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Photographed by Molly Coudreaux.
We all know the stereotype: smarmy sommelier upsells a vintage cabernet, charges $100 to $150 for the bottle, and leaves the guests wondering, “Was that really worth it?”
Ordering wine at a restaurant with a hefty wine list can be tricky. There are budgets to factor in, food pairings to consider, and of course, people to impress (whether you're on a date, dining with clients, or just have a really good-looking server).
So, we reached out to a team of master sommeliers, vintners, masters of wine, and restaurant beverage directors for tips on ordering the best wine in any situation. Consider your dining companions impressed.
Illustrated by Ly Ngo.