodied and has a fragrant bouquet and fruity flavor. Lone Star Menu Match: Chicken Burger, Enchilada Plate, Chicken & Shrimp Pasta. Folinari Valpolicella Grape Variety: Blended Taste Profile: This dry red wine is light-bodied and has a fragrant bouquet and fruity flavor. It's best served young and is sometimes viewed as Italy's version of a French Beaujolais. Lone Star Menu Match: Goes well with red meat, game, seasoned cheeses, and pasta dishes with red sauce. Jackson-Triggs Sauvignon Blanc Grape Variety: Sauvignon Blanc Taste Profile: Dry, light-medium bodied, crisp & refreshing. Herbal & citrus aromas & flavours. Lone Star Menu Match: Beef & Chicken Fajitas, Mesquite Grilled Chicken Pasta, Fajita Taco Salad. Jackson-Triggs Merlot Grape Variety: Merlot Taste Profile: Dry, medium to full-bodied, rich/smooth lingering flavour. Rich berry fruit flavour, smooth, velvety finish. Lone Star Menu Match: Mesquite Grilled Steaks, Shrimp, Chicken or Beef Fajitas, Cajun Shrimp Pasta.