| Selecting a good wine off of a wine list can be a | | | | household wine names that are highly advertised, |
| real challenge, especially if you have never heard | | | | popular and considered "everyday" wines. If the |
| of them before. You meal won't likely be ruined | | | | restaurant really cares about your wine |
| by your wine selection, but you want to be able | | | | experience, they will offer a variety of different |
| to enjoy your food and your wine together. Here | | | | brands and types so that you can mix and match |
| are a few strategies to help. | | | | throughout your meal. |
| The first strategy is to know which wines are | | | | Once you have a wine list, you may have to do |
| food-friendly. You want your food to pair well | | | | some deciphering. The list may be very basic and |
| with your wine selection. If you are ordering a | | | | only list the names of the wine and the price. This |
| bottle or two for a whole table, you will want a | | | | can be difficult if they are wines that you have |
| versatile wine that goes with everyone's meal | | | | never heard of before. Then the wine list may be |
| choices. | | | | divided by country or varietal. This is a little more |
| A food-friendly red wine is a Pinot Noir. A | | | | helpful as you will know where the wine is coming |
| food-friendly white wine is a Riesling. Chances are | | | | from and if it is red or white. Another wine list |
| that any respectable wine-serving restaurant will | | | | that is extremely helpful is the "stylish" wine list. |
| have both on the menu. There are great Pinot | | | | These listing the wines under headings of "Dry |
| Noirs from Oregon and California. The best | | | | and Crisp" or "Full-Bodied Reds." They may even |
| Rieslings are from Alsace and Germany, but if | | | | include descriptions such as "oaky" or "hints of |
| those aren't options New York and Canada have | | | | chocolate." This gives you a better idea of what |
| good Rieslings as well. | | | | you are getting when you order that wine. The |
| The next strategy is to get a copy of the wine | | | | progrogessive wine list may include all of the |
| list in advance. This is great if you are trying to | | | | above. They will most likely list the wines from |
| impress a group of friends or family with your | | | | lightest to richest, or sweet to dry. The price |
| wine knowledge. Take the wine list and do some | | | | may also be progressive with the most expensive |
| research on the Internet if you need to. You can | | | | being at the bottom of each section. |
| even look up pronunciations so that you can | | | | Now that you have an idea of what you are |
| practice before ordering. Several restaurants have | | | | going to order, how do you know if it goes with |
| web sites or they can fax you a copy as well. | | | | your food? Look for chef suggestions in a menu |
| Most restaurants will have no problems with | | | | first. These wines will be off the wine list and |
| sending you the list. | | | | have been tested to see what dishes they go |
| The third strategy is to ask for help. The person | | | | with best. The dish you are ordering may have a |
| you would want to ask is a sommelier. They | | | | suggested wine below it. |
| know wine and they will be able to answer all of | | | | If a food leaves a sour taste in your mouth, then |
| your wine questions. Not all restaurants have | | | | a wine that is high in acid will complement it. A |
| sommeliers, but if you need to you can get a | | | | sour food might include fish with lemon squirted |
| copy of the wine list and work through it with the | | | | on it or a vinaigrette dressing on a salad. A wine |
| sommelier. They will know a lot about the wines | | | | with a high acidity level might be a Sauvignon |
| and will help you pair what people might be | | | | Blanc, Riesling or Chenin Blanc. |
| ordering with wines off of the list. | | | | The sweeter the food, the less sweet the wine |
| If the restaurant does have sommelier, they will | | | | will taste. If you order dessert, get a wine that is |
| know their wine list intimately. They are taking | | | | sweeter than your dessert. Even a moderately |
| care of all the aspects of the wine at the | | | | sweet wine may taste bitter if paired with |
| restaurant. In most cases, they have personally | | | | something really sweet. Suggested sweet pairings |
| chosen the wines, stored them, written the | | | | include New York Cheesecake and Muscat, |
| descriptions and trained their staff. | | | | Tiramisu and Port, or Bread Pudding with a late |
| In some restaurants, the wine list can be your | | | | harvest Riesling. |
| friend. The list will also let you know what quality | | | | If your food has a hint of bitterness, you will |
| of wine is available at the restaurant. The list can | | | | want a wine with some bitterness such as a red |
| be very simple with just a blush, a white and a | | | | wine with some tannin. For example, you may |
| red. On the other hand, you may have several | | | | choose a Cabernet Sauvignon or Shiraz. |
| options for each category. Some lists will provide | | | | |