Tips for Suggesting Wine
Bartenders Learn To Describe Wine Varietals And Food Pairing By Heather Dolen
When a customer asks about the wine list, ask these questions: “What do you typically like to drink? Are you interested in trying something new? Are you looking for something to pair with your food?” Knowing the grape varieties and typical characteristics for each will come in handy and give you a great place to start.
R EDS CABERNET SAUVIGNON: full-bodied, complex, fruit-forward, dry. One of the most popular red wines and most widely planted grape in the world. Favorite of Bordeaux, France and Napa Valley, California. Has bold tannins and often aged in new oak barrels to mellow those tannins. Pairs with nearly all red meat, peppery ahi tuna, and tomato-based sauces. SHIRAZ OR SYRAH: full-bodied, terroirheavy, fruity. Bold, with notes of smoke, black pepper, and black fruit. Australian Shiraz is bold and jammy, with big, ripe tannins. French Syrah is dry, brisk, with flavors of pepper and smoke. Taste side by side to learn the different styles a region can create using the same grape— it expresses itself differently depending on region and climate. MERLOT: medium-to-full bodied, easydrinking style, velvety. Fruit flavors of plum, blackberry, black cherry, this silky, soft, and approachable wine pairs well with roast chicken, turkey, and pork. Portobello mushrooms, even pastas and pizzas go exceptionally well.
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