Industry Insights
Wine for
Servers
You don't need to be a sommelier to sell wine with confidence. You just need the right foundation.
Wine education in the restaurant industry often feels incomplete. Information usually comes in the form of random, out-of-context nuggets from a manager, wine rep, or a 30-minute training session.
It is like being given a random piece to a jigsaw puzzle without getting to see the image on the box. You slowly collect more pieces without understanding how to use them or where they fit into the bigger picture.
This section will provide that missing picture. We will connect the dots, explain the fundamentals in a practical way, and give you the knowledge you need to confidently recommend wines and perform wine service tableside.
The best servers don't just serve wine, they guide the experience.
Basics of Wine
These are some fundamentals of wine that are useful to know. Understanding these concepts will help build a framework and connect a lot of the dots that make learning about wine easier to understand.
This is by no means an exhaustive list but rather a starting place to help give you a broader understanding and insight into the world of wine. These topics have been distilled down to the information most relevant to servers.
