Ordering
Wine in a Restaurant
Wine
Ordering Basics — Just a Sniff, a Sip, and a Swallow
Perhaps
you’re comfortable ordering your “grande, nonfat,
extra hot, wet cappuccino” every morning or having
it your way every afternoon with your “hold the onions,
hold the bun, pickles on the side, extra cheese cheeseburger
wrapped in lettuce.”
However,
that doesn’t mean you’re exactly thrilled when
it comes to ordering wine in a shi-shi restaurant. With
just a little “how to” knowledge, you can start
ordering wine with your head held high. It’s a good
idea to keep reading because you might humiliate someone
if you dare ask for a bottle of “2-Buck Chuck”
on your next outing.
Choosing
a Wine
By
the Glass or Bottle?
•
It’s less expensive to get a bottle if two or more
guests are having a couple glasses of wine.
• You’ll be much more limited in your selection
when ordering by the glass.
What
Kind of Wine Do You Want?
•
Decide on red versus white. That eliminates half the list
right away.
• If ordering for a group of people, you might order
a red AND a white bottle to satisfy a broader range of preferences.
What
Are You Eating?
•
Choose a wine that compliments your meal whether you’re
having a steak or Caesar salad.
o Whites with lighter foods like grilled chicken or salads.
o Big reds with steaks or heavy red sauces.
o Lighter, fruitier reds with anything else.
• Connect your menu choice with a wine from the same
region, i.e., Rioja with tapas, Chianti with red-sauced
Italian dishes, and so on.
For
more information on this, check out my pairing
wine with foods page.
How
Much Do You Want to Spend?
•
Know your approximate budget before you peruse the wine
list.
• Beware that the house wines frequently have a high
mark up for the restaurant and usually not the best values.
• If asking the server for suggestions, try asking
about a particular wine in the price range you are considering.
They will usually pick up on this clue and not suggest wines
out of your budget.
Ask
Your Server
•
Don’t be afraid to ask for wine recommendations from
your server.
• Some fine restaurants have a dedicated sommelier,
(pronounced som-mel-yay), which is basically an on staff
wine expert. Ask if you are unsure.
• Listen to their suggestions, but don’t be
bullied into any decisions, especially if you feel they
are simply pushing a high mark up wine or one too expensive
for your budget.
• Inform the server the type of wine you are looking
for, such as a heavy or fruity red, or an oaky or dry white.
The Serving Ritual
After
you have made your decision, the server will serve the wine
in a ritual that may seem odd to novice wine drinkers. Here
is the process and what you need to do.
1.
The server should first show you the bottle BEFORE it’s
opened. Inspect the label and vintage to make sure it
is in fact what you ordered. Sometimes the restaurant
will be out of the specified vintage and will bring you
a different one. Now is the time for you to decide whether
this is acceptable.
2.
After opening, the server will present you the cork. Simply
make sure it is not dried out and cracked. Note: Sometimes
white wines will form white crystals on the cork. This
is normal and is not a sign of a fault.
3.
Then the server will pour a small amount in your glass.
Check the aroma to make sure there are no strong, offensive
odors that you know shouldn't be there (such as vinegar
and rotten eggs). If unsure, smell again or ask your server.
4.
Now taste the wine. If trying a new type of wine that
you are not familiar with, I would be extra cautious and
ask the waiter his opinion before sending the wine back.
It is not my policy to send back a wine that I just don't
like unless the server notices my reaction and offers
a replacement.
5.
Once you have tasted the wine and feel it is not faulty,
a simple nod or a “it’s fine” will inform
the server to start filling the glasses. The server will
now decant the wine if necessary and then fill the guest’s
glasses first and finish with your glass.
Maintaining
Your Glass
•
In most fine dining establishments, the server will refill
your glasses as needed.
• If your glass runs empty, feel free to pour more
yourself.
• Pour only to the lower one-third the glass. This
lets air in and leaves you room to swirl — both of
which enhance the enjoyment of your wines.
Advice
on Rejecting a Bottle
A
good restaurant should be more than happy to exchange a
bottle of wine for any reason but especially if there is
reasonable doubt (a dried and cracked cork is good proof).
A
good patron should give the restaurant the benefit of the
doubt if you are unsure, but do not let the waiter bully
your decision. If they give you a hard time, I would let
the tip reflect the disappointment and advise the manager
on the way out.
My
advice:
Be
firm, but polite. Return if necessary. But do not let a
bad waiter or lousy management ruin the evening for your
group. You always have the choice of taking your business
to a restaurant who knows how to do business (Please the
customer!)
In
Conclusion:
Ordering
wine doesn’t have to be an ordeal, nor does it have
to be scary or intimidating. Just remember these basics.
Once you’ve gone through the motions of choosing and
accepting the bottle with a sniff and a sip, you’ll
be a real wine ordering pro.
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