How to read a restaurant wine list
You’re handed the wine list. Now what?
With eye firmly on the prize, which is of course the perfect pour that makes everyone swoon and you look like superstar, here’s what you do.
Before you make a predictable beeline to your preferred bottle, ask the other diners if they would prefer red or white. Don’t ask them what they’re ordering — that just gets complicated.
Asking red or white cuts to the chase. Once you’ve narrowed it down by colour, you’ve got carte blanche to act on the table’s behalf. .
Now you can scan the prices and chose a bottle based on an amount you’re willing to spend.
Keep your expectations realistic. If you’re paying about $50 for a bottle in a restaurant, don’t expect mesmerizing complexity, concentration and length. At this price, you’re aiming for a well-made wine that’s friendly but not fancy.
If you plan to spend closer to $100 or more, it’s fair to expect to be charmed by some subtlety and finesse.
With your expectations in check, talk to the sommelier. If there isn’t one, speak with the person in charge of the restau- rant’s wine list.
It amazes me how many people skip this step, thinking it will make them look either clueless or pretentious — neither of which is the case. Inquiring about the wine list is smart.
Wine lists usually include wines from lesser-known producers and regions as well as a range of vintages. So it’s nearly impossible to know what’s drinking well. The on-site expert not only has that information, it’s in his or her best interest to tell you. So inquire. But be savvy.
Here’s exactly what to ask:
“Would you tell me which (red/ white) wines are showing particularly well in this region?”
While using the phrase “this region,” point to a dollar value on the list. This language lets you remain discreet about price while creating the necessary framework for the selection process.
If all goes well, the sommelier will begin gushing about two or three bottles, describing each in glowing terms that makes the whole table salivate and your assent to superstardom begins. You select one and you’re golden.
However, if the sommelier starts pelting you with questions such as, “Do you like a fuller-boded style or something more lean?” don’t field them all yourself.
You can, but it’s more courteous — and safer — to look to the table for guests’ input.
Once the question period is over, the sommelier will recommend a bottle or two; you select one, and again, you’re golden.
This method taps a sommelier’s expertise quickly and effectively. And importantly sets you up for success.
If the sommelier starts pelting you with questions about what kind of wine you like, look to the table for input from guests