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.