by Lillith Black

Created on: July 01, 2009

Restaurant wine service is more than opening a bottle and pouring wine without ruining your guest's silk dress. A server needs knowledge of basic grapes, regions, and of course, knowledge of their restaurant's wine list. Serving wine in a fine dining restaurant is an art, and the knowledge discussed here can make the difference between a just a server and a knowledgeable fine dining server.

Wine knowledge starts with grapes. The most common grapes you'll need to know about in most American restaurants are Chardonnay, Sauvignon Blanc, Pinot Grigio (Pinot Gris is the same grape), Riesling, Cabernet Sauvignon, Merlot, Shiraz (Syrah is the same grape), Zinfandel, and Pinot Noir. There are many, many more to learn, but those are the basic ones. The best advice is to get a book, and read it. Keep it with you. Read it and consult it every time you're asked a question. The Wine Lover's Companion is a great small sized book to consult with questions. A great behind-the-bar book (or on your coffee table at home) is The World Atlas of Wine. It is big, expensive and pretty, but it is extremely informative and comprehensive. Another great piece of advice is if you're asked a question that you don't know the answer to, don't hesitate to say, "I don't know, but if you'd give me one minute I'll find out for you." Your guests will appreciate your honesty, and they'll be impressed when you come right back with an answer.

Chardonnay can range from buttery and full bodied to crisp, acidic and fruit forward. Sauvignon Blanc can range from green grass and grapefruit in New Zealand to peaches and pears with minerality from California, to blended smooth flavors from France. Rieslings in Germany range from bone dry to super sweet. They can have flavors that range from honeysuckle and orange peel to pear and mineral. Pinot Grigios from Italy are often very dry and crisp, but Pinot Gris from Oregon can be very spunky and fruit forward. Region, style, and process can affect the flavors, as can the blending. Often grapes are blended with other grapes to balance one characteristic with another.

Cabernet is a very full bodied, often tannic wine with a high level of dryness and dark fruits such as black raspberry and plum. Tannins are chemical components found in the skins of grapes and they are responsible for the effect in the mouth of literally drying out the saliva on the palate. Tannins are also found in tea, coffee, and nuts, as well as many other

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