My Fourth Day at the Restaurant
My fourth day at the restaurant was marked by an interesting experience since I was able to manage 3 tables and, in the process, acquire unique skills regarding wine testing. I was able to manage 1 table of 5 and 2 tables of 2 where the guests were able to taste some of the white wines which are served by the glass at the restaurant. The wines included Pinot Grigio, Reisling, Chardonnay, and Sauvignon Blanc. The wine tasting before serving facilitated an understanding of the techniques of winemaking such as oaking of white wine to add flavors and this makes the wine expensive and rich in taste(Crump, Johnson, Bastian, Bruwer, Wilkinson, 2014).
The wines the guests managed to taste are some of the most popular wines in Australia including varieties such as Shiraz, Cabernet Sauvignon, Merlot, and Semillon(González-Barreiro, Rial-Otero, Cancho-Grande, Simal-Gándara, 2015).
Learning about Food and Wine Pairing
I enjoyed today’s lesson since I was able to learn the basic rules in pairing food with wine. Based on the wines we served for tasting, Pinot pairs well with dishes that contain mushrooms and truffles(Harrington & Seo, 2015). Cabernet Sauvignon is known to go along well with juicy red meat dishes while Pinot Grigio is usually paired with a variety of fish dishes. Additionally, sweet and spicy dishes such as Indian or Asian dishes pair well with Riesling(Cahill, 2016).
I found the experience very informative and raises the level of skill necessary to ensure proper service delivery in the restaurant.
References
Cahill, J. (2016). Wine and food pairing-where’s the evidence of its benefits as a marketing took? Wine and Viticulture Journal, (4), 8.
Crump, A., Johnson, T., Bastian, S., Bruwer, J., " Wilkinson, K. (2014). Consumers’ knowledge of and attitudes toward the role of oak in winemaking.
González-Barreiro, C., Rial-Otero, R., Cancho-Grande, B., " Simal-Gándara, J. (2015). Wine aroma compounds in grapes: a critical review. Critical Reviews in Food Science and Nutrition, 55(2), 202–218.
Harrington, R. J., " Seo, H.-S. (2015). The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing. Journal of Foodservice Business Research, 18(5), 489–501.
