How to Approach The Wine List

The July 2019 issue of Food and Wine features an entertaining and informative article by Ray Isle.  The article offers seven tips that help customers cope with the wine list at restaurants.  Wine lists can have fewer than 300 wines or more than 3,000 and prices may range from under fifty dollars to thousands of dollars.  How to choose?  The full article is well worth the read, but I offer a synopsis of some of Ray’s terrific ideas.

Don’t Play it Safe

You’ve settled in at your table and the wine list has been presented.  You start to browse, looking for varietals, labels, and prices.  If it’s a lengthy list, this could take a long time.  Please–don’t just select a wine you know and that you can afford.  Ask the sommelier to assist you.  Tell them what kind of wine you are considering for the meal and what kinds of wine you like. Don’t be embarrassed to be clear about your budget.  Be specific with a price range, or point to something on the wine list and say that you “would like a red wine in this price range.”

Ask Questions

Some restaurants purposely build wine lists with interesting, largely unknown bottles from small producers.  Italian restaurants often have mostly Italian wines on their lists – I am still trying to learn Italian wines well enough to order confidently!  So, if nothing is jumping out at you – ask questions.  If your server is knowledgeable, they may be able to direct you to a wine that will suit your palate and wallet.  If a sommelier or wine director is available, engage them in conversation.

The Pairing Question

One of the best ways to handle this dilemma is to order a cocktail or a glass of sparkling wine while you consider the dining menu.  When you have some ideas of what you want to eat, return to the wine list and, again, talk to your server or sommelier.  An expert staff member may be able to elevate a food and wine pairing to a truly memorable level.

The Wine Connection

Wine has a unique ability to connect people – the people with whom you are sharing a table and also the people helping you to select the bottle of wine that will make your dining experience special.  Sommeliers choose the profession because they are truly passionate about wine.  Respect their knowledge, their time, and their professionalism.  As Ray advises, “Be active, not passive; engage and ask questions; and rather than thinking of that wine list you’re holding as an impenetrable tome, look at it as an adventure, a travel guide for your senses, one that can take you, by means of a bottle, somewhere you’ve never been before.”

Have fun!

Cheers!