Hey everyone!
I started my new job as a waiter and I don’t want to ask my colleagues all the time. So we have 19 types of wines (red, white and rose). However, the clients keep asking different things regarding our wines like “I want something not too dry” I get so confused, isn’t wine liquid? How could it be dry? How do I know when it’s a dry/fruity/sweet wine? Is there anything on the label to make it easier to identify?
I’d like to know the major differences between dry, sweet, body, etc. I was looking up on Google, but all articles sound way smarter than I can actually comprehend.
In: 64
There are more or less systematic approaches to wine that I have found helpful.
The more systematic approach is to judge the wine by:
Color (what does it look like?)
Aroma (light or intense? From varietal, winemaking process or ageing?)
Dryness (how much sugar is present? Water is dry = <3g/L)
Acidity (is it mouth-watering?)
Body (light in the mouth like water or thick like syrup?)
Tannins (for reds or yellows, how do they feel?)
Bubbles (I like these, not everyone does. Range from faint to aggressive)
Alcohol (some wines leave that warm sensation, others are more chuggable)
Quality (Is this wine balanced and intense with length and complexity? Very few wine are, most only check one or two of these boxes at best.)
Food pairing (focus on intensity of flavor and matching body and basic tastes – sweet with sweet, acid with fat, salt, etc.)
The less systematic approach is to taste and see if you like it. Offer your guest a taste and see if they agree!
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