A. Inquire if there is a winelist. If you want to order a wine but find that there is no wine card, winelist or beverage card-beveragelist on the table, you should ask the waiter if there is a winelist. It is a common practice in the restaurant industry - especially in fine Western restaurants - that winelists are not placed on the table, but are only brought out when the customer inquires about them.
The second thing to do is to read out the name of the wine you want to order to the waiter. When formally ordering a wine from the waiter, read out the approximate name of the wine. What is an approximate name?
There are usually three things:
(1) The name of the winery or brand. For example, chateaulafrance (chateau), romeo&juliet (a French brand) or cartavieja (a Chilean brand).
〈二〉, the type of wine. There are two main ways to categorize the type of wine.
(1) Appellation-based, which is especially popular in Europe. This is especially popular in Europe, where each appellation represents a certain style, so it is customary to take the appellation as the type.
(2), the grape variety for the class, which is particularly popular in the New World - that is, non-European countries. Different grape varieties bring different flavors to wines.
(3), to the series name. China's most famous winery, Zhang Yu, for example, produces several grades of red wine, with the top grade being called Premium Cabernet Franc, and the second being Dry Red. Keep an eye out for the series name, which may include the grape variety.
〈三〉, vintage. More specialized drinkers will regard different vintages of the same brand as different wines. This is especially true of European wines, where the weather varies greatly from year to year, so the quality of the wines may vary considerably from vintage to vintage, and the style of the wines may also vary from year to year. For example, here is how five different wines are listed on winelist. Readers should try to point out the wine to the sommelier without having to read all the text. .... Wine brand winelist France francebordeaux1.chateaulafrance, medoc, crubourgeois, 1998beaujolais2.romeo&juliet, beaujolais, 1997 italy italypiemonte3 .borgognebarolo, 1997 chile4.cartaviejamerlot, manle, 1999 china5.zhang yu premium cabernet franc, 1995
Three, identify the bottle of wine before opening it.
After ordering a bottle of wine, the sommelier will take it out and show it to you - the sommelier must not open the bottle without the customer looking at it. This is because the customer can:
〈一〉, see if the wine is what he or she ordered. The rule is that if you nod your head to indicate that the waiter can open the bottle, you can't back out, even if you eventually realize that the waiter has given you the wrong wine.
〈二〉、Observe the storage status of the wine, such as the cork has no serious convexity - this means that the cork does not get wet, can not prevent air oxidation of the wine in the case of rising, such as the case of customers can ask the waiter to change the bottle of another better condition.
Four, watch the wine open. When the customer signaled acceptance of the bottle of wine, the waiter should be in front of the customer to open the bottle of wine, the reason may be to prevent the restaurant side of the mix into the bottle of lower-grade wine. If the bottle is a white wine or champagne, the waiter should place the wine in an ice bucket before opening the bottle. If the customer doesn't know how long to keep it cold, ask the sommelier - if you have confidence in him.