How to order from a wine menu like a BOSS

In my line of work, dining out with customers is part of the weekly norm and nothing can be more daunting than staring down a restaurant wine list—even for me. Whether it is a single page or what appears to be a bound book of every wine on the planet, choosing a wine can be completely overwhelming and most would be quick to defer to literally anyone else at the table. Regardless of if you are out with friends, a partner or a table full of people you hope to impress (read: not completely embarrass yourself), these five easy steps from my years of waiting tables will make this part of your dining experience far less intimidating; and, at minimum, give you the confidence to at least appear as if you’ve got it completely under control.

Before even sitting down at the table, you need to know that it is the sommelier and/or restaurant’s job to create a list with a few well-known favorites but mostly to seek out unique wines that “prove” that they have gone to the care of hand-selecting pairings perfect for your dining experience. This means there is a good chance that no one other than themselves would recognize half, if not more, of what is on the menu. This is also a good reason to push yourself to not immediately go for the one wine you recognize but to lean on the team at the restaurant whose sole job it is to ensure you (and your guests) enjoy yourself. Asking for help does not mean you don’t know what you are doing, in fact, quite the opposite.

To start, you will most likely fall into two different categories: you either know exactly what type/varietal of wine want to enjoy but not the actual bottle or you are completely unsure of where to begin. If you already know the varietal you would like to enjoy, skip to Step 3.

Step 1: Introduce Yourself

The first critical tip before you even sit down, is to choose a seat where it will be easy for the server to look at the menu with you. Don’t do what I did on this particular evening and sit on the inside in the middle of a booth; this makes it near impossible to ask any questions without showing your hand. When the server or sommelier arrives, if they aren’t wearing a nametag, ask their name. Basic Boss Rule: Be on a first-name basis. Ask to see the wine list. Your server will more than likely ask you if you would like help in selecting a wine. Don’t feel rushed. Tell them you would first like to review the wine list and menu. I often use this time to start out with a cocktail so that everyone is enjoying a beverage and has time to look at the food menu.

Step 2: Gather Clues

Take into account the type of restaurant you are at: Italian, a Steakhouse, Mediterranean, etc. The wines you will find on the list typically will already lend themself to what can be appropriately paired with the meal you can expect to have. Peruse the menu and get an idea of what you might have a taste for. If with a group, ask not uncommon questions like, “What are you thinking of having for dinner?” or “What sounds good to you tonight?” You should also ask your dining partner(s) who will be having wine and if they have any preferences. This is both qualities of a friendly and gracious host, and you will also appear to be planning for appropriate pairings.

Now, with a little information in hand on what your fellow dining partners may be eating and maybe even what their favorite wines might be, you are ready to call over your server. *Remember, if you don’t have a lot to go on, that’s okay. They will help.

Step 3: Ask for Help

Start out by describing what you are looking for by providing as many clues as possible. You might say something like, “We really enjoy Pinot Noirs. What would you recommend?” or, even more specific if you saw a wine you recognized and know you enjoy on the menu by saying, “We really loved the [insert name of wine], but would like to try something new. Could you help us select something similar that we might like?” You may not know the type of varietal to select or recognize anything on their list. Instead, you can choose to start out by sharing what everyone is considering, calling out specific menu items you are planning to order or generalizing by saying something to the effect of, “We are all going to be having fish this evening,” or “A few of us will be having seafood, while others are going to have steak or pork.” It’s also possible that everyone is still debating and it’s perfectly acceptable to say, “We aren’t quite sure what we will be having this evening. What would you recommend that we would all enjoy?” Every server always has one or two favorites up their sleeve that are sure-fire crowd pleasers.

Step 4: Point to Keep in Budget

Inevitably, your wine guru will ask what you would like to spend. Unless you are open to any bottle on the list, at any price point, look on the page that you have the menu open to and point to a wine that is in your comfort zone by saying, “I’m looking for a wine in this range.” This solves having to call out a number in front of your guests while still ensuring a bottle of wine is selected for you that you are comfortable purchasing. Keep in mind when selecting the wine and price point, the number of people you have (typically 4-5 glasses per bottle) and if you plan on having more than one.

Step 5: Enjoy

Tips for tasting and enjoying:

The server will ask you to taste. If they pass you the cork, don’t be surprised if it smells like wine. While you will get some of the bouquet on the cork, I am usually more concerned that it is not dry. Before even tasting the wine, this is an easy way to know if air got into the bottle during aging, often referred to as “corked.” This is rare but can happen.
If they ask if you would like the wine decanted (poured into a special carafe that helps the wine breathe) they are really telling you that it should be. It’s polite for them to ask and not demand it of you, but take this as a strong suggestion.
If it’s a red, I would suggest having them pour it for anyone at the table who will be drinking it. Most reds will only taste better even after just having a few minutes more to open up in your glass after sitting in the bottle for years. Your server is most likely not trying to rush you; they are just doing all they can to make sure your selection will meet your liking.
If you like it, write it down or take a photo of the label. Wine in a restaurant is usually marked up two and a half to three times wholesale costs, so you will be pleasantly surprised when you go to buy it at your local wine store. This will not only help you find a bottle you like next time at the store, but maybe when you go to open up a wine menu on your next night out, you will have another bottle in your repertoire that you recognize.

If you recall, I screwed up on Step 1 and sat in a place where I could barely hear the server, let alone ask questions. So I went with Plan B and picked a favorite that I knew everyone would enjoy. Gibson’s has a great wine list, and I was disappointed that I didn’t try something new. On the other hand, I was not at all bummed about sipping on this bottle of Abstract. This is also one of the cool labels we have on a skate deck in the Woffice.

2017 Orin Swift Cellars Abstract

Grenache,Syrah, Petit Sirah blend. Like the label, this wine is sourced from multiple vineyards in multiple appellations throughout California. The output is a consistently full bodied wine with medium to dark red fruits and just the right amount of black pepper to feel balanced. It finishes long, but opens up quickly.

Find it Here