Do you love drinking wine but have trouble ordering it properly when eating out? Do you find yourself selecting options from the wine list that you don’t like? Are you unsure about how to converse with your sommelier and pair a good wine with your meal? Don’t worry – many of us have faced these issues. It is said that ordering wine well takes practice. But this is not all you need. It is essential to have a basic knowledge of wine serving and tasting etiquette as well as an openness to communication. Even if you’re not a wine expert, you can manage to find and enjoy great wines with your meal at a restaurant. To help you, we’ve compiled a comprehensive guide with input from an award-winning sommelier, Mattia Antonio Cianca,
Mattia Antonio Cianca is the co-founder and vice president of the recently established Sommeliers Association of India. Although his roots are Italian, he spent his formative years in Australia. He has worked in acclaimed restaurants including Attica in Australia and Diner by Heston Blumenthal. He was named Australia’s Best Sommelier in 2017 and Italy’s Best Sommelier in 2019. We got a chance to meet Matia in Mumbai. We asked him several questions about how to not only order wine at a restaurant but also enhance one’s overall experience. So if you’re new to wine appreciation and are looking for tried-and-tested tips from a sommelier, we’ve got you covered! Here are edited excerpts from NDTV Food’s conversation with Mattia Antonio Cianca:
1. What is the first thing a diner should consider when choosing wine at a restaurant?
As a diner, you first need to decide whether you want to drink from a glass or a bottle. You should consider your budget and filter your choice accordingly. Next, your personal tastes and preferences will play an important role in wine selection. The food you are going to eat can also help determine which wine should pair with the meal.
2. What are some common mistakes people make when choosing and tasting wine in restaurants?
The most common mistake is to order some of the more expensive options with the assumption that they are better than others. Another mistake is to order commercial brands just because one has seen them somewhere before or simply heard about them. Regarding tasting, I would advise diners to allow time for the wine to fully open. Sometimes this also means waiting for the wine to reach the correct temperature before drinking it.
Photo Credit: iStock
3. After pouring the wine for tasting, what should the diner pay attention to?
When tasting wine, pay attention to its smell and taste. The aroma and taste should be genuine, vibrant and free from common defects. Knowing common wine-related problems can help you stay alert and avoid a bad experience. Here are some factors to consider:
- Cork Stain: It is characterized by the smell of moldy or wet cardboard.
- Oxidation: Notes of brown apples or overripe bananas often appear in wines that have been left open for too long in the glass. Note that some wines are intentionally oxidized, and in such cases, it is not a fault.
- Brettanomyces (Brett): Barnyard or Band-Aid smell, which can sometimes indicate a fault.
Defects are not always easy to detect. But as a general rule, wine should be pleasant and enjoyable. Just ask yourself: “Do I like it?”
4. What should a diner do if he does not like the wine after tasting it?
If the wine is spoiled, notify the sommelier or waiter immediately so they can replace it. In a professional environment, wines are usually checked before being served to prevent such issues. If the wine is good but does not suit your taste, you can ask the sommelier if it is possible to change it. However, this situation can be tricky.
If the wine is good, but the diner doesn’t like it, they usually have to pay for it. After all, the bottle order had already been placed and confirmed by the guest. However, if the wine is bad, it should be replaced without hesitation. In some cases, a sommelier or manager may agree to replace good wines as a gesture of goodwill. They may find alternative uses for the bottle, such as selling it by the glass or using it for employee training. This decision often depends on the price and rarity of the wine.
Communication is key. Sometimes, a customer orders a wine that is unusual for its category. If the attendant advises them of its characteristics and they choose it anyway, payment must be made for the bottle. However, if this information was not clearly communicated, the sommelier should substitute the wine with a more typical example of that category.
Photo Credit: iStock
5. What are the basics of wine serving etiquette that a diner should know?
To avoid misunderstandings, restaurants should follow proper service etiquette. This also includes
- Repeat the wine name and vintage when ordering to confirm choice.
- Present the bottle to the guest, repeating the name of the wine before opening.
- To allow guest to confirm selection before inserting.
Ultimately, I always recommend chatting with the sommelier or waiter before ordering to make sure the wine matches your preferences and expectations. This can help reduce the risk of incontinence and prevent other potential problems later on.
6. People may be unsure about how to pair wine with food. What is their role as diners in doing so? Should they leave the decision entirely to their attendant?
Although there are many theories on how to pair wine with food, it is very individual and impossible to generalize. People should drink and eat what they like and should not be forced to do otherwise. If they are interested in exploring pairing options, they should express their preferences to the attendant and keep an open mind as to what their options are. If they don’t like the sound of it, they can order a glass or bottle of a style they’ll definitely enjoy.
7. Are there any myths or misconceptions about wine that you find yourself frequently uncovering with diners?
The attendant’s role is to clarify the facts if there are any myths or misconceptions expressed by customers. Some of the most common are:
- The more expensive the better.
- get older get better.
- Only old red wine should be disposed of.
- French or Italian wines are better than the rest.
- French or Italian sommeliers have more knowledge than people of other nationalities.
- Younger employees are less knowledgeable than older employees. (You never know when someone started their career and how much effort and dedication they put into it).
Photo Credit: iStock
8. For someone who is new to wine appreciation or feels intimidated by a wine list, what would you suggest as a good entry point or strategy for becoming more confident in ordering wine?
Large wine lists can be really intimidating, so asking the sommelier for advice is always a good start. Again, considering the budget is a good first approach so you can target wines that are within the range you want to spend. You should start by understanding what style of wine you prefer and how to describe this preference to the sommelier so you can be guided with more accuracy. Additionally, if you want to learn the basics of accessing a wine list, you should learn about the main wine countries and regions to understand the respective varieties and styles.
9. What are some indicators of high quality wine that fooders might not typically think about?
Answer: It is difficult to generalize here and the key is knowledge and experience. Let’s just say it helps to know the main wine regions and appellations in the world so you know where quality is considered a priority. For example, in regions like Champagne and Burgundy in France and Barolo and Montalcino in Italy, you will most likely find higher quality wines.
10. How do seasonal changes affect wine selection and pairing? Are there wines that are more suitable for specific times of year?
Most wines are available all year round and it just depends on when we can get them and when we decide to list them. Seasonal changes affect the menu which may encourage sommeliers to recommend different things according to the specific period of the year. However, this does not really affect the wine selection as all the main styles and categories are often listed on a good wine list.
It also depends on the nature of business. A seasonal restaurant by the sea, open only for the summer and serving only seafood, the selection will focus on sparkling and white wines. At a steak house open year-round, the selection will be led by medium to full-bodied red wines. Seasonal changes affect the menu causing pairings depending on where you are located. There are certainly wines better suited to specific times, again depending on where the restaurant or wine bar is located. In summer, there will be more bright and refreshing whites and in winter there will be heavier whites and more structured reds. Celebrations play an important role in this as well and it is common to use champagne and sparkling wines to celebrate special occasions.
