How to describe wine correctly: tips for service staff

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Your servers don't need italy phone data to be trained sommeliers, but they should have a basic knowledge of wine , including common grape varieties, their characteristics, and the main wine-growing regions. They should understand the difference between red, white, rosé, and sparkling wines in order to be able to competently talk to guests about wine.

A comprehensive knowledge of the house's wine list is essential. Your employees should know the range, origin, vintages and price categories of the wines. This knowledge enables targeted recommendations and a suitable selection that complements the dishes on the menu.

Communication with guests is key. Service staff should listen carefully to understand guests' preferences and make appropriate recommendations. Clear descriptions of wines based on their aromas, taste, body and finish are important. For example: "This Chardonnay has aromas of green apple and vanilla, is medium-bodied and has a long, velvety finish."

Knowledge of wine service is also essential. This includes the correct serving temperature - red wine slightly below room temperature, white wine chilled - as well as opening wine bottles with corks and decanting older wines. Choosing the right glasses is also important, e.g. large glasses for red wine and smaller ones for white wine.

Your service staff should always make sure to offer guests a great experience . Attentiveness and friendliness in dealing with guests are crucial. Good wine recommendations and enjoyment of the wine enjoyed can make the difference from the competition. Flexibility is also required - if a desired wine is not available, alternatives should be offered.