I’ve been working in the restaurant business for a while now, so I can assure you that my restaurant serving tips will come in handy for you at some point when you’re taking tables. Today, I want to go over some of the more popular wines and which to recommend with certain foods.
White Wines
Pinot Grigio-dry, crisp.
Matches up well with fish or chicken dishes.
Chardonnay-dry, rich citrus flavor.
Yet smoother and more velvety than other dry, white wines.
Matches up well with fish or chicken.
Sauvignon Blanc-Dominating fruit flavors ranging from apples to black currant.
Matches up well with seafood, salads, and chicken.
Reisling- Much lighter than chardonnay. Slightly sweet.
Matches up well with seafood, salads. The dry version matches up well with fish, pork, and poultry.
Red Wines
Shiraz-Hearty, spicey. Dark and robust.
matches up well with any red meat.
Merlot-Soft, easy to drink.Great for beginners.
Matches up well with any food.
Cabarnet Sauvignon-A blend of merlot and cabarnet franc.
Full bodied.
Matches up well with any red meat.
Pinot Noir-Soft and delicate.
Matches up well with poultry, lamb, grilled salmon.
I could go into great detail on each wine shown above, but you’d probably fall asleep, haha.
So, I just gave you the very basics of each. The wines that are commonly served in restaurants and country clubs. Wines that you can suggest to the customer.
As a general rule of thumb; red wine is almost always served with red meat and pasta. White wine is almost always served with fish and chicken.