Here is the scenario: you are at a restaurant and you do not know any of the wines on the list. The two most common reasons for me are a) I am in a country or region that I have less familiarity with; or b) the wine list is mostly obscure wines that I have never heard of let alone tasted.
What is the process of selecting a wine besides pulling out cellartracker and looking them all up? Also recognize that asking the server may result in pushing a wine that is “popular” or that they want to push but may not be particularly good.
I’ve found AI to be helpful in this situation and far more efficient than looking things up myself when you are already seated. Take a picture of the list (or most interesting parts depending on size) and ask it to summarize CT scores, critic score, # of reviews and tasting notes
Figure out what I’m eating first, then Figure out the type of wine that would work, then maybe ask the waiter. So let’s say I want to order a steak, I’ll figure out the closest thing to a steak wine (let’s say bdx for example purposes) and then ask the somm or waiter to help me narrow it down. If they aren’t of any help just pick the one that works with your budget
It all depends on price. If the price is something I am comfortable with then I have no issue taking a chance on an unknown. In fact, I will often do it even when there are wines on the list that I do know. In this case, all I am looking for is something that won’t clash with the food. If I guess wrong, I can always try a second bottle.
Now, if prices are high, things get more complicated. If the list is really obscure, in my experience the internet often is little help. I would ask the server if they have tried anything on the list and see what response I get. I feel like it is generally easy to tell those who have an interest and might guide me to something interesting vs those who don’t. If all else fails, it is back to guessing or not drinking wine depending on how bad pricing is and my mood that day.
I think others have mostly covered it. Specifics may depend on the type of restaurant, but the general principle is to give the server a stylistic/producer benchmark and a price range and see what they say. If I really don’t trust them, the internet is also there to compare.
If the list is too obscure for me (very rare as I tend to always head to France, Italy or Austria for holidays) and I have a good reason to assume that there is good stuff on the list I’ll just take a few photos and run them by OttoF on Whatsapp. Easy!
Mostly obscure wines on the list is a great invitation to pepper the somms with questions about their favorites (while sussing out whether you can trust 'em)
I reckon there are few regions that are unknown to me (or would have escaped my research prior to a trip to the area). So I’ll generally know broadly the style of the wines. Producers will be a different matter.
So I’ll tend to choose by region/grape, with a quick glance at the alc% level to avoid any super-ripe examples. If I see a producer I recognise (in a positive way) I’ll either head there, or see it as an opportunity to explore something I’ve not had before.
If wanting a simple safety net, the Hugh Johnson pocket guide book would be a sensible crutch. It is modestly sized, yet has incredible coverage through its compact text / shorthand. Are the suggestions useful? It does depend on the author of that section, and it does have a tendency to include some faded giants, but treated as ‘here are a few stalwarts / this is what you might expect’, it should prove useful.
Ignoring the server comment, is there a sommelier or is this a little cafe with just some servers? If there is a somm, ask for the somm or wine director. If there is no somm, either take a flier or order a beer or cocktail.
I most often encounter this in Europe at restaurants that feature natural wines that aren’t exported to the US. I ask for wines that are fresh, not oxidized/oxidated, and without spritz (except for German Riesling). I’m seldom disappointed.
Some have somms, but I find many don’t. At least internationally. But I’ve also been disappointed in some sommeliers and their lack of knowledge (outside of the high end restaurants of course).
Other than staring at your phone for 15 minutes being boorish, what’s wrong with looking them up on CellarTracker?
If there’s a somm, I ask what wine they recommend under $xxx to with my main if I would normally drink “x” with that dish, and why.
If no somm or the somm”s answer seems nonsensical, I’ll throw a dart at a bottle on the low end of my budget from a region or made from grapes I would normally drink with whatever I’m eating. Or go with water or iced tea.
