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.