5 mistakes we do while ordering wine in a restaurant
A wine list can be intimidating when you’re not a wine expert, but by rushing through it, you will totally blow your order and possibly your meal. Just follow easy five steps and next time there won’t be sweat caused by shame or bitter sweet taste in your mouth.
1. Worrying over professional terms
Don’t sweat over professional terms. Describe the taste with your words in your own way – in a good restaurant they will understand what you want. Also, be clear about the money you are willing to spend. This will make the sommeliers work easier and save you from wines that do not match your taste and financial capabilities.
2. Going straight for the bottle
Ordering a bottle only makes sense if you’re planning on drinking more than three glasses, so don’t limit yourself with a bottle when you can get adventurous by the glass. Also, if you are planning to explore the menu by ordering a full-course, why wouldn’t you combine each dish with another glass of wine. Many wine lists feature bottles that aren’t available retail, so take advantage of the opportunity and try something new.
3. Ordering the wine before opening the menu
Do not fall into temptation of choosing a wine before checking out the menu. Ordering something you recognize just to get the evening started is not something that wine lovers would go for. Usually restaurants have a specific direction in which they want to go so they pay special attention to find a wine that complement each dish.
If you want to drink while deciding what will you eat, sparkling wines are a great aperitif. This is the best way to start a dining experience before you made up your mind about the food you’d like to eat later.
4. Ordering the second cheapest bottle
You don’t want to look cheap, so you order second cheapest bottle in hope you don’t look like a tight-fist – so wrong. There is a belief that second cheapest bottle is the worst value because restaurants anticipate our shame of buying a cheapest wine. If you are a little loose pocket, talk to your sommelier, ask him to propose you a wine in your price range. Keep in mind that price doesn’t necessarily have to be a quality indicator so it is important to talk to a professional and trust your palate in the end.
5. Following rules, while pairing wine with food
Fish and seafood don’t necessarily go with white wines. Sure, it’s a good suggestion when considering light and lean meats, and white sauces, but it shouldn’t be taken as a rule. Lighter red wines with lower levels of tannin also very well complement fish such as mackerel and salmon.