Conquer the wine list
You’ve conquered the beer list and become a connoisseur of cocktails. You know IBU from ABV and have deep respect for the right ice in the right drink. It’s time to round out your libation education and become the Sir Edmund Hillary of Mount Vino. Some sommeliers organize large lists by region and grape varietal, while others break down their offerings by flavor profile or price. Don’t be daunted by French, Italian or wine snob-ese. Let the pros be your sherpa as you seek to conquer the list.
Match wine to your cuisine.
“If you’re eating tapas, order a Spanish wine. If you’re eating Italian food, order an Italian wine,” said Famhaus wine director Myles Cameron. For cuisines not traditionally paired with wine, choose complementary flavors. “For Asian food with a spicier flavor with ginger and soy, I tend toward a German reisling or an Alsatian white – which can also stand up to Indian food.”
Feel free to go with your mood.
Most people think about the dish or cuisine they’re hungry for, and Cameron said wine selections can follow this same thinking. If you’re craving a bold red, don’t order a vinho verde. Flavor notes can be helpful here.
Swap out the standards.
“If you like chardonnay, try a grenache blanc or godello. They have the same body weight, but aren’t as oaky,” Cameron said. “Or try a grenache from Paso Robles, California instead of a syrah or shiraz.”
Give blended wines a try.
“They are specifically blended to enhance the flavors of the wine, as well as its region,” said Andrey Ivanov, Reeds American Table advanced sommelier and beverage director.
Buy the bottle, but not just any bottle.
“Bottles can be less expensive per glass. You should get five glasses of wine per bottle, so take the bottle price and divide by five,” Ivanov said. “Avoid labels you can find in the grocery store but feel free to opt for an inexpensive bottle.”
Don’t get stuck with stale wine.
Not all restaurants use proper wine storing procedures. If you only want a glass but you’re unsure how a place keeps their open bottles, go with sparkling. You don’t have to be a somm to tell when sparkling wine isn’t fresh. “If I order a wine by the glass, it’s always a sparkling wine,” said Aleksander Jovanovic, Truffles general manager and wine director.
Going all out?
Buying by the glass can be the way to go if there is an experienced sommelier invovled. If you’re having a multi course meal, Annie Gunn’s wine director Glenn Bardgett prefers to order wine by the glass so he can pair different wines with each course. “I like wines by the glass for people who want to dance around. That’s half the fun!”
Try a trendy, can’t-miss pick.
Ivanov likes Greek and Portuguese wines. “They’re a good introduction to Old World wines because they’re grown in warm weather like California wines, so the flavors are familiar,” he said. “(Plus) they have a very accessible price point.”
Jovanovic favors Macedonian wines. “They’re different, but familiar – similar in flavor to a zinfandel blend or petit syrah. It’s good for those who feel adventurous, and it’s a great value for the quality of wine.”
