{"id":795,"date":"2025-07-26T09:00:00","date_gmt":"2025-07-26T09:00:00","guid":{"rendered":"http:\/\/www.answerla.org\/?p=795"},"modified":"2025-07-30T15:39:24","modified_gmt":"2025-07-30T15:39:24","slug":"the-one-drink-you-should-never-order-from-a-restaurant-wine-list","status":"publish","type":"post","link":"http:\/\/www.answerla.org\/index.php\/2025\/07\/26\/the-one-drink-you-should-never-order-from-a-restaurant-wine-list\/","title":{"rendered":"The one drink you should never order from a restaurant wine list"},"content":{"rendered":"
\n
\n\t\t\"Rob\t<\/div>
Don’t make this mistake when ordering drinks at dinner (Picture: Rob Buckhaven, Drink Up)<\/figcaption><\/figure>\n

I don’t dine out as much as I’d like.<\/p>\n

What with the warp-speed pace of life, work <\/a>deadlines and becoming a social hermit, it’s a heck of an undertaking nowadays. Anyone else?<\/p>\n

Don’t get me wrong, I love a restaurant<\/a>, but some are like Cirque de Soleil. Tunnel-vision waiters brandishing white serviettes like matador capes, narrowly avoiding sommeliers pirouetting between tables. It’s performance art, and the most terrifying thing of all? The wine<\/a> list.<\/p>\n

It’s as daunting as flicking through a car manual when you\u2019ve broken down on the hard shoulder, frantically fumbling for the page on how to mend your faulty big end before the sun goes down (what even is a big end and why is it always broken?).<\/p>\n

And if that wasn’t enough to whiten your knuckles, certain sommeliers hand you the list and stand over you like you\u2019re diffusing a bomb, bracing for impact in case you mispronounce \u2018Viognier\u2019. <\/p>\n

\n
\n\t\t\"\"\t<\/div>
Wine experts have shared their top tips (Picture: Rob Buckhaven)<\/figcaption><\/figure>\n

Luckily, I\u2019ve consulted with some of the best (and crucially, non-judgemental) wine professionals working in London<\/a> hospitality to give us some key insider tips on choosing wine in a restaurant.<\/p>\n

I caught up with Clara Rubin the head of wine at Hawksmoor, Thierry Tomasin the restaurant director at the Savoy Grill and Maxim Kassir, head of wine at The Aubrey in The Mandarin Oriental.<\/p>\n

Here’s what our dream team had to say…<\/p>\n

Priciest isn’t always the best<\/h2>\n

Clara says: ‘If you\u2019re trying to impress your mates, don\u2019t pick the most expensive bottle on the list, nine times out of 10 you\u2019ll miss the good stuff. <\/p>\n

‘Choosing something off-piste with a story shows way more confidence. It says “I\u2019ve got taste”, not just, “I\u2019ve got a credit card.”‘ <\/p>\n

I will add to Clara’s wise words by saying, if you clock a wine <\/a>or grape you can barely pronounce the name of, chances are it\u2019s a good one, as the sommelier will have put it there because they personally like it. It\u2019ll be great value too.<\/p>\n

Thierry, meanwhile, recommends simply ordering something you\u2019d ‘genuinely enjoy’.<\/p>\n

‘Confidence in your own taste is always more charming than choosing for show.’<\/p>\n

\n
\n\t\t\"People\t<\/div>
Don’t just order the most expensive wine (Picture: Getty Images)<\/figcaption><\/figure>\n

Call it by it’s name <\/h2>\n

‘Don\u2019t just order a house white wine’, advises Maxim. <\/p>\n

‘It\u2019s more impressive to call the wine by its actual name rather than ask for a wine with the generic description of house white\/red wine. You wouldn\u2019t call it “house food”, would you?’<\/p>\n

It\u2019s ok to order the first wine on a list <\/h2>\n

Thierry doesn’t see an issue with people ordering the first wine they see.<\/p>\n

‘Yes, it\u2019s acceptable to order the first wine on a list because a great sommelier knows how to find quality and value at every price point.’<\/p>\n

This view is also shared by Clara, who adds: ‘At a restaurant like Hawksmoor, the first wines on a list aren\u2019t cheap-and-cheerful throw-ins; they\u2019re wines we\u2019ve made with\u200b top-notch producers.’<\/p>\n

Always tell your sommelier the last wine you loved \u2014 or hated<\/h2>\n

Maxim makes a memorable analogy about sommeliers, saying: ‘We\u2019re like Spotify<\/a> for wine: the more we know your taste history, the better the recommendations. And if you\u2019re worried about being judged by your watch or your shoes\u2026 Just say what you\u2019re comfortable spending. We\u2019re here to match your taste.’<\/p>\n

How do you do that subtly, though? Thierry suggests discreetly signaling a price point to the sommelier is a graceful way to stay within budget. Then say, ‘you know the list far better than I do. Could you recommend something similar?’ <\/p>\n

A good sommelier will pick up on the cue and suggest something perfect, all without drawing attention to the price. <\/p>\n

‘It is a subtle way to offer a thoughtful, curated experience,’ the expert explains.<\/p>\n

Likewise, Maxim advises subtly pointing to the price you’re prepared to pay on the list to the sommelier so the rest of your group can’t see<\/p>\n

\n
\n\t\t\"A\t<\/div>
Compliment the sommelier (Picture: Getty Images)<\/figcaption><\/figure>\n

A complement will get you the best service<\/h2>\n

Maxim\u2019s key insider tip? The best way to guarantee better drinks is to give the bartender or sommelier a compliment.<\/p>\n

He explains: ‘If he or she is Italian, say you\u2019ve heard they make the best Negroni in town, and they\u2019ll put more effort into preparing your drink.’<\/p>\n

In a similar way, Thierry recommends a ‘warm, respectful greeting’ or simply showing ‘genuine interest’ as this will often encourage the team to go that extra mile. <\/p>\n

‘You could say to your bartender, “I like these flavours, surprise me”. This gives them room to be creative while still tailoring the drink to your taste. <\/p>\n

‘The same goes for your sommelier. Share what you enjoy and let them take the lead. Hospitality professionals love sharing what they do. It just takes a small spark of engagement to unlock that next level of care.’<\/p>\n

But don’t panic when trying to talk about wine. Clara urges us to remember that, ‘wine lists aren\u2019t exam papers’. <\/p>\n

‘Forget jargon or buzz words. You don\u2019t need to mention blackberries or the essence of garrigue – just describe the characters you love in the way you would a person, “demure”, “outgoing”, “unapologetically massive.\u201d’<\/p>\n

Thierry concurs: ‘We do not expect guests to know any special phrases. It is really about going with the flow and letting the team guide you. You are here to be pampered, to relax and to create lasting memories with your loved ones. Leave the rest to us, that is what we are here for.’<\/p>\n

Don\u2019t mind if I do, Thierry.<\/p>\n

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\n\t\t\t\tLooking for more expert wine content?\t\t\t<\/h2>\n
\n

If you count yourself a purveyor of the finer things in life, Metro\u2019s Drink Up column<\/a> is where you need to be.<\/p>\n

Immerse yourself in the world of good drink, fronted by industry expert Rob Buckhaven \u2013 a place for readers to whet their whistle with the latest and greatest in the world of drinks. From unpacking the best supermarket wines<\/a> from Aldi<\/a>, Tesco<\/a> and Lidl<\/a>, to introducing audiences to the wallet-friendly Cremant out-bubbling the fanciest of French Champagnes<\/a> (or the best wines to drink after sex<\/a>), and finding out what it\u2019s like to go on a bar crawl with Jason Momoa,<\/a> this is a haven for those who love to celebrate.<\/p>\n

Stay ahead of the curve<\/a> as Rob plucks from the vines the wines of the season and the spirits you need to know about; speaking with experts and mixologists while unpacking the latest concoctions, finding the best non-alcoholic options<\/a> for those looking to moderate, discovering the best food pairings for your drops, and going up against the latest TikTok <\/a>chatter to demystify the liquid landscape.<\/p>\n

What are the best drinks to take to a summer picnic?<\/a><\/em><\/strong><\/p>\n

Wine that you should never serve at a wedding<\/a><\/em><\/strong><\/p>\n

And, truly, how <\/a><\/em>should<\/em><\/a><\/strong>\u200b we be storing our wine?<\/a><\/em><\/p>\n

Read More.<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n


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