How to Order Wine at a Restaurant
Wine lists look intimidating. They don't have to. The short framework for ordering with confidence.
Published by Morgan Dannels, Head Sommelier
Restaurant wine lists can feel overwhelming, but understanding their structure makes ordering easier. You need to know how lists are organized, what the markup actually means, how to ask for help, and what to do when no sommelier is around.
How wine lists are organized
Most lists follow the same structure: sparkling wines first, then dry whites, then dry reds, then dessert wines. Within those categories, you'll see wines grouped by country (French reds split into Bordeaux, Burgundy, Rhône), by grape (a whole section of Chardonnay, another of Sauvignon Blanc), or by weight (lighter wines first, heavier wines last, regardless of price). Restaurants that feature a specific cuisine often list that country's wines before others.
What you're looking for on each line: an item number (use this to order if you can't pronounce the name), the producer's name (if it just says "Chardonnay" without a producer, that's a red flag), the vintage year, and the price. Descriptions are nice but rare on large lists. If the vintage says "VV" for "vintage varies," the restaurant isn't tracking inventory carefully, which tells you something about the wine program.
One more signal: lists that look expensive and permanent, with leather covers or gold lettering, tend to be less accurate than simpler printouts. Simple printed pages that update regularly suggest active management of the wine program. That's what you want.
What the prices actually tell you
Restaurants mark wine up two to three times retail, which means they're charging three to four times what they paid wholesale. A $50 bottle on the list cost them roughly $12 to $17. A $12 glass of wine probably came from a bottle they bought for $8 to $12. Storage, breakage, and service all add to restaurant costs. Some restaurants mark up less and sell more volume, but the standard markup is high.
Here's the trap: restaurateurs know you won't order the cheapest wine on the list because you're afraid of looking cheap. So they price accordingly. The second or third cheapest bottle often has the worst value-to-quality ratio. The actual cheapest bottle may be perfectly fine.
By-the-glass math is simple. A standard pour is five to eight ounces. A bottle holds about 25 ounces, which is roughly five glasses at five ounces each. If three glasses cost nearly as much as the bottle, just buy the bottle.
House wine is almost always a bad deal. The restaurant often pays less for the whole bottle than what they charge for a single glass. If you must order house wine, ask specifically what it is: brand, region, vintage. A vague answer like "It's Chardonnay" isn't good enough.
How to ask for help
Ask for the sommelier or wine specialist. Even experts consult them. If you're worried about looking lost, point to two or three wines in your price range and ask which one they'd recommend. This subtly sets your budget without saying a number out loud.
Use the item number if you can't pronounce the name. Servers appreciate when you use the number. Ask to see the bottle before committing if the name rings a bell but you're not sure. Ask about half-bottles, which aren't always listed but let you try more wines. Mention your food and ask for a pairing suggestion. Sommeliers enjoy pairing recommendations.
The most useful things you can communicate: what you're eating (this narrows the field), your price range (pointing handles this), what style you enjoy ("crisp and dry" or "smooth and rich" works fine), and what you don't want ("nothing too oaky" or "not too heavy" is helpful). You don't need to know varieties or regions to get good help.
A few reliable restaurant choices: Sauvignon Blanc from South Africa or New Zealand for shellfish, and Mâcon-Villages, St.-Véran, or Pouilly-Fuissé for characterful whites. Beaujolais works well as an easy-drinking red, Oregon or California Pinot Noir for lighter options, and Chianti Classico for a versatile medium-bodied choice. Order Barbera or Dolcetto with pizza, and try Zinfandel with spicy dishes.
What to do without a sommelier
When choosing on your own, lesser-known appellations often offer better value than famous names. Check premium by-the-glass options. Sometimes the cost of three glasses equals the price of the bottle, at which point just buy the bottle.
If you're stuck choosing blind, remember: the second or third cheapest bottle is often poor value, the cheapest may be fine, and house wine is rarely worth it. Use the item number to order. Nobody will judge you for that.
The tasting ritual, decoded
The server shows you the bottle. Check the label carefully. Mistakes happen more often than you'd expect, so verify the label matches what you ordered. Nod your approval if it's correct.
The server removes the cork and places it in front of you. Glance at it, maybe smell it. The cork rarely reveals anything useful. If it's completely wet and shriveled or very dry and crumbly, that suggests air got in, but you'll know more when you taste the wine. Move on.
The server pours a small amount into your glass. This small pour is intentional. Sniff the wine, take a sip, then nod or say it's fine. This is your moment. If the wine smells off, musty, or sour, speak up immediately. Describe what's wrong: "It smells musty" or "There's something off." Don't apologize. A good restaurant will replace it without fuss.
Send wine back only if it's actually flawed, not because you don't like the style or changed your mind. If you're unsure, ask someone else at the table. Take your time.
Once you accept the wine, the server pours for your guests, then fills your glass last. The ritual is designed to protect you, so take advantage of it.
If you'd rather not navigate the list alone, tell our sommelier what you're eating and we'll find you a bottle that fits. Find My Wine →