Explain in detail how to serve wine by the bottle.
Glasses should be placed about 1/2 inch above the tip of the knife. Show the label to the host. Quietly announce the bottle to the host: vintage, winemaker and varietal. Remove cork. Pour 1 oz sample for the host. Pour clockwise around the table remembering; ladies first, then finish with the host. Place the wine on the table with the label facing the host. Finally, the cork and service linen are removed from the table and placed in the service champion's apron or jacket pocket.
What is the pour size of a glass of wine?
What is the pour size of a glass of port?
How should wine glasses be held when serving?
Held at the stem.
When pouring a bottle of wine at the table, whom do you serve first and why?
Traditionally the serving order is ladies first, then gentlemen clockwise around the table ending with the host.
When serving a bottle of wine at the table, when is the wine service truly finished?
The wine service is finished when the server pours the last drop of wine and removes the wine bottle from the table.
Define the wine descriptor "dry?"
Lack of residual sugar is the taster and winemaker's definition of "dry." Dry is the OPPOSITE of Sweet.
Define the wine descriptor "crisp?"
The more acidity, the more "crispier." Low acidity usually provides a soft, plump, and smooth feel in the mouth. High acidity is tangy, tingly, and mouthwatering.
Define the wine descriptor "oaky?"
The flavor of the wine affected by the oak barrel used in the process of winemaking. Several factors and processes contribute to the amount of oak and style of oak in wines.
Define the term "tannin?"
Tannin is a natural component of the skins, stems, and seeds of wine grapes. It is recognizable in red wines because of skin contact. It is also a natal preservative
Why is "Body" an important concept to understand about wine? What is the "Body" of a wine?
Body is one of the few terms that has the same meaning to every taster. Body is a textural sensation, the feeling of weight, richness, and thickness in the mouth.
Wine varietals typically fall between the same "body" categories. Place the "Big Seven" varietals in the categories below.
Style White Red
Light Riesling Pinot Noir
Medium Sauvignon Blanc Merlot
Full Chardonnay Cabernet Sauvignon
To better conceptualize "Body," how do the milk terms of skim, whole, and heavy cream help us to understand the textural sensation and weight body produces in a wine?
Skim Milk: Watery, runny, feels kind of skimpy on the tongue and the taste goes away fast-- light bodied.
Whole Milk: Thicker, richer, coats your mouth a bit, and the flavor lingers longer than skim-- medium bodied.
Heavy Cream: Dense, thick, really clings to the inside of your mouth, and the flavor hands on-- full bodied.
Please pair the "Big Seven" varietals with one item from our menu.
Riesling: Rattlesnake pasta, Penne Chicken
Sauvignon Blanc: Red Snapper, Salads, Soups
Chardonnay: Grilled Swordfish, Grilled Salmon
Pinot Noir: Old Fashioned Cheeseburger, Ahi Tuna
Merlot: Barbecue Danish Baby Back Ribs
Cabernet: Filet Mignon/ NY Strip
Syrah/Shiraz: Ahi Tuna, Prime Rib
List our most moderately priced wines for each varietal type.