I don’t profess to be a wine gourmand but you only have to live through one California wine season to jump eagerly into the art of wine tasting. Many glasses hence, I have developed a serious penchant for a glass of wine to bring extra sparkle to a meal. So, from time to time, I’ll focus this column on wine matters based on my newly expanding knowledge. This one looks at ordering wine in a restaurant.
For years, I avoided ordering from a wine list by deferring to others. When I did order, my early encounters were complicated by arrogant sommeliers or wine lists as thick as phone books. The experience can be daunting for all but the seasoned wine connoisseur.
OK, I’ve read several books on wines. The one lesson that emerges is this: You can’t really learn much about wines from a book. Like driving a car or making your mother’s biscuits, you’ve got to learn hands on. The more you taste, the more adept you become at distinguishing flavors, understanding wines and establishing your own preferences.
A good wine list will have a variety of choices with a range of prices plus will fit the cuisine of that restaurant. A great wine list entices you to purchase – with descriptions, rating points, pairings, chef’s favorites, etc. Still, without an expert at your table to take control, what’s a person to do???
I’ve compiled a list of tips to help you order more confidently. The tips won’t automatically parlay into an outstanding glass or bottle of wine but they may provide some direction along the path to wine-sipping pleasure.
Epicure’s Tips for Ordering from a Wine List:
* Know a few basics! In “Great Wines Made Simple,” master sommelier Andrea Immer outlines the “Big Six Wines” – Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon – and simple terms for describing them. She says knowing these wines and terms are all you need to converse about wine with anyone. The first 11 pages alone are worth the price of the book. Check it out on www.amazon.com
* Carry a few ideas in your back pocket! Are there particular wines or vintners you like? Have you tasted a wine that you’d like to try again? Bring a short list of names in your head or wallet.
* Focus! What are you in the mood for – red or white? That immediately cuts the list in half. Aim for the mid-price-range selections as the markup is likely to be palatable. Consider a wine from the same region as the cuisine you’ll be eating, e.g., French, Italian.
* Narrow the wines to a chosen few! Ok, you’ve got your short list, a couple new ideas from the list, and perhaps your menu choice(s). This is the time for tablemates to weigh in. From all your options, narrow the choices to two to three wines.
* Let the waiter offer input! Waiters can be good sources for recommendations but it’s your job to give them parameters – preferred tastes, entrÈe selections, your price range, etc. To cinch the deal, ask if you can sample a small portion of a wine before ordering an entire bottle. Most places will oblige if they have an opened bottle.
* Enjoy and learn! Sip the wine, don’t just gulp it down with your food. If you wind up with a satisfying wine, savor it throughout the meal. If it’s less than satisfying, determine what you don’t like but don’t let it spoil your meal. Either way, see the experience as broadening your knowledge for future choices.
And what about those so-called “correct” pairings? Jeff Mayhew, beverage/wine director at Blackhawk Grill, has seen significant changes in wine consumption. Where the “rules” for pairings were once confined to white wines for chicken, seafood, etc., and reds for red meats, he believes “younger consumers and vintners themselves have ignored the rules and liberated us. With fewer restrictions, we can enjoy what we like, when we like.” He adds: “Most of the old boundaries have fallen away. Classic pairings are OK but are one option.” Jeff’s advice: “Always go with what you like and you won’t go wrong.”
So, order on! In the days ahead, stellar wines and some real duds will cross our lips. We’ll learn from the best and the worst as long as we make wine tasting the adventure it’s supposed to be – the journey, not the destination!
–Jacqui Love Marshall lives in Danville with her vintage-car-loving husband, two pugs and binders of recipes.
