| Learning about wine should be simple, without | | | | cost whereas higher priced wines might only be |
| attitude and above all else, lot of fun! Here are 5 | | | | marked up 2 times cost. |
| secrets to ordering a great bottle of wine every | | | | Let’s face it we are not experts in |
| time! | | | | French, Spanish or Italian but that doesn’t |
| | | | | stop us from enjoying the wine right? If you |
| | | | | find a great wine you want to order but are |
| I have found that most people want to enjoy | | | | afraid to pronounce it, look for the Bin Number |
| wine, but that many of them just feel frustrated | | | | listed to the left of the wine. Many restaurants |
| and confused by all the jargon and pomp and | | | | use these as a method to organize their wine |
| circumstance. I believe learning about wine should | | | | inventory. If the list does not list bin numbers |
| be simple, without attitude and above all else, lots | | | | then point to the wine in question and any astute |
| of fun! So here are my 5 secrets to ordering a | | | | server will get the message. |
| great bottle of wine every time: | | | | Resist the temptation to order the cult |
| Ask the sommelier or server for | | | | favorites like Opus One or other highly sought |
| suggestions. Most are eager to help and have | | | | after wines with name recognition. These wines |
| tasted most (if not all) of the wines on their list. | | | | are expensive because like Gucci or Cartier the |
| Those of us who have chosen wine as a career | | | | brand’s status is part of what you are |
| enjoy drinking wine every night but don’t | | | | paying for. Many times you can find wines that |
| necessarily have large budgets. Sommeliers and | | | | are similar in quality for much less especially if you |
| servers will know the best bargains because that | | | | are willing to try lesser known grape varietals or |
| is what we are drinking at home! | | | | regions. Ask your sommelier or server they will |
| If you are on a budget but don’t | | | | be able to recommend the best buys. |
| want the client to know that, point out a wine in | | | | Try to taste as much as you can at home |
| your price range and then for an alternate | | | | or at free in-store tastings. Retail wines are |
| suggestion. Any good server will recommend | | | | usually only marked up 30-50% over cost as |
| something within $10 of the wine you pointed | | | | opposed to the standard 2-3 times cost markup |
| out. Don’t go for the least expensive | | | | at a restaurant. Experimenting at home will give |
| bottle however; look for the second or third level | | | | you the experience to order great wine |
| wines. The lowest priced wines are actually | | | | you’ll love when you are out! |
| marked up the most sometimes 4 or 5 times | | | | |