8 Ways to Be Smarter About Ordering Wine, According to a Sommelier
If there’s one person who would be voted Most Likely to Intimidate at a restaurant, it’s the sommelier. Wine lists can be confusing, even daunting territory for diners, plus alcohol invariably represents a good percentage of a restaurant check. You will recognize most of the bottles on a cocktail list; wines are another story, and it’s well-documented that selections are invariably marked up at least 200%.
Robert Bohr of Delicious Hospitality Group is here to help you out. The partner and sommelier at New York’s destination restaurants Charlie Bird and Pasquale Jones is opening the anticipated Legacy Records in early February in Manhattan’s Hudson Yards. Bohr has consulted on the wine cellars of some of the biggest names on Wall Street and in the music industry, through his company King Street Sommeliers. (Non-disclosure pacts prevent him from naming them.) Bohr has strong ideas about the best way to interact with wine experts at restaurants, and he wants you to be aware of them, too.
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