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4 mistakes people make ordering wine at restaurants, according to a sommelier

September 15, 20240
Instead of a chardonnay or a sauvignon blanc, I’ll order a Sicilian white wine.

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Ubiquitous, “comfort zone” white wines like chardonnay, sauvignon blanc, and pinot grigio tend to have cult-like followings. But if you’re a white-wine lover in a rut, Italy has a treasure trove of “under the radar” varieties.

The country is home to over 1,000 native grape varieties, but my favorite Italian regions to look for on menus include Sicily, Collio, and Lugana.

My favorite brands in Sicily include Planeta and Monteleone. Primosic and Terre del Faet are top producers in Collio. And in Lugana (an all-white wine region), Ottella and Selva Capuzza reign supreme.

Hold off on full-bodied, high-alcohol reds.
There’s nothing better than a chilled red on a warm day.

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Over the years, I’ve recognized that American wine drinkers like big, assertive reds.

The problem with ordering those wines at many restaurants is that the bottles are too young. They’d benefit from some aging, but restaurants need to sell their wines, so it’s a bit of a conundrum.

My solution is to dapple with light-bodied reds that are ready to drink when bottled. The best examples include gamay, Cinsault, and valdiguié wines.

Some of my favorites include Camins 2 Dreams’ gamay, Two Shepherds’ Cinsault, and J. Lohr’s valdiguié.

If it’s hot out, consider enjoying these reds lightly chilled. Have the sommelier put the wine on ice while you read the menu and order your food. By the time your appetizers are out, the wine will be ready to enjoy.