We can say that it's a challenging moment when we're in a restaurant where everything seems perfect—from the lighting to the soft music in the air. Then comes the moment when the sommelier appears and carefully places the wine list in front of you.

I believe many of us have experienced this, unless, of course, you're a sommelier yourself. There are those who give up immediately, think of something else to drink, or remain silent, accepting the suggestion of someone more experienced, who doesn't always share the same taste.

Some tips to help with the choice

What to say to the Sommelier

To start, don't be intimidated by the sommelier. Try to establish a dialogue; after all, they're there to help you. They genuinely don't care if you're a wine expert or not.

How to consult the wine list

Always consult the wine list, even if you're not a connoisseur. Over time, you'll learn to familiarize yourself with it and understand how it's structured: white, red, rosé, sparkling wines, and geographical areas.

Start with regions or territories you're more familiar with—it'll be easier. When you have some free time, try studying the wine list from a website or the specific restaurant.

Quality-price ratio

When the table is large and there are many wine enthusiasts, it's advisable to choose special formats or labels in advance.

For a table with more than eight people, a Magnum bottle (1.5 liters, or double the standard 0.75) is recommended, both for its value and better quality.

In the dreaded moment when the sommelier asks if you're ready, never say things like "help me" or "you choose"—this will be interpreted as a sign of discomfort. Instead, opt for a "let's choose together," which is more encouraging.

 Be clear from the start, and remember that the wine choice should be linked to the occasion and the mood of the moment.

It's always good to be guided by a professional you can trust. Provide them with precise indications of your tastes and, why not, the bottle's cost. If they're a serious professional, they will choose according to your wishes and the best value for your money.

If you frequent a restaurant often, you probably know the sommelier better and can agree on certain techniques or signals for when you order wine or champagne—not necessarily the most expensive, but memorable for the occasion. They will surely understand.

Usually, a good sommelier, when suggesting a label to the client, discreetly points to the price on the card to avoid unpleasant surprises.

If you have a small budget for wine on a particular night and don't want to order an expensive bottle, avoid phrases like "I'd like a light wine"—this diminishes your value. It would be more elegant to show the sommelier a wine with a price close to the amount you want to spend.

The sommelier will understand the signal you're sending and can suggest a label according to your spending capacity at that moment.

Don't be afraid if you're a beginner

If you're in a less formal situation, at a table with friends, and don't want to take on the task of choosing for everyone, establish a dialogue with the sommelier.

Don't fear judgment, and don't hold back from expressing yourself out of fear of saying something wrong—the sommelier is there to advise and guide the guests.

The goal of those in the restaurant is to ensure customers have an enjoyable evening. Many sommeliers are even happier with beginners, eager to satisfy all curiosities and help you discover new winemaking realities. So don't feel bad if you're just starting out in this incredible world of Bacchus.

Attitudes to avoid when ordering wines in a restaurant

Don't pretend to be an expert. Don't try to demonstrate knowledge you don't really have. This can lead to terrible embarrassment, like ordering a wine that doesn't pair well with the chosen dishes or selecting a very expensive wine.

Some myths

Nowadays, with less rigid menus, the pairing of red wines with meat and white wines with fish is being considered a myth. In many tastings, especially contemporary ones, more vegetables are served, with less fish and less meat.

Thus, the red/meat and white/fish dogma is no longer valid. It's better to always express your preferences without reservation and be guided in your choice.We can feel more at ease without worrying about committing any faux pas.

Don't get hung up on the alcohol content of a wine

This concept is also obsolete. The alcohol content in some vintages has decreased compared to what's stated on the label.

Wine pairing

Nowadays, in some restaurants, it's allowed to drink wine by the glass instead of ordering a whole bottle. Different wines paired with different dishes on the menu, which have, of course, already been tested by the restaurant's team.

This allows us to enhance our experience in the world of wine and put some tricks and knowledge into practice.

If you've had a long day and are going to the restaurant to lift your spirits, tell the sommelier—they will strive to make you spend a few carefree hours.

By jbanaggia