Why Wine Knowledge Sets You Apart
Most bartenders are comfortable behind the stick—shaking cocktails, pouring beer, building classic highballs. But wine service is where many fall short, and that knowledge gap costs both venues and guests. Whether you work at a restaurant bar, a wine bar, or a full-service cocktail lounge, understanding wine will make you more confident, more valuable, and significantly better at your job.
This guide covers the core wine knowledge every bartender should have before stepping behind a bar that pours wine.
The Major Grape Varietals You Must Know
Wine lists can be overwhelming, but most programs lean heavily on a core group of grapes. Learn these and you can navigate any list.
White Grapes
- Chardonnay — The most planted white grape worldwide. Ranges from lean and unoaked (Chablis-style) to rich, buttery, and oaky (New World California style). Serve between 50–55°F.
- Sauvignon Blanc — Bright, high-acid, herbaceous. Often citrusy and crisp. Pairs beautifully with seafood and lighter fare.
- Riesling — Can be bone dry to very sweet. Always high acid, which makes it incredibly food-friendly. Germany and Alsace are benchmark regions.
- Pinot Grigio/Gris — Light and neutral in Italian style; richer and aromatic in Alsatian style. One of the most-ordered whites by name at casual bars.
Red Grapes
- Cabernet Sauvignon — Full-bodied, tannic, dark fruit. Ages well. The backbone of Napa Valley and Bordeaux-style wines.
- Merlot — Softer and rounder than Cab, with plum and chocolate notes. Approachable for guests new to red wine.
- Pinot Noir — Light-bodied, delicate, earthy. Burgundy and Oregon are key regions. Highly food-friendly.
- Syrah/Shiraz — Bold, peppery, dark fruit. Called Syrah in France, Shiraz in Australia — same grape, different styles.
- Malbec — Argentina's signature grape. Deep color, soft tannins, dark fruit. An easy-drinking red that appeals to a wide audience.
Proper Wine Service: The Details That Matter
Wine service is as much about presentation as it is about the wine itself.
Temperature Guidelines
Serving wine at the wrong temperature is one of the most common mistakes. A warm red or ice-cold white masks the wine's character.
- Sparkling: 40–45°F
- Light whites and rosé: 45–50°F
- Full-bodied whites: 50–55°F
- Light reds (Pinot Noir, Gamay): 55–60°F
- Full-bodied reds: 60–65°F
Glassware
- Large bowl glasses (Bordeaux-style): Full-bodied reds — allows the wine to breathe and aromas to develop.
- Smaller bowl glasses (Burgundy-style): Delicate reds like Pinot Noir — concentrates aromatic complexity.
- Narrow whites glasses: Maintains temperature and channels acidity-forward aromatics.
- Flutes and coupe: Sparkling wine — flutes preserve bubbles longer; coupes offer a more open aroma experience.
Pour Standards
A standard restaurant pour is 5 oz (150ml). Know your venue's pour size before your first shift. Always present the bottle to the guest before pouring, label facing them. Pour the host's taste first, allow approval, then serve other guests before returning to the host.
Reading a Wine List Like a Pro
When a guest asks for a recommendation, you need to be able to navigate the list confidently. Here is a simple framework:
- Identify the style they want — Light or bold? Dry or slightly sweet? Crisp or rich?
- Know your price points — Have a recommendation ready at every tier.
- Understand the structure — Most lists organize by region, varietal, or style. Know which system your venue uses.
- Learn the house pours — Guests order by the glass far more often than by the bottle. Know what you're pouring and why.
Natural Wine vs. Conventional Wine
Natural wine is no longer a niche category — it's on wine lists at bars across the country, and guests ask about it. Here is what you need to know:
- Conventional wine uses cultivated yeasts, additives, and fining agents for consistency and shelf stability.
- Natural wine uses minimal intervention — wild fermentation, no additives, often unfiltered. Expect more variation bottle to bottle.
- Biodynamic and organic fall between the two — reduced chemical inputs but not necessarily minimal-intervention winemaking.
You do not need to have a strong opinion on natural wine. You need to be able to describe it accurately when asked.
Wine-by-the-Glass Program Management
If you're managing or influencing a BTG (by-the-glass) program, a few principles apply:
- Keep it focused — 6–10 options is manageable for guests and reduces waste.
- Track spoilage — Opened bottles have 2–5 days depending on the wine and preservation system used. Label and date every bottle.
- Use a preservation system — Coravin, Vacuvin, or inert gas systems extend the life of opened bottles significantly.
- Balance the list — Include at least one sparkling, one light white, one full-bodied white, one rosé, one light red, and one full-bodied red at minimum.
Build Your Wine Confidence
Wine knowledge is not something you master in a week — it develops over time through tasting, studying, and listening to guests. Start with the grapes above, taste the wines on your current list, and ask your sommelier or floor manager questions whenever you can.
At ABC Bartending College, our programs cover wine service alongside cocktail skills and full bar operations — so you graduate ready for any bar environment, not just the cocktail-forward ones. If you are ready to build a complete foundation behind the bar, explore our programs and find a location near you.
