How to Choose Wine in a Restaurant: A Simple Guide to Ordering Well

Does the wine list when handed to you at a restaurant come with a certain sensation of high stakes? Dread, even? After all, those who’ve dined anywhere in the great wine-producing nations of Europe know well how comparatively reasonable wine list prices are there. It’s where you’re generally more willing to take a punt on the novel and unknown when it’s a fraction of the price.  

Not so here, as is often the case. The good news is that the quality and variety on offer on many UK wine lists have never been better, even if its corresponding prices can retrigger a sense of risk.  

So, here are a few practical strategies to stave off this sense and minimise that risk.

Start with the food, not the wine

The simplest rule is also the best one: choose your dishes first. Wine should complement what’s on the plate. Rich ones such as steak, lamb or slow-cooked meats tend to suit fuller-bodied reds, while lighter fare like fish, salads or poultry usually pairs better with whites, rosés or lighter reds.

You don’t need to overthink the pairing. If the wine and dish share a similar weight and intensity, you’re usually on safe ground.

Still, swotting up on what goes best with what is always best policy. To do so, have a good pore over our comprehensive food-and-wine pairing guide. Valuable information is here. 

In fact, while you're at it, knowing your vintages is another step up. Which is why you should memorise in full our Complete Guide to Wine Vintages. Vintages. 😉

Don’t be intimidated by the wine list

Restaurant wine lists are often organised by style, region or grape variety. If something catches your eye but you’re unsure, it’s perfectly acceptable to ask the staff for guidance. A good server or sommelier will happily suggest something within your budget.

The key is to give a little direction: say what you usually enjoy and roughly what you’d like to spend. That makes it much easier for them to help.

Understanding the house wine trap

Many diners instinctively choose the cheapest wine on the list, assuming it represents the best value. Ironically, this is often where restaurants apply the highest margins — where they make their most money. 

The best-value bottle is frequently found one, two or three listings above the house wine. At this level, restaurants often apply slightly lower margins, meaning you get a noticeably better wine for only a modest increase in price. 

It’s exactly the same in retail, in fact, where the cheapest bottle price on the shelf is devoured by duty and VAT. Where trading up to the £12-£15/bottle category brings you a superior quality-for-money ratio.  

In a restaurant, this can mean that moving from a £30 house red to a £35–£45 bottle can sometimes deliver a far more interesting wine without dramatically increasing the bill.

Look for regions instead of famous names

Well-known wine regions often carry prestige pricing. If you’re trying to keep costs sensible, look for wines from less famous neighbouring regions.

For instance, instead of the most famous appellations in Burgundy or Bordeaux, restaurants often list wines from nearby areas that deliver similar character at a friendlier price. These are frequently where the hidden gems lie.

The sommelier sweet spot

If you’re still unsure, work the ‘somm’ — it’s what he or she is there for.

Ask: “What’s the best value bottle on the list at around £30–£40?”

Because the sommelier is there to know and recommend exactly which wines offer the most quality for the price. More often than not there’ll be much personal enthusiasm to go along with that reco.

Forget the tasting ritual

When the bottle arrives, the small tasting pour offered to the person who ordered isn’t meant as a quality test or an opportunity to change your mind. Its traditional purpose is simply to check that the wine isn’t faulty, most commonly due to cork taint.

If the wine smells clean and tastes normal, you’re good to go.

Order what you’ll enjoy

Ultimately, the best wine choice is the one you’ll actually enjoy drinking. Don’t feel pressured to choose something obscure or expensive just because it sounds impressive.

A well-chosen bottle should enhance the meal and the conversation around the table — and with a little strategy, it can do so without stretching the budget.

Because in the end, the real secret to ordering wine in a restaurant isn’t expertise.
It’s simply knowing where the best value — and the best drinking — is likely to be hiding. 

– David Adamick, Mr.Wheeler Wine Online