I always prefer a short wine list when in a restaurant – wading through pages and pages of unpronounceable names, has no appeal. And, of course, it is unlikely that a restaurant can and is keeping stock of hundreds of different wines. Firstly, where would they keep them, and secondly, if they buy a case of 6 or 12 bottles of something only to sell one bottle every 2 months, they would have too much cash tied up in slow moving stock. So the honest wine list is, frankly, the short, well selected one…in my opinion!
We are often asked should we choose the second cheapest on the list – to keep up appearances with our client/date/ friends. Well, not necessarily! If the wine sommelier at the restaurant is good, his or her choice for House Wine should reflect good taste, knowledge, the values of the restaurant, and ensure customer satisfaction. So I will frequently choose the House Wine as I expect it to be the best value for money and carefully selected.
I do usually know which type of wine I want – grape variety at least, but of course that will vary depending on what I am eating- and sometimes the time of day and/ or time of year!
Many of our customers, and I am sure the wider public, have been more adventurous in the last few months, as they have been cooking more gourmet meals at home. They have been choosing good wine to accompany these meals, spending a little more per bottle than, perhaps, they had before. And of course, having attended wine tastings online, they have tried different wines too and extending their own preference.
When putting a wine list together, the restauranteur will need to include a few staples, ticking a few boxes: Pinot Grigio, New Zealand Sauvignon – the popular ones. But now, as customers are more knowledgeable and discerning, the sommelier may well meet his/ her match as we all return to restaurant dining in the coming days.
Once great piece of advice is to order a glass of fizz or a GnT to sip whilst you are looking at the menu and wine list. Then you can take your time. Or, prior to going to the restaurant these days, you can often check the wine list on the website- so do a bit of research before you go and see what they are listing.
Also don’t be afraid to send the wine back if:
If you are still a bit unsure, ask the sommelier for advice, making sure you explain what you like, what you are planning to eat, and your price range. If they start using poncey wine words, ask them what they mean. A good sommelier is there to help you the customer, not show off how much more he / she knows than you!
