Picture a fine restaurant, a charming companion … and a wine list that may as well be written in Cyrillic.
No worries.
For those who generally prefer a Sam Adams to a Sangiovese, all hope is not lost.
Michael Vasta, director of operations at the Bluff View Art District, offers some tips on how to be smooth over a bottle, even if the wine is not.
Follow the rules … or don’t
In general, think color matching. White wines with white proteins and sauces, red wines with red. But, Mr. Vasta said, “above all other things, eat and drink what you like.” If this means lamb with Gewurztraminer, have at it.
Ask questions
If you don’t know how to pair wine with your food, your server probably does. Asking for a wine recommendation is a bit like asking for directions; it may not be quite as 007 as inherently knowing what to do, but there’s less chance of disaster.
Make wine a catalyst
“Let the wine generate conversation,” Mr. Vasta said, “but try not to make it the centerpiece.”
Whether a Torrontes is the jumping-off point to mention a desire to visit Buenos Aires or a Rocky Gully Riesling leads to talk about koala bears, a bottle of wine can be the catalyst for conversation. Just avoid the cheese. Example: “That Chardonnay is the same color as your hair.”
Don’t try too hard
If you’re going to talk wine, said Mr. Vasta, don’t show off. Spouting terms like “mouth feel,” he suggested, might come across as pretentious.
“Don’t be over the top,” he said. “There’s nothing worse than going overboard.”
Think what a wine says about you
Wine choice may provide insight to personality. For a romantic, try at sexy wine. Mr. Vasta advises something Spanish, which is evocative of heat, earthiness and passion. Meanwhile, a California Chardonnay is classic, traditional, reserved and dependable, he said. Cabernet, he said, “is probably considered the most manly wine.”
Just don’t go for the house. “Ordering the house wine,” he said, “says ‘I don’t know what I like, but I want what’s cheapest.'”
Basic varietal characteristics
* Cabernet Sauvignon: intense, deep flavors, black fruits, full-bodied, firm tannins and acidity.
* Chardonnay: bold, ripe-fruit flavors, also flavors of honey, butter and spice, traditionally oak-aged.
* Merlot: available in several styles; the most popular is very light.
* Pinot Grigio: soft, with gentle perfumes and stronger color than most whites.
* Pinot Noir: called a “touchy variety” and a “fickle grape.” Tastes of black cherry, currant and spice.
* Riesling: known for high sugar levels, but can also be dry.
* Sauvingon Blanc: often noted for “grassy” aromas, crisp and refreshing.
Source: winespectator.com
Glossary
* Acidity: crispness, sharpness.
* Body: weight, or fullness of the wine.
* Bouquet: smell of a wine after it’s been aged.
* Dry: no perceivable sweetness.
* Finish: aftertaste.
* Oaky: describes flavor imparted to a wine by the barrels in which it’s stored.
* Off-dry: slightly sweet.
* Tannins: the mouth-puckering substance found mostly in reds.
— Sources: Michael Vasta, winespectator.com, foodandwine.com