Sitting down at a decent (non-fast food) restaurant with an actual wine list can often be a pitfall for people who like wine but don’t know an awful lot about it.
Not every restaurant has a knowledgeable sommelier or even a wine-savvy server, leaving guests confused by a wine list that looks more like hieroglyphics.
And with prices as high as they have been recently, the decision isn’t inconsequential. It can be costly and may lead diners to a choice that isn’t very tasty.
Without guidance from the staff, guests may get befuddled. In this short space, it’s not possible to cover many details. But there are some basics to apply.
First things first: When you order a bottle of wine and it arrives at the table, the wait staff will show you the label. Make certain it conforms with what’s on the wine list.
This is crucial. In some cases, the list shows a particular vintage. See if the label is the same. In most cases, the best wine should be young. Today, for example, reasonably priced chardonnays from 2023 are preferable to one from, say, 2020.
However, more expensive chardonnays might be better from an older vintage.
Equally as importantly, the bottle brought to your table should be opened in front of you. If the cork is already out of the bottle, immediately reject the wine. It doesn’t happen often, but I’ve heard of restaurants reusing fancy bottles (with image labels) that they’ve refilled with cheaper wine.
One indication of higher quality wine is that it has a limited geographical designation. Wines with a “California” designation can be fine. But designations such as Sonoma County, Mendocino County, or Santa Barbara County are usually better.
The best wines to go with dinner usually have moderate alcohol levels. About 13 percent is ideal, but chances are you won’t find anything below 14 percent. If the restaurant isn’t busy, pick three wines that might appeal to you and ask the staff to bring the one with the lowest alcohol level.
If you’re seeking a lower-alcohol, slightly sweet wine (they go great with Thai food), ask the staff if they have German riesling. Often, they are at 10 percent alcohol or less.
White and rose wines tend to be the best when chilled, but not frozen. Chardonnays and sauvignon blancs are good cool, but generally, you get more flavor from a wine if it is not kept in the ice bucket forever.
Exceptions to this are riesling, gewurztraminer, and other aromatic white wines.
In general, grape varieties that are not as popular are usually the best values. If a chardonnay and a pinot blanc are equally priced, often the latter will be the better value.
Young red wines are best decanted, to give them some air. (Decanting higher-alcohol reds also helps to remove a bit of alcohol.) However, many restaurants are not set up to do this.
