How to Order a Great Bottle of Wine

You settle into your seat, ready for a fine meal, when suddenly a leather-bound wine list is thrust into your hands. Panic no longer. Some simple considerations will help you quickly transform the process into a less intimidating, even enjoyable task.

Instructions

Difficulty: Moderate

1. Initiate a wine discussion with your dining companions but keep it simple. Find out the type of wine people prefer and what they plan to order as their entre'e.
2. Let the group know that they should definitely feel free to ignore the traditional pairing of red wines with meat and white wines with seafood and poultry.
3. If you have a favorite, suggest it to the group. They're likely to accept your recommendation.
4. If the group is divided, consider a heavy white, such as a fullbodied Chardonnay, or a lighter red, such as a Syrah.
5. If you're completely lost, scan the list for a wine that fits the group's preferences and is within your budget range. Most white wine drinkers will accept a Chardonnay and most red fans are happy with Merlot or Zinfandel. Make a tentative selection and prepare to ask for advice.
6. Address the waiter with, for example, "I was thinking of this Riesling unless you have a better suggestion." If the restaurant has a sommelier--a wine expert--ask the waiter to send him or her to your table to discuss suitable pairings.
7. Check the bottle's label to confirm it's the wine you ordered. Smell and sample the wine to make sure it isn't vinegary, corky or musty. (If it is, you can send it back.) Give the server the nod to pour for the rest of the table. Sip and enjoy.

What to Look For:

• Red or white
• Vineyard, grape variety and vintage
• Price

Tips & Warnings

• If you are uncomfortable discussing price limitations with a waiter or sommelier, subtly gesture to wines on the list that fit your budget.
• Some waiters can provide excellent suggestions, while others are clueless. Most will at least know which wines are popular with other patrons.
• Some restaurants will fax you the wine list ahead of time. Also, some finer restaurants have reserved wine lists of special or rare wines available upon request.
• Red for red meats, pork and red sauces/white for poultry, fish and white sauces is a helpful guideline, but not an absolute rule. Your personal preference is equally important.