We have all been there at one time or another. You’ve just been seated at your favorite restaurant with your wife or current girlfriend, and the wine steward hands you the wine list—whether it’s a book or, if you’re lucky, the “wine iPad.” As you open it and start gazing at the extensive list of red, white, and sparkling wines, you ask, “What do you want to drink with dinner—white or red?” What quite often follows this is an uncomfortable silence. Then, “I don’t care, why don’t you pick?”
The options available to you are endless, and I suppose you could just ask the wine steward for a recommendation if the easy road is what you want. But that option may not leave the impression you want to make, especially if this is a new “someone special,” and it’s time to impress. That being the case, there are ways to ensure that your choice is the best one for her.
Choosing the Right Wine for Her
In some restaurants, there is a page or more devoted to premium wines by the glass. If so, you might want to try a wine before dinner, and if you both agree, you can opt to purchase a bottle.
One word of advice on ordering wine by the glass: If it is, in fact, a premium wine being offered, you are well within your rights to ask to inspect the bottle and have a taste poured for you—just like with any bottle. That way, you can be aware of an opened bottle that may be past its prime and ask for them to open a new one.
When selecting a wine for the lady, you might ask what she’s having for dinner—red meat, fish, pasta, etc. Although your choice will affect her meal, the most important thing is ordering a wine that will taste good to her—something she will enjoy. To keep it simple, especially if you’re celebrating, you can always order a glass of sparkling wine if available. If she likes it, a bottle can usually pair with almost any dinner. The sweet thing about a glass of sparkling wine is that if available before dinner, it gives her a chance to decide on her dinner choice.
If she tells you she’s going to order red meat or pasta, certainly ask if she prefers light or heavy reds. If she mentions heavy reds, you’re safe with a great Cabernet Sauvignon, like a Sonoma, California Beringer Knights Valley Reserve. This wonderful, full-bodied, rich Cabernet brings deep blackberry flavors, mild pepper, soft firm tannins, and a velvet long finish. When she combines a bite of filet mignon with a sip of this beauty, that long, deep moan will be heard, and you’ll know you’ve struck gold.
If she tells you she prefers a lighter red, take a look at what Pinot Noir is offered on the list. Now, in all fairness, I did suggest a Cabernet Sauvignon from California, where in my opinion, the best are produced—especially from the Russian River and Sonoma wineries. But for a light, pleasant Pinot Noir, you’ll want to look in the Oregon section, if available. After attending the International Pinot Noir Conference in 2012, where I tasted Pinot from California, Oregon, and France, my opinion is Oregon first, France second, and California third. The fact is, they all have a uniqueness of region reflected in their wines.
So, I say, why not order a great Pinot Noir from Oregon’s Willamette Valley, like one from Sokol Blosser in the Dundee Hills? This winery consistently produces a winner Pinot Noir, and it’s found in most really good restaurants. Another well-known producer of Pinot is Argyle Vineyard, which also produces a sparkling wine good enough to be sipped in the White House.
If she’s ordering fish or shellfish, by all means, be safe and order a nice lighter white wine. You pretty much can’t go wrong with a bottle of creamy Chardonnay, and to be extra safe, get one created in stainless steel, not oak if possible. Many wineries now make Chardonnay in both oak and stainless steel. If you disagree with that statement, by all means, leave a comment, and I’ll be happy to discuss it. Just remember, I am suggesting wines that will not offend the lady and are easy on the palate.
Another white that is becoming more and more popular with wine lovers (and myself) is Sauvignon Blanc. I’ve developed a sudden craving for this wine—not only with meals like crab, lobster, and halibut, but also on its own. Up until recently, my all-time favorite has been Kim Crawford from New Zealand. Now, don’t take that the wrong way—if you see it on a wine list, order it. You won’t be upset. The flavors and crisp acidity, leaning toward ripe fruit like melon and citrus, complement lighter dishes. This, I believe, is what Sauvignon Blanc should taste like.
Now, let me explain why I said “up until now” about Sauvignon Blanc. I’ve found two local wineries that, in their own way, are now producing Sauvignon Blanc that tastes at least as good to me as Kim Crawford. One is Reustle Vineyards in Roseburg, and the other is Melrose Vineyards, also in Roseburg. Melrose’s winemaker, Cody Parker, spent quite some time in New Zealand last year, learning their winemaking secrets and bringing home New Zealand clones for their wine. What he learned, along with his own “tweaking,” has resulted in a wine I believe is a winner here in the United States. Look for this wine.
So there are my suggestions for what you should put in your lady’s glass. The bottom line is to choose a wine she will like, especially if she’s new to wine. A simple, good experience today will lead to a great wine experience tomorrow.
