How to order wine at a restaurant
Even if you have no idea what you’re doing
If you’re like most of us, you dread that moment when the giant wine menu hits the tablecloth in front of you. Where do you
start? If you’re at a really fancy restaurant, a sommelier might be able to hook you up with just the right bottle, but odds
are you’re on your own--it’s just you and your friendly waiter smiling expectantly as you mull your drink order. Here’s how
to pick the right wine wherever you dine. Oh, and in case you’ve ever wondered: In general, restaurant wines by the bottle
run about twice what you’d spend at a local wine store.
KNOW BEFORE YOU GO. You can sometimes look up a restaurant menu and its wine list online. That way you can decide ahead of time (be aware, though, that the online lists are not always up to date). A good Web site for researching wine pairings is www.wineloverspage.com/foodwine.
ORDER WITH YOUR MEAL, not before, so your wine choice will complement your meal. It’s not unusual to be asked what you want to drink before you’ve had time to look at a menu. That’s fine if you’re interested in a pre-dinner cocktail or sparkling water. However, if you want a wine that best suits what you’re eating, ask the server to come back to take your drink order after you’ve had a chance to digest the menu. And don’t be shy about asking the waiter about popular wines on the menu and for his advice.
GO BY THE GLASS. The advantage is that you can enjoy a cabernet while your partner quaffs a chardonnay and, if either of you is disappointed with your choice, you can move on to something else. While you may pay a little more by the glass than if you order a bottle, it won’t be too much more.
ASK FOR A TASTE. Many restaurants will let you try by-the glass wines before you place your order.
SKIP THE CHEAPEST BOTTLE. The overhead for serving wine is significant--it includes such things as storage and serving paraphernalia --and it gets factored into the price you pay. That usually means the cheapest bottle, relatively speaking, often is not the best deal.
SEND BACK A BAD BOTTLE. When a server pours you a sample glass, that's your signal to make sure the wine has no defects--not your chance to see whether or not you like the bottle you’ve ordered. If, after you sniff and sip, you think the wine seems moldy, stale, vinegary, or stinky in any other way, there may be a problem with that particular bottle and you should definitely send it back. If you have doubts about a wine’s quality, don’t be shy about asking the server or wine steward for a second opinion.
BYOB. This may seem a bit extreme, but even if a restaurant has its own wine list, you may want to consider bringing a bottle that you know you’ll enjoy with the food being served--say, a nice zinfandel to go with your grilled chicken. But call ahead to make sure that’s all right, and whether there’s a corkage fee, a charge for drinking your own. That fee can run from $10 to $30.
KNOW BEFORE YOU GO. You can sometimes look up a restaurant menu and its wine list online. That way you can decide ahead of time (be aware, though, that the online lists are not always up to date). A good Web site for researching wine pairings is www.wineloverspage.com/foodwine.
ORDER WITH YOUR MEAL, not before, so your wine choice will complement your meal. It’s not unusual to be asked what you want to drink before you’ve had time to look at a menu. That’s fine if you’re interested in a pre-dinner cocktail or sparkling water. However, if you want a wine that best suits what you’re eating, ask the server to come back to take your drink order after you’ve had a chance to digest the menu. And don’t be shy about asking the waiter about popular wines on the menu and for his advice.
GO BY THE GLASS. The advantage is that you can enjoy a cabernet while your partner quaffs a chardonnay and, if either of you is disappointed with your choice, you can move on to something else. While you may pay a little more by the glass than if you order a bottle, it won’t be too much more.
ASK FOR A TASTE. Many restaurants will let you try by-the glass wines before you place your order.
SKIP THE CHEAPEST BOTTLE. The overhead for serving wine is significant--it includes such things as storage and serving paraphernalia --and it gets factored into the price you pay. That usually means the cheapest bottle, relatively speaking, often is not the best deal.
SEND BACK A BAD BOTTLE. When a server pours you a sample glass, that's your signal to make sure the wine has no defects--not your chance to see whether or not you like the bottle you’ve ordered. If, after you sniff and sip, you think the wine seems moldy, stale, vinegary, or stinky in any other way, there may be a problem with that particular bottle and you should definitely send it back. If you have doubts about a wine’s quality, don’t be shy about asking the server or wine steward for a second opinion.
BYOB. This may seem a bit extreme, but even if a restaurant has its own wine list, you may want to consider bringing a bottle that you know you’ll enjoy with the food being served--say, a nice zinfandel to go with your grilled chicken. But call ahead to make sure that’s all right, and whether there’s a corkage fee, a charge for drinking your own. That fee can run from $10 to $30.
| Click any of the links below for a selection of articles from the Spring 2007 issue of ShopSmart;) Editor's Letter Greetings from ShopSmart Editor-in-Chief Lisa Lee Freeman Five ways to shop smarter Online and off, these tips will help you get the best deals Great sites for gift givers Fun and funky presents to buy online for grads, dads, brides, and anyone else on your list Online shopping The best shopping sites you’ve (probably) never heard of Vitamins Which multivitamins should you take, if any? |
