Here’s my dilemma: I’m going to dinner tonight with a friend who is not a wine snob and, invariably, he will end up telling me to order a bottle of wine. I’m helping him out gratis, so he’s going to insist on picking up the check.
This causes two problems:
What is the upper limit that one should order on someone else’s tab? I tend to recoil at ordering anything that will cost more than the food.
What do I do in this situation? Do I explain that the list sucks and then go on a soliloquy of why? Do I suggest that I don’t feel like drinking? Tell him I feel like beer or a cocktail even if he insists on getting wine (normally I’d go the beer/cocktail route, but it can be awkward when someone pushes you to get a bottle, since you’re the “wine guy”).
If you happen to see something that isn’t awful and horribly overpriced, please let me know. I had a hard time focusing after I saw that listed first under “INTERESTING WHITES” was the Jam Jar, White Blend, Moscato, South Africa, 2014.
I would go for one of these:
Selbach‑Oster, Riesling Kabinett, Mosel, 2013 13 52
Ferrari‑Carano, Siena, Sangiovese/Malbec, Sonoma, 2012 55
Finca Allende, Tempranillo, Rioja, Spain, 2007 17 68
I have had these, perhaps not in these vintages, but they are nice drinkable wines. That’s all you need to enjoy your time with friends and the food. Stay near the bottom of the list. If he wants to buy a bottle of wine, these are fine IMO.
Paul beat me to it. When faced with an overpriced and/or boring wine list, BYOB/corkage is always a good call when available.
If you feel compelled to order off the list, and if you like Sauvignon Blanc with the seafood, the first three are decent and not redonkulous in total cost. I would be more tempted by the Selbach-Oster, as mentioned by others, but your friend might not like German Rieslings…
I have to say, I don’t think this wine list is terrible at all, at least relative to the crappy wine lists I see all the time in Maine. Sure, there are lots of usual-suspect crap wines on the list, but Loren lists a few nice ones. In addition, I’d strongly consider the “Hirsch, #1, Grüner Veltliner, Kamptal, Austria, 2013.” 2013 was an outstanding vintage in Austria, and I think Gruner goes very well with lots of different food. The 2012 Freeman Pinot Noir will also be very nice. Neither of these is a mass-market wine by any means.
Thanks for the suggestions so far. The Selbach-Oster was my gut reaction, but I don’t think he likes Riesling (I’ll ask). The Scott Paul PN also piqued my interest a bit, not a fan of 2011 Oregon.
I had to laugh at $64 for Santa Margherita Pinot Grigio. That’s the most expensive water I’ve ever seen on a menu. Aside from the offensive mark-ups, there are enjoyable wines in every category. In addition to the ones mentioned, Nisia Verdejo, Thelema Cab, any of the three Oregon Pinots, and a few of the Merlots or Malbecs should get you by.
When a wine list is crappy I feel sparkling wine is the safest because for reds especially even a highly rated familiar name is likely to be too oaky for me if the restaurant list is built for profit rather than quality. I’ve never heard someone say I drink too much Champagne or I wish we hadn’t ordered the Champagne.
I have seen way worse lists than this, but this is by no means a decent list.
508 Antinori, Marchese, Sangiovese, Chianti Classico Riserva, 2010 is very drinkable.
620 Honig, Napa, 2012 would be good if you get it decanted now.
105 Schramsberg, Blanc de Blancs, Napa, 2011 would be my white choice and will not offend.
This wine list is why people BYOB, what an embarrassment of overpricing. I’d probably try to convince him on the cocktails, otherwise go for the Riesling.
