Made to order

Three things sommeliers won’t tell you about ordering wine (but we will). While the sommelier will help you pick that perfect bottle, there is information that they probably won’t disclose which might alter your approach when ordering that next wine.

Kate Peck

The 2nd cheapest or cheapest bottle isn’t always the best value.

It’s no secret restaurants mark up the cost of wine; there are overheads such as staff costs, rent and glassware. It is often marked up by at least 200 per cent, however it can be between 50-600 per cent. Many often charge a more significant margin on their cheapest and almost definitely their second cheapest. If the venue has bought a bottle for $7 wholesale and sells it at $42 that’s a 500 per cent mark up, which you probably wouldn’t scoff at, as paying $42 for a bottle at a restaurant is not uncommon.

Be careful when ordering wine by the glass.

The value of wine by the glass varies. Some venues divide the bottle price by five (five glasses in a bottle) and add on a few dollars a glass. But a common pricing practice is charging for a single glass, the wholesale cost of an entire bottle. Another thing to consider is that the bottle may not have been stored under optimal conditions. If you’re unsure, try a dash before you commit and ask how long the bottle has been open. Two days is acceptable, but not longer.

You can and perhaps should go from red to white wine.

I’ve never heard a sommelier recommend that I start with red and move to white. The idea is you start with the lightest then move to the heaviest, so your palate doesn’t become exhausted. But there’s not a lot of hard information out there to support such a theory, so let’s shake things up. There is no reason why a duck starter paired with pinot noir cannot kick things off followed by a baked salmon paired with a buttery chardonnay.