Wine

Learner Guide Version 1.04

© Copyright The information, trademarks and trade-names used within this manual are confidential and shall only be used within the

course of your employment and may not be reproduced in whole or in part without written consent of Moxie’s Restaurants

Management, Inc., Moxie’s Restaurants (US), Inc., Chop Restaurants Management, Inc., Shark Clubs of Canada, Inc., or

Rockford Group of Restaurants Inc. This manual must be immediately returned upon request and each employee shall

use all reasonable efforts to maintain such information as secret and confidential during and following the term of

employment.

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Wine Training

00:45

Overview

Wine is nowhere near as complicated as some people like to think it is. We believe that wine is a fun and natural part of

our business and therefore do everything we can to make it as uncomplicated as possible.

Through this guide, you will be introduced to the “why”, the “what” and the “how” of wine.

When you are finished this straight forward training you will know more about wine than 95% of your guests.

General Learning Objectives

Upon completion of this module, Learners will be able to:

Understand the basic of wine

Help guests to choose a wine that’s right for them

Serve wine

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Why Offer Wine?

Make Every Guest Feel Special

Helping a guest find a wine that compliments dinner will truly enhance their experience

Wine sales in restaurants are steadily on the rise

Guests are more educated and sophisticated than ever before

They crave wines from all over the world

It has become imbedded into our culture; a great dining experience includes wine

Few beverages have such an enhancing effect on food

Employer of Choice

A $30 bottle of wine is like having another guest at your table

Offering wines by the bottle means fewer trips to the bar allowing you more time to spend in your section

Profitability

In sharing your wine knowledge with wanting guests, or finding the perfect pairing for a meal, you elevate the

guests’ experience and incent them to return

This builds long term, sustainable sales in our restaurants

Make Every Guest

Feel Special

Employer of Profitability

Choice

The Basics

What is wine?

Wine is the natural product that comes from fermented grape juice

What is fermentation?

Fermentation is converting sugars or starch into alcohol and carbon dioxide with the assistance of yeast

(Sugar + yeast = alcohol & CO2)

How does wine get its colour?

The colour of wine comes from the skins

White wine is fermented without the skins and red wine is fermented with the skins

Pink, rosé, or blush wine is fermented with the skins for only a short time

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Tasting Terminology

This is the basic vocabulary we use when speaking about wines.

Alcohol Some wines may have a more noticeable "hotness" or alcohol to them.

Acidity One of the single most important factors in a white wine. This refers to the natural grape acids in the wine. Acid is considered what gives white wine its backbone or structure.

Fruity Referring to notable fruit aromas or tastes in a wine. Fruity does not mean sweet!

Dry Opposite of sweet, when the wine has little to no sugar.

Finish The pleasant aftertaste of a wine.

Aroma These are the grape/fruity smells in a wine such as citrus, apple, melon, peach.

Bouquet These are the winemaking techniques and aging smells in a wine (i.e. oak, leather, tobacco, vanilla).

Breathing Wine exposed to oxygen for a short period of time will allow the wine to "open up" and release more aroma and tastes. This is accomplished by pouring wine into a decanter, or leaving the bottle open at the table.

Crisp Another word for a white wine with medium-high acidity.

Sparkling Wines that have carbonation, this can be done in various methods.

Tannins Tannins are the natural substance in the skins, seeds of the grapes that provide the structure for most red wines. Tannins have the effect of astringency, or a drying effect on the mouth.

Balance The interaction of sweetness, acidity, alcohol and tannins (i.e. the sugar in a lime margarita complements the acidity of the lime juice and the alcohol in the tequila).

Understanding balance:

Find 2 red grapes and peel the skin off 1 of them.

1. Eat the grape with no skin. You’ll notice it’s quite sweet.

2. Eat the grape skin that you peeled off. You’ll notice it’s quite bitter.

3. Eat the untouched grape (with skin on). You’ll notice a nice, balanced flavour.

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Identifying the Style of Wine

Most guests are looking for some basic guidance. They want that information clear and simple so they can make

informed decisions about which wine they might like and want to try. Your guests really want to know something about

the “style” of a wine. Style is best described by:

The body of the wine How rich or heavy it feels (i.e. the “weight”) in your mouth.

Light Bodied Heavy Bodied (feels like skim milk) (feels like whole cream) i.e. Sauvignon Blanc i.e. Chardonnay

The sweetness of the wine How much of the original grape sugar is left after fermentation. Sweetness increases perception of fruit and weight.

Sweet Dry (high residual sugar) (no sugar) i.e. Riesling i.e. Sauvignon Blanc

The intensity of the wine How intense the flavour of the wine is.

Not intense Intense i.e. Pinot Noir i.e. Cabernet Sauvignon

What factors influence the flavour of wine?

Factor Example Details

Grape variety Pinot noir Chardonnay

Think of this how we think and describe apples: granny smith vs macintosh, etc.

Climate / weather Short or long growing season The same grape grown in the Okanagan and in Napa will produce vastly differing wines.

The terroir Coastal or valley

The science of understanding why the combination of sun, wind, slopes of hills, soil composition can produce uniquely different wines.

Winemaking techniques Aged in oak or stainless All the wine maker’s choices will also create a unique wine.

Wine growing techniques Yield, when to harvest All the wine maker’s choices will also create a unique wine.

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Old World versus New World

Old World New World

Countries of Origin (examples) France, Spain, Italy. Canada, USA, Australia, New Zealand, Argentina, Chile.

Rules for Wine Makers Typically a traditional approach to wine making. Heavily regulated and strictly controlled rules for wine production.

Typically a more modern approach to wine making with fewer rules.

Labels

Described by the place in which they come from. Chianti and Bordeaux are examples and they always have the same grapes in them.

Described by the grape with which they are made (i.e. chardonnay, cabernet sauvignon).

The Label

Branding

Grape Variety

Bottle Contents Alcohol

Content

Year it was

Produced

Region

The Wine

Maker

Country of

Origin

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Other Great Descriptors for Wine

Using the wine aroma wheel, you can quickly improve your vocabulary on how to describe wines.

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Wine Grape Glossary

This is a simple glossary that shares generally accepted characteristics. Not all wines are the same and there are plenty

of exceptions. That said, this gives you a strong overview of each grape.

Grape Aroma & Tasting Notes Body Sweetness Acidity Tannin

Chenin Blanc Floral, apricot, apple, almond. Medium Dry Medium N/A

Pinot Grigio Citrus, minerals, fresh granny smith apples.

Light Dry Medium N/A

Pinot Gris This is the same grape as pinot grigio made in a different style. More intense fruit, lower in acidity and fuller bodied.

Medium Dry Medium N/A

Sauvignon Blanc Lemon zest, grass, pineapple. Light Dry High N/A

Riesling Limes, steely/flinty, honey. Light Off dry High N/A

Gewurztraminer Lychee, roses, floral. Medium Off dry Low N/A

Chardonnay Huge range: apple, peach (butter, toasty in oaked styles).

Full Dry Medium N/A

Viognier Apricot, perfume, ginger. Full Dry Low N/A

White Zinfandel Strawberry, fresh apple. Medium Sweet Low N/A

Pinot Noir Cedar, mushrooms, cherry. Light Dry N/A Low

Grenache Raspberry, white pepper, ripe berries. Full Dry N/A Low

Tempranillo The main grape in Rioja. Strawberry, tobacco, leather, cherries.

Light Dry Medium Low

Sangiovese

Italy's famous grape that makes Chianti, Brunello Di Montalcino and many other famous Italian wines. Violets, tobacco, spicy, blackberry.

Medium Dry High Medium

Merlot Soft, plummy, blackcurrant, jammy. Medium Dry N/A Medium

Shiraz Blackberries, black pepper, meaty, spicy.

Full Dry N/A Medium

Zinfandel Raisins, raspberry, spicy/peppery. Full Dry N/A Medium

Cabernet Sauvignon Blackcurrant, chocolate, mint/ eucalyptus.

Full Dry N/A High

Malbec Ripe black fruit flavours, big powerful wines.

Full Dry N/A High

Petit Syrah Powerful and intense wines, notes of raspberry, strawberry, chocolate and vanilla.

Full Dry N/A High

Nebbiolo Tar, leather, spice, roses. Medium Dry High High

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Wine Region Glossary

This is a simple glossary that shares generally accepted characteristics. Not all wines are the same and there are plenty

of exceptions. That said, this gives you a strong overview of each region.

Wine Region

Country Grapes Aroma & Tasting Notes

Body Sweetness Acidity Tannin

Champagne France Chardonnay, Pinot Noir Pinot Meunier

Sparkling wine made in Champagne, France. CO2 is naturally preserved during wine making.

Full Dry High N/A

Valpolicella Italy Corvina, Molinara, Rondinella

Berries, almond, plums, black tea.

Light Dry Medium Low

Amarone Italy Corvina, Molinara, Rondinella

Raisin-y, intense, vanilla, tar, tea, made from dried grapes producing powerful full bodied wines.

Very full Off dry Low Medium

Chianti Italy Sangiovase Black cherries, spicy, smoky, herbal.

Medium Dry Medium Medium

Bordeaux France

Cabernet Sauvigon, Merlot, Cabernet Franc, Petit Verdot and Malbec

Huge range but classic style is blackcurrant, vanilla, tea, a blended wine style.

Medium Dry Medium Medium

Meritage All

Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec

The term used outside of Bordeaux for the same classic blend.

Medium Dry Medium Medium

Brunello Di Montalcino

Italy Sangiovase

The king of Italian wines. Truly one of the world’s great wines. Fuller bodied, more intense fruit and more oak than Chianti.

Full Dry Medium High

Rioja Spain Tempanillo

Made from almost all Tempranillo grapes Leather, tar, autumn leaves, raspberries.

Full Dry Medium High

Barolo (Piedmont)

Italy Nebbiolo

Tar, leather, spice, roses. Often described as one of Italy's greatest wines.

Medium Dry High High

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House Wine

Trainer to provide the wine list for your location, including house wines if applicable.

In our house, house wine doesn’t mean bad wine. We are redefining what guests think house wine is. Our guests

are more wine savvy than ever before and house wine needs to reflect this; great value wines that over deliver for

the price.

I want every guest who comes to our restaurants to have a memorable experience that can’t be created anywhere

else. Instead of choosing a wine that just happens to be “cheap and available” we looked all over the world for

wines that pair well with our food, delight guests and then import these exclusively for our guests.

House wine is and continues to be a source of pride for me personally and all of our teams.

- Kim Spence, Sommelier/National Beverage Director.

Matching Food and Wine

Food and wine pairing is about finding a wine that compliments rather than overpowers or gets lost. There are no rigid

rules about which wines “match” with which foods. Whichever combination your guests order is “right” for them and

should be encouraged. There are however, some general guidelines to help you when selecting or suggesting the best

wine to compliment a particular food choice.

Pairing rule #1

Match the intensity of the food with the intensity of the wine

Intense flavours in food need intense wines to stand up and compliment them, and light and delicate foods can be

easily overpowered by intense wines

Food Item Item Description The Right Wine Is:

Peppercorn NY Steak Spicy, rich, intense flavours. Powerful and intense reds like cabernet sauvignon, malbec and shiraz.

Lemon Pepper Haddock Lemony, fresh, delicate. Delicate wines like pinot grigio and sauvignon blanc.

Pairing rule #2

Match the tastes of the food with the tastes of the wine

Foods that are naturally high in acid are complimented by wines that are high in acid

Foods that have earthy flavours are complemented by wines that are earthy

Food Item Item Description The Right Wine Is:

Citrus Chicken Salad Citrus, fresh, sweet dates. Crisp whites like sauvignon blanc or riesling.

Herbed Chicken Alfredo Rich, creamy. Rich and smooth whites like chardonnay or viognier.

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Great Pairings

Over the course of the last 3000 years, through countless experiences, human civilization has found what are now known

as classical pairings. In recent years, these have been “proven” with science.

Food Classic Wine Pairing

Steak

First, consider the type of steak dish. Heavy reds (i.e. Cabernet Sauvignon, Petit Syrah) pair best with rich, fatty or smoked steaks. If the steak is marinated, consider the sweetness of the marinade for your pairing (i.e. choose a heavy wine – perhaps a blend – with a little more sweetness). If your guest isn’t a fan of tannins, merlot is a great choice.

Chicken

Chicken dishes are a blank canvas for chefs, which results in each dish being very different. Is the chicken grilled? Is it boiled? Is it covered in a spicy sauce? A creamy sauce? Due to the diversity in dishes, you need to consider these when offering a pairing. Your safest bet is to pair the wine to the sauce that’s accompanying the chicken.

Fish

Fish is very delicate and it’s best to pair the wine to the sauce: lighter sauces with lighter wines, and heavier sauces with heavier wines. Fish contains iodine which tastes metallic when paired with a high-tannin wine, so it’s best to stick to white wines.

Ribs Shiraz; trust me, this just works.

Asian dishes / spicy foods Aromatic whites like riesling, gewurztraminer.

Indian foods Rioja, rieslings, or bordeaux.

Light salads Sauvignon blanc, riesling, pinot grigio.

Creamy salads Full bodied whites chardonnay, chenin blanc or viognier with creamy dressings.

Tomato based foods Italian reds like chianti or valpolicella.

Creamy foods Full bodied whites, like chardonnay or low tannin reds like pinot noir.

Learn from the Wine List (Moxie’s and Chop Only)

User friendly: the wine list is designed to be as user friendly as possible

There are no complicated descriptions, unpronounceable names or rigid pairing rule; each wine listing contains

the following information: grape type, brand, country of origin and pricing for glasses and bottles

Wines are organized by a few styles, using a few great descriptive words

Our wine list is what is known as a progressive wine list, meaning that wines get more intense and fuller bodied as

the list goes down; remember delicate food pairs better with simple wines and intense flavoured dishes need

intense flavoured wines

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How to Offer Wine

After taking the entrée order, you can offer wine that will complement the guests’ choices

“Can I make a suggestion for wine with your dinner tonight?”

Suggest a food and wine pairing

“The Monkey Bay sauvignon blanc would go perfectly with the Lemon Herb Salmon you ordered.”

Make a personal recommendation

“We had an opportunity to sample the Sumac Ridge merlot and I really liked it.”

Guide your guests through the menu to help them find the best wine for them

Give the guest a choice

“I recommend either a glass of the Beringer chardonnay or the Banrock Station unwooded chardonnay with your

meal. Would you like to try a glass?”

Offer a bottle or ½ litre if two people order the same wine

“If both of you are going to order a glass of that wine, would you like to share a bottle?”

Offer a 9 oz size to all guests ordering a glass of wine (Shark Size for Shark Club)

“Would you like a 5 oz or 9 oz?”

Invite your guests to join us on days when we feature ½ price wine

“Be sure to join us on Tuesdays when 6oz glasses are ½ price.”

If a guest is unsure about ordering a bottle, suggest recorking if the guests are unable to finish the wine

“I’m happy to recork your bottle of wine for you to take home if you are unable to finish it.”

Offer a second bottle, glass or ½ litre; top up their glasses and then make the offer to maximize your efficiency for

your guests

“I’m just about to bring out your entrees, would you like another bottle?”

Red or White?

Red

Would you like something medium

to light bodied?

How about a pinot noir or

merlot?

Or do you prefer a fuller bodied wine?

How about a cabernet

sauvignon?

White

Would you like a light and refreshing

white?

How about a sauvignon blanc?

Or do you prefer rich full bodied

wines?

How about a chardonnay?

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Wine Tasters

Be on the lookout for cues to pour 1oz tasters for your guests. This is a fun, interactive way to build a connection with

your guests and let them try some great wine. These are available (and free!) for any wines we offer by the glass.

If a guest can’t choose between 2 shiraz’s, offer a blind taste test of the wines

If a guest says, “I’ve always wanted to try that wine” but doesn’t order it, bring a sample so s/he can see what

s/he’s been missing out on

If a guest asks about our house wine, bring a sample

These are just a few examples; you can find all sorts of opportunities to offer wine samples and your guests will love you

for it.

Tools and Props

There are various “tools” in your restaurant that can be used to help you offer wine and to help you feel more comfortable

in serving wine. The following is a partial list of these tools and how they can be used:

Tool How to Use

Wine list in the menu Open the menu to the wine list and explain its organization and design

Highlight your favourite wine choices

Feature sheets (where applicable) Specific wines are often presented on the national feature sheets.

Server’s double hinged corkscrew

Get your own corkscrew and practice with it until you are completely comfortable opening a bottle of wine.

Choose a corkscrew that’s comfortable (often the big wooden corkscrews or all-steel corkscrews dig into your hand)

Chillers Make sure you know where the chillers are kept in your bar and that they are

always clean and chilled

Decanters 3 sizes of decanters are available: glass, ½ litre and for red wines (excluding

chianti and pinot noir) we have a bottle decanter

Wine glasses Glasses are perfectly clean and in perfect condition

How to Serve Wine

The most important part of serving wine is your comfort level. It’s okay to make mistakes! The reality is that you’re just

taking a cork out of a bottle, then pouring a liquid; so it’s important not to stress yourself out. This is a chance to have fun

and engage your guests in conversation. If something goes wrong, just crack a joke (i.e. jokingly blame the ‘solar winds’

or lighten the mood with a self-deprecating joke).

Presenting wine:

Wine is served with a perfectly clean wine glass (check carefully for lipstick)

Be careful not to touch the bowl of the glass when placing the glass on the table, handle by the stem only

Do not pick up the glasses to pour unless they are out of reach

By the glass:

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Both sizes are presented in a carafe

You can pour all of the wine from a 6oz carafe into the guest’s glass when serving, but you should only pour half

of an 8oz carafe into a guest’s glass

Servers should “top up” the guest’s glass during visits to the table

By the ½ litre carafe (where applicable):

Served in a ½ litre carafe

Bring the wine glasses and the carafe to the table on a cocktail tray

Distribute the glasses to the wine drinkers

Pour the wine to the ½ level of each glass, finishing with the host or person who ordered the wine

It is not necessary to sample wines ordered and served by the carafe

Servers should “top up” the guest’s glass during visits to the table

By the bottle:

All bottles are opened at the table, not at the bar

White and blush wines should be served cold (10ºC) and red wine should be served just below room temperature

(18ºC)

Bring the wine glasses to the table on a server’s tray

Distribute the glasses to the wine drinkers

Present the bottle to the host (person who ordered it), label up, so they can verify the selection

Present the bottle to the host; show them the label and name it for them; they will confirm their selection

Take a step back from the table to open the bottle

Using the knife on your corkscrew, cut off the foil at the first indentation on the bottle’s neck

Place foil in your apron and fold the blade back into your corkscrew; place the metal tops of screw caps in your

apron or pocket, not on the table; keep the screw cap in case the guest wants to take wine home (if you don’t

have an apron, just hang on to it)

Insert the corkscrew into the centre of the cork and turn it into the cork until only one twist of the corkscrew

remains visible; be careful to keep the corkscrew straight up and down in the very centre of the cork (be careful

not to screw through the bottom of the cork

Grip the neck of the bottle with one hand and hook the end of the opener over the lip of the bottle; gently ease the

cork out in one steady motion (if you have any difficulty, for example if the cork breaks or the cork will not come

out, simply excuse yourself from the table and take the bottle to the bar)

Place the bottle on the table and wipe the top of the bottle with your cloth napkin

Place the cork on the table near the person who ordered the wine; do not hand the cork to them

After the bottle is opened, pour a 1 oz taster for the host; stand back to wait for them to approve it; do not pick up

the wine glass unless it is out of reach

Once the wine has been approved, pour wine for all guests, ladies first

Trainer: Rather than reading the text below, please physically show your trainee how to

properly open a bottle of wine. Use a re-corked (empty) bottle and let your trainee try as

well! This text is for your reference.

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Finish by topping off the host’s glass; fill glasses to a maximum of ¼ full and try not to pick up the wine glasses

unless you can’t reach

When serving a group of people, be careful to distribute the wine so that everyone will get some

Twist the bottle as you finish pouring to stop drips

Place the white or rose/blush wine bottle in the chiller in the centre of the table

Place the red wine bottle in the centre of the table

After your guests order a bottle of wine, keep their wine glasses approximately ¼ full; your guests shouldn’t have

to pour their own wine

Servers should be able to open a bottle of wine with confidence and the only way to gain confidence is to practice! One

great way to practice is to offer to help the bartender open wines sold by the glass from the bar.

Decanting Wine

Our primary purpose in decanting wine is to aerate it, or allow it to "breathe". The decanter is meant to mimic the effects of

swirling the wine glass to stimulate the movement of molecules in the wine to trigger the release of more aroma

compounds. In addition it is thought to benefit the wine by smoothing some of the harsher aspects of the wine like tannins

or small wine faults.

In some cases red wine can have sediment in the bottle. Decanting slowly, the last ounce of sediment and wine is left in

the bottle.

Wine decanting also adds to the experience of enjoying a quality bottle of wine.

Wines we decant:

We decant all of our red wines except pinot noir and chianti, but guests can request to have any wine decanted,

the answer is always yes!

We don’t decant pinot noir or chianti as these wines already have soft tannin, so they wouldn’t benefit from this

process

We don’t decant white wines as they would lose their delicate aromatics

How to decant:

Bring both the wine and the decanter to the table

Set the decanter on the table and present the wine to the host

After confirming the wine selection, ask the host if they would like the wine decanted first

o This is new to most guests, so should a guest ask: it helps the wine breath, and allows the wine aromas

to open up; it also helps soften some of the tannins

Open the wine and pour the 1 oz taster for the host and confirm the wine is satisfactory

Pour the entire wine bottle into the decanter

Pour the wine in order as per bottle service

Screw Cap Bottles

Many of the world’s top winemakers are putting their best wines in screw cap bottles.

Screw caps provide the best seal for bottled wines, and eliminate the “corked” and oxidation problem in one fell swoop.

Hogue Cellars completed a 30-month study comparing natural and synthetic cork closures with the screw caps (aka

Stelvin) their findings suggest significant benefits in utilizing screw caps over either natural or synthetic cork closures.

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While, screw caps do diminish the drama and romance of bottle opening it is well worth the sacrifice to ensure a taint-free

wine that offers consistent aging, maintained flavour and freshness with optimum quality control.

Natural cork closures have a centuries-long heritage; however, they allow for a bottle of wine to be “corked” as the saying

goes. A “corked” bottle has a musty smell and taste that stems from TCA a substance used to sanitize the natural cork

prior to bottling. The result is a flat, moldy flavour devoid of fruit-filled taste and aroma. It is estimated that about 5-10% of

wines available on merchants' shelves are “corked.”

The Stelvin screw cap appears to be the industry's cap closure of choice. With producers such as Hogue Cellars,

Beringer, Bonny Doon, Penfolds and many others utilize the screw cap closure for wines of all price ranges. We are sure

to see this trend take hold as winemakers and wine enthusiasts alike place a higher priority on overall quality and less on

“corked” tradition.

How to Open Champagne and Sparkling Wine

The difference between sparkling wine and champagne is the way it’s produced and where. To be called “champagne” it

must be produced in the region of Champagne, France and made by the champagne method.

Steps for service:

If you are not completely comfortable in doing this, please ask a manager for assistance.

Bring champagne flutes (or wine glasses) to the table for each guest

Present the champagne or sparkling wine to the guest (the same as white wine)

Remove the foil by twisting above the perforated line & put in your pocket (hang onto it if you don’t have a pocket)

Remove the cage and put in your pocket (hang onto it if you don’t have a pocket)

Hold the cork firmly and then twist; never let go of the cork, it is under tremendous pressure.

Pour a one ounce taster for the person who ordered the wine

Pour slowly; it will foam

Leave the champagne or sparkling wine in a wine bucket

Tips:

Never point the bottle at your face or towards anyone; instead hold it upright

Keep the bottle as cold as possible; the warmer it is, the more likely the cork will pop out as soon as the cage is

removed

Don’t shake the bottle; remember – it’s under pressure

Corkage Fee

To enhance our guests dining experience, our guests will be able to bring their own sealed and commercially

manufactured bottles of wine

Guests must hand the bottle to a team member as soon as they enter the restaurant

Standard corkage fee is $15.00 per bottle, but pricing may vary through location

The wine that is brought in by our guests is served in the same manner as wine selected from the menu

In order to represent an ideal balance of guest service and responsible consumption, our guests can take home

their partially finished bottle that has been recorked with a new cork by us (a new cork is not required in the

province of BC); this applies to wine purchased from us or wine brought in by the guest

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Food and Wine Pairing Reactivity Test

It is important to have some ideas about which wines will best compliment which food choices. Preparing these ideas will

make you feel more comfortable and confident in making suggestions to your guests. There are no rigid rules about which

wines “match” with which foods. Whichever combination your guests order is “right” for them and should be encouraged.

There are however, some general guidelines to help you when selecting or suggesting the best wine to compliment a

particular food choice.

Taste the following wines and record how the flavour of the wine changes as you taste it, by itself and then with other

flavours.

Wine By Itself With Lemon With Sugar With Cheese

With Salmon

With Steak

Riesling

Sauvignon Blanc

Pinot Noir

Cabernet Sauvignon

Acidic foods will have a neutralizing effect on the acid in a wine

Sweet foods will have a neutralizing effect on the sugar in a wine

Protein bonds with tannins to soften wines

Heavier, more strongly flavoured foods are best complimented by heavier, more full-bodied wines

Lighter, more delicately flavoured foods are best complimented by lighter, more subtly flavoured wines

The flavours of wine and food should enhance each other, rather than one dominating the other; strongly

flavoured food can dominate a light, delicate wine making it taste bland and watery

Wine Learner Guide

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The Facts about Sulfites in Wine What Are Sulfites? Sulfur dioxide (SO2). SO2 is an antioxidant. SO2 plays a very important role in preventing oxidization and maintaining a wine’s freshness. Are Sulfites Harmful? Consumption of sulfites is generally harmless, unless you suffer from severe asthma or do not have the particular enzymes necessary to break down sulfites in your body. The FDA estimates that less than 1% of the U.S. population is sulfite-sensitive, so it is relatively rare. If you do have a sulfite allergy (which can develop over the course of your life) it is more likely to reveal itself through a food other than wine, given that many foods have higher levels of sulfites than wine. 4 Myths about Sulfites in Wine: Here are four myths that I have found are commonly believed about sulfites and wine. Myth #1: Sulfites in wine cause headaches. Medical research is not definitive on the relationship between sulfites and headaches. Myth #2: Red wine has extra sulfites, thus causes headaches. Whites and sweet wines contain more. Myth #3: Wine should be avoided because it contains sulfites. Another surprising fact is that wine contains about ten times less sulfite than most dried fruits. Organic Wineries that produce certified organic wine cannot use toxic pesticides, herbicides or synthetic fertilizers to grow grapes. An organic vineyard will fertilize crops with compost, compost teas, green manure and cover crops. Instead of herbicides, they rely on mechanical weeding, mowing around the vines, mulching and companion planting. To avoid the use of insecticides to control cutworms, organic practices include grazing chickens under the vines or picking cutworms off the leaves one by one. Certified organic wine doesn't use any genetically modified organisms (GMOs) either. GMO yeast for example, is allowed in conventional wines. And when it comes to other additives, certified organic wines don't contain sulphites. However, wine labelled "made with organically grown grapes" may have sulphur dioxide. The latter might also be processed using the same equipment and in the same facility as conventional wine. Biodynamic farming techniques use a vineyard's natural resources to cultivate grapes without pesticides, fungicides, herbicides, synthetic fertilizers or growth stimulants. A certified biodynamic vineyard often meets or exceeds the standards and regulations for organic-certified farming. Some wineries also take land stewardship and living in harmony with wildlife seriously. They educate workers, asking them not to kill native snake species, which are often rare or endangered. They might install snake barrier fencing and incorporate worker safety training. Others restore native habitats through planting native shrubs, wildflowers and grasses or account for losing some of their harvest to local wildlife like bears. Sustainable Sustainability refers to a range of practices that are not only ecologically sound, but also economically viable and socially responsible. Sustainable farmers may farm largely organically or biodynamically but have flexibility to choose what works best for their individual property; they may also focus on energy and water conservation, use of renewable resources and other issues. Some third-party agencies offer sustainability certifications, and many regional industry associations are working on developing clearer standards.

Wine Learner Guide

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Argon Gas Wine Preservation System (specific restaurants only)

It’s difficult to balance a great selection of wines by the glass, with a guarantee of fresh wine in every glass.

Argon gas is the answer and it’s totally inert, with no impact on the taste or carbonation of wine. It’s used extensively

in wine making for this reason and is used in high end wine preservation systems.

Buying bulk argon is inexpensive, safe and easy to use. It allows us to:

Eliminate waste from spoiled wine that has been open too long

Ensure every glass of wine is perfect

Overview:

From the minute that a bottle of wine is opened, its quality steadily diminishes. It doesn’t turn into vinegar, but it

tastes very different. That’s because oxygen breaks down the fresh aromas in wine over time – this is called

oxidization. The longer wine is in contact with oxygen, the more “oxidized” it tastes. Think of the taste of fresh apples

vs brown ones.

To identify the smell and taste of oxidized wine, taste any freshly opened bottle of red wine, then taste a tawny port (i.e.

Taylor 10 Year) for comparison. Tawny port has an intentionally oxidized taste profile.

Enter argon gas. It’s heavier than air, so it sits directly on top of the wine (under any oxygen) when added to a bottle.

This keeps the wine preserved for up to 30 days! Without argon, the wine has to be used within 5 days.

Procedures

Immediately after pouring a glass of wine (or immediately after a busy revenue period), bartenders put a 2

second burst of argon gas into the wine bottle and then replace the cork.

Not every bottle needs to be preserved: this is only necessary for wines by the glass that sell less than a

bottle a day (i.e. there is no point in preserving house wine if you sell multiple bottles per day).