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Developing a wine program is no easy feat- just ask any sommelier, wine director or small restaurant manager. It comes from years of learning what wines pair with what foods, what wines go with what social situations, etc. etc. Once your wine program is in place, how do you transfer that knowledge over to your staff? Training your staff on wine is an essential part of a comprehensive wine program. Your team is your number one resource for connecting with customers, they are the face of your restaurant, and they have the power to dazzle customers!
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Wine Knowledge
1.
2.
3.
4.
The diagram
below shows the ingredients of a ripe grape
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Presenting the wine
Present the bottle to the host showing the label and announcing the name of the wine and the year,
16.
Removing the foil
17.
Uncorking the wine
(nosing the cork)
18.
Wipe the mouth
of the bottle
19.
Pour some wine
to taste
20.
Tasting the wine
21.
22.
23.