| You're out to dinner with your friends at a nice | | | | range you're interested in paying. When discussing |
| restaurant, and all of a sudden it's time to order | | | | your wine selections with the steward, try to |
| the wine. Because your friends know that you | | | | translate your friend's preferences into terms that |
| have some knowledge about wine, you feel the | | | | describe wines. Terms such as "semi-sweet", or |
| anxious gaze of several pairs of eyes upon you. | | | | "fruity", for example better enable the steward to |
| Have no fear! Using some basic knowledge, and a | | | | make suggestions that are appropriate for your |
| healthy dose of common sense, you'll come out | | | | group. Other terms to use are "dry" or "citrus." |
| looking like a pro | | | | You don't have to know every term in the book, |
| The key to you being successful "under pressure" | | | | however a few key terms are helpful. |
| is preparedness. First of all, engage in a | | | | So now you've ordered, but you're not out of the |
| conversation with your friends about what kinds | | | | "woods" yet. When the wine arrives, you'll be |
| of wines they generally prefer. Keep your choices | | | | expected to sample it and make sure it's ok. |
| simple. For example, do they prefer red or white | | | | When the steward presents the wine to be |
| wine? Sweet or dry wines?etc.What you'll | | | | sampled, hold your glass at a comfortable level |
| probably find out is that your friends will have | | | | and swish the wine up the sides of the glass. This |
| mixed answers and preferences. That's o.k., you | | | | helps to release the aromas. Make sure that the |
| can order two bottles of wine that most closely | | | | wine isn't "corked." While rare, "corked" wine |
| correspond to the aggregate of your friend's | | | | happens and needs to be replaced. |
| preferences. Next, ask what entrees your friends | | | | Take a small amount of wine and move it over |
| are having. While you don't have to stick to the | | | | your entire tongue so that all your taste buds |
| traditional "rule of thumb" of having white wine | | | | come in contact with it. The trick to tasting wine |
| with poultry and fish, and red wine with beef and | | | | is to help the aromas of the wine to enter your |
| pork, you'll probably end up ordering one bottle of | | | | nasal passageway at the rear of the throat. |
| white wine and one bottle of red wine to be on | | | | If the wine is satisfactory, nod to the steward |
| the safe side. | | | | approvingly. Your friends will then be served. At |
| Your wine steward is always a great asset when | | | | this point, you're sure to be a "hero" with your |
| ordering wine at restaurants. Because you | | | | friends! Nothing enhances a good meal like an |
| prepared yourself with your friend's entree | | | | appropriate wine. And remember, when in doubt |
| choices and general wine preferences, you can | | | | ask the steward for advice, they are |
| now relay that info to your wine steward. Be | | | | professionals. |
| sure to also let your steward know what price | | | | |