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
Here’s the other problem:
Most people who order wine are ignorant. 99 times out of 100 the person who says “I don’t want anything too dry” doesn’t actually know what “dry” means. They’re not really talking about excess sugar content. What they want is something not too tannic — which is a _feeling_ of dryness in your mouth that come ls from types of phenols in certain wines.
https://vinepair.com/wine-101/guide-to-tannins/
Here’s a hint: if you work in a place with an even decent wine list, the wines _should_ be listed from lighter to richer top to bottom in each category.
Beyond that, ask your manager. 😉
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