: A one-page visual poster from Carvers Steaks and Chops that covers tasting notes, calorie counts, and how to identify a wine's "boldness" by its alcohol content. Comprehensive Training Manuals If you need deeper knowledge on service etiquette (opening bottles, pouring, and glassware), these manuals are excellent: The Definitive Wine Training Guide : A 29-page eBook from Uncorkd designed specifically for restaurant staff to help them "speak intelligently" to guests. Basic Wine Training Handbook : A technical guide from Tableside Consulting covering everything from the fermentation process to proper presentation and timing. Imperial Beverage Service Guide
Most restaurant wine lists are built around these eight core international varieties. Memorize these profiles to make instant recommendations. White Wines basic wine knowledge for servers pdf free download
The weight or thickness of the wine in the mouth. It is typically categorized as light (like water), medium (like whole milk), or full (like heavy cream). : A one-page visual poster from Carvers Steaks
Light dishes (salads, white fish) need light wines. Heavy dishes (ribeye, stews) need heavy wines. Imperial Beverage Service Guide Most restaurant wine lists