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
I work as a wine educator in Temecula Wine Country
As simple as possible:
Dry = Less sugar, doesn’t taste as sweet, served room temp or ideally between 49 and 59 degrees
Sweet = More sugar, new wine drinkers usually prefer this, served chilled but not freezing, worse hangover
White = literally just refers to the color, both sweet and dry whites are served chilled, better for hot days
Red = Also literally the color, dry reds are served room temp and sweet reds are chilled
Rose = An off-white color usually a pink rosy color, can be both dry and sweet, can be bubbly, perfect for bachelorette parties and weddings, newer wine drinkers prefer this, can be turned into an impromptu sangria by adding ice or frozen fruit
Sangria = Any wine served with ice or frozen fruit, great for new wine drinkers, cheaper and usually less alcohol content
Full bodied wine = Also known as ‘Bold’ wine, darker and goes down thicker, advanced wine drinkers always go for this, usually dry reds, usually higher alcohol content
Light bodied wine = Goes down easier, literally looks lighter and more see-through, usually red
Dessert wine = The absolute sweetest wine out there, served room temp, highest alcohol content, smaller bottles, can taste like chocolate or pie, always served at the end of a meal or as the last drink of the night
Varietal = A fancy word meaning the species of grape used to make the wine. Some wines are made from multiple species of grapes. These are called ‘blends.’
If someone asks for a ‘fruit-foreword’ wine they’re asking for a fruity tasting wine.
My personal order when serving multiple wines to the same table is this: Sweet white, Sweet red, dry white, light bodied red, full bodied red, then dessert wine.
As for the different varietals (types of grapes), there’s literally hundreds and it’s a memorization game on what each one is used for and what regions of the world they’re from. Don’t beat yourself up for not knowing this. Just memorize what your restaurant offers.
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