The Complete Guide to Ordering Wine
In recent years, the world of wine and its champions have made impressive strides to overcome that harsh, nagging stereotype that wine lovers are snobby and elitist.
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We're lucky, really, to be living in such an age of drink super-geekdom that has given rise to a wealth of unique venues, companies, and brands. These are genuine passion projects run by folks more than eager to share their enthusiasm and knowledge, lively wine tastings where people won't give you a glaring side-eye if you don't spit after every taste, and wine bars that feel as relaxed and casual as your favorite local dive. Take Corkbar in Los Angeles, for instance, whose owner, the appropriately named Caleb Wines, notes "It seemed like most of the 'wine bars' here were just glorified restaurants or really esoteric and intimidating, where if you didn't know the latest Eastern European varietal you were made to feel like an idiot."
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More casual and comfortable wine bars are great, and let's hope more of them continue to appear. But here's the thing: If you open up the wine list and request a "pea-NOT grigg-ee-O" (instead of a pea-no gree-joe) you're going to sound, well, pretty stupid, no matter how lax the locale.
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And it's not just the mispronunciation of names that can make you sound like you don't know what you're talking about - there's also the matter of understanding the basic terminology and knowing how to approach a wine list, or even what to do if you think you've been poured a defective glass.
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To that end, we've put together this basic guide to help you imbibe without the risk of embarrassment.
Good-to-Know Wine Terms
Terroir (tear-WAHr): French term to describe the general makeup of a vineyard - from soil and climate to the drainage and topography - that contributes to the character of the wine.
Varietal: Another word for grape variety; as an adjective, meaning made from a single variety.
Vintage: The year the wines grapes were grown and harvested.
Dry: Used to describe wines that are not sweet.
Tannic: Having an astringent character from compounds found in grape skins and/or wooden casks; primarily noticeable in red wines.
How to Approach the List
Extensive wine lists can be intimidating, there's no denying, but experienced sommelier Allegra Angelo of Michy in Miami has some advice to offer. For one, know what you like (not-so-oaky whites, bold reds, whatever). Second, and most important, don't be afraid to ask for help - if there's no sommelier, seek out the restaurant's "token wine dork" and find out what recommendations he or she may have. Lastly, says Angelo, "Don't be afraid to experiment."
How to Taste
Don't feel like you have to make a big spectacle of evaluating the first taste of the wine you've ordered. Give the sample a couple quick swirls, get a good whiff, and take your sip (no need to attempt the gargle you saw someone do at a wine tasting once).
How to Reject a Bad Wine
Don't let the fear of being "that annoying, picky customer" stop you from rejecting a wine if you think there's something wrong with it. You're paying for a product and you should be getting what you want. That said, there is the matter of accountability on your part - if you're going to reject a wine for being "bad," be sure of your convictions. It helps to be familiar with the characteristic red flags of "corked" or oxidized wine. Be polite, and have the sever taste the defective glass; any professional worth his or her salt will be honest about admitting a fault in the wine if there is one.
Chardonnay
This popular, adaptable white wine grape can be grown in just about every wine-producing country in the world. It is the grape behind the famed dry, white burgundies of France and one of the principal varietals in champagne. Typically, chardonnay is an oaked wine with medium-high acidity and a fuller body. It's flavors and aromas can range from toasty and vanilla (from the oak) to tropical fruits to slightly earthy.
Food Pairing: Fatty fishes (think salmon) and rich cream sauces have always been a classic pairing with chardonnay.
Pinot Noir (pea-no nWAHr)
Iconic of Burgundy reds, great pinot noirs can also be found in wine-growing regions like Oregon, California, New Zealand. Lighter than cabernet sauvignon and merlot, pinot noir is generally a medium-acid, medium-tannin wine that has fruity red berry notes and a floral aroma (but can sometimes also have earthy qualities as well).
Food Pairing: A versatile wine for food pairing, try it with natural rinded cow's milk cheeses, mild red meats, as well as grilled, roasted, or sautéed foods (think grilled chicken with sautéed mushrooms).
Champagne and Sparkling Wines
Rule number one: Not all sparkling wine is champagne (shahm-PAHN-yeh). Nothing against Italy's popular prosecco (pro-SECK-oh) and Spain's cava (cah-vah) - or even the many great American sparklers - but unless it's made in Champagne, France, it can't be labeled as such.
When it comes to the French bubbly, a lot of confusion can stem from the terms used to define degree of sweetness. Brut (broot) means it's dry, sec (seck) - though literally "dry" - means it's a little sweet, demi-sec (duh-mee seck) is fairly sweet, and doux (do) means sweet.
Food Pairing: Bubbly is a classic pre-meal apéritif drink, but Covenant Wines' Jeff Morgan says the most important factor to consider when pairing sparkling wine and food is the presence or lack of acidity. Oysters are a popular match, but also salty or fried snacks (chips, fried chicken!) work well too, as the bubbles can cut through the richness.
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- Maryse Chevriere, The Daily Meal
