Choosing wine at a restaurant
Budget, dish, format and a conversation with the sommelier: a practical decision method.
Set a budget for the table. Check whether the price covers a glass, carafe or bottle; ask about volume when the format is unclear.
Describe a concrete preference: a lightly tannic red, an unoaked dry white, freshness or fuller texture. Name a bottle you enjoyed if vocabulary is difficult.
Consider every dish at the table. If sauces and intensity differ widely, ask about two by-the-glass options instead of seeking a single perfect bottle.
Ask what separates two suggestions: origin, grape, ageing and palate. A famous region alone does not tell you whether a wine matches your taste.
When presented, check producer, bottling and vintage against your order. If a different year is offered, ask before the bottle is opened.
Use the small sample to flag an apparent anomaly. Describe what you smell rather than diagnosing: damp cardboard, absent fruit or an unusual odour. Ask for a second opinion and keep the glass for comparison.
