Deciphering Wine Lists
Deciphering wine lists is a daunting task for some, although it shouldn’t be. They can range in size from a single page with 20 selections to 1,500 pages resembling the Book of Kells.
The Process of Deciphering Wine Lists at Restaurants
Most wine lists are divided into regions, but some may simply be organized by red and white. Certain wines are generally riskier bets at lower prices, and if you are on a budget, you may want to avoid these.
For instance, the noble Italian Borolos, Barbarescos, and Super Tuscans go great with meat dishes, they are almost always expensive. Ask for full bodied Chianti or Dolcetto, both of which are fantastic with food and can be moderately priced.
Wines from Burgundy are usually pricey, and can be inconsistent. Unless you have a good knowledge of the vineyards of this region, a better bet is to go with California Pinot Noir or Chardonnay.
The standard order of consumption is to start with Champagne or other aperitifs, then whites to go with starters and first courses, followed by reds with full bodied main courses, and finally desert wines or other digestifs.
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