Need info about wine!

[stevebody]

As a restauranteur, let me second Foodie's comment about profit centers EMPHATICALLY. I train my waiters to think the literal truth: a GOOD bottle of wine sold to a table is the equivalent of adding another plate to the bill. The wine will almost always be two or more times as expensive as an entree. Revenues will go up, as will YOUR TIP, based upon the percentage of the check. Add a couple of bottles to the bill and you can worry a lot less about turning the table for the evening. And the second and successive bottles are a LOT easier to sell because everyone is feeling better after the first and usually open-minded enough to be willing to try something else.

I know you're nervous (hence the comment that raised hackles) but betraying nerves to your customers will be the absolute death of your career in food service. RELAX. It ain't brain surgery. Try the wines, find the ones you like, talk with your chef about what foods they work well with, and worry about selling those first. The wine experience will come if you just keep at it.