Wine and spirits in depth

This article goes one layer deeper than basic beverage service. When as a waiter you can talk about grapes flavour and alcohol with professional confidence you raise both the guest experience and your own credibility as a guide. You don't need to be a sommelier — but the more you understand the better you can recommend.

Wine's character is largely determined by the grape but also by climate soil and production. Some grapes give light fresh wines others strong and full. Knowing a selection of the most common grapes — and what they typically taste of — makes it possible for you to describe a wine to the guest rather than just naming it.

A structured tasting follows a fixed sequence so you capture the wine's character step by step rather than guessing.

• 01Vision: colour and clarity — tells about type, age and condition.
• 02Fragrance: the aromas you recognize before you taste.
• 03Taste: basic flavors, fruit, body and structure.
• 04Acid and tannin: how fresh and how 'dry in the mouth' the wine is.
• 05Aftertaste: how long the taste lingers.

Spirits are produced by distillation and span widely. As a server you should know the main categories so you can advise on aperitif, cocktail, and end of meal. The main families include whisky, cognac and other brandy, rum, gin, vodka, aquavit, and liqueurs and bitters.

Professional knowledge must be translated into a language the guest understands. Instead of technical words you can say 'fresh and light' or 'full-bodied and soft'. Meet the guest where they are: some want details, others just want a good recommendation. Adjust the depth to whom you're talking to.

The more you sell and recommend spirits and wine, the more important it is responsible service. Be aware of the guest's condition, know the rules including age limits, and always remember to offer water and non-alcoholic alternatives. Professional pride and responsibility go together.