$$$$ and Sense
Julia Child once told me a restaurant is only as good as its least expensive bottle of wine. So go forth and order that inexpensive bottle with confidence. By no means should you feel obligated to order something out of your budget. A good sommelier or server should recommend a few different wines, in different price categories. If that’s not the case, feel free to ask about other selections on the list.
Let the Chef Decide
Good wine makes good food even better. If you are looking for a wine to match your meal, let the menu make your choice for you. If the food is primarily Italian-influenced, choose a bottle of Italian wine. If you’re going to be ordering many courses that vary in flavor, profiles and spice, think about ordering a split (a mini bottle of wine that pours about two and half glasses). A split provides options: if you want to start with a light bodied white to go with your salads and then move to a rich red to pair with your lamb chops, you aren’t committed to single (larger) bottle of either.
By the Glass
Unless you and your partner are only having one, ordering wines by the glass usually proves to be more costly than ordering a bottle of the same wine. If cost is not a factor, this is a great way to complement each course as well as your dining partner’s varied tastes.
Maureen C. Petrosky is author of The Wine Club: A Month-By-Month Guide to Learning About Wine With Friends.
