Message 9105 of 22774 in Behind the Bar

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My wine knowledge is EXTREMELY limited - I work in a nightclub currently, and 
our wine list consists of white and red.  I'll give this my best shot, but 
I'll expect to fail the wine section.

> Wine:
> 
> 1.  Name two white wine varietals: ??
> 2.  Name two red wine varietals: Merlot; Shiraz 
> 3.  Name two California wine producing regions: Sonoma; Napa
> 4.  How many ounces are in a standard wine pour? 5 oz.
> 5.  What is a port? Fortified red wine
> 6.  Is Asti Spumante a swet or dry sparkling wine? sweet (I think)
> 7.  Where is Champagne made? Champagne region of France
>
> Liquor:

I think I'll fare a bit better here ;)

> 1.  Name two premium brands of the following liquors:
> 
> Vodka: Ultimat, Turi
> Gin: Tanqueray Ten, Bombay Sapphire
> Scotch: MacAllan 10, Glenmorangie 12
> Bourbon: Jefferson Reserve, Blanton's
> Tequila: Patron, Antigua Cruz
> Rum: Pyrat VX, Appleton Estate VX
> Cognac: Courvasier VSOP, Louis XIII (maybe?  Not a big cognac guy)
> 
> 2.  What is brandy? liquor
> 3.  What is the difference between brandy and cognac? the spelling
> 4.  What questions do you need to ask if someon eordres a martini? vodka or 
> gin?  Any other ordering preference should be made at the order.
> 5.  What is a digestif?  Name two: An after dinner drink, Pernod and 
> Chartreuse
> 6.  What does "neat" mean? Served straight out of the bottle with no ice or 
> mixers
> 7.  What does "pres/pressed" mean? refer to the "Vodka Press?" thread I made 
> recently - but for now, mixed with lemon-lime and soda water
> 8.  What is a standard drink pour in ounces? 1.25 oz.
> 9.  Put these drinks in working order:

> 8 Bud light
> 1 Pina Colada
> 3 Cosmo
> 5 Bud Draft
> 6 White Zin
> 2 Chocolate Shake
> 4 Surfer on Acid
> 7 Cuba Libra
> 9 Shot of Jager
> 

I'm too lazy to do this one if I'm not actually applying for a job.  Suffice 
to say, I've made everything on this list with the exceptions of an Old 
Fashioned, a daquiri, and a pina colada, with no problems.

> 10.  List the recipe, in ounces and garnish for each of the following 
> drinks:
> Gimlet
> Gold Fashioned
> Bay Breeze
> Sea Breeze
> Cape Cod
> Madras
> Margarita
> White Russian
> Tom Collins
> Manhattan
> Tequila Sunrise
> Cuba Libra
> Long Island Iced Tea
> Kamikaze
> Lynchburg Lemonade
> Rusty Nail
> Fuzzy Navel
> Gibson
> Pina Colada
> Strawberry Daiquiri
> 

Again, I work in a club, so these are funny to me:
> Service:
> 1.  Assuming "the customer is always right," how would you handle a 
> customer who is wrong?  They're right the first time.  The second time, 
> they're drunk and not to be served again.
> 2.  Is teamwork in a bar setting important  Why or why not?  Yes, for reasons 
> I'm too lazy to explain.
> 3.  In any restaurant, servers, bussers and bar backs are not as  
> important as bartenders.  True or False?  Why? False, because teamwork is 
> important and in a true team, there is no heirarchy.
> 
> 
> hmmmmmmmmmmm.  How do you respond?  ;0)
> 
> --------------------------
> "Those are my principles, and if you don't like them ...
> well, I have others."  -Groucho Marx

This is where work environment comes into play - I know shit about shit when 
it comes to wine, because I've never needed to.  That doesn't mean I don't 
want to learn - it simply means that I've been focusing on what's important in 
my current environment.  That's why I'm asking these questions :)