Let’s be real: While many of us love and appreciate a glass of wine with our meal, shopping for a bottle or ordering a glass at a restaurant can feel intimidating. What’s the protocol for when the server pours you a sample of wine at a restaurant? What’s the deal with orange wine? What pairs well with spicy Thai food?
We asked KC wine experts, Richard Garcia, owner of the Crossroads’ Big Mood Natural Wines, and Sarah Hogan, director of beverage and hospitality at Earl’s Premier and Bacaro Primo, to lend us some words of expertise.
Tips when picking a wine:
Garcia: Personally, I think sticking to rigid rules about pairing white wines with only lighter fare and reds with heartier meals is no longer relevant. Drink what you typically enjoy with your meal.
Hogan: Don’t be afraid to try something new. Show me something from the island of Corsica or made from a difficult-to-pronounce Italian variety I have never seen listed and I’m hooked. These lesser-known wines can also often be of great value compared to some of their more famous counterparts.
Tips on pairing your wine:
Garcia: As a general rule, avoid super tannic wines when enjoying spicy foods. Instead, try an aromatic white wine that has a little residual sugar, like a riesling, muscat, Gewürztraminer or a juicy, lighter-bodied red wine like a pinot noir, gamay, zweigelt, or schiava. Sparkling wines like pét-nats, Cava, Prosecco and Champagne are considered cheat codes when it comes to food pairings. They can be paired with almost anything.
Hogan: At Earl’s Premier, we are known for our incredible oyster selection. Whether it’s a crisp class of Muscadet to pair with a briny East Coast oyster or a full-bodied Champagne to pair with a plump West Coast oyster, it’s hard to go wrong (but I recommend staying away from big reds). Down the street at Bacaro Primo, we are popping bottles of Chianti and nebbiolo to be paired with bowls of pasta and pizzas fresh out of the oven.
What’s the deal with orange wine?
Garcia: Simply put, orange wine is a white wine that ferments on the skins of the grapes for an extended period of time. In doing so, the resulting wine has an amber/orange color. A lot of orange wines are going to fall in the juicy category and will pair well with lighter fare, pizza, tacos and charcuterie.
When ordering wine at a restaurant, what is the protocol for when the server gives you a sample before pouring?
Hogan: The idea is that we want to check the bottle for any flaws that may have occurred during production or shipping. Does this wine taste or smell sour? Does it smell like a browned apple or wet cardboard? These all are signs that something has gone wrong with your bottle of wine, through no fault of the person or restaurant serving it to you. If you taste the wine and you simply do not care for it, let your server know. In all likelihood, they will gladly allow you to accept a new bottle. However, it is important that you help them to understand what you didn’t like about the taste so they can choose a more appropriate bottle for you.
I’m overwhelmed by the wine list at a restaurant. What should I do?
Garcia: If you are at a reputable restaurant, chances are pretty good that all of the wines have been selected with purpose for that wine list. Trust in the service staff to help guide your selection. You never know when you will be introduced to a new favorite wine style or region.
Hogan: Don’t feel shy about asking questions and listening to the advice of your server, bartender or sommelier. The more you can tell them about your personal preferences, the better chance they have at suggesting the ideal wine for you.
If you enjoyed reading about KC wine experts, read this month’s Casual Guide To Missouri Wine, click here.
