WINE & FOOD: Wine etiquette
Is there such a thing? Many people who frequent upscale restaurants don’t give it a second thought, but for those of you who go to such restaurants only on special occasions, I offer the following steps and things to consider.
The Wine List
In some restaurants this is almost a book, don’t be intimidated. If you know your personal wine likes and dislikes then proceed according to your own tastes and budget.
If you are trying to match food selections consider ordering by the glass for some courses as the old stigma of “house wine” doesn’t really exist anymore. In the late 70’s and 80’s “house wine” was taken to be the cheapest wine that the restaurant could find.
These days’ restaurants spend more time on this category than on most of its list as it is seen more as a selection representative of the best value than just the cheapest stuff available.
Also be sure and ask your wine waiter/ sommelier for their advice as in most reputable establishments the sommelier has had an input in the inclusion of wines on the list and can usually match a wine to the guest’s tastes.
The Bottle’s Arrival
When the wine is presented to you, examine the label to make sure it is what you ordered. Specifically, check the producer and vintage (year the wine was produced).
Sometimes a restaurant will be out of the vintage and simply bring out the succeeding year. This may not make a difference, but if you love a 1995 vintage and are brought a 1996 instead, know that there certainly is some difference. In such a case, you may decide to order a different wine.
Check that the temperature is satisfactory. It is better for both reds and whites to be too cold than too warm. Don’t be embarrassed to ask for an ice bucket to chill both whites and reds.
Cork Presentation
After opening, the bottle of wine, the sommelier will present the cork to the person who ordered the wine. Do not sniff it. Doing so is likely to tag you as a wine snob. However, you can check to make sure the cork is wet, a sign that the bottle was stored properly.
If the cork happens to be dry the wine may be “corked”, this is not harmful but puts off a mouldy odour and taste. If you perceive corked wine in a restaurant, send the bottle back immediately. If you’re not sure, simply ask the sommelier for an opinion.
Smelling and Tasting
The sommelier’s next stop is to pour a small amount of wine for the person who ordered it. Smell and taste are the best indication that the wine is sound. So gently swirl the wine in the glass to release the aroma, give it a sniff, and then taste it. If the wine does not put off any off odours such as vinegar, or sour sugar cane chances are it is fine.
Remember the flavour and aroma of wine will expand and develop as it aerates. It is not appropriate to return a wine simply because you don’t like it as much as you thought you would.
The tasting process should not take long. So after you have taken your sip and approved the wine, simply say “thank you” a signal for the sommelier to pour the wine for others in your party.