| The drinking of wine is a celebration of life, good | | | | that aren't on the list, the waiter/sommelier should |
| food and special company. Learning about wine | | | | tell you the price and vintage; if they don't, ask. |
| should also be a pleasure! Let's talk about ordering | | | | When ordering more than 1 wine, discuss when |
| wine in a restaurant. This need not be complicated | | | | they'll be served. The best rule of thumb is to |
| or intimidating, even if you're a beginner. | | | | have them all brought-and even opened-as soon |
| Whether seated at a grand, full-service restaurant | | | | as you order. This way, you can see that the |
| or your favorite bistro, a wine list should be | | | | wines are what you ordered and you don't have |
| available. It may be on the table or offered | | | | to wait, should the waiter get too busy, for your |
| before or with the menu. If not, ask the waiter | | | | next pour! |
| for the wine list. Regardless of format, certain info | | | | The waiter now opens the wine by removing the |
| should be available on any good wine list. First, the | | | | cork. Prior to this, the capsule is removed and the |
| complete name of the wine, this includes the | | | | cork wiped as dust or mold may have adhered to |
| name of the wine, the winemaker and the | | | | the cork while the wine was waiting in the winery, |
| vintage. If a wine is listed without the name of | | | | for the capsule to be placed. Once the cork is |
| the producer or the vintage, ask the waiter. | | | | removed, the process moves towards tasting. |
| Most American restaurants do not have | | | | The waiter should present the cork to the person |
| sommeliers or wine stewards. In restaurants | | | | who ordered the wine. Most people think they're |
| concerned about their wine selection, service and | | | | supposed to sniff the cork. This is not so! After |
| sales, waiters are often trained to be able to | | | | all, a cork smells like cork! The point is to inspect |
| suggest wines. If a sommelier is available, it is | | | | the condition of the cork. Is it moist? This is a |
| usually worth taking advantage of his/her | | | | good sign. A dry cork could indicate a storage |
| services. Often when the services of a sommelier | | | | problem, that the bottle was upright and not |
| are available, the only way to find out is to ask. | | | | stored on its side. If a cork is dried-out, air may |
| The benefits of including an expert in your wine | | | | have gotten in the bottle and oxidized the wine, |
| selection are: | | | | thereby diminishing the quality of the wine. |
| He/she can orchestrate and enliven the entire | | | | Smelling and tasting are the next steps. The |
| meal. | | | | taster is looking for flaws that render the wine |
| He/she have tasted the wines on the list more | | | | unacceptable. Taste once, then a second time, |
| recently than you. | | | | concentrating on the taste. There are several |
| He/she knows how the menu items you ordered | | | | reasons to reject a bottle of wine. It may be |
| are actually being prepared. | | | | "corky" and smell like mould: the result of a bad |
| Of course, some sommeliers are more | | | | cork, not poor winemaking. A "maderized" wine |
| knowledgeable than others. Do take advantage of | | | | has the distinct aroma of sweet Sherry or |
| feedback, yet, the decision is truly yours! | | | | Madeira, hence the term. This is usually the result |
| Keep a number of points in mind when choosing a | | | | of poor storage or exposure to heat. A taster |
| wine: | | | | may also detect sulphur in the nose or the taste |
| Allow yourself a few minutes to review the wine | | | | of a wine. Often, this dissipates with a bit of |
| list before discussing your choices. If you want | | | | swirling; if it doesn't, it may make the wine |
| suggestions, give your waiter/sommelier | | | | unpleasant and worthy of rejection. Some |
| something to work with. Do you have a region in | | | | restaurants have policies on rejected wine, others |
| mind? Thinking all day of a Napa Valley | | | | handle each situation individually. It is very poor |
| Chardonnay? Interested in tasting a Syrah from | | | | judgment for a restaurateur to put a customer |
| Australia? | | | | on the spot and challenge his/her taste. If the |
| Consider the style of wine you want. Do you and | | | | wine is expensive, say about $50.00, the |
| your guests want a light body, a smooth finish, | | | | restaurateur may come to your table for a taste |
| soft tannins or a heavier, aggressive wine? There | | | | of the wine. It doesn't take an experienced wine |
| is nothing wrong with saying you want something | | | | drinker to detect these flaws with bottled wine. If |
| under $30.00 or pointing to a price on the list and | | | | the cork is dry or the taste is compromised, tell |
| saying "along these lines." If wines are suggested | | | | your waiter. |