Five Tips for Navigating a Wine List

Posted by | Posted in White's Wines | Posted on 03-06-2012

As regular readers know, I write a free, twice monthly wine column that’s distributed to newspapers across the country.

All the columns are housed at Wines.com, the fastest growing wine portal on the Internet.If you don’t see my column in your local newspaper, please send an email to your paper’s editor and CC me (David- at -Terroirist.com).

My latest column — which offers five simple tips for navigating a restaurant wine list — went out this morning.

Five Tips for Navigating a Wine List

Navigating a wine list can be daunting.

Even wine geeks are intimidated by the leather-bound tomes that so many restaurants hand out. When the wine list doesn’t land on the table with a thud, patrons are still met with unrecognizable regions and producers. Plus, no matter where you dine or how much you know, prices can be senseless.

Fortunately, deciphering a restaurant’s list doesn’t have to be stressful. Here are five simple tips.

Ask For Help

The era of the snooty sommelier is over. Whereas yesteryear’s sommeliers were glorified sales agents who intimidated their guests by pushing expensive, predictable wines, today’s sommeliers are wine zealots, eager to share their passion and palates. So if the restaurant you’re visiting employs a wine professional, ask for advice. Most are keen to help patrons find the perfect wine, regardless of the price.

Be Brave

If you’re at a restaurant with an impressive wine list, seize the opportunity to be adventurous. Your dinner companions will be impressed with your courage, and you’ll learn something new.

If you like Chardonnay, for example, consider Viognier. If you like Sauvignon Blanc, try Torrontes or Albarino. If you typically order California Cabernet, consider ordering Malbec or Sangiovese. And don’t be afraid of Merlot. Even though it’s become cool to bash the grape, Merlot can be as rich as Cabernet Sauvignon, and is generally more approachable.

If everyone at your table has ordered something different, opt for an unusual wine that’ll pair with virtually everything. For white, think Austrian Gruner Veltliner. For red, think Sicilian Nero d’Avola.

Look For Value

I recently chatted with Kathy Morgan MS — one of just 186 people worldwide to earn the “master sommelier” designation — and she insisted that good deals can be found virtually everywhere.

“Don’t be afraid to order cheaper wines, especially if the wine list was put together by a sommelier or a wine professional,” she explained. “If thought is put into the list, all the wines should be good.”

If there isn’t a sommelier, Morgan advises people to seek out wines from less popular regions. At steakhouses, for example, you can often find deals on Pinot Noir from France and the United States, as most patrons order bigger wines. And at every restaurant, wines from Spain typically offer a great value.

Try Some Glasses

Morgan is also convinced that skipping the bottle list can be a wise decision. “At restaurants with serious wine programs,” she explained, “sommeliers see wines by the glass as an introduction to their programs — they know that’s where people are going to get their first impression.”

Ordering by the glass also enables patrons to try a wine before committing to it — it’s not frowned upon to ask your server for a taste of something before ordering a full glass. Plus, ordering by the glass makes it easier to try a variety of wines at one meal.

Remember That You’re In Charge

Is your wine too warm? Do you feel pressured to spend more than you’d like? Is your server refilling your glass too quickly? If the answer to any of these questions is “yes,” speak up!

Restaurants are notorious for serving red wine too warm — reds should always be served slightly cool, at about 60-65 degrees. So if your wine tastes like it’s been sitting at room temperature, ask for an ice bucket or switch to a white wine — or beer.

If the sommelier is steering you towards something too expensive, there was probably a miscommunication. So say something. If you don’t want to let your guests know how much you’re spending, point to the price you’re thinking and ask for something similar.

Finally, don’t be embarrassed to ask your server to slow down. I always insist on finishing my glass of wine before it’s refilled. That way, I can track the wine’s evolution and better monitor how much I’ve consumed.

While there are countless other ways to navigate a restaurant’s wine program, these five tips should be easy to remember — and help elevate your next dining experience.

David White, a wine writer, is the founder and editor of Terroirist.com. His columns are housed at Wines.com, the fastest growing wine portal on the Internet.

Comments (8)

  1. Great piece as always, David. Though I have to disagree on one point — the evolution away from the stuffed-shirt soms is not complete just yet. We recently had a bad experience with a som at a (very) high end steakhouse here in Chicago. Since people at the table were ordering a variety of entrees, no one could settle on a single varietal offered by the bottle. So we each decided to order by the glass, which is unusual with this crew. We asked our waiter if we could speak with the som briefly, describing (with self-deprication of course) that we had 4 people ordering 4 different dishes and wanted to bounce some questions off him about pairing. 15 minutes later the waiter returned to tell us he had spoken with the som and that people ordering fish should get Wine X and people ordering steak should get Wine Y. The guy wouldn’t even come over and talk to us as we’d asked. I should note our bill was in excess of $400 that night…seems to me this particular som hasn’t joined the new world order and remains a stuffed shirt. Suffice to say, that steakhouse is now ‘off the list.’

  2. I find that the waiters ignore my request for the sommelier when I ask for her/him. I guess I looks too young or something. Its only when I pass the waiters “muster” by showing some wine knowledge that they will go get the sommelier.

  3. […] more here: Terroirist: A Daily Wine Blog » Five Tips for Navigating a Wine List Share and […]

  4. Eric: Has this happened at multiple restaurants? I wouldn’t ever go back to a place that treated a customer in such a way!

  5. Bin Bin: Sadly, you’re right that the death of the “stuffed-shirt soms is not complete just yet” — you do still see it in old-fashioned restaurants and old-boy, corporate steakhouses.

  6. I like the idea of taking control. It’s interesting, we’ve had a few Sommeliers at tasting events with the general public and sometimes the dissection of wines by professionals gets too much in the way of the most basic question. Is this good? Would I buy more of it?

  7. One other suggestion — if a wine is available by the glass as well as by the bottle, ask for a sample first. The bottle is open already so there shouldn’t be a problem with tasting it that way.

  8. Great piece, David. you took the words right out of my mouth. To expound on Kathy’s point “if thought is put into the list, all the wines should be good,” I find that guests are constantly trying to weed-out the “bad” wines from their selection, as if that’s what I’m there for. There are wines that would be bad for a specific person or pairing, but that takes more research than asking a sommelier, “It’s it good?” Just a few moments of open conversation telling the sommelier what you like to drink, what you want to spend and if you were in the mood for anything particular at that moment can generally deduce hundreds of selections to the one bottle a guest will be heppy with.