Real-Life Communication
Working in a restaurant as a sommelier is something that you enjoy
immensely. It gives you the opportunity to taste and enjoy wines and manage
a cellar. It also gives you the opportunity to interact with other people,
which is something that you've always enjoyed doing.
Keeping a
wine cellar is not very complicated, but it does require close attention to
detail. You spend several hours making sure your stock levels are OK, checking
out new products and planning events and seminars you hope will make the restaurant
more popular with diners.
The marketing and management aspects of the
job are not what you're working on today, however. Another job that you
have as the sommelier is to pair a wine with the house special for the day.
You must also write the menu description for the wines that you offer.
Today,
you're writing up the new menu descriptions for a couple of wines that
you just received on shipment. Each description must be short and catchy.
The idea is to get the diner's attention and give them enough information
about the wine to make a good decision on their own.
You have two new
wines to include in this menu. One is California Zinfandel, a soft, almost
fruity wine that is mildly dry. The wine has a hint of berry in the taste,
but overall, it's a great wine for serving with spaghetti.
The
second wine is Chablis, which goes well with chocolate. It's not too
tart but not too sweet, and it's dry enough to cut the aftertaste of
the chocolate. The best part of the Chablis, however, is the bouquet, or smell
that it has -- robust and refreshing, like the countryside where the grapes
were harvested.
You need to write brief descriptions of these wines
to be included in the menu. Don't forget to use descriptive words that
will entice diners to one of the wines. Make the descriptions lively and fun.