Ordering wine in restaurants

[tonypaladino]

Some really good info in here from Clark and Sucker. I'm saving this thread.

[sfer]

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The Daver,

I disagree, but you should be up front about it. Usually, you get a wine that you don't like when yodu are trying something new. Usually, you talk this out with the waitperson, and they know what you are doing. This is SOP, though I usually don't find something that totally sucks. On the second bottle, though, you are compelled to drink it unless it's corked.

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The Sucker, I think you're referring to a fairly unique case where the buyer is knowledgeable and the waitstaff/sommelier should also be knowledgeable and the decision leads to something not at all like what was discussed. For this, I have no problem. But for a case that is much more likely for the OP or others here--that is, the buyer says, "Blech! That doesn't taste like what I want!" for unusual, more out of the way wines like a good Chinon or Sancerre or Cotie Rotie--the scenario is much more likely to create expectations of returnability in a situation originally designed to ensure only that the wine isn't corked.

[timprov]

When you're starting out, definitely each get a glass of what you feel like. Offer to let her taste yours, and hopefully she'll reciprocate.

I don't have much time for the popular varieties in this thread, personally, so I don't have anything to add to specifics. The most important thing is to keep records of your results. A wine log is very useful when you're trying to remember just what the name was of that one you liked so much.

[Cyrus]

I spent the winter of 1985 drinking caseloads of Chablis 1983, which the local supermarket was dumping at the cheapest possible price, not knowing what they had, and snacking on parmiggiano reggiano.

Getting laid a lot, too, but that was to be expected.