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You have been appointed Head Sommelier of at your selected restaurant. The existing wine list is due for an update and you are responsible for compiling a new wine list from scratch from the provided

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You have been appointed Head Sommelier of at your selected restaurant. The existing wine list is due for an update and you are responsible for compiling a new wine list from scratch from the provided wholesale portfolio. Take into consideration the location, caliber, and clientele of your restaurant while selecting the wines. Select one of the following Hotels/Restaurants from the list below, and find it on the Virtual Field Trip Website: http://www.virtualfieldtrips.edu.au Sofitel Brisbane Esquire Restaurant (* Choose this one *) – Website: http://www.virtualfieldtrips.edu.au...

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You have been appointed Head Sommelier of at your selected restaurant. The existing wine list is due for an update and you are responsible for compiling a new wine list from scratch from the provided wholesale portfolio. Take into consideration the location, caliber, and clientele of your restaurant while selecting the wines. Select one of the following Hotels/Restaurants from the list below, and find it on the Virtual Field Trip Website: http://www.virtualfieldtrips.edu.au Sofitel Brisbane Esquire Restaurant (* Choose this one *) – Website: http://www.virtualfieldtrips.edu.au/vft/esquire.html#esquire_restaurant InterContinental, Double Bay Part A -Compile Your beverage list must contain the following: 20 wines-including sparkling wines, red and white table wines, and dessert wines 10 Beers-including imported, domestic, and craft 5 Cocktails-including classic, variations, and modern List pricing for all of your beverage selections with the appropriate mark up Part B-Match Drinks with appropriate menu items Evaluate both the wine list and menu then match appropriate wine with the menu. You must include matches for two entrée dishes, two main dishes, and two desserts. Your recommendations will be assessed on the appropriateness of the drink to the menu item. Part C-Report Reflect and report on your research, while justifying your selections. Your report should outline the following: Reasons for your beverage selections Justification of your wine matches The importance of food and wine matching Presentation Guidelines - The report must include: -Executive Summary -Table of Contents -Topic titles and content clearly defined (as per the assignment brief questions) -In-text referencing -Reference list (using referencing as per the BMIHMS referencing guide) NOTE: The list of references, the table of contents and the executive summary is NOT included in the word count. How the assignment is marked: Please see the marks rubric on SSIS. Note that 80% of the assignment marks are for content and reflection and 20% of the assignment marks are for Executive Summary and presentation, (format, grammar, word count etc).

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Executive Summary
Esquire Restaurant in Australia has aimed to create a commitment with the individual to enhance their dining experience. They change their menu list very often with different names and new dishes to attract the customers on a wider basis and to retain the older ones. In the organization, there are expert sommeliers that have perfect knowledge of matching the food with the wine keeping

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