Presenting, Pouring, and Pairing Wine

Question 1

How to present a bottle of wine

Answer 1

• Present bottle to guests before opening
• Show bottle of wine with label facing guests
• Point out the name and vintage
• Ask guest if this is the wine they ordered
• Open bottle in front of guest

Question 2

How to open a bottle of wine

Answer 2

• Use corkscrew
• Cut foil around neck of bottle
• Twist the “worm” into the cork
• Pull out the cork using the first prong , then second
• Twist and pull to uncork
• Pour first glass for the guest

Question 3

How to open and serve a growler

Answer 3

• Growlers are reusable and washable glass bottle with a pop-top, making using them a sustainable practice
• Used for all our tap wines
• Release top by lifting the metal clamp
• Pour with cap resting on the top of the neck or the bottle or wine will pour over cap and spill

Question 4

Pour sizes

Answer 4

• Measure our pours so that we pour the exact same amount in every glass
• Regular pour size helps control our costs and know how much we are using
• We leave space in the glass so that guests can swirl the wine in their glass to get the full aromas

Question 5

4 wine lists

Answer 5

• Main food menu with our tap wines and a few reserve wines
• The big “Tome” which features our great collection of wines from around the world
• The “Sommelier Selection” card with special bottles - changes regularly
• The Special By-The-Glass card with expensive wines - also updates

Question 6

Food pairing basics

Answer 6

We believe:
- Lighter wines usually pair well with lighter foods
- Richer, more intense wines go well with more powerful flavors
- Spicy foods pair well with wines that have a touch of sweetness
- Sparkling wines pair with all kinds of foods, kind of like how beer does

Question 7

Pairing Lighter Whites (Sauvignon Blanc, unoaked Chardonnay)

Answer 7

Go well with salads, vegetables, fish, shrimp, and cheeses

Question 8

Pairing Lighter Reds (Pinot Noir, Merlot)

Answer 8

Go with those same dishes as well as pizza, spicy dishes, and lighter meats like chicken

Question 9

Pairing Richer Whites aged in oak (some of our Chardonnay or Roussanne)

Answer 9

Go well with chicken, lobster, and hummus

Question 10

Pairing Richer Reds (Cabernet, Syrah, Zinfandel)

Answer 10

Pair best with bolder flavored dishes like red meat, duck tacos, BBQ, and sometimes chocolate desserts