The Wines Sommeliers Would Never Order At A Restaurant
HuffPost
Here’s what they automatically eliminate every time they glance over the menu. (And why you should choose the second- or third-least expensive wine.)
The process of ordering wine off a menu is intimidating enough to make your palms sweat. Should you pick a wine based on region? (People seem to talk a lot about Australian wines...) Is it better to go for one you’ve heard of or be adventurous and try something new? Maybe you should just call it a day and order the second-cheapest.
Sometimes what’s most helpful is the process of elimination. If you can automatically nix some of the wines on the menu, it’s easier to decide between the few that are left. It’s something sommeliers do when they go out to eat.
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