Quick tips for ordering wine in a restaurant
July 29, 2008 by michael
Baltimore’s Summer 2008 Restaurant Week is in full force and among the many restaurants participating this year there are endless types of cuisine and culinary treats to be devoured. But with a variety of restaurants, comes a variety of wine lists. For the casual diner who doesn’t want to go broke on a (bad) bottle of wine, here are some tips to ensure your next journey through a restaurant wine list ends with happy palates and a bank accounts.
5 Tips for Ordering Wines in A Restaurant
1. Start with a glass/bottle of sparkling wine/champagne. OK, this isn’t a rule but it makes the meal a lot of fun. Ordering a glass of sparkling to get things going relaxes the mood and sets the tone for the evening. The absolute worst dining experience I have ever had was at a restaurant in Fells Point where we sat around for 20 minutes waiting for our wines, water and waiter! This could have been easily avoided if we asked the manager/hostess/server at the onset to bring over a sparkling or Champagne! Many restaurants offer a few by the glass options, my recommendation, pick a Prosecco or Cava by the glass (great values to be had with both) which shouldn’t be more than $6-10 per glass.
2. Ask for a recommendation. First, find out if there is a sommelier on hand. In nicer restaurants there should be someone who is very familiar with the wine list and can advise you on what you may like based on your budget and tastes. Be very firm in your preferences. Don’t just say “we like red wine”. Offer more details about wines you’ve enjoyed or disliked, specifics on big tannins or light tannins, and other little things. These will help the sommelier find you a wine you’re going to enjoy. Also, don’t be embarrassed to mention your budget, whatever it may be. A simple “we’d like to stay around $30″ is sufficient and will make the whole process go much easier. Finally, if the person helping you seems stuck up, snooty, or pretentious I recommend ordering the cheapest beer on the menu (Natty Boh works) and tell them thanks for their expert advice.
3. Order from the middle of the wine list. Price wise, you’re getting your best value in the middle of the list. There are cases where wines at either end of the spectrum offer outstanding bang for the buck, but you’re also more likely to get a bad wine or something that’s a major let down (higher end of the list).
4. Reds go with fish, whites go with red meat- you decide what you like. The ONLY rule in food and wine pairing is to eat and drink what you like and like what you eat and drink. Want a Riesling with your ribeye? Go for it. Think a Cabernet is best with halibut? Who is anyone else to say that you’re wrong in your preferences? I will say that in general, it is more fun to pair food with a wine that either balances out a component of the dish (i.e. spicy Thai food with a bright Riesling) or has similar characteristics (buttery Chardonnay with Lobster, big Spicy Syrah with a Cajun grilled steak). If trying to come up with a great pairing, keep in mind you’ll want to order wine only once you know what everyone at the table is eating. Another great reason to sit on a glass of Sparkling until everyone decides their entree!
5. Don’t buy wine. I’m serious here. If the wine markups are ridiculous ($15 bottle retail is $65), enjoy a glass of water, a beer, or a cheap wine by the glass. Mention to the manager on the way out that the markup is insane and despite having good food and service, you won’t be back because of the outrageous wine pricing! If enough people speak up and let restaurants know that a 3-4 X markup will not be tolerated, you can bet that most places would lower prices rather than lose business. There is no shortage of great restaurants in Baltimore (and most major cities) that have good wines lists that are reasonably priced.
6. OK, so I said 5 tips, but I just thought of this. Under what circumstance can you send a bottle of wine back? This is a tricky situation. My rule is this: unless the wine is somehow flawed (corked or otherwise spoiled) you are stuck with it. A corked wine will smell like wet cardboard and taste worn down and flat. An otherwise spoiled wine may taste like many things (vinegar, etc) but none of them good. When you are presented with the bottle of wine to taste, give it a long smell (don’t bother messing with the cork) and note any “off” aroma’s. If everything smells OK, you shouldn’t even have to taste the wine. The exception to this rule is if a server or sommelier pushed a bottle of wine on you and you absolutely hated it. In this case, tell them you don’t like the wine at all and would like to get something else. Most good restaurants will accommodate. So unless it’s a bad bottle or a bad recommendation, caveat emptor!
In the end, remember you’re there for the whole experience- food, wine, and being with family and friends. Don’t let ordering a bottle of wine overwhelm your evening!
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Great tips.
The cork, I know people are so confused with it. The only time I use it is to make my case when the wine is flawed as in you can see wine movement in the cork.
Good roundup.
Such a great idea for a post! Thanks so much for the tips Michael, as a wine novice they’re really useful. I feel super confident ordering food, but wine, not so much! I’m tempted to print this out and keep it in my purse
I typically go with either 2 or 3.
Cathy: That is a great point to examine the cork in mature bottles, but the whole smelling thing isn’t all that informative!
Christie: Glad you found it helpful! When in doubt at a restaurant, send me a text message of their wine list and I’ll recommend something!
BB: hopefully, 2 leads to 3, in that you are recommended something good that isn’t too pricey!