How to Select Wine When Dining Out by L. A. Keller
Restaurant wines can be challenging. What you might purchase at Costco for $20 a bottle will likely cost two to three times that in a restaurant. Really good wines can run hundreds of dollars. Are they worth it - some definitely are but you can enjoy a great glass of wine while dining out without taking a second mortgage on your house.
The first question you should ask is how many glasses will you or your party drink? It's almost always more economical to purchase a bottle. Standard restaurant pours will yield four glasses per bottle. Individual glasses may cost more simply because once opened the wine has a shelf life. For a restaurant to open an expensive bottle only to pour one glass isn't good for the bottom line. Let's say there are four wine drinkers at your table. Two prefer white wine and two prefer red. If all four will drink two glasses each, buy two bottles. Many restaurants will cork the bottle for you to take home. Check the law in your area to see if this is legal.
So two of you want white wine and two want red. Your next challenge is to figure out which wines to select to please everyone. I'll go into more detail in upcoming posts about white and red wine but for argument's sake, let's keep it simple. All grapes produce clear juice. The difference is how long the skins are left to impart color into the wine. That is the most simple explanation. A true understanding of wine is significantly more complex. The location of the vineyard, the yield that year, the type of barrel used, the terrior or the aspects of the earth that impact the wine. This includes which way the land faces in relation to the sun, wind and the moisture in the soil.
But all we want to do is order a glass of wine without feeling silly! You can ask the server for a recommendation. Keep in mind that the server has two goals: 1) to sell you the most expensive wine in order to up the check and 2) to push wines that are getting near the end of their shelf life or are being phased out by the restaurant. Some servers will ask what you are considering for dinner and will make a good recommendation based on that alone. In some restaurants they may have a wine steward or a sommelier. In order to be considered a Sommelier, you must be certified and it's no easy task. Sommeliers are experienced in all aspects of wine and food pairings.
When I bartended, my general rule was any wine that you like is a good wine. Price may not be the sole consideration. There are some less expensive wines that are delicious and perfect for an everyday meal. Rather than asking for a recommendation, ask what flavor is most prevelant in a wine. If you want a lighter white wine you make want to select a Sauvignon Blanc or a Pinot Gris. If you want more oaky you may prefer a Chardonnay. Reds are similar in that the lighter wines are Pinot Noir or Merlot and the wines with more bite a Cabernet Sauvignon.
This barely touches on the surface of the intricacies involved in wine but I hope it’s a start to get you headed in the right direction. I’ll be covering more about wines and restaurants in upcoming posts so stay tuned.
Remember to always tip your bartender and server and drink responsibly.
Happy Trails,
Leslie
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