# The Neighbourhood Pub Wine Training Pack Audience: bar and waiting staff Training length: 15 minutes Scope: by-the-glass wines only Pass mark: 80% ## Course Aim In 15 minutes, staff should be able to recommend a wine by the glass for the most common guest requests and the most popular food styles on the menu. The goal is not deep wine knowledge. The goal is confident, short, useful recommendations. ## By-The-Glass Wine Shortcuts | Customer asks for | Recommend | Staff explanation | |---|---|---| | A light easy white | Pinot Grigio, Amori | Fresh, fruity and simple to enjoy. | | A better seafood white | Picpoul de Pinet, Christophe Muret | Bright, lemony and excellent with fish, prawns and salty dishes. | | Sauvignon Blanc | Sauvignon Blanc, Ladera Verde | Dry, fruity and citrusy; a safe crisp white. | | A premium Sauvignon style | Sauvignon Blanc, Snapper Rock | More tropical and aromatic, with crisp citrus freshness. | | Chardonnay but not heavy | Chardonnay, Samurai Free Run Juice | Unoaked, fresh and peachy, good with creamy dishes. | | Something classic with fish | Petit Chablis, Gérard Tremblay | Fresh, grapefruit-led and crisp. | | A richer white | Chenin Blanc, The Winery of Good Hope | Dry but rounder, with apple, pear, spice and honey notes. | | Something slightly off-dry | Vouvray, L'Alcove | Fresh apple and quince with a softer off-dry finish. | | A crisp rose | Pinot Grigio Rose, Amori | Fruity, crisp and raspberry-led. | | A fruitier rose | Rose d'Anjou, Les Marlignolles | Fresh, fruity and good with spice, salads and lighter plates. | | Bubbles | Prosecco | Light sparkling wine for celebrations, spritz-style drinking and aperitifs. | | A smooth red | Merlot, Ladera Verde | Soft berry fruit with fresh acidity. | | A bigger red | Malbec, El Abasto | Rich, smoky and dark-fruited; good with beef and burgers. | | A lighter juicy red | La Cueva Pais Carignan, Vinos Inacayal | Light, juicy, red-fruited and peppery. | | Rioja | Vina Mues Tempranillo Rioja | Damson, plum and subtle spice. | | A full-bodied Italian red | Salice Salentino Riserva, Marchese di Borgosole | Oak-aged, full-bodied, dark-fruited and spicy. | ## Food Matching Guide | Dish or menu style | Best by-the-glass match | Why it works | Staff phrase | |---|---|---|---| | Battered cod, chips, tartare sauce | Picpoul de Pinet | Lemon freshness cuts through batter and works with tartare sauce. | "The Picpoul is the one I would choose with the cod; it is crisp and lemony." | | Monkfish, king prawn and chickpea tagine | Vouvray | Gentle off-dry fruit works with spice, tahini and seafood. | "The Vouvray has enough freshness for the seafood and a little softness for the spice." | | Red Thai prawn toast | Rose d'Anjou | Fruit and freshness handle sweet heat and chilli. | "The Rose d'Anjou is a good call with the prawn toast because it is fruity and refreshing." | | Chicken schnitzel with cafe de Paris butter | Petit Chablis | Crisp grapefruit freshness balances butter and fried potato. | "The Petit Chablis keeps the schnitzel fresh and cuts through the butter." | | Fig and goats cheese salad | Sauvignon Blanc, Ladera Verde | Citrus freshness balances goats cheese, honey and lemon. | "The Sauvignon works well here because it keeps the goats cheese light and fresh." | | Caesar salad with chicken, anchovy and pancetta | Chardonnay, Samurai | Fresh peach and body work with chicken, parmesan and dressing. | "The Samurai Chardonnay has enough body for the Caesar without feeling heavy." | | Pappardelle with courgette, ricotta and lemon cream | Chardonnay, Samurai | Fresh unoaked Chardonnay suits cream and lemon. | "The Chardonnay is the safest match with the ricotta and lemon cream." | | Aubergine parmigiana | Vina Mues Tempranillo Rioja | Plum fruit and spice work with tomato, basil and cheese. | "The Rioja is lovely with the tomato and cheese in the parmigiana." | | Bar burger with cheddar and bacon | Malbec, El Abasto | Dark fruit and smoky spice suit beef, bacon and sauce. | "With the burger I would go Malbec; it has the body for the beef and bacon." | | Spicy chicken burger | Pinot Grigio Rose, Amori | Crisp rose refreshes chilli heat and aioli. | "The Pinot Grigio Rose keeps the spicy chicken burger fresh." | | Vegan black bean and mushroom burger | La Cueva Pais Carignan | Juicy red fruit and pepper work with mushroom and hot sauce. | "The Pais Carignan is a lighter red that works well with the mushroom burger." | | Beef grilled Cuban | Salice Salentino Riserva | Full body and spice suit slow-cooked beef, cheddar and mustard. | "The Salice is the richer red to choose with the beef Cuban." | | Veggie grilled Cuban | Chenin Blanc, The Winery of Good Hope | Round apple and pear fruit suit cheese, courgette and caramelised onion. | "The Chenin has enough body for the cheese and sweetness of the onion." | | Tomato and mozzarella pizza | Vina Mues Tempranillo Rioja | Fresh red fruit and spice work with tomato and cheese. | "The Rioja is a safe red with tomato-based pizza." | | Goats cheese and caramelised onion pizza | Sauvignon Blanc, Snapper Rock | Tropical citrus freshness balances goats cheese and sweet onion. | "The Snapper Rock Sauvignon gives the goats cheese a nice lift." | | Tuna and anchovy pizza | Picpoul de Pinet | Crisp lemony white suits salty fish and tomato. | "The Picpoul is great with anchovy because it is bright and lemony." | | Chilli and nduja pork pizza | Rose d'Anjou | Fruity rose handles spice without making it hotter. | "For the nduja pizza, the Rose d'Anjou is refreshing and works with the heat." | | White mushroom and prosciutto pizza | Chardonnay, Samurai | Fresh body works with white sauce, mushroom and truffle oil. | "The Chardonnay has enough texture for the white sauce and mushroom." | ## 15-Minute Video Script ### 0:00-1:00 Welcome Voiceover: Welcome to The Neighbourhood Pub wine training. In the next 15 minutes, you will learn which wines by the glass to recommend, how to match them with the main menu, and how to offer a better glass naturally. Caption: Recommend by the glass with confidence. Visual: Warm pub restaurant service scene. Staff member presents a wine list at a table. Vertical mobile training layout with clean caption space. ### 1:00-3:00 The Useful Wine Words Voiceover: You only need a few useful words. Crisp means refreshing and dry. Fruity means easy and generous. Smooth means soft. Full-bodied means richer and stronger in flavour. Off-dry means a small touch of sweetness. These words help you understand what the customer wants. Caption: Crisp. Fruity. Smooth. Full-bodied. Off-dry. Visual: Five clear wine style cards beside glasses of white, rose, red and sparkling wine. ### 3:00-6:00 The White, Rose and Sparkling Wines Voiceover: For a light easy white, use Amori Pinot Grigio. For seafood, Picpoul de Pinet is the strongest recommendation. For a safe Sauvignon, use Ladera Verde. If the guest wants a more aromatic Sauvignon style, suggest Snapper Rock. For creamy dishes, Samurai Chardonnay is fresh but has enough body. Petit Chablis is the premium crisp choice for fish. Chenin Blanc is rounder and richer. Vouvray is fresh but slightly off-dry, which makes it useful with spice. For rose, Amori Pinot Grigio Rose is crisp and easy. Rose d'Anjou is fruitier and works well with spice, salads and lighter plates. For bubbles, use Prosecco. Caption: Choose the wine by the guest's words. Visual: Simple pathways from guest request to wine: easy white, seafood, Sauvignon, creamy, spice, rose, bubbles. ### 6:00-9:00 The Red Wines Voiceover: For a smooth easy red, recommend Ladera Verde Merlot. For burgers, beef and bigger flavours, recommend El Abasto Malbec. For a lighter juicy red, use La Cueva Pais Carignan. For tomato-based dishes and pizza, Vina Mues Tempranillo Rioja is a very safe answer. For rich beef, Cuban sandwiches or guests asking for something fuller, use Salice Salentino Riserva. Caption: Merlot smooth. Malbec bold. Rioja with tomato. Visual: Five red wine cards with simple food icons: smooth red, burger, lighter red, pizza, rich beef. ### 9:00-12:00 Food Matching Voiceover: Use these shortcuts. Fresh whites work with fried food and seafood. Fuller whites work with creamy dishes. Fruity rose works with spice. Smooth reds work with easy red drinkers. Bold reds work with beef and burgers. Rioja works with tomato and cheese. For battered cod, recommend Picpoul. For monkfish and prawn tagine, use Vouvray. For chicken schnitzel, use Petit Chablis. For pappardelle with ricotta and lemon cream, use Samurai Chardonnay. For the bar burger, use Malbec. For tomato and mozzarella pizza, use Rioja. Caption: Fresh with fried. Rose with spice. Bold red with beef. Visual: Food and wine pairing tiles: cod and Picpoul, tagine and Vouvray, schnitzel and Petit Chablis, pasta and Chardonnay, burger and Malbec, pizza and Rioja. ### 12:00-14:00 Natural Upselling Voiceover: Upselling should sound helpful, not pushy. Give one reason. Try: "If you want something brighter with the fish, the Picpoul is a nice step up." Or: "If you normally like Sauvignon, the Snapper Rock is a more aromatic glass." Or: "With the burger, the Malbec has more body than the Merlot." Caption: Offer one better option and one reason. Visual: Staff member calmly recommending a wine at a table with short speech bubbles. ### 14:00-15:00 Recap and Quiz Prompt Voiceover: Remember the shortcuts. Pinot Grigio for light and easy. Picpoul for fish. Ladera Verde Sauvignon for crisp. Samurai Chardonnay for creamy. Vouvray for gentle spice. Merlot for smooth red. Malbec for burgers and beef. Rioja for tomato and pizza. Rose d'Anjou for spice. Prosecco for bubbles. Now take the short quiz. Caption: Take the quiz. Visual: Clean final screen with a wine glass, a menu and the quiz prompt.