FIVE ESSENTIAL TIPS FOR TACKLING A WINE LIST LIKE A PRO
For many of us, the second a wine list is placed in our hands at a restaurant, we begin to panic. Ordering wine at a restaurant piles on the pressure. Will everyone at the table like our selection? How does retail pricing measure up to restaurant fees? Can the somm tell I don’t really know how to pronounce Gewürtztraminer?
It doesn’t have to be this way. With a few insider tips from the sommelier’s side of the coin, you’ll be ready to tackle the wine list like a pro.
While it may feel like the server is silently mandating you to order wine immediately upon sitting down, shrug that feeling off and take your time to decide. If you’re up for it, order a cocktail or glass of bubbly to start off the meal, and make your leisurely perusal of the list even more enjoyable.
And don’t forget the golden rule: Never hesitate to ask a server, sommelier, or manager questions about the by-the-glass or by-the-bottle list. Not only are you more likely to get a wine you’ll love, but this allows the hospitality professionals a chance to connect with you. It’s likely that you’ll get even more attentive service throughout the meal.
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