What do you know about wine???

Question

I just started to serve at an upscale restaurant and I need to brush up on my wine knowledge so i can make recomendations. I know very little, can anyone contribute? I know German whites are sweeter, chardonays are drier and shirazes/merlots are full bodied and fruitier. I also know that austrailians have the most sugar added. Let me know if any of the above is wrong

Answer 1

Taking your questions one by one:

- German wines can be sweeter (the whites), but not always (the reds just seem bizarre to me, especially their Spatburgunder [i.e. Pinot Noir] and Blaufrankish - Dornfelder is about the best red German grape going, but that isn't saying much).  The level of ripeness (which can, but not always, mean sweeter) - as determinned by the German government and wine industry - are (from low to high): Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeernauslese, and Eiswein.

- Chardonnays are usually not always drier (especially some Californian ones, which are akin to l*****g a lolipop or chewing on some Juicy Fruit gum), but usually they are, especially in the Burgundy area of France, Spain, South America and Northern Italy.  For a true dry grape (again usually, depending on the vinification), recommend Sauvignon Blanc, Pinot Gris/Grigio, or Torrontes.

- Essentially this is generally true, except for the body.  Syrah/Shiraz is usually more full-bodied than a Merlot, with more plum and spice (as opposed to the Merlot's blackberry and cedar).  However, remember that a good Cabernet Sauvignon will generally - apples to apples - have more body and tannins than Merlot.

- Where did you hear this?  While some countries will allow sugars to be added to wine (in a bad year, underripe grapes, etc.), Australia definitely does not add "the most" sugar to their wines.

Hope this helps.

Answer 2

whatever you do don't pronounce Chablis as "chab-liss."

Answer 3

wine is nasty. that's the extent of my applicable knowledge.

Answer 4

I know it's good ;)