The most common question asked when you first are seated at the table of most restaurants is “would you like to see the wine list?” This simple question opens up a world of opportunities and challenges all at the same time. My plan is to give you a few tips to navigate through these challenges without too much trouble.
The first tip is to not be afraid to ask for help. The servers in finer establishments have generally experienced some level of beverage service training. If you open the list and don’t see any familiar choices of wines you have had before, take a chance and ask the server if they have any recommendations. In addition to offering plausible deniability, it might give you an opportunity to try something you might otherwise have never considered.
If you would prefer to take that task on your own, look for a few cues. So let’s break this down to three simple elements. First what are you trying to pair with your wine. A simple survey of your dinners will lead you to a part of the wine list you need to search. Some restaurant wine lists more resemble War and Peace than a short list of libations. Once you have a selection of options that are more manageable you can further focus you choices based on a recognizable name or a price range.
Your second element of choice is to pick based on wine region or vintage. It is often said if “it grows together it goes together.” So if you and your fellow dinners are having an traditional Tuscan italian entrée, pick a wine from Tuscany and you can feel confident that it will pair beautifully with your food.
My third suggestion is to create some “go to” options for yourself. This is utilizing a little bit of know how in the world of wine, but still on the basic level. I suggest that you become familiar with three or four wine producers and maybe three or four vintages. Vintage charts are abundant in the world of wine and being able to select a wine based on factors that a particular year was a good year, lowers the risk of falling to pick a good wine. This is not 100% foolproof, but it can certainly give you a great hint in to the viability of a particular wine and food pairing.
My third option for you is make it an “open book test!” In the current environment a significant number of restaurants list not only their food but also their wine menus on their website. This will allow you to find some great options in advance that you can have in your mind before you are ever presented with the wine list. It may even evoke a course and wine pairing?!?
My last point is you can always skip the test entirely. Before you jump to a conclusion that I am suggesting no wine, I am suggesting the option of corkage. What is corkage you ask; it is the practice of a restaurant allowing dinners to bring a “bottle from home” to the restaurant versus purchasing one from the establishment. There are a few things to keep in mind here.
First, check in advance to determine if the restaurant allows you to BYOB. Sometimes there are limitations on what you can bring as well. Generally, anything on their current for sale list may be excluded. Also, there will be a fee charged by the restaurant to serve you your own wine. It is typically about $20, so well worth the price. My final thought here, is if you choose to bring a bottle, you probably want to have some feel for the cuisine of the restaurant. In other words, bring a great red to a steakhouse!
So here’s a few final thoughts on ordering wine in a restaurant that will help you gain comfort and confidence with the process. If the restaurant has a wine steward, or better yet, a sommelier, let them help. The training for these jobs focuses on creating a great beverage experience for the guest. Your role is to tell that person what you and the table are ordering and a budget for your purchase. The wine professional should be able to offer several choices. My other comment is do not be afraid to explore the world of wine. If you are offered a selection that you have never tried, why not try it now?
So next time you are out for dinner and the question is asked, “would you like to see the wine list,” answer with a resounding “yes!”