As a server in a restaurant that offers wine, it is important to have a good working knowledge of wine to provide an excellent dining experience for customers. Understanding the basics about wine varieties, regions, flavor profiles, and pairings can help servers make recommendations, answer questions, and enhance the meal.
Wine Basics
There are several key things every server should know about wine:
- The difference between red, white, sparkling, and rosé wines
- Common grape varieties like Chardonnay, Cabernet Sauvignon, Pinot Noir, etc.
- Major wine producing regions around the world and their signature styles
- How to read a wine label including the producer, region, grape variety, and alcohol content
- Basic wine terminology like body, tannins, acidity, dry vs sweet, etc.
- How to open and pour wine properly at the table
- Ideal serving temperatures for different wine types
- Pairing principles for matching wine with food
- Wine storage and service guidelines
Having a grasp of wine basics allows a server to navigate wine lists, make solid recommendations, answer common questions, and enhance the overall dining experience.
Red Wines
Some key facts about popular red wine varieties:
Cabernet Sauvignon
- Full-bodied red known for bold, concentrated flavors like black cherry, cassis, spice, and dark chocolate
- Medium to high tannins
- Grows well in Bordeaux, Napa Valley, Australia, Chile
- Often blended with Merlot, Cabernet Franc, Malbec, and Petit Verdot
- Pairs with grilled/roasted meats, aged cheeses
Pinot Noir
- Light to medium-bodied with fresh red fruit flavors like cherry, raspberry, and cranberry
- Delicate, low tannins
- Cool climate grape most associated with Burgundy, Oregon, and New Zealand
- Pairs well with salmon, chicken, lamb, mushrooms, duck
Merlot
- Medium-bodied with plum, blackberry, mocha flavors
- Soft, supple tannins
- Bordeaux, California, Washington, Chile, Italy
- Food-friendly, pairs with a wide range of dishes
Malbec
- Medium to full-bodied with ripe plum, black cherry, vanilla
- Smooth, velvety tannins
- Mostly associated with Argentina
- Great with grilled meats, stews, aged cheeses
Zinfandel
- Medium to full-bodied with jammy mixed berry, black pepper, spice
- High alcohol and tannins
- California’s signature grape, also Italy as Primitivo
- Pairs with anything grilled, spicy dishes, barbecue
White Wines
Key characteristics of popular white wines:
Chardonnay
- Full-bodied, velvety texture with apple, pear, citrus, vanilla, butter flavors
- Unoaked styles brighter and more acidic
- Significant worldwide presence from California to Burgundy
- Matches rich dishes like lobster, creamy sauces, chicken
Sauvignon Blanc
- Crisp, dry, light to medium-bodied with grapefruit, lemon-lime, gooseberry, grassy flavors
- Minerality and high acidity
- Important in Bordeaux, Loire Valley, New Zealand, California
- Pairs well with veggies, salads, seafood, poultry, goat cheese
Riesling
- Light to medium-bodied with floral, peach, nectarine, honey, petrol notes
- Ranges from dry to very sweet
- Germany, Alsace, Austria, Australia, Washington
- Complements spicy Asian cuisine, grilled seafood, fried foods
Pinot Grigio/Pinot Gris
- Light, crisp with green apple, lime, pear, flint
- Easy-drinking, subtle complexity
- Italy for Pinot Grigio, France for Pinot Gris
- Pairs with seafood, light pastas, chicken, salads
Viognier
- Full-bodied, low acid with peach, apricot, orange blossom notes
- Rich texture, subtle spice
- Rhone Valley, California, Australia
- Matches creamy or spicy dishes, roast chicken, rich fish
Other Wine Types
Beyond red, white, and rosé, servers should be aware of:
Sparkling Wines
- Effervescent wines like Champagne, Cava, Prosecco, etc.
- Flavors ranging from crisp green apple, citrus, brioche, yeasty
- Food-friendly and ideal for celebrations and toasts
Dessert Wines
- Sweet, syrupy wines like Port, Sauternes, Ice Wine, etc.
- Intense dried fruit, honey, caramel, vanilla flavors
- Small portion poured with desserts
Fortified & Aromatized Wines
- Wines with added grape spirit like Port, Sherry, Vermouth, etc.
- Complex, intense flavors and higher alcohol
- Often enjoyed as an aperitif or digestif
Major Wine Regions
It helps to know the signature wines from the most important wine regions:
| Region | Known For |
|---|---|
| Bordeaux, France | Cabernet Sauvignon, Merlot, Sauvignon Blanc, Semillon |
| Burgundy, France | Pinot Noir, Chardonnay |
| Rioja, Spain | Tempranillo |
| Tuscany, Italy | Sangiovese, Super Tuscans |
| Piedmont, Italy | Barolo, Barbaresco (Nebbiolo) |
| California | Cabernet Sauvignon, Chardonnay, Zinfandel |
| Oregon | Pinot Noir |
| Washington | Merlot, Cabernet Sauvignon, Syrah |
| Australia | Shiraz, Chardonnay |
| New Zealand | Sauvignon Blanc, Pinot Noir |
Food & Wine Pairing Guidelines
Mastering basic pairing principles helps servers recommend wines that complement each menu item:
- Weight – Match lighter wines with light dishes and bolder wines with heavier dishes
- Intensity – Pair more intense, aromatic wines with boldly flavored foods
- Acidity – Acidic wines cut through fat and match richer foods
- Sweetness – Off-dry wines complement lightly spiced or sweeter dishes
- Tannins – Tannic reds pair with proteins and fat
- Region – Iconic regional pairings rarely disappoint (Chianti & pasta, Sauvignon Blanc & seafood)
Other pairing tips:
- Red meat gravitates to bolder reds
- White fish, poultry, pork suit lighter whites and reds
- Vegetarian dishes match fresher, fruitier wines
- Spicy heat calls for sweeter, lower alcohol wines
- Cheese pairs well with wines that match its intensity
Serving Wine
Proper wine service contributes to the overall experience. Key points for servers:
- Present the bottle for inspection before pouring
- Use a corkscrew to smoothly remove the cork
- Pour a small taste to allow the customer to approve the wine
- Hold the bottle near the base while pouring to prevent drips
- For red wine, let it breathe in the glass before drinking
- Pour white and sparkling wines chilled; reds at room temp
- Fill glasses halfway to leave room for swirling and aroma
- Be attentive to refill glasses in a timely manner
Wine Storage & Handling
Proper storage preserves wine quality and freshness:
- Store wine on its side at 55-60°F with 60-70% humidity
- Avoid temperature fluctuations and direct light exposure
- White wines are best consumed within 1-2 years, reds within 3-5 years
- Older wines require extra care when handling corks and pouring
- Use clean glassware, pour wine gently, and decant older reds if needed
Expanding Wine Knowledge
Ongoing wine education helps servers continue to improve their skills and provide exceptional service:
- Taste different wines whenever possible to build flavor memory
- Read wine books, magazines, blogs to increase understanding
- Attend seminars, classes, tastings to directly experience new wines
- Visit wine regions to connect geography with wine styles
- Discuss wine recommendations and feedback with sommeliers and chefs
- Stay current on restaurant wine program additions and rotations
Conclusion
Mastering the fundamentals about major grape varieties, wine styles, regions, pairings, and service is key for servers to provide an excellent wine experience. Knowledge should be supplemented with directly tasting wines themselves whenever possible. Servers who remain passionate about learning more about wines can become trusted resources for recommendations and gain confidence in their wine service skills over time through ongoing education and hands-on engagement.