Viticulture: Understanding Wine Choices at Restaurants
Viticulture – the study of the art and science of grape-growing – is increasingly popular these days. More individuals are dedicating themselves to the study of winemaking and wine-drinking, which has resulted in a more educated crowd of diners at today’s restaurants. These wine lovers, well-versed in the basics of wine, know what they want to drink with their meal and often select restaurants based on their extensive wine lists.
However, ordering wine in a restaurant can still be intimidating for some, especially when confronted with a lengthy wine list at a sophisticated restaurant where everyone else seems to know exactly what they’re ordering. Do you pick the cheapest bottle or the most expensive? Should it be red or white with your entrée? Should you buy a glass or an entire bottle?
It’s helpful to have answers to these questions when faced with a confident server or a knowledgeable sommelier. A bit of education on the basics of wine can go a long way when dining out.
Price
For most diners, the price of a bottle of wine is a major consideration when deciding what to order. If you’re like many people, your eyes automatically shift to the right side of each line where the price is listed. Initially, the prices might shock you, but you’ll often find that most restaurants offer wines in all price ranges.
Your gut reaction might be to pick a wine by color—red or white—and then opt for the cheapest bottle. However, wine experts and those with insider knowledge suggest that this isn’t your best option. Restaurants tend to apply the highest markups to the least expensive bottles of wine. This is also true for the most expensive bottles. Most wine guides recommend selecting something in the middle of the price range. For example, if bottles range from $20 to $60, consider choosing one around $40. This price point usually has the lowest markup and offers a good-tasting wine.
House wines typically have steep markups as well, and they’re often the ones pushed by the server or sommelier. Though it’s an easy order with fewer choices—just red or white—think twice before ordering the house wine, especially if it’s not your favorite.
If you’re sure you’ll have only one glass, perhaps before a theater show or similar occasion, ordering by the glass might be a good option. Consider choosing the house wine, as it likely moves quickly and is less likely to be old. If multiple people are drinking, opt for an entire bottle; you’ll save money in the long run and likely get a better-quality wine.
Choosing Red or White
If you’ve had any wine experience, you probably know which wines pair best with certain dishes. Whites are typically paired with lighter foods like chicken or salads, while hearty steaks often demand a robust <a href=”https://www.professorshouse.com/great-red-wines-for-under-25/” data-wpil-monitor-id=”1039″>red wine</a>. Lighter reds are great for dishes like veal or game meat.
But which specific red or white should you choose? Many individuals know their own preferences but should also consider those of the other diners at the table. It might be necessary to order at least two bottles of different types to satisfy everyone.
In North America, most wine <a title=”Should You Trust the Advice of an Expert” href=”https://www.professorshouse.com/should-you-trust-the-advice-of-an-expert/”>experts recommend</a> wines like younger Chenin Blanc or Sauvignon Blanc, which are often more affordable and flavorful than pricey, aged varieties like Chardonnay or Cabernet. For reds, Zinfandel (not the pink variety) and Syrah (or Shiraz in Australia) are excellent choices. A Pinot Noir from Oregon or Central California is another desirable red, often at a reasonable price.
If you’re exploring international wines, consider pairing them with dishes from the same region—such as a robust Chianti with Italian tomato sauce-based dishes or a Rioja from Spain for Spanish or Mexican cuisine.
When the Wine Arrives
Though many diners feel intimidated when it comes to ordering wine, they can become even more anxious when the wine is placed in front of them. What should they do next?
Wine experts suggest the process doesn’t need to be overly complicated. Typically, you’ll first be presented with the cork. While some aficionados believe you can detect bad wine by smelling the cork, others say it’s not very useful. Skip the cork sniffing unless you are trained to detect cork taint. Instead, wait for the server to pour a small amount of wine into your glass. Check for clarity and ensure the wine is not cloudy. (Don’t worry about small cork pieces or crystals, which are common in some white wines.) If the wine is cloudy, send it back.
Next, swirl the wine lightly and take a sniff while it’s moving. If it smells like wet cardboard, vinegar, or any other unpleasant odor, don’t hesitate to send it back. A reputable restaurant will support your decision. If the wine passes the sniff test, taste it. If it tastes off, send it back. However, if the taste simply isn’t to your liking, it’s not necessary to return it—it’s a good learning experience about what you prefer for future wine choices.
If everything is satisfactory, just nod to the server to indicate approval, and they will proceed to decant the wine (if necessary) and serve it to your guests.
Using the Sommelier
Ordering wine in a restaurant may bring you face-to-face with the sommelier. Many diners feel anxious when the <a title=”What is a Sommelier” href=”https://www.professorshouse.com/what-is-a-sommelier/”>sommelier</a> approaches their table, picturing them as a wine expert who will judge their choice. But don’t be afraid to ask for help—after all, that’s what the sommelier is there for. Simply let them know your preference for white or red (or both), specify your price range, and allow them to suggest a wine. Relying on a sommelier’s expertise usually results in finding a great bottle of wine.
