Here are a few simple tips to help the average person when ordering wine. While none of us want to be seen with a “Wine for Dummies” book, it does seem that some seem to make this more complex that it needs to be for the non-expert. Granted there is more than just whether you want white, red, pink or the bubbly stuff. I’ve gleaned some ideas and suggestions over the last few years that I think are the more common issues for us non-experts. See what you think. I hope they are helpful.
For starters, here’s some help in how to pronounce some of the more popular offerings.
Bordeaux (bore-doe)
Chenin Blanc (shay-nin blan)
Cuvée (coo-vay)
Gewürztraminer (guh-vurtz-trah-mee-ner)
Riesling (rees-ling)
Sommelier (so-mel-yay)
Secondly, check the vintage – the year. The older vintages are considered the better quality, therefore, normally the higher price. When eating out, be sure to check that the vintage they bring to the table is what you ordered. A newer wine normally should be less expensive … so be on your toes if you’re cost conscious. If they bring you an older vintage and explain they are out of what you ordered … they are being polite (and professional) if they extend to you the same price on the better bottle.
Should you order by the glass or by the bottle?
Most restaurants limit the number of wines they offer by the glass to help manage their inventory better. Price-wise, there should be a significant difference. Keep in mind that if two people plan on having two glasses of wine each – or you are dining with a party of four, the bottle will always be the best deal price-wise.
Pairing wines with food
Today there are no hard fast rules about what wine should go with what foods, but there are still some guidelines that help novices and the old school crowd. For seafood, chicken, salads, and lighter foods, white are the common choice. For red meats, steaks and cream-based and red sauce dishes, full-bodies reds work well. For a lighter meal, try a fruity red. For dessert, you can try a Riesling. Gewürztraminer, grappa, ice wine, or port. Champagne is best left on its own or paired with fruit.
Don’t hesitate to ask the waiter …
Some restaurants, especially finer ones, can have overwhelming wine list for wine novices. They are trained and experienced to ask about your taste preferences, the food you are considering and then make a recommendation. It is not unusual for some restaurants to offer or bring you a taste if they have a bottle open so you can try or taste before you buy. And don’t be afraid to ask for a taste or if they have any open bottles you could sample. But keep in mind there might not be an open bottle for the waitperson to sample from.
Always taste it … it’s what you do.
When you order a bottle of wine, the waiter should always bring it to your table unopened and then pour a small amount in a glass for you to taste. Always taste it first (even if it seems silly to you) … and let the waiter know if you approve. The key thing you want to be sure of is that it hasn’t gone bad or is tart and not drinkable.
Should you request a decanter?
Some young wines benefit from “breathing” for a few minutes at least, so you might ask them to pour it in a decanter to allow it to breath. Also, when putting an older wine in a decanter allow some time for any sediment to settle to the bottom. It may be best to ask the waiter if he recommends the wine being decanted. Most people think only red wines benefit from decanting, but many white wines can benefit as well. Here’s a interesting link that explains decanting well … http://nymag.com/restaurants/articles/wine/essentials/decanting.htm .
Only half full?
At finer restaurants they will pour your wine glass to only fill the bottom third of the glass. This is to allow air to circulate and enhance the wine’s flavor. Don’t expect this at O’Charley’s or Chili’s though. This can also be a tidbit for conversation ….
Your best question
At a upscale restaurant with its own sommelier, ask the waitperson for a moment of the sommelier’s time. When they arrive, ask what they are excited about on the wine list. And don’t be hesitant to specify a price range. The sommelier is responsible for building and maintaining the restaurants wine list, therefore, you will likely spark a fun conversation with someone who is passionate about wines and who wants to make a great recommendation to enhance your meal. That’s their job and they like being engaged with customers and enjoy sharing their expertise.
For a business dinner …
Be prepared if at all possible for a business dinner … these can be important events. Even sharp wine enthusiasts can be caught short in this type situation. If you have time, call the restaurant ahead and request the wine you’d like to serve with dinner. This way you are not surprised if your choice happens to be out of stock and they may have a chance to get some to accommodate you. Arrive early the day of your event and try to have a casual chat with the waitperson or someone on staff to ensure your selections are available … no surprises or disappointment. Now days many restaurants publish their wine lists online so you can review in advance if you wish.
Budgets are okay …
One of the great things about the wine markets today is that there are delicious wines in every price range. There is no shame or embarrassment in having a budget on wine when you’re out to eat. Fabulous bottles are available for $10 to $1000. What do they all have in common? They are all gone in about four glasses. To some people the more expensive wines may taste better, but never be afraid to express a price range preference to the waitperson, sommelier, or bartender. If your date, spouse, or boss gets a little edgy or judgy, well … that’s another issue or subject for another time.
Enjoy your wine!
Share your wine story, it may help another novice gain confidence.
© Phil Hoffman 2014. All rights reserved (Repost from 2013)
I Am Phil Hoffman 