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40 Cards in this Set
- Front
- Back
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What are the steps of bottle service?
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1.Always repeat the guests selection back to them after they have requested it 2.pre-set the table with glassware and underliner (if needed) 3. acquire bottle, ensure it is the right temperature, wipe clean of any dust or access sweat (water accumulation)4.Present the bottle to the guest who ordered it, stating the name, vintage and varietal if necessary 5. open the bottle without making any nose. there should be no popping (especially with champagne)
6. Pour a 1 ounce taste for the guest who ordered the bottle with the label facing them 7.After approval, pour the rest of the guests in a clockwise rotation, label facing the person you are pouring for, ending at the person who ordered and tasted the bottle. 8. Place bottle in ice, or on the table with the label facing the person who ordered it |
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Which guest should get the last pour out of a bottle?
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The guest who ordered the bottle, to give the oppurtunity to ask them if they require another to be prepared
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What is the appropriate level to fill glasses when doing bottle service for a table?
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Most wines should not be more than 4 ounces in the glass, giving the guest room to swirl, smell, and enjoy their wine without making a mess. However, white wines that should remain very chilled should be even less, to ensure that the guest is enjoying it a consistantly cold temperature throughout the entire bottle.
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Where are Cabernet Sauvignons, Merlots and Pinot Noirs by the bottle located on display in the restaurant?
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The top shelf behind the bar
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Where are the Zinfandels, Syrah's and OTHER reds located on display in the restaurant?
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The top shelf over the coffee station
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If someone orders a bottle of something that we pour by the glass, where would you get it from?
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The service bar
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What are the five styles of glasses we have for wine service?
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Bordeaux, Burgundy, sauvignon blanc, champagne flute, port
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You would use our Bordeaux glasses for which wines?
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Higher priced reds with the exception of Pinot Noirs and Nebbiolos.
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You would use our Burgundy glasses for which wines?
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Higher priced Pinot Noirs, Chardonnays and all Nebbiolo-based wines
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The Sauvignon Blanc glasses are used for which wines?
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All glass pours and white wines with the exception of expensive chardonnays.
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Is dessert the only time that you can offer your guest our dessert wine list/ ports/ sherries?
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No. All of these wines can be recommended with certain appetizers or used as aperitifs themselves.
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Are all champagnes light in body?
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No. We serve Krug and Henri Giraud, both percieved as being more full-bodied styles of champagne.
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We serve two wines from Au Bon Climat by the glass, which ones are they?
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Our Santa Barbara Pinot Noir and our Santa Barbara Chardonnay
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After performing bottle service for any white wine on the list, should you assume that the guest wants it to be placed in the ice bins?
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No. There are more full-bodied or complex whites that certain guests will want to "open up" on the table. The guest should always be asked what they prefer.
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We serve three different styles of Nebbiolo on our list by the bottle, what are they?
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1.Barolo "Bric del Fiasc" 2004 by Paolo Scavino
2. Barolo "Carobric" 2001 by Paolo Scavino 3. Sforzato (made from dried nebbiolo grapes) 2004 by Nino Negri |
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What is the most grown variety in Germany and Alsace?
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Riesling
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Riesling is thought to be from where originally?
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The Rhine region in Germany
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Who is the worldwide leader in production of riesling by volume?
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Chateau ste. Michelle with over 600,000 cases produced annually
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Which Chateau ste. Michelle Riesling do we have on our list?
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"Eroica" 2007
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What are some typical aromas of Rieslings in general?
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White floral, tropical fruits, lime, mineral stone (slate or quartz) and sometimes petrol notes
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Which Riesling do we serve by the glass and how would you describe it?
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We serve the Dr. H Thanisch "classic" Qualitetswien 2007 which is a tangy mix of apple, peach, lime, spice and mineral aromas and flavors with an elegant length at the finish.
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Which foods from our menu would go well with our riesling by the glass?
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Hominy, pork belly, anything with blue cheese or cambazolla , the chicken wings, whole snapper, pork chop (think of spice, soft fragrant cheeses, pork, chicken and any simply prepared fish)
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What is the sweetest form of riesling available?
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Eiswein and Trockenbeerenauslese (TBA for short). Eiswein (or Ice wine) are made from grapes that are left on the vine to freeze into the winter, then pressed while still frozen with only the true "essence" running out. TBA's are selected grape by grape, with only the most botrytis effected grapes picked
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What is Botrytis Cinera?
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"noble rot," an ugly but harmless mold that effects grapes in humid areas. It draws out all of the water form the grape, leaving concentrated sugar levels thus making a highly sweet product.
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What Ice Wine do we offer our guests and where is it from?
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Inniskillin Vidal Ice Wine from Niagra Peninsula in Canada
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Muller-Thurgau is a cross between which two grapes?
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Riesling and Sylvaner
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Which Muller-Thurgau do we have on the list?
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"Zevari," by Cavit estates
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Why is riesling so food friendly?
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High aromas, high acidity, can compliment food without overwhelming most things, easy to drink and doesn't fill you up
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Besides Germany, what are the places in the world where Riesling is grown the most?
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Alsace, USA, Austria, Australia
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Sweet foods make dry wines taste__________
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Sour and thin
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Foods high in vinegar or with high acidity (citrus, for example) require a wine high in ________ to stand up to them.
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acidity
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What is Umami?
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one of the 5 tastes that can be percieved by receptors on the human tongue, also known as "savory"... soy is a pure example of Umami
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Umami emphasises ________ in wine
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Tannins. This is why things like oysters taste good with sauvignon blanc instead of something with tannins, and why lamb tastes better with a red wine whoes tannins are either aged (therefore smooth and incorperated) or naturally not high or rigid.
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What are 10 of the most food- friendly wines?
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Alsacian Tokay/ Pinot Gris
Italian Pinot Bianco New Zealand Sauvignon Blanc Muscadet Riesling Barbera Chianti (not Riserva) and other dominately sangiovese-based wines Washington Merlot Pinot Noir (not extreme styles) Nebbiolo |
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What are 6 of the most wine-friendly foods?
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Roasted chicken
Roast beef Roast lamb spaghetti with oil and tomato Roasted or broiled halibut/ snapper Parmigiano-Reggiano cheese |
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What is the most important element in both the food and wine to keep in mind when making a pairing?
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The "weight" of it... IE the body, the depth, the richness. You should never pair a super rich food with a smooth, mellow and subtle wine. On the other hand, you should never pair a super-complex and thick-bodied wine with a simple and elicate dish...
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Does the classic White wine with chicken and fish and Red wine with game and meat rule work?
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No. It is better to consider everything else in the dish, such as the sauce, or other flavor elements that might dominate the dish and then look to a wine that either fits the same profile, or balances the profile out.
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When pairing dessert with wine, what is the most important thing to remember?
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The wine should always be sweeter than the dessert. Anything that is not will taste astringeantly acidic.
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What would you pair artichokes or asaparagus with?
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Gruner Veltliner
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