It can be overwhelming to be handed an extensive wine list at a restaurant. Multiple pages with small print can be an overload of information — anxiety ensues, and you’re not sure what to order.
But as a sommelier, I’ve trained to understand all those little details, so you don’t have to.
Here are the mistakes I see people make when ordering wine — plus advice for what to do instead next time you’re dining out.
Ordering something they can readily buy at their local grocer
Sommeliers work hard to curate thoughtful and interesting wine lists at restaurants. If you can get the wine at your grocery store or any retailer you frequent, skip it while you’re out.
Dining out is a time to explore and discover something new. This can be a grape you’ve never had, a producer you’ve never heard of, or a wine from a new-to-you region.
Sure, you’ve had a Tuscan red wine, but have you had a red wine from Oltrepò Pavese made from pinot-noir grapes? At Italian restaurants, I always look out for bottles of La Genisia pinot.
Exclusively sticking with overpriced bottles from major wine regions
Bordeaux is widely considered one of the finest wine regions in France, and Napa Valley reigns supreme in the US. So, it’s no surprise that their wines often have price tags to match their elite status.
Instead, I always look for areas near these benchmark regions to expand my horizons and save a few bucks.
Just outside Bordeaux is a region called Cahors, which is known for making wines from the malbec grape. Crocus Wines is a reputable brand to try.
In terms of Napa alternatives, I tend to reach for bottles from the Anderson Valley in Mendocino. Classic producers include Goldeneye Winery and Husch Vineyards.
Only ever ordering white wines within their comfort zone
Ubiquitous, “comfort zone” white wines like chardonnay, sauvignon blanc, and pinot grigio tend to have cultlike followings.
If you’re open to branching out and are in a white-wine rut, I say start by taking a closer look at the menu. For example, 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.
Planeta and Monteleone are two of my favorite brands in Sicily. Primosic and Terre del Faet are top producers in the Collio region. And in Lugana (an all-white wine region), Ottella and Selva Capuzza reign supreme.
There are so many great varieties worth trying if you know a few keywords to look for.
Going for the full-bodied, high-alcohol reds
Over the years, I’ve observed that American wine drinkers really like big, assertive reds.
The problem with ordering such wines at many restaurants is that the bottles are often 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 peruse the menu and order your food.
By the time your appetizers are served, the wine will be ready to enjoy.
This story was originally published on September 15, 2024, and most recently updated on October 26, 2026.
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