Wine Tasting 101

Now that valentine is over and the engagement proposals are made. Now is the time to celebrate. Let me say to all the perspective brides. CONGRATULATIONS to you all.

Grab the wine list with confidence. How to swirl and sip like a pro. “Egad, the wine list” it’s the first thing that goes through my head each time I am handed the book of beverages, at a restaurant, often I cross my perfect bottle, often times I’m unsure of how to talk to the wine steward, I skip the process entirely since I refuse to believe, I’m alone in this behavior. I got some oenophiles (wine experts) to share the art of picking the best bottle for your romantic honeymoon dinner. CHEERS!

Ask the expert:

Unlike “Fight Club” The first rule is to talk about the wine list. Ask you server or sommelier what has her most excited on the menu, says Rajat Parr; wine director for mina group, including Wit & Wisdom restaurants at the four seasons hotel, Baltimore. Let them know what your preference tastes are. Personally I like Reds and bubbles, although not generally together. Parr says, I should lead with that. I also prefer fruity tastes as opposed to smoky wood finishes so that’s another detail. I should share based on that and the dinner selection. The sommelier should be able to recommend a wine to compliment your meal. Also ask why the pairing is recommended.

Speak up:

If the sommelier is tossing around terms that you don’t understand, let them know “a good sommelier should have the ability to put images in your head.” Certain terms are general in the discourse of wine including “Tannic” which refers to a dry lip puckering taste, akin to a strong cup of tea. “Juicy” a rounder taste that feels like a fruit burst in your mouth and “Demi-sec” or (half dry) which can be a bit confusing since it describes sweet sparkling wines. “Body” is another common term that refers to the fullness of the taste. A wine can be light, medium or full bodied.

Go for price:

Don’t feel compelled to buy the most expensive bottle, choose a price point and don’t be ashamed to stick with it. The least expensive is not always the worst there is. Reason it is on the list maybe a great value. When negotiating the wine list you may want to point to your preferred price and ask the sommelier for similar suggestions, they’ll give input on bottles that are in the same range. I tend to go mid-range wines, since I assume they will be more complex that the cheapies and just as yummy as the expensive ones.

Take a sip:

Once you have selected your wine, the server will open a bottle table-side and offer you a small pour to try. The process is to ensure that everything is A-OK with the bottle and that the wine is at its best. While handling the glass, hold it by the stem as your hand temperature may affect the overall taste. Once the wine is poured, tilt the glass and notice the color of the liquid. Is it deep and rich? Healthy reds tend to have a purple ruby and maroon tones to them. Older whites are golden and amber in appearance. Keeping the glass on the table lightly spin the base so that the liquid swirls around the glass and check for any cork or lingering sediments which may indicate the wines isn’t at its prime.

When in doubt go for a Pinot Noir, a red wine with a simple understated taste that goes well with meat and fish. 

Cheers to a wonderful life of marital bliss.