So I've been holding back from a digression from etiquette standards to my real area of interest and expertise, but as the semester rolls on and I run out of ideas, I figure its time to talk wine.
First of all, avoid wines by the glass at all costs. Over the years I've seen the house pours get mixed together, left out and open all night- you get the idea. Plus most bottles of wine that are served by the glass in restaurants cost between six and nine bucks. So you usually buy the restaurant the bottle when you order the glass.
If more than one person wants red at dinner then, you should be able to agree on a bottle. Part of good conversation is talking about what you like, so find something that pairs well with many foods (Pinot Noir, Sangiovese), and something mid-range in price because the mark up on bottles is not much less that that of wines by the glass.
If you order the bottle, then you've got to taste it, and this does not have to be a grand ceremony. Here's how to look what you know what you're doing: When the server presents the bottle, just look for the name and the vintage (year) briefly to ensure it is what you ordered. When he or she pours you a taste, just swirl it briefly and sniff. If it smells like something you would want to take a sip of, just tell the server its fine. That's it. Technically, when I open that bottle, you bought it. If the bottle is corked (bad), which you should be able to tell by a single sniff, then you may tell me and I will bring you another. This rarely happens, so let me pour your guests their wine and let's get on with the show!
This is just the start. I'm takin' this week to talk about wine. If you wanna learn a lot in a little bit of time, read along. And if your server opens, pours, and maintains your bottle, 20% is gladly accepted.
P.S. Any questions about wine in general or ordering it in restaurants- post to my comments and I'll address them!
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