| Many of us fear ordering wine at restaurants. | | | | white wine. There are many different wine |
| Many are afraid of selecting a bad bottle; some | | | | varietals; though most restaurants will carry the |
| don't want to appear ignorant by asking the | | | | following: Cabernet Sauvignon, Merlot, Pinot Noir, |
| sommelier questions; few fear the awkwardness | | | | Syrah, Chardonnay, Sauvignon Blanc, and Pinot |
| of mis-pronunciating the foreign names. Instead of | | | | Grigio. |
| running away, why not turn this into an | | | | If your guests prefer full bodied red, go for |
| opportunity to charm your guests. | | | | Cabernet Sauvignon and Syrah. Chardonnay is a |
| The success factor is very simple - understand | | | | fuller bodied white. |
| your guests' preference. Charm your guests by | | | | For a lighter bodied red, go for Pinot Noir. For a |
| putting them first. Remember, the chances of | | | | lighter bodied white, go for Sauvignon Blanc or |
| finding a bottle they like are highest when you | | | | Pinot Grigio. |
| know their preferences. Simply ask them three | | | | If you guests are unconventional and venturing - |
| questions to narrow down the selection:o Do you | | | | i.e. want to order steak but pair with a white - try |
| prefer bubbly?o Are you thinking of ordering | | | | pairing steak with a full-bodied Chardonnay. Or if |
| meat or seafood?o Do you like full or light bodied | | | | they prefer fish but want to pair with a red, then |
| wine? | | | | Pinot Noir could be a good partner. |
| If they prefer bubbly, the selection is easy - go | | | | Last but not least, if the occasion is important to |
| for a bottle of Champagne. Champagne is always | | | | you, it may be worthwhile to do your homework |
| a great bottle to start any event. | | | | in advance. There are two things you can do -o |
| The second question narrows down the color of | | | | Spend 15 minutes online learning wine basics. |
| the wine. The general rule of thumb is that red | | | | offers free and easy online wine lessons on useful |
| wine goes well with red meat; and white goes well | | | | topics (e.g. wine tasting techniques, wine varieties, |
| with seafood. For the knowledge hungry - a tannic | | | | wine and food pairing principal)o Call the restaurant |
| red wine such as Sauvignon Blanc or Syrah will | | | | in advance and ask them to fax you the wine |
| mellow up (become "smoother" and easier to | | | | menu. Then do a quick research to select a good |
| drink) with red meat. Acidic whites such as | | | | bottle of red and a good bottle of white |
| Sauvignon Blanc enhance the flavoring of a | | | | Factoring your guests' preferences in mind, even |
| creamy dish and lighten that of a salty dish. | | | | if the bottle turns out bad, they will still be |
| The third question helps select a variety of red or | | | | impressed by your thoughtfulness. |