Today's Hotelier - April 2018 - 98

FOOD & BEVERAGE

Is your hotel located in the Caribbean or are you in the middle of
"snowy
mountains? The guest will drink different wines, depending
on the weather and the type of stay he or she is having."
For white grapes, this includes chardonnay, sauvignon blanc and riesling.
Chardonnay - This varietal's profile can change vastly depending on
where it is grown. When from Chablis,
France, it can be very pure and mineral. On the other hand, a chardonnay
from Napa Valley can be complex, buttery and full-bodied.
Sauvignon Blanc - This wine tends
to be fruity with herbaceous aromas,
such as green bell pepper or grass.
Wines coming from New Zealand will
be fresh and dry with many tropical fruits, whereas sauvignon blanc
wines from the Loire Valley in France
can be more austere with green fruit
aromas.
Riesling - Regularly considered to be
one of the world's greatest grape varietals, riesling is often misunderstood.
Not all rieslings are sweet. There are
many different styles of this noble
grape produced all over the world. Be
sure to train your staff on the styles
you offer on your wine list. Are they
dry, off-dry, medium sweet or lusciously sweet? This information is
priceless for food and wine pairing.
As for red wines, you should familiarize your staff with cabernet sauvignon,
pinot noir and merlot grapes.
Cabernet sauvignon - A big, bold and
powerful varietal, it is favored by
many consumers. Cabernet should
be paired with robust dishes, such
as steak, game or mushrooms. The
first rule of food and wine pairing is
to observe the intensity of flavors in
the wine and the food. Neither one
should overpower the other.
Pinot Noir - A grape with very thin
skin, pinot noir produces wines with
light color and low tannins. It is a

9 8  | APRIL 2018 | TODAYSHOTELIER.COM

perfect wine to pair with fish such
as salmon and tuna, as an alternative
to white wine.
Merlot - This varietal produces round,
smooth and easy-drinking wines.
Some people call it "cabernet sauvignon without the pain." If you have a
table where one customer likes cabernet sauvignon, and another enjoys
pinot noir, you can play it safe by offering them a bottle of merlot.

EXCEL IN WINE SERVICE
Wine service is important to the success
of any hotel or restaurant. Failure to provide excellent service can result in a negative dining experience for the customer.
First, instruct your staff to look at the
label carefully! Is this the wine your client
ordered? Second, while pouring the wine,
make sure the label faces the client at all
times. After serving, keep the wine on the
client's table or in an ice bucket close to
the table, as this prevents other servers
from pouring the wine to the wrong table.

HIGHLIGHT YOUR
HOTEL'S STYLE
As a manager and sommelier, it is essential to keep in mind the style and cuisine
of the hotel or restaurant when curating
a wine list. When customers visit a steak
house, they are expecting a wine list
with full-bodied red wines, so keep the
whites and rosés to a minimum.
An Italian restaurant should have a
wine list with Italian labels to complement their regional foods. Training your
servers beforehand by discussing the
wines and how to pronounce them will
improve customer service and raise selfesteem among your staff.
Another example is Japanese cuisine.
Today, Japanese restaurants have dishes

from the delicate sashimi to the more
savory teppanyaki, made with meat and
vegetables. The beverage list can have
sake, ranging from the fruity sparkling
sake, the lactic and cereal jumna, to the
more floral daiginjo. It is helpful that
your staff know the main differences
between these styles. The wines for a
Japanese restaurant should be refreshing and high in acidity to balance the
spice of the cuisine, such as rieslings
and sparkling wines. Fruity reds are
an excellent choice to pair with meat
dishes, too.

CONSIDER LOCATION
Is your hotel located in the Caribbean or
are you in the middle of snowy mountains? The guest will drink different
wines, depending on the weather and
the type of stay he or she is having.
An island vacation calls for beautifully crafted cocktails and light and
refreshing whites and rosé wines. In
this case, your wine list should include
prosecco, cava, franciacorta and champagne, of course! Dry rosé wines are
also becoming more popular, and they
are the perfect choice when guests want
to drink wine that has more flavor than
a white and less body than a red. Light
reds such as pinot noir and Beaujolais
from France, with low levels of tannins,
can also be great wines for summer
vacation.
A ski resort, on the other hand, can
offer powerful wines that will warm up
guests and their hearts. Wines made
with cabernet sauvignon, shiraz and
Grenache-based wines like chadeayne
du Pape are the wines to have on the
list. Complex champagnes such as
the vintage champagne can be an
option as well.


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Table of Contents for the Digital Edition of Today's Hotelier - April 2018

Letter From the Chairman
Letter From the President & CEO
Government Affairs & Advocacy
The C-Suite
Common Ground
Summer Season Offers Opportunities to Drive Business
Maximizing Your Experiential Travel Potential
What Can Hoteliers Learn From Other Industries?
Trends to Watch
Finance
Operations
Marketing
Small Business
Spotlight
Q&A
Perspectives
Travel
Leadership
Strategy
Design
Guest Experience
Food & Beverage
Technology
Operations
HR & Employee Relations
AAHOA Club Blue, Platinum, Gold & Silver Members
AAHOA @ Industry Events
Classifieds
Advertiser Index
Back of the House
Today's Hotelier - April 2018 - Intro
Today's Hotelier - April 2018 - cover1
Today's Hotelier - April 2018 - cover2
Today's Hotelier - April 2018 - insert1
Today's Hotelier - April 2018 - insert2
Today's Hotelier - April 2018 - 3
Today's Hotelier - April 2018 - 4
Today's Hotelier - April 2018 - 5
Today's Hotelier - April 2018 - 6
Today's Hotelier - April 2018 - 7
Today's Hotelier - April 2018 - 8
Today's Hotelier - April 2018 - 9
Today's Hotelier - April 2018 - 10
Today's Hotelier - April 2018 - 11
Today's Hotelier - April 2018 - Letter From the Chairman
Today's Hotelier - April 2018 - 13
Today's Hotelier - April 2018 - Letter From the President & CEO
Today's Hotelier - April 2018 - 15
Today's Hotelier - April 2018 - Government Affairs & Advocacy
Today's Hotelier - April 2018 - 17
Today's Hotelier - April 2018 - 18
Today's Hotelier - April 2018 - 19
Today's Hotelier - April 2018 - The C-Suite
Today's Hotelier - April 2018 - 21
Today's Hotelier - April 2018 - Common Ground
Today's Hotelier - April 2018 - 23
Today's Hotelier - April 2018 - Summer Season Offers Opportunities to Drive Business
Today's Hotelier - April 2018 - 25
Today's Hotelier - April 2018 - 26
Today's Hotelier - April 2018 - 27
Today's Hotelier - April 2018 - 28
Today's Hotelier - April 2018 - 29
Today's Hotelier - April 2018 - Maximizing Your Experiential Travel Potential
Today's Hotelier - April 2018 - 31
Today's Hotelier - April 2018 - 32
Today's Hotelier - April 2018 - 33
Today's Hotelier - April 2018 - 34
Today's Hotelier - April 2018 - 35
Today's Hotelier - April 2018 - What Can Hoteliers Learn From Other Industries?
Today's Hotelier - April 2018 - 37
Today's Hotelier - April 2018 - 38
Today's Hotelier - April 2018 - 39
Today's Hotelier - April 2018 - 40
Today's Hotelier - April 2018 - 41
Today's Hotelier - April 2018 - Trends to Watch
Today's Hotelier - April 2018 - 43
Today's Hotelier - April 2018 - 44
Today's Hotelier - April 2018 - 45
Today's Hotelier - April 2018 - Finance
Today's Hotelier - April 2018 - 47
Today's Hotelier - April 2018 - 48
Today's Hotelier - April 2018 - 49
Today's Hotelier - April 2018 - Operations
Today's Hotelier - April 2018 - 51
Today's Hotelier - April 2018 - 52
Today's Hotelier - April 2018 - 53
Today's Hotelier - April 2018 - Marketing
Today's Hotelier - April 2018 - 55
Today's Hotelier - April 2018 - 56
Today's Hotelier - April 2018 - 57
Today's Hotelier - April 2018 - Small Business
Today's Hotelier - April 2018 - 59
Today's Hotelier - April 2018 - Spotlight
Today's Hotelier - April 2018 - 61
Today's Hotelier - April 2018 - Q&A
Today's Hotelier - April 2018 - 63
Today's Hotelier - April 2018 - 64
Today's Hotelier - April 2018 - 65
Today's Hotelier - April 2018 - Perspectives
Today's Hotelier - April 2018 - 67
Today's Hotelier - April 2018 - 68
Today's Hotelier - April 2018 - 69
Today's Hotelier - April 2018 - Travel
Today's Hotelier - April 2018 - 71
Today's Hotelier - April 2018 - 72
Today's Hotelier - April 2018 - 73
Today's Hotelier - April 2018 - 74
Today's Hotelier - April 2018 - 75
Today's Hotelier - April 2018 - Leadership
Today's Hotelier - April 2018 - 77
Today's Hotelier - April 2018 - 78
Today's Hotelier - April 2018 - 79
Today's Hotelier - April 2018 - 80
Today's Hotelier - April 2018 - 81
Today's Hotelier - April 2018 - Strategy
Today's Hotelier - April 2018 - 83
Today's Hotelier - April 2018 - 84
Today's Hotelier - April 2018 - 85
Today's Hotelier - April 2018 - Design
Today's Hotelier - April 2018 - 87
Today's Hotelier - April 2018 - 88
Today's Hotelier - April 2018 - 89
Today's Hotelier - April 2018 - Guest Experience
Today's Hotelier - April 2018 - 91
Today's Hotelier - April 2018 - 92
Today's Hotelier - April 2018 - 93
Today's Hotelier - April 2018 - 94
Today's Hotelier - April 2018 - 95
Today's Hotelier - April 2018 - Food & Beverage
Today's Hotelier - April 2018 - 97
Today's Hotelier - April 2018 - 98
Today's Hotelier - April 2018 - 99
Today's Hotelier - April 2018 - 100
Today's Hotelier - April 2018 - 101
Today's Hotelier - April 2018 - Technology
Today's Hotelier - April 2018 - 103
Today's Hotelier - April 2018 - 104
Today's Hotelier - April 2018 - 105
Today's Hotelier - April 2018 - Operations
Today's Hotelier - April 2018 - 107
Today's Hotelier - April 2018 - 108
Today's Hotelier - April 2018 - 109
Today's Hotelier - April 2018 - 110
Today's Hotelier - April 2018 - 111
Today's Hotelier - April 2018 - HR & Employee Relations
Today's Hotelier - April 2018 - 113
Today's Hotelier - April 2018 - 114
Today's Hotelier - April 2018 - 115
Today's Hotelier - April 2018 - 116
Today's Hotelier - April 2018 - 117
Today's Hotelier - April 2018 - AAHOA Club Blue, Platinum, Gold & Silver Members
Today's Hotelier - April 2018 - 119
Today's Hotelier - April 2018 - AAHOA @ Industry Events
Today's Hotelier - April 2018 - 121
Today's Hotelier - April 2018 - 122
Today's Hotelier - April 2018 - Classifieds
Today's Hotelier - April 2018 - 124
Today's Hotelier - April 2018 - 125
Today's Hotelier - April 2018 - 126
Today's Hotelier - April 2018 - 127
Today's Hotelier - April 2018 - 128
Today's Hotelier - April 2018 - 129
Today's Hotelier - April 2018 - 130
Today's Hotelier - April 2018 - 131
Today's Hotelier - April 2018 - 132
Today's Hotelier - April 2018 - Advertiser Index
Today's Hotelier - April 2018 - 134
Today's Hotelier - April 2018 - 135
Today's Hotelier - April 2018 - Back of the House
Today's Hotelier - April 2018 - 137
Today's Hotelier - April 2018 - 138
Today's Hotelier - April 2018 - cover3
Today's Hotelier - April 2018 - cover4
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