3 Tricks for Getting the Best (Cheapest) Wine at a Restaurant
If it’s on the menu, you’ll of course have the gnocchi. (No indecision there.) If only you felt that confident about the wine list. (Let’s be honest: In most situations, it just comes down to whatever’s cheapest.) Here, three easy tricks to picking out a glass—or bottle—you’ll enjoy every time.
Look at the Region of the World First
These days, you can’t stop reading about Portugal and the sumptuous vino. If there’s a wine region of the world you’re curious about (or better yet, have recently visited and enjoyed), start there. The benefits are twofold: You’re not just indulging a personal interest; you’re narrowing your vino preferences within that area. (Whoa, who knew you actually really like the taste of port?)
Weigh the Price Against the Year
Of course you’re drawn to the $8 glass of rosé. But if there’s a $9 glass right above it, take a minute to consider the year of the wine as well. Here’s why: It’s a fact that most wines taste better with age. (It’s all about giving tannins ample time to balance out.) So, if you pay $1 more for a 2013 rosé versus a bottle from 2015, taste-wise, it’s worth it.
Always Ask the Waiter to Decant the Bottle
You’re not a savage—you do this any time you order a bottle of red. But, assuming you’re downing the bottle (aka divvying it up between four glasses) the second it’s opened, you should ask your waiter to decant it, no matter the color. (Yep, red, white and rosé.) The reason? All wines benefit from aeration, as long as you sip it quick.