the hospitality handbook series volume 2 know your wines

The Hospitality Handbook Series Volume 2

Know Your Wines

A Guide to Alcoholic Drinks, Drinking Culture and the Hospitality

Industry in Australia

INTRODUCTION ............................................................................................................................................... 1

KNOW YOUR WINES ....................................................................................................................................... 2

WHAT IS WINE? ............................................................................................................................................................... 2

HOW IS WINE MADE? ..................................................................................................................................................... 2

WHAT ARE THE IMPORTANT THINGS TO KNOW ABOUT WINE? ................................................................................ 5

THE COMPONENTS OF A WINE LABEL .......................................................................................................................... 6

KNOW WHAT YOU’RE TALKING ABOUT… ...................................................................................................................... 7

TYPES OF WINE ............................................................................................................................................................. 10

FOOD MATCHING TIPS .................................................................................................................................................. 15

FAMOUS AUSTRALIAN BRANDS ................................................................................................................................... 17

WINE TASTING CULTURE ............................................................................................................................................. 19

CONCLUSION ................................................................................................................................................... 23

Hospitality Handbook: Know Your Wines

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INTRODUCTION

It’s a warm summer evening and Rebecca is out with a few friends, intent on trying a new bar that

recently opened up down the street. The place seems cool with funky decor and when she opens

the drinks menu, the usual classics appear, along with some cocktails she’s never seen before. A

relaxed guy approaches from behind the bar, smiles and, discovering she’s partial to fruity

cocktails, suggests his favourite; the Upside Down Pineapple Cake - if she’s after something new.

She is. It arrives at their outdoor table a few moments later, along with a couple of beers and a

white wine for her friends. The first sip is refreshing and sweet and glancing up at the server she

smiles to indicate a good suggestion. He nods back, knowingly, and slips back inside leaving the

friends to enjoy a setting sun and relaxed conversation over a few drinks.

Serving alcohol in Australia is performed in many different environments, from a packed,

rushed and noisy Happy Hour in a city bar to the muted clinking of glasses in an upmarket

restaurant overlooking a city view. Whichever culture you prefer, this eBook series will provide

you with the basics to get started as a part of the world famous hospitality culture Australia

provides with its wonderful weather, relaxed beach environment and love of all things fun.

Perhaps you want a holiday job while travelling, a few part time shifts while studying or you’re

inspired by the magic performed by great mixologists and bartenders and want to give the more

challenging end of the profession a go. Either way, you can be sure you will be inspired and

encouraged by the guidance in this book and, at the very least, gain new knowledge you can use

to impress your friends on your next evening out!

Typically people working in the hospitality industry enjoy the social aspect the most; there’s

plenty of interaction with your customers and the people you work with, without spending any

money or dealing with a hangover the next day! To truly enjoy the service of alcohol you’ll need

to be the type of person who enjoys talking to new people and assisting them to have a good

time with the knowledge and expertise you’ve worked hard to gain. You’ll likely meet some

really fun and interesting people in the venues you work at and you could potentially take home

extra cash from a big tipper.

There are many roles in the alcohol service industry; server, barback, mixologist, sommelier. It

can take a number of years to become a professional of the sort who can competes in

competitions or discuss the finer aspects of liquor in an expensive cocktail lounge. To get

started on the road to a lucrative, interesting and varied career, begin with learning the basics.

A bit of reading and practice will see you you’ll be drawing beers and mixing vodka with

lemonade in a few weeks as if you’ve been doing it all your life.


2

KNOW YOUR WINES

WHAT IS WINE?

“Wine is sunlight held together by water.” GALILEO (1564

– 1642)

Simply put, wine is grapes fermented, filtered and aged. In

a tradition going back thousands of years, the process of

converting grapes into wine, known as Vinification, is a

way of life and source of intense pride for the thousands of

Winemakers, or Vintners, around the world. A strong

culture of wine knowledge and understanding exists

around its production, sale and drinking. Intense

competition exists between winemakers for either quality

of the type which will win awards or market share in

making wine attractive and accessible to the average

consumer.

Due to the fact that the taste of wine is derived primarily from the grape, the location of a vinery

is extremely important as well as the local methods built up in that location for producing the

wine. A grape will taste differently depending on the minerals and acidity in the soil, the

weather during the growing season and how they are harvested. This makes such a difference

to the end product that many wines are known primarily by the place from which they came.

The most famous of these is Champagne, a small region in northeast France known for its high

quality sparkling white wine. To serve wine with knowledge, you will need to understand the

basics of grape, location, process and age.

HOW IS WINE MADE?

1. Harvesting:

Grapes are harvested either by a machine or by hand at the winemaker’s discretion, depending on the sugar level and pH in a grape. Weather forecasts are also taken into account. The season for harvesting grapes is typically September to November in the Northern Hemisphere and February to March in the Southern Hemisphere. Grapes are collected in large vats and the stems are either removed before crushing or during the crushing process.

2. Crushing:


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The process of squishing grapes to release the inside pulp and juices was

traditionally done by foot and in some smaller wineries this method is still in use.

More commonly though a mechanical crusher is used, with some also containing the

ability to de-stem the grapes. This step applies primarily to red wines which get

their colour from the grape skins. White wines are typical fed from the collection vat

straight into the press.

3. Pressing:

The process of applying gentle pressure to the grapes in order to separate the liquid

from the skin and body. In some cases this has been done in the crushing stage but

use of a press can increase the amount of juices available for production by up to

30%. Traditionally this process was done by hand with a ‘basket press’; two pieces

of wood squeezed together with the grapes in between. In today’s high production,

mechanical industry, engineers are constantly trying to replicate the delicate

pressing of the traditional method. Some types of wine, usually reds, will have a

process of primary fermentation prior to this step.

4. Vat/Tank:

The mush of grape juice is poured into a large vat, tank or oak barrels for

fermentation. This secondary ageing process takes between 3-6 months and

ferments very slowly. The selection of which vessel to use to age the wine makes a

large difference in the ultimate taste; oak barrels are more expensive to use but

produce stronger tastes and so are usually sold at a higher price. The wine is kept

from oxidisation by being kept under airlock and tested at various intervals under

laboratory conditions for the correct balance of acidity, sugar and alcohol

percentage, among others.

5. Blending:

During the testing process it may be necessary to blend some wines together to

achieve the desired uniform taste. This may be simply blending the same grape to

achieve a similar outcome or blending different varieties to produce a particular

style. Other properties, such as fining agents are preservatives, added to keep the

wine in good condition once bottled.

6. Filtration:

The final process before bottling is known as filtration. Filtration accomplishes two

things; it makes the wine itself clear from small cloudy particles and cleanses the

wine at a microbial level, known as microbial stabilization. Stabilization of this sort

may reduce the amount of colour in a wine.


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7. Bottling:

The wine is complete and ready for shipping! Traditionally wine bottles have been

sealed with a cork, however this is giving way to more modern methods as a small

percentage of bottles corked will become oxidised. If corked, a final seal is added to

the top and heated to prevent air entering the bottle.

8. Maturing:

Some wines are designed to mature in the bottle on a shelf for a number of years at

the buyer’s expense. There are very specific methods to do this to ensure the wine

doesn’t turn sour. The wine should be kept on its side so it is in contact with the

cork, keeping it from drying, shrinking and allowing air into the bottle, which causes

oxidisation. Traditional corks allow a tiny amount of air over a long period of time

to connect with the wine, allowing a slow maturing process. Bottles must be kept in

a cool, dry place out of sunlight and away from vibrations. Vibrations can cause air

bubbles and unsettle sediments into the wine itself.

Where are the Corks? Although the most traditional method for sealing a bottle,

anywhere between 5 and 10% of wine becomes oxidized with

the use of corks. This is known as being ‘corked’ and results in

a musty smell and flat taste. Plastic corks were developed in an

attempt to rectify this issue but they are ineffective at keeping

oxidisation at bay for a long period of time and interfere with

the maturing process of some wines. Stelvin steel caps are

much more common nowadays and studies suggest it is a

superior product to both natural and synthetic cork seals.

Unfortunately a steel cap reduces the romance and finesse

associated with opening a bottle of wine and were therefore

associated with cheaper, lower class wines for many years. As the benefits become more

apparent and the use more widely accepted, Stelvin screw caps are fast becoming the seal of

choice.


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WHAT ARE THE IMPORTANT THINGS TO KNOW ABOUT WINE?

When first entering the ‘wine world’, the amount of information and options can seem

overwhelming. If you’ve ever walked into a wine store to look for a drink to go with your

evening meal, you may understand the huge amount of choice available. The next section breaks

down the main things you should know to begin a conversation about the next purchase of wine

you are involved with.

Wine typically has an ABV of between 12-15%, making it stronger than beers and Ready to

Drinks and less potent that straight up liquors. When considering a new type of wine, you will

want to know about the below 5 characteristics.

The Colour

The Grape

The Region,

The Flavour

What it is Best Matched With

TIP: Where does the colour of a wine come from?

Many people think the colour of wine comes from the actual grape itself. It doesn’t; the

grape itself is a clear colour - bite one and you will see! The colour of a wine comes from the

skins of the grape and can be tempered by increasing or decreasing the amount of time the

skins are left fermenting with the juices.


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THE COMPONENTS OF A WINE LABEL

1. Producer

Branding in wine has become very competitive over the

years, as less knowledgeable consumers enter the market,

wishing to identify their favourite wine to drink. Wine

bottles will contain the brand/label of a wine which usually

denotes the winery where it was produced.

2. Variety

This is the type of grape used in the production of the wine.

3. Region

The area where the grapevines are grown. Because of the

influence of soil and weather on the quality of grapes, the

region a wine comes from can explain a lot about its flavour

and quality.

4. Vintage

The vintage is the year the grapes were picked and began

their fermentation process. Note that it is not the date the

wine was bottled.

5. Alcohol %

It is a requirement of Australian Law that each bottle of

alcohol clearly states its ABV.

6. Additives

A small list will outline any additional botanicals that have

been added to the wine. This is an important part of the

label to note if you have allergies.

7. Standard Drinks

In Australia it is a requirement of all sellers of alcohol to

show the approximate number of standard drinks

contained in the bottle.


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KNOW WHAT YOU’RE TALKING ABOUT…

It’s important to understand the basic terminology when discussing wines. There are plenty of

different words to choose from to describe the flavour of a wine and they can be confusing

without a few reference points. The following is a very simplified way of differentiating the

different tastes and styles in wines and is meant as a starting point for your future learning. As

you begin to understand more about the varying subtleties between wines, you will likely move

on from this simple frame to more complex combinations.

REMEMBER: While there are some basics everyone agrees on, the majority of wine tasting

and recommendation is personal opinion. The best way to gain knowledge on wine is to go

out and give some of it a taste, armed with your theory to assist you in navigating the

differences and similarities between them. Don’t be afraid to make your own mind up about

what is good and what is not!

Three Most Used Descriptions About Wine

When explaining the taste of a wine, producers, reviewers or simply drinkers will build on the

below three distinctions:

DRY VS SWEET

The sugar content in a wine determines whether it is classified as dry or sweet. High

amounts of sugar left over after fermentation will make a wine sweeter, whereas low

amounts of sugar leave it with a ‘dry’ taste. Sweet can also be perceived as ‘fruity’ and

dry can be perceived as ‘savoury’.

LIGHT VS FULL BODIED

The ‘body’ of a wine refers to its weight and viscousness on the tongue. A light bodied

wine feels delicate and fresh whereas a heavy bodied wine has a richer density. Body is

dictated by the amount of alcohol, sugar and tannins in the wine. This is particularly

important in red wine where tannins are primarily present. An exaggeration of the

difference between these two characteristics would be to compare light bodied wines

with drinking water, whereas full-bodied wines would be like drinking a slushy or

milkshake.

FRUITY, SPICEY OR WOODY

After describing a wine as light or full bodied and dry or sweet, further descriptions

words are used to denote additional flavours of that particular wine. These flavours

may come from the grape itself or from the fermentation process. Check the words

below for some ideas as the range of options available.


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Here are some other important terms to know:

AERATION

The process of letting air into contact with the wine. This can be done either by opening

the bottle and letting it stand or by swilling the wine around a glass before breathing the

aromas in. Aeration, or “letting the wine breathe”, is primarily done to red wine and is

believed to warm it up, opening the aromas and allowing the flavours to smoothen out a

little.

AFTERTASTE

This is exactly what it sounds like! An aftertaste is the taste that remains or comes once

the wine has already been swallowed. Most wines have an aftertaste, particularly red

ones and quality wines will have a pleasing, long-lasting aftertaste with distinctive

aromas.

AROMA

The smell of a wine, which will give hints as to its taste. Also known as a wine’s

‘Bouquet’.

BOTTLE AGE

This is the age of the wine since it was first bottled and is usually clearly marked.

OXIDISE

When too much oxygen comes into contact with the wine causing it go sour or taste flat

and give off a mouldy smell.

TANNINS

Tannins are organic compounds present in red wines, sourced from the skins, seeds and

stems. They impart flavour to a wine in the sense that they provide structure to it

however they also leave a sense of ‘furriness’ on the tongue.

VARIETAL

When a wine is varietal, it means it comes from the one type of grape, as opposed to a

mix of grape types.

VINTAGE

This word has common misperceptions attached to it. Its actual meaning is ‘to come

from a vine’ and is the process of making wine from grapes on a vine within the same

year. The year the grapes were harvested and began to be turned into wine is its

‘vintage’ and is usually very clear on the label of a bottle in the form. Some producers of

wine use the word Vintage to denote a particularly old or exceptional wine, which can

cause confusion.


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Below is a chart highlighting words used to describe positive or negative qualities in a wine.

Some descriptions can be good or bad, depending on the level of characteristic present. For

example, ‘tartness’ may be a good thing in small quantities but it would be a bad thing if the

entire drink is tart. You will noticed some of these terms used in the descriptions of wines over

on the next page:

GOOD BAD

Bright Bland

Crisp Cloudy

Dry Flabby

Firm Flat

Fruity Green

Herbaceous Burnt

Long length Short length

Toasty Lumber

Dill Oily

Peppery Volatile

Tart Bitterness

Viscous Hot

Youthful Charred

Bite Bitterness

Complexity Cloudy

Depth Shallow

Firm finish Poor finish

Flowery/floral/fragrant Green Cedar

Hard Plywood

Honeyed Thin

Mature Tart

Vanilla

Smoky

Sharp

Velvety

Woody

Complexity


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TYPES OF WINE

There are five main types of wine; White, Red, Sparkling, Dessert and Port. Wines are

overwhelmingly differentiated on the type of grape used to produce the wine as this has the

primary influence on taste.

WHITE WINES

CHARDONNAY (WOODED AND UNWOODED)

The Chardonnay grape is the second most popular type of

grape planted in the world.

Flavour: Medium to full bodied. Dry.

Best served with: poultry, veal and pork. Pasta dishes with

cream/butter and mushrooms.

SAUVIGNON BLANC

Sauvignon Blanc originated in the Bordeaux region of France

and was one of the first grape varieties to be sealed with a

screw cap as it does not particularly benefit from being aged.

Flavour: Light/medium bodied. Dry.

Best served with: seafood (it is one of the few wines thought to pair well with sushi), ethnic

foods, salsas, spicy and vegetable dishes, tomato sauces and goat cheese.

SEMILLON

Unlike a Sauvignon Blanc, a Semillon keeps very well and is a good wine for storing. Those over

5 years old tend to be considered richer, buttery and a little dry. A Semillon under 5 years has

an acidic crispy taste.

Flavour: Medium bodied, Dry depending on the year with strong hints of fruit.

Best served with: Grilled fish and creamy foods like pasta.

SSB

Short for “Semillon Sauvignon Blanc”, SSB is a common blend otherwise known as a Classic Dry

White. The balance of flavours appeals to most palates and creates a well-rounded taste.

Flavour: Full Bodied, fruity tastes.


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Best served with: white meats such as chicken and seafood as well as creamy pastas and light

cheeses.

REISLING

Although it is only the 20th most grown grape in the world, in Australia the Riesling is grouped

together with the top 3 (along with Chardonnay and SSB). The character of a Riesling wine is

mostly influenced by the region it was grown so it is good to get to know the most famous areas.

The Clare Valley in South Australia is famous for its Rieslings.

Flavour: Light – medium bodied, semi sweet to off-dry.

Best served with: Crabmeat, appetizers/finger foods, pork and salads.

VERDEHLO

Verdelho is a white grape grown primarily throughout Portugal. Australian versions of

Verdelho boast intense flavours and an oily texture after ageing.

Flavour: Full Bodied, Dry

Best served with: Grilled fish, food platters, Italian pastas.

PINOT GRIS

The Pinot Gris grape is actually purplish in colour. As with all white wines, the skins are

removed to produce a white liquid. Pinot Gris and Pinot Grigio are often thought to be

interchangeable terms; however they are different. Those labelled with Pinot Gris are sweeter

whereas Pinot Grigio is dryer.

Flavour: Medium Bodied, Dry or Sweet depending on type.

Best served with: Lighter red meats, such as soups or sausages, vegetables and chicken.


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RED WINES

SHIRAZ

Known more commonly throughout the world as ‘Syrah’, the

Shiraz grape creates powerful red wines which are very

popular in Australia. Due to a high tannin content, some

Shiraz’ are best after considerable ageing periods, even up to

15 years.

Flavour: Full bodied, Dry

Best served with: Steaks, beef stews, spicy dishes and

barbeques (possibly why it’s so popular in Australia!)

CABERNET SAUVIGNON

Possibly the most widely recognized grape type; the Cabernet Sauvignon is often blended with

other varieties. It may come as a surprise then to learn that it is a fairly new addition to the

wine making scene. It is easy to cultivate and the vines themselves are resistant to much rot

and disease.

Flavour: Medium to full bodied, tannin and dry.

Best served with: Beef, lamb, pork, duck, hard cheeses.

PINOT NOIR

Pinot Noir is considered one of the finest tasting wines in the world but is a difficult grape to

cultivate resulting in typically higher prices for a decent bottle. Pinot has been described as ‘sex

in a glass’ and is considered the most classically romantic of red wines.

Flavour: Light to medium body, slightly-sweet

Best served with: Lamb, game birds, semi-soft cheeses

MERLOT

Merlot enjoys popularity primarily based on its ability to blend so well with other varieties of

grapes. Its notable softness means it can also be enjoyed independently.

Flavour: Medium bodied, slightly sweet although it is a highly diverse wine and can sit most

anywhere on the range of tastes.

Best served with: Due to its diversity, Merlot in different forms works well with different foods.


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SPARKLING WINES

ROSÉ

Rosé denotes any wine where the colour is not red but only

slightly pink due either to a mixing of red and white wines or

the skins of the grapes being removed earlier in the

fermentation process. Rosé can be made from all types of grape

varieties and can come still, semi-sparkling or full sparkling as

well as from dry to sweet.

Flavour: Light bodied, can be both dry and sweet

Best served with: smoked foods, Mexican and Thai, quiche,

pork and ham.

SPARKLING WINE

You may more readily recognise this as Champagne, however ever since the 19th Century only

wine produced from grapes grown in the region in France called Champagne can be referred to

as Champagne. Other types of white sparkling wine are now called exactly that; ‘Sparkling

Wines’. The most popular type of grape used for sparkling wines is Pinot Noir and Chardonnay.

Flavour: Very light bodied, bubbly, Sweet

Best served with: Sparkling wines are used as a dessert and most famously as a celebration

drink. At weddings and birthdays, sparkling wine is handed out to the guests for the official

toast.

FORTIFIED WINES

Fortified wines have had a distilled beverage added for a distinct, stronger drink. Initially developed as a method of preserving wine, individual blends now have unique followings of their own. Fortified wines typically have an ABV of up to 20%.

PORT

Port gets its name from the country it was developed, Portugal.

It is essentially wine fortified with an alcoholic spirit fermented

from grapes known as aguadente. This fortification takes place

halfway through the fermentation process, meaning it retains a

high portion of sweetness. If a port is declared ‘Vintage’ it

means that years worth of grapes were particularly good so it is presumably of higher quality.

An average winemaker will declare vintage port about three times a decade.


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Flavour: Full bodied, very strong, very sweet

Best served with: a glass. Port is typically poured into a decanter to remove sediment and left

to rest before drinking straight.

SHERRY

Sherry is a fortified wine made from white grapes grown only in a small region near Andalusia,

Spain. It is fortified with grape spirits to prevent the white from ageing at the end of the

fermentation process, giving it a dry taste initially. Sherry does not get better with age and

should be drunk immediately.

Flavour: Medium bodied, Dry

Best Served with: Aperitivos such as nuts, hams and cheeses. Sherry is commonly used in

cooking desserts as well.

Marsala and Madeira are similarly fortified wines using different grape varieties from specific

regions in the world matching the fortified wine’s name.

VERMOUTH

Vermouth is a fortified wine, flavoured with botanical substances such as bark, nuts, herbs,

spices and flowers. Vermouth is best known for its role in cocktail classics, such as Martinis.

The original fermented wine is fortified with an additional distilled alcohol of the producer’s

choice, the preferred aromatics and additional sweetness from either cane sugar or caramel.

DESSERT WINE

Also known as stickies, Dessert wines are incredibly sweet and full-bodied. As their name

suggests, their sweetness lends them primarily to sweet desserts including fruits at the end of a

meal. In the US, Dessert wines and Fortified wines are considered the same product as they

both contain more than 15% ABV. In Australia, Dessert Wines usually differ from Fortified

Wines in the way they are presented and served. Dessert wine bottles resemble the style of

regular wine, albeit perhaps smaller, and are usually served in tall stemmed glasses as opposed

to flat based or short glasses like port and sherry.


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FOOD MATCHING TIPS

It can be confusing to attempt to remember all the types of food that match with a particular

type of wine. Below are outlined the basics of how professionals choose which wine to match

with which food so you can give it a go yourself!

Basics

WEIGHT AND INTENSITY

Firstly, consider the weight and intensity of the food. Is it a light summer salad or a

heavy roast beef meal with potatoes? How rich are the flavours on the plate? If you

have creamy sauces over pasta, you will choose a different wine than if you have

primarily light salads.

TASTE AND TEXTURE

What are the various tastes involved? Spices? Chocolate? Nuts?

METHOD OF PREPARATION

Finally, consider the method of preparation. Light cold chicken strips are a very

different taste to hot-from-the-oven roast chicken stuffed with cheeses and herbs.

Decide whether you would like to marry tastes or contrast tastes. Marrying tastes means to

match the qualities of the food above with a wine with similar qualities. For instance, a heavy


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steak and fries would go best with a full bodied, smooth wine such as a Merlot, rather than a

light white sparkling wine.

Alternatively, you may wish to Contrast your flavours; take care when doing this, there is a big

difference between a pleasing contrast and a surprising and unwelcome clash. When

contrasting, choose one element to contrast with the food. For instance, a spicy rice dish may

appreciate a soothing medium-bodied, dry white wine such as a Chardonnay.

Remembering your observations about the food being served, you can now choose to match or

mix similar elements in the wines you suggest. It will help to study the wines your

establishment has available and note the descriptive words used by the reviewers or producers.

Four Rules to Make it Even Easier:

Red wine goes with red meat

White wine goes with white meat

Dry wines go with salty foods

Sweet wines go with sweet foods


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FAMOUS AUSTRALIAN BRANDS

Australia has an international reputation for its wines, based on the excellent climate and soil

available in this country. National pride means many of the wines on menus across Australia’s

restaurants are proudly sourced locally. Below is a quick overview of Australian Wines:

Primary Regions of Australian Wine Growing

The region a wine is grown in has significant effect on the taste of a wine. Acidity in the soil

affects the pH balance in grapes which are in turn affected by weather conditions including

water, sunlight and temperature. Even the year the grapes were harvested can affect the taste;

hot weather one year will make a wine from the same winery and same region taste different to

wine produced in a wet season. Additionally, different growers have different techniques for

harvesting and producing their wines.

SOUTH AUSTRALIA

Coonawarra – Cabernet Sauvignon

Barossa Valley – Primarily famous for its Shiraz varieties, the Barossa Valley also produces excellent Cabernet Sauvignon, Semillon and Chardonnay.

Clare Valley – Riesling, Semillon, Shiraz, Cabernet Sauvignon

VICTORIA

Heathcote - Shiraz

Yarra Valley – Chardonnay and Pinot Noir

Rutherglen – Muscat and Tokay

Grampians – Shiraz

Macedon Ranges – Sparkling Wine, Shiraz & Chardonnay

NEW SOUTH WALES

Hunter Valley – Semillon, Chardonnay, Shiraz

Murray-Darling/Mildura - known for the wide variety of alternative wines effectively produced in this area

WESTERN AUSTRALIA

Margaret River Region – Chardonnay, Cabernet Sauvignon


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TASMANIA

While slower the hit the international front, Tasmania is developing a reputation for one of the

hardest and most expensive grape wines; the Pinot Noir. Due to its cooler climate, grapes can

be grown and harvested for an additional two months more than other places in the Southern

Hemisphere.

QUEENSLAND AND THE NORTHERN TERRITORY

Queensland and the Northern Territory are typically too hot to cultivate the growth of vineyards

to any standard of quality.

And let’s not forget our neighbours across the ditch, New Zealand, whose international

reputation for quality wines potentially even surpasses our own. Of particular note are the

Sauvignon Blanc from Marlborough and the Pinot Noir from Central Otago.


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WINE TASTING CULTURE

“Wine is the most civilized thing in the world” Ernest Hemingway (1899 – 1961)

You may have already experienced it; you order a bottle of wine at a restaurant, the server

brings it to the table and pours a small amount into your glass then steps back expectantly.

What is he waiting for? It is customary to allow the ‘patron’ of a table the first sip of a bottle of

wine to ensure it is to his liking. As you become familiar with the wine serving industry, you

will need to do plenty more wine tasting to increase your knowledge and experience about the

wines available at hand. Here’s how to get the most out of your wine tasting experience:

LOOK AT THE COLOUR

Young wines typically have a bright vibrant colour. Red wines age differently to white

wines; red ones get brown and lighter while white ones become darker. See if you can

guess how old a wine is by knowing only its type, then check your guess against the

vintage on the label.

TAKE A GOOD SMELL

Swirl the glass slightly to let the aroma come out. You are looking for aromas along the

words we introduced above to give you an idea of the various flavours playing in the

glass before it hits your mouth. Ensure you take a big deep breath, allowing lots of room

in your nose for the scents to take hold and register.

TIME FOR A TASTE:

First take a sip; don’t swallow straight away. Swirl the wine around your mouth while

breathing in, allowing the flavours to float down the back of your throat. Note the body

weight and whether it is sweet or dry, then try to pinpoint any outstanding flavours that

match with what your nose smelt a moment ago. Refer back to the list of description

words for assistance.


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Serving Wine

There is an increasing complexity in wine menus, partly due to more educated and demanding

consumers and partly to the surge of innovation and experimentation by winemakers. When

serving wine, you will probably encounter two types of customers: one who knows what they

want and one who doesn’t know what they want.

THE CUSTOMER WHO KNOWS WHAT THEY WANT

1) The Customer is the expert. Don’t jump in with suggestions or disagree with their choice.

2) Allow the Customer to choose the wine.

3) Refer to Other Customers. If they ask what the wine is like, suggest a review based on what other customers thought. This is more respectful than offering your personal opinion, specifically if the wine has received less than amorous reviews.

4) Be respectful. If the customer knows what they want, they likely have experience and knowledge about the wine and an understanding of their own personal tastes. As with all arts, food and wine matching is a matter of personal preference!

THE CUSTOMER WHO DOESN’T KNOW WHAT THEY WANT

You may be tempted to rush in with a pre-prepared suggestion but this is the moment to

personalise your service and truly provide excellent customer service.

1) Ask questions: What are they in the mood for? Light or rich? Do they prefer red or

white wines usually?

2) If they have already ordered, find out what they are eating and select the most

common type of dish to form your recommendation.

3) Use your knowledge of food pairing to suggest a couple of options that fit with their

menu choice and personal preferences. It is a good idea to suggest a premium one

and one a little less expensive to allow for budget preferences.


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Glasses Used in Serving Wine

It’s important to know what glasses are used for which types of wine. Fortunately, it’s really

quite simple as there are only three main types of glasses in most establishments.

RED WINE

Red wine glasses are the biggest and shaped like a bowl with a slight narrowing at the

top. Red wine uses bigger glasses because more aeration is thought to increase the

flavours of the wine as it is being drunk. It is also less susceptible to warming from

hands gripping the side of the glass.

WHITE WINE

Wine glasses are typically smaller than red wine glasses. Although they have a similar

shape, the bottom of the glass is not quite as ‘balloon shaped’. White wine glasses are

designed to be delicately held with the majority of fingers gracing the stem, keeping the

wine cool and hands away from slippery condensation on the outside.

SPARKLING WINE

Sparkling wine is served in tall flute shaped glasses, narrowing at the top. This is

because tall glasses encourage bubbles throughout the liquid and also the foam

produced from pouring at the top to last longer. The delicate feel of a long, perfectly

balanced glass also complimented the lighter texture of sparkling wine.

FORTIFIED WINES

Fortified wines are usually served in small

tumbler glasses similar to that of liquors.

Check with your establishment as cultures

differ greatly when it comes to fortified

wines.


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How Warm or Cold Should Wine Be?

The different types of wine are served at different temperatures. It’s a rookie mistake to

attempt to serve a cold Red or a warm White so pay attention!

VERY COLD (8-10 DEGREES CELSIUS):

Sparkling wine, Non-vintage champagne, Riesling, Sauvignon Blanc,

COLD (10-15 DEGREES CELSIUS)

Vintage Champagne, Chardonnay, Semillon, Pinot Gris, Pinot Noir, Rosé

ROOM TEMPERATURE: (15-20 DEGREES CELSIUS)

All other red wines.


23

CONCLUSION

You are now a whole lot closer to your dream of becoming a bartender!

To get employed in the industry, network, be prepared to work your way up from the bottom

and stay persistent. Once you have a foot in the door, you’re able to prove yourself by following

professional conduct, displaying knowledge and a willingness to learn as well as being quick

and clean during service.

The six types of drinks discussed in this eBook series cover the majority of alcoholic drinks you

will come into contact with during your time as a bartender or server; wine, beer, liquor,

liqueurs, ready to drinks and cocktails. Each of these categories has a wealth of culture and

information waiting for you to discover and experiment with. Now it’s your turn to use this new

found knowledge to get a role in the hospitality industry. If you haven’t done so already, you’ll

need a Responsible Service of Alcohol Certificate (check out www.rsacourseonline.com.au (QLD,

WA, SA, NT) or www.rsaonlinensw.com.au (NSW)) and then you are ready to get started.

And don’t forget… the next best thing to head knowledge is taste knowledge. What better

excuse to get out and get tasting!

http://www.rsacourseonline.com.au/

http://www.rsaonlinensw.com.au/

the hospitality handbook series volume 2 know your wines

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