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28 Dec 2023, 11:14
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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.
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.
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.: Inferable
The restaurant owner would prefer to include in his wine list a Chianti than a Barbera.: Not inferable.
If the restaurant owner orders only one kind of glass, the wine expert would recommend that it be a bigger, broader type of glass.: Inferable
Be sure to select an answer first to save it in the Error Log before revealing the correct answer (OA)!
Difficulty:
65%
(hard)
Question Stats:
49% (03:15) correct
51%
(03:23)
wrong
based on 873
sessions
History
Date
Time
Result
Not Attempted Yet
1. For each of the following statements, select Inferable if the statement is reasonably inferable from the information provided. Otherwise, select Not inferable.
| 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. |
ShowHide Answer
Official Answer
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.: Inferable
The restaurant owner would prefer to include in his wine list a Chianti than a Barbera.: Not inferable.
If the restaurant owner orders only one kind of glass, the wine expert would recommend that it be a bigger, broader type of glass.: Inferable
Mentioning prominently on the wine-list that these wines are blends of Cabernet and Merlot grapes
Be sure to select an answer first to save it in the Error Log before revealing the correct answer (OA)!
Difficulty:
35%
(medium)
Question Stats:
60% (01:05) correct
40%
(01:11)
wrong
based on 876
sessions
History
Date
Time
Result
Not Attempted Yet
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?
| 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 |
ShowHide Answer
Official Answer
Mentioning prominently on the wine-list that these wines are blends of Cabernet and Merlot grapes
Beaujolais
Be sure to select an answer first to save it in the Error Log before revealing the correct answer (OA)!
Difficulty:
5%
(low)
Question Stats:
91% (00:59) correct
9%
(01:32)
wrong
based on 712
sessions
History
Date
Time
Result
Not Attempted Yet
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?
| Barolo | |
| Beaujolais | |
| Brunello di Montalcino | |
| Chianti | |
| Nebbiolo |
ShowHide Answer
Official Answer
Beaujolais
Data Insights (DI) Butler 2023-24 [Question #176, Date: Dec-28-2023] [Click here for Details]
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30 Dec 2023, 03:50
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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.
Can you help me out with the 1st Question 3rd part, that, how you have inferred with regard to the size of the glass.
31 Dec 2023, 04:01
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Sandigaru
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
