I have inherited a restaurant from my uncle and need some help with

Question

E-mail from restaurant owner to wine expert, March 4.

I have inherited a restaurant from my uncle and need some help with the wine list. At the moment, our wine list is extensive and includes wines from California, France, Italy, Spain, and Chile, but I think it would be better to simplify it. I don’t think many of our customers can tell a Bordeaux from a Barolo—and I'm not sure I can, either! They tend to buy more Cabernet, Merlot, and Chardonnay, probably because these are names they recognize. Then again, if they ever think to try a French or Italian wine, I think the cost of some of these bottles often deters them.

Our menu is eclectic and features many pasta dishes, as well as chicken, steak, and lamb plates. I know the basic rule of thumb—red wine with red meat, white wine with white meat or fish—but I’d like to understand wine and food pairings better.

Finally, I'd love to know what you suggest regarding wine glasses.

Sandigaru · Answer

Hello Sajjad1994,

Can you help me out with the 1st Question 3rd part, that, how you have inferred with regard to the size of the glass.

Sajjad1994 · Answer

If the restaurant owner orders only one kind of glass, the wine expert would recommend that it be a bigger, broader type of glass.

The wine expert recommends that  “if you’re going to have several types of glass, at least one of them must be for red wine.”  With this statement he implies that having the proper glasses for red wine is more important than having the proper glasses for white wine. So, if the restaurant were to carry only one kind of glass, the wine expert would recommend that it be a red wine glass—that is, a glass of the bigger, broader kind.

Answer: Inferable

Sajjad1994 · Answer

Official Explanation

1. For each of the following statements, select Inferable if the statement is reasonably inferable from the information provided. Otherwise, select Not inferable.

Explanation

Statement 1: 
Nebbiolo and Barolo are similar wines, according to the brief wine descriptions. However, Nebbiolo tends to be cheaper than Barolo. Because the restaurant owner has expressed doubts that his customers will readily buy more expensive bottles, it is reasonable to infer that he would choose Nebbiolo over Barolo.

Answer: Inferable

Statement 2: 
You cannot infer this. Neither of these is among the easily recognizable wines the restaurant owner mentions, and there’s no further information about price or any other consideration that might help you decide whether one is preferable to the restaurant owner over the other.

Answer: Not inferable

Statement 3: 
The wine expert recommends that  “if you’re going to have several types of glass, at least one of them must be for red wine.”  With this statement he implies that having the proper glasses for red wine is more important than having the proper glasses for white wine. So, if the restaurant were to carry only one kind of glass, the wine expert would recommend that it be a red wine glass—that is, a glass of the bigger, broader kind.

Answer: Inferable

Sajjad1994 · Answer

Official Explanation

2. If the restaurant owner decides to keep the Bordeaux wines on the restaurant’s wine list, which of the following strategies would be most likely to increase the number of customers who order these wines?

Explanation

The restaurant owner believes that his customers order Cabernet and Merlot more than other kinds of red wine because they recognize those names. He also doesn’t believe that they know much about Bordeaux. It is reasonable to infer, therefore, that a way to get around that would be to relate Bordeaux to the more familiar Cabernet and Merlot.  Choice (C)  describes such a strategy.

Choice (A)  would be counter-productive, given the cost-conscious nature of the customers, according to the restaurant owner.

Next, you have no evidence that prestige is something the customers care about, so  choice (B)  does not appear to be an attractive option.

Choice (D)  seems as though it would help, but the restaurant owner does not believe food pairings play so much a role in his customers’ wine choices as does price and familiarity.

Finally, wine list placement does not come up at all in the e-mail exchange, so eliminate  choice (E).

Answer: C

Sajjad1994 · Answer

Official Explanation

3. If a customer orders fish and wishes to drink a red wine with it, which of the following types of wine would be the best recommendation?

Explanation

The wine expert says it’s advisable to  “serve lighter wines with lighter dishes, such as white meat or fish.”  Ifa customer wants red wine with her fish, then the lighter the red the better. All the wines listed in the answer choices, except for Beaujolais, are full- or medium-bodied. Beaujolais is the only one that is specifically described as light. Thus, it would be the best recommendation among the choices provided.

Answer: B

peaky · Answer

I think the answer of question 2 can be B as well, as It is mentioned in the passage that " Then again, if they ever think to try a French or Italian wine, I think the cost of some of these bottles often deters them." given that cost would be same if they are advertised as french wines.

Aarav0412 · Answer

where is it written in the para that beaujolais is a red wine

bb · Answer

Hi. I see it in the long table of wines (second tab) in the red category.

bumpbot · Answer

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	Increasing their prices to make them seem more prestigious
	Advertising in the menu the wines’ origin in France’s most famous wine-producing region
	Mentioning prominently on the wine-list that these wines are blends of Cabernet and Merlot grapes
	Ensuring the wait staff is well educated regarding what dishes these wines complement best
	Placing them higher on the wine list

I have inherited a restaurant from my uncle and need some help with

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Inferable	Not inferable.
		If in a subsequent message the wine expert recommends Barolo as an ideal wine to pair with a particular dish, the restaurant owner may opt for Nebbiolo instead.
		The restaurant owner would prefer to include in his wine list a Chianti than a Barbera.
		If the restaurant owner orders only one kind of glass, the wine expert would recommend that it be a bigger, broader type of glass.

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I have inherited a restaurant from my uncle and need some help with

Prep Toolkit

615 to 715 in 15 Days (Ria's Strategies)

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My Rewards