How to choose the best wine on the menu
The world of wine can be highly intimidating, especially when you’re flipping through a sprawling menu full of words that you don’t know how to pronounce let alone understand. Raise your glass if you’ve ever ordered something out of budget under pressure or random simply because you didn’t want to keep the whole table waiting.
To put an end to your whining for once and all, here are some tips to help you pick something tasty:
Don’t Hesitate to Ask — Sommeliers and waiters are there to help and guide. Ask them about wines on the list. What do they taste like? What dishes do they match? Is there a wine that tastes like that Italian white you often enjoy at home?
Decide if you want red or white — It’s always safe to go with white for lunch. Otherwise, think about what kind of restaurant you’re in and the food you’re ordering. This single decision cuts the wine list in half.
Food and wine pairing — Life’s a little better with a good taste in your mouth. To make your food and wine pairing memorable, begin with a versatile wine — one that agrees with a wide range of foods. Then consider taste, texture, and aromatic elements, and you may just find some magic. We have laid out few basic ground rules for happy food and wine relations:
- Complement or contrast flavors: Highlight the specific flavor characteristics in wine by pairing it with food that have similar flavor. For example an unoaked Chardonnay from France with its aroma of green apple is ideal for pork with a tart apple sauce or apple stuffing. Another way to highlight a flavor in wine is to play it off the food — for example balance spice with fruits. Smoked, spicy, and salty foods pair beautifully with semidry or fruity wine.
- Match weight with weight. Serve light-bodied, low alcohol wines with light dishes (fresh, crunchy, and low fat). Serve full-bodied, ripe, high alcohol wines with heavy foods (including foods that contain a lot of dairy fat, protein, rich sauces and so on).
- Serve off-dry or sweet wines with slightly sweet or sweet foods. Remember the wine should always be as sweet as or sweeter than what is on the plate.
Ask for a small serving or order by the glass, and try different wines — Let your steward know that you’re interested in trying different wines to see what you like, and thus request for a small sip. If that’s not possible, order by the glass so you don’t spend a fortune on several bottles. In the best case, your sommelier may suggest you options that work with the food you’re eating.
Taste-testing a bottle of wine: When presented with the bottle, check the label carefully and feel the bottle with your hand to determine whether its temperature seems to be correct. If you’re satisfied with the bottle, nod your approval to the server. He would then remove the cork and places it in front of you. Inspect the cork and sniff it to make sure it’s in good condition. In rare instances, if the cork has an unpleasant odor or is wet and shriveled or dry and crumbly; possibilities are air has gotten into the wine and spoiled it. Ask the server to pour a small amount of wine into your glass and wait. Now is the time to swirl the wine in the glass, take a sniff, perhaps a little sip, and then indicate whether you find the wine acceptable.
The right wine can elevate a humble meal into something truly memorable. Remember that pairing wine and food is fun, requiring only an adventurous spirit and a little common sense. So relax. Be experimental. After all, how bad can it be? You may just discover the next perfect combination, such as the classic example of a Sancerre white wine and goat cheese or a Bordeaux red wine with lamb. So grab a plate and glass and let’s begin.
Article written by IAAH (It’s All About Home), an online retail furniture experience. Visit us at iaah.com/journal for more stories, and at iaah.com to view our complete website.
