If you’ve ever stared at a wine list and hoped your table wouldn’t ask a question — you’re not alone.

Plenty of restaurant servers feel nervous talking about wine, especially if they’re new to the industry or just getting started with wine education.

But here’s the good news: you don’t need to be a sommelier to speak about wine with clarity and confidence.

With just a few key strategies — and the right training — you can go from nervous to knowledgeable in no time.

1. Why Wine Knowledge Matters for Servers

Wine isn’t just a nice upsell—it’s one of the most high-margin items on your menu. According to the National Restaurant Association, beverage sales (especially wine) can significantly boost overall check size and guest satisfaction.

When a guest is unsure what to order, a confident recommendation often leads to:

• Higher check averages
• Better tips
• A more memorable guest experience

2. Common Wine Fears (and How to Overcome Them)

Let’s address a few fears that stop servers from talking about wine:

❌ “What if I mispronounce something?”

✅ Most guests won’t notice. Focus on flavor and feel. Ask questions instead of trying to impress.

❌ “I’m not a wine person—I’ll mess it up.”

✅ You don’t need to know everything. A few go-to phrases can build instant confidence.

❌ “I’ll sound fake.”

✅ Authenticity beats perfection. Speak simply and relate recommendations to the food or mood.

Quick confidence fix: Start by asking guests what they like. Then suggest one or two options that match their style (e.g., “If you enjoy bold reds, I’d recommend our Syrah—it’s smooth and peppery”).

3. Five Wine Talking Points Every Server Should Know

You don’t need to memorize dozens of varietals. Just learn a few helpful talking points:

1. What makes a wine “dry”
   → It means low residual sugar—not how it feels in your mouth
2. Basic pairing tip
   → Match wine weight with food weight (light white = fish, bold red = steak).
3. One go-to red and white to recommend
   → E.g., “The Pinot Noir is our most versatile red,” or “The Sauvignon Blanc is bright and zesty—great with anything fresh.”
4. How to describe body
   → Use milk as a comparison: skim (light), 2% (medium), whole (full).
5. What to say if you're unsure
   → “That’s a great question! Let me check with our wine lead to be sure.”

These tips are easy to remember and immediately helpful at the table.

4. How to Describe Wine Without Sounding Snobby

Guests want to understand wine — not be impressed by technical jargon.

Instead of saying:

“This Chardonnay underwent malolactic fermentation and was aged in French oak…”

Try:

“This white is smooth and buttery with a toasty finish—it’s great with roasted chicken.”

Use sensory language:

• Light, bright, juicy
• Earthy, smoky, bold
• Crisp, zesty, round

Your goal is to create a flavor picture they can get excited about.

5. The Power of Recommending with Confidence

Even if you’re new, guests will trust you when you sound sure of yourself.

Why? Because confidence builds credibility.

Research in behavioral psychology shows that people are more likely to follow recommendations when the speaker appears certain—even if they’re not an expert. Robert Cialdini's principle of authority (as it relates to persuasion) states that people are more likely to comply with requests from those they perceive as credible experts

Try phrases like:

• “This is one of our most popular reds—it’s super food-friendly.”
• “If you like wines that are fruity and soft, this is a great choice.”
• “This rosé is like summer in a glass—really refreshing.”
  
  

6. Fast-Track Ways to Build Wine Knowledge

Here’s how to start learning—without going back to school:

✅ Taste during pre-shift meetings (if allowed)

✅ Read the back of the wine bottle or ask the bar manager questions

✅ Keep a small journal with tasting notes and guest favorites

✅ Follow wine educators on YouTube or Instagram

✅ Use a flashcard app (like Brainscape or Quizlet) for varietals

But the best shortcut? A focused workshop that teaches you what matters most.

7. Learn It All—In Just 2 Days—with the OSU Wine Workshop

Oregon State University’s Wine Workshop: Sommelier Prep & Wine Hospitality Essentials is designed for people just like you—servers, bartenders, hospitality students, and restaurant pros who want to speak confidently about wine without spending months studying.

What you'll learn:

• How wine is made, tasted, and evaluated
• How to describe structure (body, tannin, acidity)
• Regional styles and grape basics
• How to navigate a wine list and make great recommendations
• How to prepare for certifications like WSET or CMS (if you want to go further)

Offered in a two-day, in-person format.  Learn more about the Sommelier course here.