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Restaurant Ordering Red Wine Etiquette

2008/8/18 14:21:00 41771

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In a western style restaurant, order a bottle of wine to drink. There are many etiquette matters to be clear before coming.

Otherwise, in addition to making a fool of oneself, it may also be "stupid" by the restaurant.

Here are some of the main points you need to know from the beginning.

一、查詢是否有WineList。想點葡萄酒但又發(fā)覺餐桌上并沒有葡萄酒牌winelist或酒水牌beveragelist上沒有葡萄酒時,應(yīng)問侍應(yīng)有沒有winelist。Winelist通常不會擺在餐桌上,只會待顧客查詢時才拿出來,這是餐飲業(yè)的慣例──尤其對於高級的西式餐廳。

二、向侍應(yīng)念出想點的葡萄酒的名稱。正式向侍應(yīng)點酒時,請念出葡萄酒的大概名稱。何謂大概名稱？通常包括三點：〈一〉、酒莊名字或品牌。如ChateauLaFrance（酒莊）、Romeo&Juliet（某法國牌子）或CartaVieja（某智利牌子）?！炊怠⒃撈咸丫频目钚?。出葡萄酒的款型有二大分法。(1)、以產(chǎn)區(qū)為準,這在歐洲尤其流行。每個產(chǎn)區(qū)都代表大約某一種風格,於是約定俗成,以產(chǎn)區(qū)為種類。(2)、以葡萄的品種為類,這在新世界──亦即非歐洲國家尤為流行。不同的葡萄品種帶來不同口味的葡萄酒。(3)、以系列名稱為主。以中國最出名的酒莊張裕為例,出產(chǎn)了數(shù)個檔次的紅酒,最高級的叫高級解百納干紅葡萄酒,次者為干紅葡萄酒。留意一點,系列名稱可能包括葡萄品種?！慈怠⒛攴?。較專業(yè)的飲酒者會視同一品牌不同年份所出的酒為不同的酒。此做法尤其適合於歐洲葡萄酒,原因歐洲每年之天氣極盡不同,因而所出的酒不同年份可能有頗大的質(zhì)量差距,風格也可能是年年不同。

For example, here are five different wines on WineList.

Readers try to point out the wine to the waiter without having to read all the text.

Wine brand WineList

France France

Bordeaux

1.ChateauLaFrance, Medoc, CruBourgeois, 1998

Beaujolais

2.Romeo&Juliet, Beaujolais, 1997

Italy Italy

Piemonte

3.BorgogneBarolo, 1997

Chile Chile

4.CartaViejaMerlot, Manle, 1999

China China

5. Zhangyu senior Cabernet Sauvignon, 1995

點酒答案

三、開瓶前確定該瓶葡萄酒。點酒後,侍應(yīng)便會取出該支葡萄酒讓你過目──侍應(yīng)不可在顧客未察看該瓶葡萄酒便開瓶。因為顧客可以：〈一〉、察看葡萄酒是否本人所點的酒。規(guī)矩是,如果你點了頭意示侍應(yīng)可以開瓶,即使最後你發(fā)覺侍應(yīng)給錯了酒你,你也不能反悔?！炊?、觀察葡萄酒的貯藏狀態(tài),如酒塞有沒有嚴重的凸上──這表示木塞得不到濕潤,不能在漲大的情況下防止空氣氧化葡萄酒,如有這情況顧客可叫侍應(yīng)換另一瓶狀態(tài)更好的。

四、親眼看著酒開瓶。當顧客示意接受該瓶葡萄酒後,侍應(yīng)應(yīng)在顧客面前開酒,原因可能是防止餐廳方面混入較低檔次的酒入瓶內(nèi)。如果該瓶為白酒或香檳,侍應(yīng)應(yīng)於開瓶前把酒放入冰桶內(nèi)。如果顧客不知要雪多久,可請教侍應(yīng)──假如你對他有信心。

五、讓紅酒「呼吸」及試酒。開瓶後,紅酒應(yīng)先「呼吸」空氣一會,以讓進行氧化作用,到達飲用階段。經(jīng)過「呼吸」的酒,侍應(yīng)會倒入約等於一小口份量的酒進顧客的酒杯。此時你要做的是「試酒」,試酒的過程應(yīng)為(一)、拿起盛著葡萄酒的酒杯，向外傾斜，首先看看酒是否有如木屑的東西，這些東西可能會影響酒的品質(zhì)。再來看看酒的顏色。已成熟的酒(低下檔的輕清型葡萄酒例外)，外圍酒邊帶褐黃色，而里面的酒色澤較深。未成熟(可貯藏更久才飲用)的酒內(nèi)外皆多呈紫紅色。(二)、拿起酒杯，向內(nèi)搖晃(右手者即逆時針，左手者即順時針)。(三)、然後把酒向內(nèi)傾斜，低頭用鼻去嗅，味道香濃當是好徵兆。(四)、呷一口酒，不要太多，也不要太少，轉(zhuǎn)動舌頭去體會，在餐廳用酒時，這時是決定你是否接受此瓶酒的時候。處理不當?shù)木?，可能帶有霉腐味，這時你可以要求侍應(yīng)「退貨」。

The results of the trial were satisfactory, and the customer indicated that the waiter could continue pouring wine.

If you are not satisfied, you can not accept the waiter.

At this time, the waiter may also drink a little to prove that if the wine is really a problem, the senior Western restaurant will usually take back the bottle of wine.

No such fancy restaurant can be "sideways".

Six, the skills of pouring wine.

If you accept the drink, if you accept it, you can make the waiter pour it. Every time you pour it into a 1/3 cup, a lot of waiters in Hongkong will overdo it.

Note that winelabel should be oriented towards customers when pouring wine.

Why?

Because after the wine is finished, the red wine may fall off the bottle mouth. If the label goes up, the wine drops will only drop on the back of the bottle, and will not make the wine label label, damaging the appreciation value of the wine.

In the same way, every time you pour the wine down, do not pick up the bottle straight up. You should rotate the wine bottle slightly and lift the wine bottle. So the wine will not drip along the bottle, because it has been evenly distributed around the mouth of the bottle.