It is a bit ironic that, when dining out, the food should be the star of the table, but all too often the wine menu dwarfs the food menu. Isn't the star's dressing room always much larger than the rest of the cast's? Regardless, the volume of the wine menu can be enough to remind you of your high school biology textbook, and that is a place where I don't want to go. So, where does one begin navigating a wine list? I asked some seasoned experts for their guidance.

Breaking It Down

Wine lists are commonly divided by categories based on types and colors of wine: sparkling wine & Champagnes, white wines, rose wines, red wines, fortified wines, and dessert wines. These categories then break down into grape varietal (i.e. Chardonnay, Merlot, Cabernet Sauvignon, etc.), usually starting with the lighter bodied wines first.

Within these subcategories, diners will find the regions where each grape is grown. Americans typically identify wines by the grape type rather than the region because "New World" wines are labeled this way. "Old World" wines are labeled by region, a practice that predominates in Europe. A good wine list will also offer a variety of wines by the glass and not just a "house" wine.

What Are You Going to Eat?

An old rule of thumb when ordering wine is that white wines go better with fish or poultry, while red wines compliment beef and lamb. Alexis Kahn, General Manager of L'Ecole Restaurant (French Culinary Institute) in New York City recommends keeping the wine and the dish in the same, "weight class," meaning the passion between both should balance. For example, dishes high in acidity pair best with acidic wines. Similarly, foods with an elevated sweetness go well with sweet wines. The wine director of Tribecca Grill, David Gordon, agrees. He also believes that the "...bottom line is to drink and eat whatever you like and not take to too seriously."

Numerous people, including myself, consider themselves seasonal wine drinkers. This means that during the warmer months of the year, they enjoy white wines and roses with lighter fair. I, personally, find them more refreshing and cooling. On the other hand, during the colder months nothing is more comforting than a hearty meal with a nice bold red wine.

Wine and spirits distributor, Julia Pearson, makes another point: "Depending on the region of the cuisine, I would try to pair it with a wine from a similar area. I find that marrying components from a specific area brings about a much more pleasurable gastronomic experience."

Don't Be Afraid of the Sommelier
Do not hesitate to ask questions! Sommeliers, wine directors and wait staffs enjoy sharing their knowledge. That's what they are there for. It is, after all, their trade! Kahn advises knowing your flavors. She suggests that you "have an idea of the styles of wine you like so you can offer the server or Sommelier a little more information (i.e. 'I usually enjoy light, crisp whites'). Asking for a taste of specific wines is plausible if the establishment has a concrete beverage agenda.

Also, tell your Sommelier what your budget is. A high-quality wine menu should cover all price points, offering options at a cost that will save your wallet from distress. Finally, try to keep the following in mind: When ordering a bottle, view the wine menus as an educational experience of sorts, not a list to read from left to right beginning with the price.

Wine expert from Via Pacifica Selections, David Duckhorn, simply states, "Life is too short to drink wine you don't really like. If it's not to your satisfaction, dump it out and try something else."

Notable Wine and Food Pairings

Sparkling Wine + Popcorn or Fried Chicken = Alexis Kahn, L'Ecole Restaurant

Vouvray + Camambert Cheese = Lee Campbell, Sommelier & Wine Consultant

Sauterne + Crème Brulee = Michael Cochran, Cult Vines

Short Rib + Rhone Wine = David Gordon, Tribeca Grill