We’ve all been there before at restaurants: too engrossed talking to the person across from you, fiddling with your pressed napkin and dropping it on the ground, or spending too much time deciding between the seven-course tasting menu and the four-course. You weren’t even thinking about the wine yet, but the sommelier has popped up at the table.
Don’t panic. Whether you’re a wine newbie or a regular who always gets a bottle or two, the question of what you’d like to drink can be a stumper. To give you a baseline, Wine Spectator asked sommeliers from Restaurant Award winners for their advice on how to get the perfect bottle. The key? Transparency. Be clear on what you want to get out of the meal—and yes, how much you want to spend—and the sommelier will be there to help you out, no judgment at all. Read on for their tips and tricks!
Don’t Even Mention Wine, at First
“If someone is uneasy about ordering a bottle, I change the subject. I draw their attention to the food or [ask] if it’s their first time visiting us. From there, I start telling the story of our menu and our restaurant. As they start mentioning items they might like to eat, I start suggesting wines from there. I draw the conversation away from a situation where they might feel judged, away from technical vocabulary, and draw them into a place where they’re just having a meal and a bottle with someone they like. If that doesn’t work ultimately, I just smile and say, ‘Tell me about the last thing you drank that you loved.’”—Luciane Froz, wine director for Best of Award of Excellence winner Ci Siamo, New York City
Describe What You Like
“The single most important thing to know about wine is what you like. If you can describe to me what you like about wine—or better yet name a couple of specific wines that you love—I’m going to be able to find a wine for you. And please, please, please don’t hesitate to tell me how much you want to spend.”—Dan Davis, wine director of Grand Award winner Commander’s Palace, New Orleans
“The best thing that you can do is figure out one descriptor for what you enjoy about wine, whether it’s ‘I usually drink Cabernet’ or ‘I’m looking for a fresh white.’ Try to find a couple of key terms that describe what you love about wine. You don’t need to know a lot—all you need to do is describe—even a little bit—what you like, even if it’s just ‘I like white wine.’”—Emily Nevin-Giannini, beverage director for 24 Best of Award of Excellence winners, Barcelona Wine Bar
Talk About the Food
“If you are new to wine and want to order a bottle in a restaurant, I find a great place to start is to let your sommelier or server know what you will be enjoying off the menu. That way, the staff can expertly guide you in deciding what will complement the cuisine best without you having to decipher the list on your own. I also encourage our guests to be as open as they are comfortable with regarding budget. A good wine list will have a fantastic bottle at every price point!”—Sydney Fusto, wine director for Best of Award of Excellence winner Manhatta, New York City
“I usually begin by asking what the guest is planning to eat—that often opens the door to a more comfortable conversation. From there, I’ll ask a couple of simple questions to help guide their preferences. I might ask if they tend to enjoy wines with fresh, dried or jammy fruit characteristics, and then follow up by asking about non-fruit notes—whether they prefer something more herbal, mineral or even with coffee or earthy tones. It’s a low-pressure way to get a sense of their palate without requiring any wine knowledge at all.”—Matt Reina, wine director and general manager of Award of Excellence winner The Left Bank, Weston, Vt.
Have a Go-To Grape
“Be prepared to, at the very least, have a varietal that is your go-to. Then let your sommelier guide you from there. For example: Do you like Cabernet Sauvignon? Do you prefer big, brawny Cabs? Lifted, Bordeaux-style? Somewhere in the middle? Do you care where the wine was produced? A somm that knows their list can pick two or three wines that fit the criteria. One of the tools I use to put people at ease is finding out what their max budget is and coming in just under it. If I’m told the max is $300, I’ll usually pick a wine around $250.”—Mike Lee, wine director of Grand Award winner La Toque, Napa, Calif.
Be Clear with Your Budget
“The most helpful thing you can do to ensure you enjoy what you drink at a restaurant is to be clear and transparent with your budget. I always call or email restaurants before dining to discuss the amount that I’m interested in spending. It’s so helpful for a fun experience on your end and ours—especially if you’d rather not speak about money in front of your dining companions.”—Tyler Potts, wine director for Grand Award winner Press in St. Helena, Calif.
Plan in Advance
“Call the restaurant ahead of time or look online at the wine list. We are here to assist and I personally never judge anyone regardless of the budget. Stay within your comfort zone, understand who you are entertaining and never hesitate to ask questions. When tasting the wine, quickly swirl, sniff, take a quick sip and say, ‘It’s fine’ and move on.”—Virginia Philip, wine director of Grand Award winner HMF at the Breakers, Palm Beach, Fla.
Just Flow with the Service
“Wine service can carry a ton of pomp and circumstance, especially in very high-end restaurants. One moment in particular guests are frequently confused by is when the sommelier or wine steward smells or tastes the wine before the guest. This is done purely to make sure the wine is expressing itself correctly and is not ‘off’ or flawed in any way. Our job is to make sure we recommend and serve wine properly, and we would never put that pressure on our guests.”—Sydney Fusto
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