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Hospitality
Wine Service
Free Wine Test
Test Your Wait Staff!
How well does your staff know wine?
Test their knowledge with our online interactive test.
The following online exam is comprised of 25-facts
and fallacies. (Each question is worth 4-points).
The statements include basic wine serving facts that
every hospitality professional should know. Answers
are revealed after clicking on the question box.
Refresh the page to reset the test!
Good luck!
The standard for pairing wines stipulates
that white wine should always be paired to fish
and red wine with red meats, only.
>Fact
>Fallacy
Answer:
Fallacy; Color-coding wine is
no longer a matter of pairing the whites with
poultry and fish
Better wine recommendations can be
made by knowing the size and weight of wine.
>Fact
>Fallacy
Answer:
Fact; By understanding the weight
and size of a wine, better wine pairings are made.
Cabernets should never be paired with
roast lamb or lamb chops. On the contrary, Cabernets
tend to offset roast lamb and chops.
>Fact
>Fallacy
Answer:
Fact; On the contrary, Cabernets
tend to offset roast lamb and chops
Hearty meals require lighter wines
to harmonize the cuisine.
>Fact
>Fallacy
Answer:
Fallacy; Since heartier meals
can overwhelm lighter wines, rendering them
insipid, rich foods are more conducive with
robust wines
Both red and white wines share common
aromas of apple, citrus and pears.
>Fact
>Fallacy
Answer:
Fallacy; Although reds and whites
share many aromas, apple, citrus and pears are
uncommon in both wines. In fact, these flavors
show up in more white wines. Actually, red and
white wines share traces of…
[Download the
online e-course to learn more]
Since sweet wines tend to detract the
flavors of many foods, they should not be paired
with most meals.
>Fact
>Fallacy
Answer:
Fallacy; As long a wine’s
sugary aroma is offset with adequate tinctures
of natural acidity; it’s feasible to pair
it to unlikely foods
Wine should always be shaken and not
swirled.
>Fact
>Fallacy
Answer:
Fallacy; Shaking wine can taint
the natural aromas of the wine.
When describing wine to a customer,
the term appearance refers to the wine’s
color.
>Fact
>Fallacy
Answer:
Fallacy; Appearance is a reference
used to describe the wine’s clarity.
When a customer complains about a wine,
it is appropriate to try the wine and offer
to replace the glass or bottle with another
selection.
>Fact
>Fallacy
Answer:
Fact; This is the standard.
The appropriate pour should not exceed
five ounces.
>Fact
>Fallacy
Answer:
Fact, Appropriate pour level
is 4 or 5 ounces a little less than half the capacity
of the glass.
When a customer orders a bottle of
wine that is not in stock, it is best to find
the same vintage from another year and serve
it to the customer.
>Fact
>Fallacy
Answer:
Fallacy; Always check with the
customer before pouring another wine.
When pouring a bottle of wine always
conceal the label, by turning the label side
in.
>Fact
>Fallacy
Answer:
Fallacy; The wine label should
face the host or person who ordered the bottle
of wine.
For a table of six, one wine bottle
of 750-ml bottle is more than adequate.
>Fact
>Fallacy
Answer:
Fallacy; although, it one wine
bottle can be stretched for six people, a 750-ml
bottle serves four.
Immediately after uncorking a bottle
of wine, the cork should be placed on the table
next to the host’s wine glass.
>Fact
>Fallacy
Answer:
Fact, this is standard procedure.
When it comes to up selling a vintage,
servers must be able to describe in full detail
how the wine was produced.
>Fact
>Fallacy
Answer:
Fallacy; knowing general knowledge
would be helpful.
The perfect temperature for red and
white wines is 65-70 degrees F.
>Fact
>Fallacy
Answer:
Fallacy; Any red wine served
above 68 may be unpleasant.
Serving sparkling wine in an ice bucket
is optional.
>Fact
>Fallacy
Answer:
Fallacy; Sparkling wines should
always be served in an ice bucket to maintain
it chill.
The best time sales for a server to
up sell other wines is before the customer places
their entrée order.
>Fact
>Fallacy
Answer:
Fact; Right after a server serves
the aperitif is the best time to make wine and
food pairing suggestions.
When up-selling a glass or bottle of
wine, customers should be warned if the vintage
has a screw cap opposed to the traditional cork.
>Fact
>Fallacy
Answer:
Fallacy; On the contrary, how
the bottle is secured is irrelevant information.
[Download the
online e-course to learn more.]
“What features are you looking
for in a wine” is a great way to size
up a wine consumer.
>Fact
>Fallacy
Answer:
Fallacy; Using your wine knowledge
will size up your customer
Ask other members of the table if they
would prefer another selection when emptying
a wine bottle.
>Fact
>Fallacy
Answer:
Fallacy; The host should be given
the option to order the same or another bottle
from the list.
Four of the six famous classic wines
include: Sauvignon Blanc, Barbera, Chardonnay
and Pinot Noir.
>Fact
>Fallacy
Answer:
Fallacy; Chardonnay, Sauvignon
Blanc, Pinot Noir, and Cabernet Sauvignon
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