The cork is popped, now what?

April 25, 2007

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The cork is popped, now what?

If you're just getting acquainted with wine, here are some pointers for making the most of your wine bar experience:

 

  • If possible, know what kinds of wines you prefer. Red or white? Dry, off-dry (a bit sweet) or sweet? Light and crisp or big and full-bodied? Knowing those basics will help your waiter guide you toward wines you're likely to enjoy.

     

  • You can't send back a wine simply because you don't like it. Start by ordering tastes or half pours if possible.

     

  • A typical pour for both red and white wines is 5 ounces, says master sommelier and restaurant consultant Claudia Tyagi. (For comparison, 4 ounces is one-half cup.) Guests can track their consumption because a pour is one-fifth of a standard 250-milliliter bottle.

     

  • Wine is best enjoyed with food. Tyagi says she looks for a starch, preferably "a tasty type of bread" and cheese as an accompaniment. Mediterranean and Italian cuisines pair well with wine, as do not-too-spicy cured meats and pates.

    By Sylvia Rector

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