The Process of Ordering Wine: Tips from Sommeliers
Ordering wine off a menu can be an intimidating experience that leaves you feeling unsure and overwhelmed. Should you choose a wine based on its region? Is it better to stick with something familiar or be adventurous and try something new? Maybe the second-cheapest option is the safest bet. But fear not, there are tips and tricks from sommeliers that can help make the process easier and more enjoyable.
3 Characteristics of Wine that Sommeliers Eliminate Immediately
1. Wines From Famous Regions
Renowned wine regions like Napa Valley, Tuscany, and Sicily produce exceptional wines. However, sommelier Warner Boin advises skipping them on the menu. These wines typically come with a higher price tag due to their popularity and demand. Instead, Boin suggests looking for wines from lesser-known regions or varietals, as well as locally-produced wines.
Sommelier Sara Jimenez agrees, highlighting the appeal of smaller production domestic wines. Exploring wines from less famous regions can lead to fantastic discoveries and more affordable options.
2. Wines You Can Get Cheaper at the Grocery Store
If a sommelier sees a glass of wine on the menu that they know can be purchased as a whole bottle for the same price elsewhere, they won’t order it. This is especially true for wines from California, Washington, and Oregon, which tend to have higher prices in restaurants compared to retail stores. Before ordering, it’s worth checking the price of the glass compared to an entire bottle at a local wine shop.
3. Wines They Don’t Like
Personal preferences play a role in eliminating options for sommeliers as well. They avoid wines they don’t drink or enjoy, such as simple pinot grigio or sweet Moscato. It’s important to determine your own tastes and communicate them to the sommelier or server. Knowing what you like and dislike can help guide their recommendations and ensure a better wine selection.
Choosing Wine That’s Worth the Price
Once you’ve narrowed down your options, consider the environment and the restaurant’s specialty. If you’re at a tapas restaurant, for example, there are likely some excellent Spanish wines to explore. Don’t hesitate to ask your server for recommendations, as they can provide valuable insights. Additionally, wines from lesser-known regions or local producers are often worth trying.
If you’re still unsure, sommelier Karen MacNeil suggests going for the second- or third-least expensive wine on the menu. These choices are likely to be the sommelier’s favorites and can offer great value for your money. Ultimately, the most important factor is that you enjoy the wine you’re drinking. Don’t feel pressured by the perceived snobbiness or classism surrounding wine. As long as you like it, your choice is a success.
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