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Importers of Fine Wines Since 1919 | Resources for the Trade |
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From Glass to Bottle and Bottle to GlassTrading a couple up from two glasses of wine to a bottle makes good sense—even if the cost of four glasses of wine exceeds the total bottle cost. Why? If the restaurant gets busy, and time lags between the empty glass and your ability to get a re-fill, your service record takes a hit. It’s always best to get the bottle sale. And it’s easy to do! “Ladies, if you think you’ll be having more than one glass of wine this evening, may I suggest a bottle. You’ll each get two glasses and just a little bit more.” In most cases, the customers will lock eyes, shrug, and order the bottle. Then again, a wine savvy patron may tell you, “You’ve got yourself a surf and turf table. I’m having fish and she’s having beef. We thought it best to order by the glass.” You reply by saying, “Yes, you could do that; OR you could The last two options will help you provide top-notch beverage service. If you are in the weeds, the customers can pour the wine themselves; they will not be waiting for you to return with a by-the-glass offering. What do you recommend?
“I suggest that you start off with our fried calamari. You’ll never taste better. It’s a big portion, so you might want to share. As far as entrées go, our house specialty is white lasagna, a traditional dish of Les Marches. The Principessa Gavia, a white wine from Piedmont, would pair wonderfully with both the starter and the main course. It’s one of my favorites, all apple and citrus, crisp and clean. For dessert, we serve an extraordinary chocolate pâté with raspberry coulis. Instead of coffee, may I suggest a glass of a Rosa Regale, a seductive red sparkler to match? It’s a stunning combination—life-changing, even.”
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Here’s the scenario: it’s a cold, wet day mid-winter… Server One: Our soup of the day is shrimp bisque. Server Two: Chef just made the most incredible shrimp bisque. I can even add a sidecar of sherry with that, if you like. Guaranteed to bring you back to life. Which server sells you? White wine glasses are traditionally smaller than red wine glasses commanding a smaller pour. This is done so that the wine does not overly warm in the glass by the time it is consumed. Wine glasses are designed with a stem so that the heat of the hand does not warm the liquid inside the bowl. The old adage that “red wine should be served at room temperature” was written at a time when central heating did not exist. Light-bodied red wines are optimally served at 55-65°F. Full-bodied red wines show best between 62-68°F. Most white wines are served too cold. As aroma is temperature dependent, a wine served at too low a temperature often has a “frozen” bouquet. It will start to show its full character only as it warms. Ideally, dry white wines (rosés too) show best between 50-60° F. At a restaurant in Houston, a group of business colleagues ordered a bottle of wine for lunch. The host, a woman, made the wine selection. The server brought the bottle back and presented it to the only man at the table—who correctly deferred to the host. The moral of the story? Don’t make assumptions based on gender differences. The bottle is presented to the person who ordered it. If the host designates another to try the wine, so be it, but that decision lies with the host. 
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enjoy the bottle of your choice now, and then order an individual glass of red (or white) when the entrées come out. This way, you can enjoy your favorite bottle and still make the food and wine match; OR you could select two half-bottles, one red and one white.”
When a customer asks you for your recommendation, she is putting her complete dining experience in your capable hands. Don’t disappoint. Craft a memorable meal from start to finish. And don’t forget to mention the wine.