Wine Training Manual for Restaurants

Table of Contents

1. Introduction to Wine Service

2. Wine Basics: Types and Styles

3. Essential Grape Varieties

4. Major Wine Regions

5. Wine Tasting Skills

6. Reading Wine Labels

7. Food and Wine Pairing

8. Serving Wine Categories

9. Professional Wine Service

10. Wine Storage and Handling

11. Guest Communication

12. Wine Faults and Quality

13. Equipment and Glassware

14. Legal and Safety Guidelines

15. Quick Reference Guides

1. Introduction to Wine Service

Wine service is a key part of restaurant hospitality. When done well, it can increase customer satisfaction and boost sales significantly. Wine typically has profit margins of 60-80%, making it valuable for restaurant success.

Your Role as a Wine Professional

As a wine server, you have four main responsibilities:

• Educator: Share wine knowledge in simple terms

• Consultant: Help guests find wines they'll enjoy

• Ambassador: Represent your restaurant's wine program

• Revenue Generator: Increase sales through good recommendations

The Business Impact

Good wine service can increase average check size by 25-40%. This happens when servers know their wines and can match them with guest preferences and food choices.

2. Wine Basics: Types and Styles 

Understanding wine types helps you make better recommendations. Here are the main categories:

Still Wines

Red Wines - Made from dark grapes with skin contact

• Light-bodied: Pinot Noir, Beaujolais

• Medium-bodied: Merlot, Chianti

• Full-bodied: Cabernet Sauvignon, Barolo

White Wines - Made from light grapes or dark grapes without skin contact

• Light and crisp: Sauvignon Blanc, Pinot Grigio

• Medium-bodied: Chardonnay, Riesling

• Full-bodied: Aged Chardonnay, Viognier

Rosé Wines - Brief skin contact creates pink color

• Dry styles: Provence rosé, Spanish rosado

• Sweeter styles: White Zinfandel, Moscato rosé

Sparkling Wines

Made with bubbles through various methods:

• Champagne: From France's Champagne region only

• Prosecco: Italian sparkling wine

• Cava: Spanish sparkling wine

• American Sparkling: Made in traditional method

Sweetness Levels:

• Brut: Very dry (most common)

• Extra Dry: Off-dry

• Sec: Medium-sweet

• Demi-Sec: Sweet

Fortified Wines

These have added spirits for higher alcohol:

• Port: Sweet Portuguese wine

• Sherry: Spanish wine, dry to sweet

• Madeira: Portuguese, heat-aged wine

3. Essential Grape Varieties 

Learning key grape varieties helps you describe wines to guests.

Major Red Grapes

Cabernet Sauvignon

• Flavor: Black currant, cedar, dark chocolate

• Body: Full-bodied with strong tannins

• Food pairings: Steak, lamb, aged cheese

Pinot Noir

• Flavor: Red cherry, earth, mushroom

• Body: Light to medium-bodied

• Food pairings: Salmon, duck, mushroom dishes

Merlot

• Flavor: Plum, chocolate, herbs

• Body: Medium to full-bodied, soft tannins

• Food pairings: Roasted chicken, pasta, pork

Syrah/Shiraz

• Flavor: Dark berries, pepper, spice

• Body: Full-bodied and bold

• Food pairings: Grilled meats, BBQ, game

Major White Grapes

Chardonnay

• Flavor: Apple, pear, vanilla (when oaked)

• Body: Medium to full-bodied

• Food pairings: Lobster, creamy pasta, roasted chicken

Sauvignon Blanc

• Flavor: Citrus, grass, mineral

• Body: Light to medium-bodied, high acidity

• Food pairings: Seafood, salads, goat cheese

Riesling

• Flavor: Peach, apricot, floral notes

• Body: Light-bodied, high acidity

• Food pairings: Spicy food, Asian cuisine, pork

4. Major Wine Regions 

Understanding wine regions helps you explain wine styles to guests.

France - The Wine Standard

Bordeaux

• Famous for red blends (Cabernet Sauvignon and Merlot)

• Produces both affordable and premium wines

• Style: Elegant, food-friendly reds

Burgundy

• Red: 100% Pinot Noir

• White: 100% Chardonnay

• Style: Complex, earthy wines

Champagne

• Only sparkling wine from this region can be called Champagne

• Made from Chardonnay, Pinot Noir, and Pinot Meunier

• Style: Crisp, elegant bubbles

Italy - Tradition and Quality

Tuscany

• Chianti: Food-friendly red wine

• Brunello: Premium, age-worthy wine

• Super Tuscans: Modern style wines

Piedmont

• Barolo: "King of wines" - powerful red

• Barbaresco: Elegant red wine

• Prosecco: Popular sparkling wine

Spain - Great Value

Rioja

• Tempranillo-based reds

• Aged in American oak barrels

• Style: Smooth, vanilla-influenced wines

United States - New World Excellence

California

• Napa Valley: Premium Cabernet Sauvignon

• Sonoma: Diverse varieties and styles

• Central Coast: Cool climate wines

Oregon

• Willamette Valley: Premium Pinot Noir

• Style: Elegant, Burgundy-like wines

Washington

• Columbia Valley: Diverse wine styles

• Known for excellent Merlot and Riesling

Australia - Bold and Fruity

Barossa Valley

• Famous for Shiraz

• Style: Rich, full-bodied reds

Margaret River

• Premium Cabernet Sauvignon and Chardonnay

• Style: Elegant, Bordeaux-influenced wines

5. Wine Tasting Skills 

Professional wine tasting follows a simple method called the "Five S's":

1. See (Look)

• Color: Tells you about age and style

• Clarity: Should be clear, not cloudy

• Intensity: Pale to deep color

2. Swirl

• Releases wine aromas

• Swirl gently for 3-5 seconds

• Keep glass on table while swirling

3. Smell

• Put nose in glass and inhale

• Look for fruit, floral, or earthy aromas

• This tells you most about the wine

4. Sip

• Take a small sip

• Let wine coat your mouth

• Notice sweetness, acidity, and tannins

5. Savor

• How long do flavors last?

• Is the finish pleasant?

• Does it make you want another sip?

Common Wine Descriptors

Fruit Flavors:

• Red fruits: Cherry, strawberry, raspberry

• Black fruits: Blackberry, plum, cassis

• Citrus: Lemon, lime, grapefruit

• Tree fruits: Apple, pear, peach

Other Descriptors:

• Floral: Rose, violet, lavender

• Spicy: Black pepper, cinnamon, clove

• Earthy: Mineral, mushroom, forest floor

• Oak: Vanilla, toast, cedar

6. Reading Wine Labels 

Wine labels contain important information for service.

Key Label Information

Producer Name: Who made the wine Wine Name: Variety or proprietary name Vintage: Year grapes were harvested Region: Where grapes were grown Alcohol Level: Usually 11-15%

European vs. New World Labels

European Style (France, Italy, Spain):

• Focus on region and classification

• Example: "Burgundy" instead of "Pinot Noir"

New World Style (US, Australia, Chile):

• Focus on grape variety

• Example: "Cabernet Sauvignon" prominently displayed

Quality Classifications

French System:

• AOC/AOP: Highest quality level

• IGP: Regional wines

• Vin de France: Basic table wine

Italian System:

• DOCG: Highest quality

• DOC: Quality wine

• IGT: Regional wine

7. Food and Wine Pairing 

Good pairings make both food and wine taste better.

Basic Pairing Principles

Match Weight: Light wines with light foods, full wines with rich foods

Complement Flavors: Similar flavors work well together

Contrast Elements: Cut rich foods with acidic wines

Pairing by Wine Components

Acidity

• High acid wines cut through rich, fatty foods

• Examples: Sauvignon Blanc with goat cheese

Tannins

• High tannin wines need protein and fat

• Examples: Cabernet Sauvignon with steak

Sweetness

• Wine should be sweeter than the food

• Examples: Port with chocolate

Classic Pairings

• Oysters + Chablis: Mineral wine with briny shellfish

• Salmon + Pinot Noir: Light red with fish

• Steak + Cabernet: Bold wine with red meat

• Goat Cheese + Sauvignon Blanc: Acidic wine cuts richness

• Chocolate + Port: Sweet wine with sweet dessert

Challenging Foods

Artichokes: Use high-acid whites, avoid tannic reds Spicy Food: Off-dry wines cool the palate Tomato Dishes: Italian wines (Chianti, Sangiovese)

8. Serving Wine Categories 

Understanding when and how to serve different wine categories helps you provide excellent service and maximize guest satisfaction.

By-the-Glass Service

Benefits for Guests:

• Try different wines with different courses

• Lower financial commitment

• Better portion control

• Perfect for single diners

Service Guidelines:

• Standard pour: 5-6 ounces for still wines

• Use proper glassware for each wine type

• Always taste wine before serving to ensure quality

• Keep opened bottles properly stored and labeled

When to Recommend:

• Guests want variety with multiple courses

• First-time wine drinkers who want to experiment

• Business lunches requiring moderation

• When guests order different styles of food

Bottle Service

Benefits for Guests:

• Better value when 3+ glasses consumed

• Consistent wine throughout meal

• Special occasion presentation

• Ability to take remainder home (where legal)

Service Protocol:

• Present bottle with label facing guest

• Open at table with proper technique

• Offer tasting to designated person

• Serve all guests before refilling

When to Recommend:

• Tables of 3 or more people

• Special celebrations or business dinners

• When guests order similar style dishes

• Premium wines that showcase better in full bottles

Half-Bottle Service

Advantages:

• Perfect for two people

• Allows pairing with specific courses

• Reduces waste for premium wines

• Good compromise between glass and full bottle

Best Applications:

• Dessert wines (naturally smaller servings)

• Premium wines for special occasions

• Lunch service portions

• Wine flights or tastings

Wine Flight Service

What They Are:

• 2-4 small pours (2-3 oz each) of related wines

• Educational tasting experience

• Usually themed by region, variety, or style

Types of Flights:

• Varietal Flights: Same grape from different regions

• Regional Flights: Different wines from same area

• Vertical Flights: Same wine from different years

• Style Flights: Light to full-bodied progression

Service Tips:

• Serve from lightest to heaviest

• Provide tasting notes or brief descriptions

• Use appropriate glassware (smaller glasses)

• Encourage guests to compare and contrast

Sparkling Wine Service Categories

Celebratory Service:

• Full bottles for special occasions

• Proper temperature (40-45°F)

• Ceremonial opening if appropriate

• Continuous service throughout celebration

Aperitif Service:

• By-the-glass for pre-dinner drinks

• Light, dry styles work best

• Serve with light appetizers

• Creates festive atmosphere

Food Pairing Service:

• Match bubbles to food courses

• Brut with seafood appetizers

• Demi-sec with desserts

• Rosé sparkling with charcuterie

Dessert Wine Service Categories

Port Service:

• Serve in small glasses (2-3 oz)

• Room temperature for vintage ports

• Slightly chilled for tawny ports

• Pair with chocolate, nuts, or cheese

Late Harvest/Ice Wine Service:

• Well-chilled service

• Small portions due to sweetness intensity

• Perfect with fruit desserts or foie gras

• Expensive - emphasize quality and rarity

Moscato Service:

• Popular with newer wine drinkers

• Serve well-chilled

• Pairs with light desserts or can be dessert itself

• Often served by-the-glass

Fortified Wine Service Categories

Sherry Service:

• Serve chilled in small glasses

• Fino/Manzanilla as aperitifs

• Cream sherries with desserts

• Amontillado with nuts or olives

Madeira Service:

• Serve at room temperature

• Dry styles as aperitifs

• Sweet styles with desserts

• Can be served over ice for casual service

Temperature Service Categories

Cellar Temperature Wines (50-55°F):

• Light reds like Beaujolais

• Full-bodied whites like aged Chardonnay

• Some rosés and orange wines

• Service tip: Remove from standard refrigeration 15 minutes before serving

Room Temperature Wines (60-68°F):

• Full-bodied red wines

• Aged red wines with sediment

• Some fortified wines

• Service tip: May need slight chilling in warm restaurant environments

Well-Chilled Wines (40-50°F):

• Sparkling wines

• Light, crisp whites

• Rosé wines

• Dessert wines

• Service tip: Use ice buckets to maintain temperature

Decanted Wine Service

Young Red Wines:

• Decant 30-60 minutes before service

• Allows wine to "breathe" and open up

• Enhances aromatics and softens tannins

• Present decanter at table

Aged Red Wines:

• Decant to separate from sediment

• Handle gently to avoid disturbing sediment

• Use candle or light source while pouring

• Explain process to interested guests

Special Dietary Wine Categories

Organic and Biodynamic Wines:

• Appeal to health-conscious guests

• Often have unique stories to tell

• May have different flavor profiles

• Usually command premium prices

Low-Sulfite Wines:

• For guests with sulfite sensitivities

• Natural wines often fit this category

• May have shorter shelf life once opened

• Require careful handling

Vegan Wines:

• No animal products used in production

• Growing market segment

• Many traditional wines are actually vegan

• Check with suppliers for certification

Wine List Category Organization

House Wine Program:

• Reliable, affordable options

• Available by glass and bottle

• Food-friendly styles

• Good profit margins

Featured Selections:

• Unique or interesting wines

• Seasonal or limited availability

• Conversation starters

• Higher-end options

Reserve List:

• Premium and rare wines

• Special occasion selections

• Investment-grade bottles

• Highest profit margins

Service Tips by Category

For Wine Novices:

• Start with familiar styles

• Explain differences simply

• Offer tastings when appropriate

• Build confidence with successful pairings

For Wine Enthusiasts:

• Share detailed information

• Offer rare or unique selections

• Discuss vintages and producers

• Provide technical details when asked

For Business Dinners:

• Suggest versatile, food-friendly wines

• Avoid extremes in style or price

• Consider wines that appeal to groups

• Maintain professional service pace

9. Professional Wine Service

Proper wine service creates a professional impression.

Pre-Service Preparation

Equipment Check:

• Clean corkscrews

• Polished glasses

• Clean decanters

• Wine keys in working order

Wine Preparation:

• Check serving temperatures

• Identify wines needing decanting

• Ensure wine availability

Bottle Presentation

1. Approach: From guest's right side

2. Present: Show label to person who ordered

3. Announce: State producer, wine name, vintage

4. Wait: For guest approval before opening

   
   

Opening Technique

1. Cut foil: Below the lip with clean cuts

2. Insert corkscrew: Straight down the center

3. Extract cork: Steady, straight pull

4. Inspect cork: Check for wine saturation

5. Clean bottle: Wipe neck inside and out

   
   

Tasting Service

1. Pour taste: Small amount (0.5 oz) for host

2. Wait patiently: Let guest taste without pressure

3. Watch for approval: Nod or verbal confirmation

4. Serve table: Ladies first, then gentlemen, host last

   
   

Proper Pour Amounts

• Still wine: 5-6 ounces per glass

• Sparkling wine: 4-5 ounces per glass

• Dessert wine: 2-3 ounces per glass

Special Service Situations

Sparkling Wine:

• Chill to 40-45°F

• Point bottle away from people when opening

• Pour slowly to control foam

Decanting:

• Use for aged reds with sediment

• Pour slowly against light source

• Stop when sediment reaches bottle neck

9. Wine Storage and Handling 

Proper storage maintains wine quality.

Storage Conditions

Temperature: 50-59°F (10-15°C) Humidity: 60-70% relative humidity Light: Store in dark areas Position: Bottles horizontal to keep corks moist Vibration: Minimize movement

Wine Preservation

Opened Bottles:

• Refrigerate all opened wines

• Use vacuum pumps to remove air

• Replace cork firmly

• Consume within 3-5 days

Signs of Deterioration:

• Brown color in whites

• Flat taste

• Vinegar smell

• Cloudiness

10. Guest Communication 

Good communication skills increase wine sales and guest satisfaction.

Starting Wine Conversations

Opening Questions:

• "Have you looked at our wine list?"

• "Are you thinking about wine with dinner?"

• "What types of wine do you usually enjoy?"

Discovery Questions:

• "Do you prefer lighter or fuller wines?"

• "Are you celebrating something special?"

• "What food are you considering?"

Recommendation Techniques

Three-Option Rule: Offer three choices at different price points

Simple Descriptions: Avoid wine jargon

Food Integration: Connect wine suggestions to menu items

Handling Common Situations

"We don't know much about wine":

• Response: "That's fine! I'll help you find something you'll enjoy."

• Ask about general preferences (sweet/dry, light/bold)

• Offer simple explanations

"This wine tastes off":

• Listen carefully to concerns

• Smell and taste the wine yourself

• Replace immediately if faulty

Budget Concerns:

• Suggest by-the-glass options

• Highlight good value wines

• Don't pressure expensive selections

Avoiding Wine Jargon

Instead of saying:

• "Oaky" → "Aged in barrels for smooth, vanilla taste"

• "Tannic" → "Has structure that pairs well with red meat"

• "Mineral" → "Clean, crisp finish"

11. Wine Faults and Quality 

Recognizing wine faults protects guest satisfaction.

Common Wine Faults

Cork Taint (Corked Wine)

• Smell: Wet cardboard, musty basement

• Cause: Contaminated cork

• Action: Replace immediately

Oxidation

• Smell: Sherry-like, nutty

• Appearance: Brown tinge

• Cause: Too much oxygen exposure

• Action: Replace bottle

Heat Damage

• Smell: Cooked fruit

• Taste: Flat, lifeless

• Cause: Storage in hot conditions

• Action: Replace bottle

Volatile Acidity

• Smell: Vinegar, nail polish

• Cause: Bacterial infection

• Action: Replace if excessive

Quality Assessment

1. Visual check: Color and clarity

2. Aroma test: Clean vs. faulty smells

3. Taste confirmation: Structure and balance

4. Decision: Accept or replace

12. Equipment and Glassware

Proper equipment enhances wine service.

Essential Tools

Corkscrews:

• Waiter's friend: Standard professional tool

• Lever corkscrews: For high-volume service

• Ah-So: For old, fragile corks

Other Equipment:

• Decanters for aged wines

• Wine thermometers

• Ice buckets

• Tasting cups

Glassware Selection

Red Wine Glasses:

• Large bowl concentrates aromas

• 14-22 oz capacity

• Fill 1/3 full

White Wine Glasses:

• Smaller bowl preserves freshness

• 8-12 oz capacity

• Fill 1/3 full

Sparkling Wine Glasses:

• Flutes preserve bubbles

• 6-8 oz capacity

• Fill 2/3 full

Glassware Care

• Wash in hot water with minimal detergent

• Air dry or use lint-free towels

• Store stem-down with adequate spacing

• Check for chips and water spots

13. Legal and Safety Guidelines 

Responsible service protects guests and your business.

Legal Requirements

Age Verification:

• Check ID for anyone appearing under 30

• Accept only valid driver's license, passport, or state ID

• When in doubt, don't serve

Recognizing Intoxication:

• Slurred speech

• Unsteady movements

• Loud or aggressive behavior

• Bloodshot eyes

Responsible Service

Guidelines:

• Encourage food with alcohol

• Provide water regularly

• Monitor consumption pace

• Offer non-alcoholic alternatives

Refusing Service:

• Be polite but firm

• Don't argue or negotiate

• Involve management if needed

• Document incidents

Liability Considerations

• Restaurants can be liable for over-serving

• Complete required training programs

• Follow establishment policies

• Prioritize safety over sales

14. Quick Reference Guides 

Serving Temperature Guide

Classic Food Pairings

Wine Fault Recognition

Glassware Guide

Pronunciation Guide

Conclusion

Wine service excellence requires practice and continuous learning. This guide provides the foundation, but experience will make you truly skilled.

Remember these key points:

• Guest focus: Always prioritize guest satisfaction

• Knowledge building: Continue learning about wine

• Professional service: Maintain high standards

• Responsible service: Follow legal guidelines

• Sales opportunity: Wine knowledge increases revenue

Every guest interaction is a chance to share wine knowledge and create memorable experiences. With dedication and practice, you'll become a confident wine professional who enhances both guest satisfaction and restaurant success.

The wine industry constantly evolves with new regions and styles. Stay curious, taste widely, and never stop learning. Your wine expertise directly contributes to your career advancement and the restaurant's profitability.