Whether you prefer house wine or
wine from a reserve list,
ordering wine at a restaurant should be an enjoyable experience.
Here is what you can expect when ordering wine in a restaurant.
House Wine List
Wine selection is very limited when ordering from the house wine
list. Usually only one type of red wine and one white wine will
be available.
Although the price of house wine is significantly less than a
premium or reserve wine, the quality of the wine is lower as well.
Regardless, you should always ask for the specific name and type
of wine they are offering and ask to see the bottle to ensure
it was properly stored.
Find out how many ounces are poured per glass. It might be cheaper
to order the bottle rather than two glasses.
Premium Wine List
When ordering from the premium wine list there should be
a large variety of brands and prices of wines to choose from.
Names of these wines are more likely to be identifiable. It should
also include red and white, rosé, sparkling, dessert, and
table wines.
Premium wines are higher in quality and therefore more expensive
than house wines. To ensure the owner is not left with an open
bottle of expensive wine you are usually asked to purchase the
whole bottle instead of a glass or carafe.
Reserve Wine List
This select list features wines that are vintage or rare. It is
provided to customers who are known to frequent the restaurant
often or give the impression that they have an extensive interest
in wines and expensive taste. This is only applicable at upscale
restaurants and specific bottles may have to be ordered in advance.
Request this list immediately upon arrival.
You can only purchase these wines by the bottle.
Bringing Your Own Wine
Most restaurants will allow you to bring your own wine for special
occasions. Make sure that the wine you are bringing will not be
available on the restaurant's wine list.
Usually there is a cork fee per bottle opened. Also find out what
facilities are available to store the wine during dinner. You
might need to bring your own wine bucket. You are still expected
to tip the waiter even if you cork and pour the wine yourself.
Inspection
When the wine is first brought to your table it will be presented
to you label-forward. This is to ensure that wine presented is
indeed the wine you ordered. If you requested a specific year
or origin of wine, this is also the time to verify that information.
Make sure you feel the temperature of the bottle. You may request
the wine be chilled to your desire.
Pulling of the Cork
There are three important steps to follow when pulling the cork:
Step one is to verify the cork is the same brand as the bottle.
This determines whether the wine is authentic or has been tampered
with. Each cork should have the company name written somewhere
on the side of it. Return the bottle immediately if the brand
name and cork name are different.
Step two is to check the cork's odor. There should not be an irregular
smell or a dank, musty smell. Usually the wine quality is best
determined as you sip it, but odor is a great indication of what
you can anticipate.
Finally, check the condition of the cork. Bottles not stored properly
will most likely have a shriveled, cracking cork. Any air that
enters the bottle as it is stored will spoil the wine.
Sampling the Wine Quality
The host of the table will be asked to sample the wine for approval.
A very small amount will be poured into their glass.
Sniffing the wine can be avoided if the cork was previously sniffed
for unrecognizable odors. Either way the selected person will
sip the wine and determine if the wine quality is acceptable.
A simple nod is sufficient for the waiter to begin pouring for
the remaining members of your party.
You have a right to refuse a wine immediately if you are unsatisfied
with the look, smell or taste of the wine. It is appropriate to
ask the waiter to sample the wine if you are not satisfied. (S)he
might be able to recommend another wine or bring you another wine
list.
Pouring Wine
It is always best to pour your own wine. Waiters will refill glasses
liberally to empty the bottle before the main course is over.
Let your guests pour as they eat to satisfy individual needs.
If the waiter insists on refilling the glasses have him/her pour
the wine with the host receiving the last refill. This way if
you run out you are not obligated to purchase another bottle to
avoid looking stingy or unaccommodating.
