Ordering wine got you stressed? Prepare!

Ah, fine dining. Relaxed setting, delicious food, wine.

Whoa! Wait a minute… wine?

Of course, wine. But let’s say you’re one of those people who gets stressed out when staring down the columns of a restaurant wine list. And let’s say you happen to be the host for a special evening or business meeting. What can you do to conquer your fears and make sure everyone has a good time?

A little preparation and knowledge will go a long way toward putting you and your guests at ease. Here are 7 steps to follow:

1. Check out the restaurant menu and wine list online ahead of time. Take a few mental notes of what’s offered at what price point. Tally up costs to figure out what you can afford.
2. Know a few wine regions’ claim to fame – Marlborough (New Zealand) Sauvignon Blanc, Finger Lakes (New York) Riesling, Willamette Valley (Oregon) Pinot Noir, Argentinian Malbec, Barossa (Australia) Shiraz, and Napa Valley or more moderately priced Chilean Cabernet Sauvignon.
3. Soon after everyone is seated, assess your table’s likes, dislikes and meal preferences. Is anyone ordering the rib eye? You’re going to need a big and tannic wine like a Cabernet Sauvignon. Are seafood and pasta the only choices? A white wine or Pinot Noir will work just fine.
4. What’s the style of each chosen entrée – savory, spicy, slightly sweet and tangy? Remember, acid in food loves acid in wine. An off-dry Riesling takes the heat out of spicy dishes. Think heavier food, heavier wine. An oaked Chardonnay may be the best bet for that salmon in cream sauce.
5. If you’re having an appetizer, consider two wines for the table. Start with a sparkling or white wine. The second wine should be fuller bodied and more complex than the first.
6. Maybe you like to experiment and try different varieties when you’re by yourself or with close friends. Now’s not the time. To please a crowd, stick to the tried and true: mouth-watering Sauvignon Blanc, off-dry Riesling to balance the heat, buttery Chardonnay, earthy but light-bodied Pinot Noir, spicy Malbec or Shiraz, or a big hearty Cabernet Sauvignon.
7. Use your waiter or sommelier to full advantage. Ask:
   • Have you tasted this wine before?
   • How would you describe the body and character?
   • Will the wine pair well with this food?

When the waiter or sommelier presents the wine, check to make sure it’s the right one. DO NOT SMELL THE CORK. Swirl, sniff and sip. Does it smell clean or do you detect wet cardboard, burnt matches, rotten eggs, cabbage, vinegar, or nail polish remover. Yuch! Send that bad boy back! What if it smells clean, but you just don’t like it. Can you send it back? Not really. Better luck next time.

Salud!

P.S. I highly recommend Andrea Immer Robinson’s Great Wine Made Simple (Broadway Books, 2005) for an understanding of wine basics.