I recently did a virtual wine tasting, which was certainly a first but also a great success.
It was hosted by Tom Gilbey, founder of The Venter, on Instagram Live and was a great concept as we were able to listen and understand what he and his colleagues were saying about the wine (and beef which we cooked alongside), instead of jostling for an optimal audio spot in a restaurant.
Anyway, it got me thinking I actually don’t know all that much about wine; next to nothing really. And I reckon there are lots in the same boat, although they may not wish to admit it.
I’ve previously written on how to order wine at a dinner table, but I want to go one step further back and look at how to decode a wine list, when like me, you don’t really have a clue…
In essence, most will cast their eye over a list, match a suitable price with a region or style they are familiar with and end it there. Why suffer the pain and indignation of plundering through a list of intimidating terms and spiralling prices?
So, here goes nothing…
Value Scale
The second bottle on the list is almost Always the worst value – mark up and profit margins needs to be found by restaurants somewhere, and it’s likely they’ll go for the second cheapest, as people don’t want to be seen to order the least expensive when dining out.
Similarly, Never allow yourself to slip into autopilot and succumb to the ridiculous notion of ‘if in doubt order the second most expensive on the list’ (apparently that’s a thing?) – Restaurants are au fait with this concept and will seldom sneakily put lesser wines at that price point.
Quiz the Wine Waiter
I recently read the better someone understands wine, the more likely they are to ask for advice on pairing options. Whilst there may be those on your table who are self-proclaimed experts and don’t require additional input, don’t be scared to seek a second opinion.
After all, you’re learning, and you’ll end up with a better bottle.
Coffee and Wine – there are similarities
You can get an understanding of what types of wine you like from your coffee choice.
E.g. If you’re someone who goes crazy for a strong shot of espresso, you’re bound to like an oaked chardonnay, or cabernet sauvignon. If cappuccinos are your tipple, then you're more likely a merlot or sauvignon blanc person.
And if you’re a milk loving latte man, Pinot Grigio is the one.
Now, it’s not a rule of thumb but it’s a rough guide to go by.
Taste tests are allowed
You: ‘Can I have a taste?’
Waiter: ‘Of Course, Sir!’’
Not sure if you’ve noticed but lots of restaurants are starting to use screw tops, so it’s absolutely OK to ask for a taste, if you can’t make up your mind.
Obviously don’t take the piss and ask to try five separate options but most places should be willing to give you a try, to convince you to take a bottle.
Cheap Isn’t Bad
As discussed above, wine is a bit of a false economy. Just because it’s the least expensive bottle on the menu doesn’t mean it tastes like cat piss. Far from it.
It’s on the list because the sommelier likes it. In a nice restaurant with a good wine program, you can trust that even those cheaper bottles have something to say.
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