Sommelier Business

Educating Sommeliers Worldwide.

By Beverage Trade Network



20 Beautiful Descriptions of Food and Wine You Can Use In Your Restaurant Menu

Photo for: 20 Beautiful Descriptions of Food and Wine You Can Use In Your Restaurant Menu

14/07/2020 Here are 20 beautiful descriptions of food and wine you can use in your restaurant menu

We eat with our eyes first, but before we see our food, we picture it while reading the menu descriptions. They say one image is worth a thousand words, but don’t underestimate the power of words. A few strategically placed words here and there can make your food and wine descriptions increase your restaurant’s sales. 

Here are 20 beautiful descriptions of food and wine you can use in your restaurant menu.


When it comes to wine, it’s worth describing it all: sight, scents, textures and flavors. Here are a few descriptions you can use:

1. The color - Wine has often more than one color. Mention the primary color and the secondary colors: Ruby red with purple hues, golden with green tones, and pale straw with hints of silver.

2. The wine’s concentration - Mention the depth of color in red wine: Deep, rich, concentrated, opaque.

3. The intensity of aromas - some wines are very expressive, and you should mention that. Intense, expressive, ‘fills the room with…’.

4. The fruit aromas - For reds, see if you can find: blackberries, raspberries, currants, cranberries or blueberries. For whites, use: apples, pears, limes, lemons, grapefruit, guava, lychee or mango.

5. The fruit’s condition - it’s not enough to say blackberries, apples or cherries: Try instead ripe blackberries, tart cherries, or candied apples. 

6. Non-fruit aromas - Try non-fruit aromas like undergrowth, mushrooms, leather, cured meat, or wildflowers. 

7. Spices - Oak-aged wines often have spice aromas including cinnamon, vanilla, cloves, allspice, Chinese five-spice, or baking spices.

8. Herbal aromas - Many wines can have herbal notes, and they’re well worth mentioning. Dried herbs, fresh-cut grass, sage, bay leaves and tobacco. 

9. The tannins - Red wines have gritty particles called tannins; you should describe them as round, angular, coating, powdered, or silky.

10. The finish - mention the overall aftertaste: long, lengthy, or persistent.

Here’s an example

This Napa Cabernet is concentrated and shows a purple color with ruby hues. The nose presents shade-grown tobacco leaves and dried herbs hovering around ripe blackberries and currants over a spice-infused palate of polished tannins reminiscent of cinnamon and vanilla that extends over a persistent aftertaste.


For food, it’s best to describe the central element in the dish and then mention the sauces and sides.

1. Mention the cooking method - Steamed, char-grilled, pan-fried, stir-fried, or slow-cooked.

2. Soft textures - smooth, silky, unctuous, coating, tender, and juicy.

3. Other textures - charred, crispy, firm, crunchy, and ‘al dente.’ 

4. What makes a dish unique - mention if this is a ‘house special,’ a ‘best seller’ or a ‘family recipe’.

5. Seasonings and spices - mention herbs used like sage, or rosemary and spices like freshly cracked peppercorn, dry rubs or marinades.

6. Mention the sides - Served with…, comes with…, served over… complemented by…

7. Mention the temperature - steaming hot, warm, chilled, frozen. 

8. Don’t forget the flavors - sweet, salty, tart, pleasantly bitter.

9. Talk about the overall feel - smoky, spicy, fresh, oily, etc.

10. A final statement - End with a statement like ‘You’ll love it,’ ‘you’ll want to repeat,’ ‘hard to forget,’ ‘you won’t want to share.’ 

Here’s an example

Slow-cooked for eight hours, this intensely flavored and juicy lamb shank, infused with fresh rosemary and sage, is a house specialty. Served with smooth mashed potatoes and char-grilled, crispy asparagus, topped with a tangy golden-brown glaze for a meal hard to forget.

The bottom line

Be creative and describe your wine and food to sound as appealing as possible while staying true to the item’s personality. You’ll see those sales go up like a rocket.

Most Popular


NFL + Wine with Sandra Taylor

Sandra Taylor, Silver-Pin Certified Sommelier and Official Head Sommelier for Allegiant Stadium-home of The Las Vegas Raiders ensure guests always have a great glass of wine with them while watching a game.


Wine Certifications To Advance Your Career

Whether your sights are set on a new career in wine or if you’re already in the wine industry and are looking at advancing your career, or if you just love wine and want to know more about it, the proper wine certification can help you along the way.

Next Events

47 Somme Ave, Wentworth Falls New South Wales 2782, Australia

Sydney International Wine Competition

Sea Hotel & Spa, Huntington Beach, USA

California Wine Festival

South San Francisco Conference Center 255 South Airport Boulevard South San Francisco, California

International Bulk Wine and Spirits Show- San Francisco 2021

Hong Kong Convention and Exhibition Centre, Hong Kong

Hong Kong International Wine & Spirits Fair

Relevant Articles

Suppliers Spotlight

Best Cabernet Sauvignon In the world, According to Sommeliers

1886 Ehlers Estate is an impressive 100% Cabernet Sauvignon sourced from different blocks on the property. It’s deep red-purple in color with aromas of cassis, wild blackberries, licorice, herbs de Provence, cedar and tobacco leaf.


The Name's Wines. Emily Wines.

Master Sommelier & Vice President of Wine & Beverage Experiences at Cooper's Hawk Winery & Restaurants gives insights into running a successful wine program

Subscribe to our Newsletter


Register and receive our weekly resume of the Sommeliers Business world.

Contact US

Want To Get In Touch!

Fill our Contact Form and let us know your thoughts and ideas.

Fill Our Contact Form

Post a job


Register, post your job offers and get exposure.