Monday, October 15, 2007

Choosing Restaurant Wines

Recently, the Wall St. Journal’s wine column discussed what to do when a less-experienced wine enthusiast asks your (more-experienced) opinion in picking a wine from a restaurant wine list. The column discussed the dilemma of not knowing their price range, and not wanting to ask and embarrass them. Our solution is quite simple: We narrow it down to red or white, then simply suggest two wines, one inexpensive and another higher-priced bottle. We hand them the wine list so they can read the descriptions (and also “privately” see the prices). The decision is thus theirs, and we all get to experience a fine wine.