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The Right Way to Order a Bottle of Wine


(Photo: Getty)

Let’s say you’re out at a restaurant. Could be a cozy affair with a date or a large gathering of business associates. Either way, you know you’ll score big points if you volunteer to order the wine. The mere assertion of controls suggests knowledge and power. Before we dive in and explain how to order wisely—regardless of the cuisine—take note of one good rule of thumb: Expect the wine to cost about 1/2 to 2/3 of your food tab. If you’re exploring rare vintages or champagne, the bar bill obviously grows exponentially. Below are six strategies to help you find the best value (not the cheapest bottle) and how to avoid ordering the one wine sommeliers are trying to get you to pick.

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Look for something other than the most-famous varietals.
Sure, you can be safe and boring by drinking only Cabernet Sauvignon and Chardonnay, but those tend to be the most expensive wines on the menu because of their familiarity. Ask the server or sommelier for suggestions that are similar to a Cab or Chard—and you’ll likely find a bottle that’s just as good but cheaper or much better for the same price. Whites from Spain, such as Albariño and Verdejo, are still great values, as are Grenache or Garnacha reds from France and Spain. Not all Malbec these days comes from Argentina, so look for bottles from other regions if you know you like this flavor. Warning: Avoid varietals you’ve never even heard of (Teroldego anyone?…It’s close to a Zin) as many wines new to the market are often too perfumed to match well with foods, while the reds are often more savory than fruit-forward, which is what American palates frequently want.

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Don’t assume American wines will be better values just because they’re not imported.
There’s nothing wrong with wanting to buy American, but realize that high production costs in premium wine areas of California make the average price of a bottle of Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, or Pinot Noir higherthan comparable imports. If you really must clink glasses with a toast of “God bless America” consider red blends, especially ones from the Left Coast, which commonly feature Rhone grapes like Syrah, Grenache, and Mourvèdre.

And if you love Riesling with food, which you should, there are some great values from Oregon and Washington.

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You seldom go wrong ordering Loire whites and Rhone reds.
Both regions have been producing wine for longer than Gallo has been pouring Hearty Burgundy, yet prices have remained relatively low, and the exchange rate is in your favor. Crisp Muscadets are a best bargain if you’re ordering shellfish, Chenin Blancs such as dry Vouvrays (avoid the sweeter versions) will give a little more fruit and fullness, and Sauvignon Blancs from the middle Loire such as Pouilly Fumé offer the structure of fine wines. The red Cotes du Rhone and Cotes du Rhone Villages blends, plus Gigonas and Vacqueyras, are usually quite versatile and equally affordable.

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You’re not fooling anyone by picking the second least expensive wine on the list.
Some people we know look for the bottom of the barrel and then order one step up from that. The problem is that restaurant owners know you do this. So the cheapest bottle may actually be better than the second cheapest. They want you to order the second one from the bottom. Resist if you can.

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Don’t leave your sommelier clueless. 
Once you’ve decided on your food orders, tell your sommelier or wine waiter what you are eating and which bottles you’re thinking of ordering. That provides foods-matching ideas while sharing the types of wine you normally like—and you can point at a price on the menu, without mentioning it aloud, to indicate how much you’re willing to spend. That neatly forces the somm to recommend something in your price range.

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A little indecision may score trial pours.
Somms are downright evangelical about their new wine finds and you can play this to your advantage. They want you to fall in love with their new favorites and will often offer a trial pour if you look like you are serious about ordering a bottle. If they have open bottles, and if you and your date look particularly stunning, they may even let you try two or three choices before ordering.

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Consider going bottle-less. A cocktail and a glass of wine is a great default option.
If there are just the two of you, order a cocktail to start. You can make your food choices while the drink order is being shaken, stirred, and poured. Then sip your craft whiskey as you make your way through the first course. Finish by ordering a glass of red or a glass of white to go with your entrée. It’s a great strategy if you’re on a budget, don’t want to be tipsy while driving home or just aren’t comfortable with handling a wine list in a top-flight restaurant.

By Roger Morris

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