Everyone loves to eat. Most of us especially enjoy dining out at our favorite restaurants, or someplace “special” for events such as birthdays, anniversaries etc.  I think we all know how to read a restaurant menu (unless it’s in a different language, but that’s a whole other subject!).  Today’s question is, How comfortable are you with reading a wine list?  Many of us use restaurant dining for several other purposes than just eating.  Are you entertaining business clients in hopes of making a sale, or growing business?  Maybe you are trying to impress a first date, or trying to spoil your spouse on your anniversary.  In any case, the more important the reason for dining out, the more important the wine decision.  First of all, let’s assume that we are at a restaurant that has a “real” wine list.  In other words, it is not printed on the laminated menu or displayed on a table tent under the Coors Lite logo.  This is probably a restaurant that takes reservations, may have table cloths, and let’s go a step further and pretend that it’s not a chain with a nation-wide presence (ie: Appleby’s or Olive Garden).  Remember, no snobs allowed, I am just being realistic.

The waiter arrives at the table and either leaves a wine list or asks if you would like to see one.  Your answer should always be, “Yes!”  What happens when the list arrives?  Do your palms start to sweat with fear or do you begin to drool with anticipation?  (Notice, both involve leaking bodily fluid, but wine tends to have that effect on people.)  If you are one of the wine list “sweaty palms”, I would like to offer a few friendly suggestions.  First of all, the most expensive wine is not the best.  I repeat, the most expensive wine is not the best.  Even if you are on the company’s expense account for the evening.  Secondly, if you don’t know what you want, just ask your server.  This conversation goes extremely similarily to the wine shop conversation in last weekend’s post.  Let the waiter know what you are looking for in 20 words or less.  Example: “We are both having the steak tonight.  Can you recommend an easy drinking red wine for around $40?”  The server will be flattered that you asked for his or her opinion, and will most likely offer something that he or she has tasted before, or sold to other tables with great success.  Typically, 90% of people go with a recommendation for wine when they ask for one.  In other words, listen to your server, they have the knowledge (hopefully!).

In recent years, restaurants have scaled down their wine lists due to lack of space or money or both.  Many restaurants have moved away from the large wine list “binder” that is usually classified by Grape varietal or Region.  The new format usually lists wines by only a few categories, such as sparkling, whites and reds.  The wines are typically listed in a lighter to heavier style order.  Do you think this type of list makes it easier for the wine novice?  Do you prefer the “classic” style wine list or the new “style” order wine list?  I would love to hear your comments.

Christine

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