Wine and spirits in depth
Grapes, taste wheel and spirits categories
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.
§Grapes and style
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.
§To taste a wine systematically
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.
§Wine's building blocks
| Element. | What it is | What the guest feels/notices |
|---|---|---|
| Acid | Wine's freshness | Makes the teeth run in saliva; makes the wine lively |
| Tannin | Substances especially in red wine | Dry, astringent sensation in the mouth |
| Body | Wine's fullness and weight | Light and thin or full and satisfying |
| Sweetness | Residual sugar | From almost dry to distinctly sweet |
| Aftertaste. | Flavor duration | Short and quick or long and sustained |
§Spirometry
Main categories of spirits
§Describing without sounding pretentious
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.
§Responsibility applies here too
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.