How to Navigate a Wine List
We’ve all been there. You sit down at a new restaurant and open a wine list only to find you have no idea what you’re looking at. You search for your go-to glass of Meomi Pinot Noir and it’s nowhere to be found. You have two options, blindly pick a glass and hope for the best OR read the rest of this post and pick up some tips on how to pick a wine you’ll enjoy from a list.
While wine lists vary greatly, there are a few key elements of a wine list that you can almost always count on. These include the category of wine, the product name, the region the wine is from, and some attributes and information about the wine. Use this information to give you clues into what to expect from each of the wines on the list.
Wine List Elements
Category of wine: The category of wine could be the color (red, white, rose), grape type (Cabernet Sauvignon, Sauvignon Blanc) or region/country that the wine is from. When starting your selection process this usually the easiest to narrow down to. Are you in the mood for white wine or red wine? Do you want a taste of an oaked Chardonnay or a crisp Sauvignon Blanc?
Wine Name: This is mostly useful for differentiating exactly what the wine is since the varietal and place of origin is usually included in the product name. If you’ve never tried this particular wine or aren’t specifically familiar with the origin, this information is usually most helpful for the “What can I get you?” portion of the meal.
Region: If the region is not the category you will usually see a region that the wine is from. For some this is a useful differentiation. For example, you may know that a Pinot Noir from Oregon is going to taste distinctively different from a Pinot Noir from California. You may also know that a Sauvignon Blanc from New Zealand is usually a safe bet and can go straight for that region when selecting a Sauvignon Blanc.
Wine attributes and information: The type and quantity of information included on a wine list can vary greatly, but you can usually learn a lot from this section. Here are a few pieces of information you can use to get a little more insight into the wine.
Alcohol content: A rule of thumb about alcohol content in wine is that lower alcohol content wine (10% or less) tend to be lighter bodied and sometimes sweeter, where higher alcohol wines tend to be fuller bodied and a bit drier. Technically a 14% alcohol wine is considered a “high alcohol wine” or a “hot” wine, some common wines with a high alcohol content are Zinfandel and Syrah. Fun fact: higher alcohol wine gets taxed differently than lower alcohol wines.
Wine descriptors: The descriptors listed on a wine list can give you a great idea of what to expect from a wine and in the case of some specific varietals can be a key deciding factor. Chardonnay is a great example of using a descriptor to pick a wine. Let’s say you love Chardonnay, but you are not a fan of the oaked varieties of Chardonnay. You are going to want to steer clear of descriptors like vanilla and oak. These are commonly used terms to describe a wine that has been aged in oak and will more than likely not be a Chardonnay you’ll like. You can of course always ask the Sommelier if the wine is oaked but if they aren’t around this is a great way to do your own detective work.
Tips to Consider
There will be times when all or none of these pieces of information will be helpful and for those times I have a few other tips to consider.
Get out of your comfort zone. (I’m talking to you always-orders-a-Cabernet-guy.) Wine on a well-curated wine list in a restaurant is usually hand selected by someone who knows a thing or two about wine. Theoretically this means every wine on the list should be good for one reason or another and is a useful safety net to fall into if you want to try something new. If you always order a Pinot Noir, maybe finally try a Beaujolais. Pro tip: if you don’t like it they will usually get you something else without any trouble at all.
Watch out for the 2nd cheapest bottle. Restaurants know that diners frequently choose the second cheapest bottle of wine to avoid looking “cheap” by selecting the cheapest bottle on a list and many will capitalize on this knowledge by selecting a bottle that gives them the biggest margin (i.e. a very cheap bottle of wine). Unless you selected the second cheapest bottle, but preference, recommendation, or taste make sure you know what you are getting before you order.
Sommeliers are a valuable resource. I know its overwhelming to talk to a wine expert and fear looking unintelligent but if you don’t know what to pick- call in the expert. Sommeliers have made it their life’s work to give diners access to interesting and enjoyable wines. Tell them what you like and don’t like and then trust their recommendation. Pro tip: if you don’t want an expensive bottle, it is okay to say so.
Varietals are usually listed from lightest to fullest. If you know you like a medium bodied wine and you can tell that the list is organized by lightest to fullest, middle of the page is a great selection point. Pro tip: If the list starts with Pinot Noirs and ends with Syrahs it is probably organized by body.
Bubbles are always safe. Still unsure of what to order and don’t feel like being disappointed? Bubbles. Bubbles are always safe.
Try a taste. If all else fails and you are ordering by the glass, just ask for a taste of the wine before committing to a whole glass. Plus, if you decide on a different wine, you’ve at least had the opportunity to taste something new. Knowing what you don’t like is sometimes half the battle.
While this guide only scratches the surface I hope you’ll walk away with some useful tips and tricks to finding a wine you’ll love next time you are handed a wine list. Another pro tip? These fun facts make great dinner conversation and will make you look like a you know a thing or two about wine. Great wine and great conversation is a win in my book!
