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| The Course |
| Choosing wine in a restaurant |
The choice
As a direct result of what actually happens, people tend to think there are two
stereotypes of restaurant customers when it comes to choosing a bottle of wine.
There is the expert, the 'know-all', who talks confidently to the wine waiter
or the waiter, sometimes setting him little traps in order to have the pleasure
of correcting him. Then there is the timid, embarrassed customer who does not
let himself choose, trusts their advice, does not dare to ask the price of the
bottle they suggest and who, at the moment when he has to taste the wine, blushes
quickly and finishes the whole operation quickly with a quick sip and a nod.
As is often the case, a middle way is the best way. At this point you are (or
you ought to be) sufficiently well-prepared to understand the pleasure of wine
and to use your own knowledge with intelligence, curiosity and tolerance, without
embarrassing yourself or anyone else.
First choose the food and then choose
the wine. If they start by asking you what you would like to drink, ask politely
for the menu (without being difficult with the waiter) and try to find a wine
which will go with all the diners' dishes. First, you have to trust the wine-list;
the world of restaurants is changing and more and more restaurants are paying
more attention to the wine-list. If there is a wine waiter in the restaurant or
if the owner is knowledgeable about wine do not be frightened to ask their advice,
especially if the wine-list is varied and complicated. For many people it is a
pleasure to serve customers who show curiosity and interest. Do not hesitate to
put a limit on the price if necessary; there is nothing to be ashamed about if
you do not want to spend a large sum of money on a bottle of wine. These rules
are especially important in the best restaurants which offer a wine-list of cult
status which it would be worth reading through carefully. Discuss it - don't bore
your fellow guests - and try to choose a type of wine then trust the wine waiter
to help you choose exactly which actual bottle you will have.
Pay attention
to the year; on many wine-lists this is not shown or not updated. It may happen,
though that you have a wine which you want to drink young and fragrant served
when it is too old or, conversely, a major wine which would have benefited from
more time to mature in the bottle.
In the case of important red wines leave
it to the wine waiter; it will be he who decides if the wine should be decanted.
Whatever happens it will oxygenate in the glass and it will be a pleasure to see
how it develops minute by minute. And do not scoff if they ask you, 'White or
red?' Enjoy your friends' company.
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