vino 1
Don't Fear.........The List!
Have you ever been handed the wine list in a restaurant and assigned the duty of picking out the right bottle for the table, all the while hoping to impress your dinner guests or, at the very least, not offend anyone? This responsibility can be quick and effortless when presented a wine list with limited and recognizable options. On the other hand, when a restaurants wine list boasts 200-plus different labels from all over the world and even the domestic ones are unfamiliar, the process can be daunting.
Since the dilemma of choosing a wine arises primarily with a larger wine list, one typically found in an upscale restaurant, odds are good that you will be interacting with either a wine steward or a server with a sufficient amount of wine knowledge. This person is often your best resource for making the right selection.
When discussing options with the wine steward, there are really only three things you need to do:
1. Select the style of wine you like. Do you like wines that are dry (lower residual sugar) or sweet; light, medium, or full bodied; red or white; fruity or earthy? Remember that these qualities are often subjective.
2. Next, consider what you and your guests will be eating for dinner. Often times, knowledgeable wine folks can suggest wines that will compliment a variety of dishes. If food decisions have not been made yet, sparkling wine is always a great place to start and most labels accompany food quite well too when in doubt, drink bubbles.
3. Finally, consider how much you are willing to spend. Do not hesitate to inform the wine steward or server your per-bottle price range. If the restaurants list is comprehensive, there should be plenty of options in all price ranges.
The bottom line is that any good wine steward or server wants to confidently serve you a wine that compliments your food and that will leave you and your guests happy and satisfied. Beyond this advice, drink what you like period! Do not let anyone insist you should like a wine because it is flashy, expensive, or highly rated by some magazine or wine critic. After all, it is your money.
Originally published in Eat & Drink Austin magazine, Winter 2005
Have you ever been handed the wine list in a restaurant and assigned the duty of picking out the right bottle for the table, all the while hoping to impress your dinner guests or, at the very least, not offend anyone? This responsibility can be quick and effortless when presented a wine list with limited and recognizable options. On the other hand, when a restaurants wine list boasts 200-plus different labels from all over the world and even the domestic ones are unfamiliar, the process can be daunting.
Since the dilemma of choosing a wine arises primarily with a larger wine list, one typically found in an upscale restaurant, odds are good that you will be interacting with either a wine steward or a server with a sufficient amount of wine knowledge. This person is often your best resource for making the right selection.
When discussing options with the wine steward, there are really only three things you need to do:
1. Select the style of wine you like. Do you like wines that are dry (lower residual sugar) or sweet; light, medium, or full bodied; red or white; fruity or earthy? Remember that these qualities are often subjective.
2. Next, consider what you and your guests will be eating for dinner. Often times, knowledgeable wine folks can suggest wines that will compliment a variety of dishes. If food decisions have not been made yet, sparkling wine is always a great place to start and most labels accompany food quite well too when in doubt, drink bubbles.
3. Finally, consider how much you are willing to spend. Do not hesitate to inform the wine steward or server your per-bottle price range. If the restaurants list is comprehensive, there should be plenty of options in all price ranges.
The bottom line is that any good wine steward or server wants to confidently serve you a wine that compliments your food and that will leave you and your guests happy and satisfied. Beyond this advice, drink what you like period! Do not let anyone insist you should like a wine because it is flashy, expensive, or highly rated by some magazine or wine critic. After all, it is your money.
Originally published in Eat & Drink Austin magazine, Winter 2005
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