Dining Etiquette

Wine Etiquette in a Restaurant

Before you place your order, there are several issues that must be resolved. You must determine how much you would like to spend, what wine will pair well with the meal you have ordered, and what to do when the wine is brought to the table.

wine lists and prices

The wine list may or may not offer useful guidance for selecting your wine. The detail on the lists can range from descriptive language that gives you a general idea about the taste of the wine, to basic classifications that offer little or no guidance.

The best wine lists offer a wide variety of wines and prices – some that are familiar and some that are more unique. The wine list should have a wide selection of wines priced at the same level as an entrée or slightly more.

To discreetly inform the sommelier how much you would like to spend without announcing it to the table:

  1. Start by selecting a wine in the category you are interested in and find a wine at the price point you are comfortable with.
  2. Show the sommelier your selection and ask for his opinion,
  3. Place your finger on the price, rather than the name, when pointing the wine out.
  4. This communicates to the sommelier the price range you are comfortable with.

A good rule of thumb to determine how many bottles to order is to start with a half bottle per person. If the group includes at least three people, you may try ordering a bottle of red and a bottle of white.

selecting the wine

Memorizing the different characteristics of each variety, region, and country can be daunting. If you don’t have the time or inclination to study, just remember that the following food-friendly wines will pair well with almost anything and are generally available in several prices:

  • Pinot Noir. If you’d like to order a red wine, choose a Pinot Noir. The Burgundy region of France, California, Washington, and Oregon all produce quality Pinot Noirs.
  • Riesling. If you’d like a white wine, select a drier Riesling from Germany or the Alsace region of France.

    • If you have the time and want to expand your horizons, you can obtain a copy of the restaurant’s wine list and review it beforehand. The lists are commonly available on the Internet, can be received by fax, or you can stop by the restaurant and obtain one in person. This will give you time to study the varieties, wineries, and vintages on the list. You can also learn how to correctly pronounce the names of the wines.

    the sommelier

    The sommelier is a specially trained, knowledgeable wine specialist. He or she creates the restaurant’s wine list and has an intimate knowledge of the wines on it.  Don’t hesitate to ask the sommelier for assistance. They are available to help you make selections based on your preferences, food choices, and price.

    If asking the sommelier for help, be prepared to answer the following questions:

  • What kind and style of wine do you like?
  • What types of food will you be eating?
  • Are you open to trying new wines?; and
  • How much do you want to drink?

    • wines by the glass

    Most restaurants offer a smaller selection of wines by the glass, so that you don’t have to purchase an entire bottle. This gives you a chance to experiment with a few different wines. When ordering wine by the glass, you should be aware that you may be getting wine from a previously opened bottle. You should ask the server when the bottle was opened. If it has been open for one or more days, you may want to make another selection.

    etiquette for inspecting the wine

    It is commonly the host’s responsibility to order wine for the table. At some point after you place the order, the sommelier or server will return to your table with the bottle for you to sample. You simply inspect the wine to confirm that you received the wine you ordered and that it does not have any flaws.

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    • Step #2 – Swirl. Swirl the wine in your glass to aerate it.
    • Step #3 – Smell. Put your nose in the glass and take a deep breath. Older wines should have subtler aromas than younger ones.
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