James Suckling on How to Order Wine: 6 Practical Tips

James Suckling is a legendary critic in the wine industry. He has tasted more than 200,000 wines in his forty-year career. As a journalist, he served as the former senior editor and European Bureau Chief of Wine Spectator, where he worked for three decades. In 2010, James launched his own wine website featuring comprehensive tasting reports, with wine ratings and tasting notes, of wines from around the world.

Although James Suckling claims to “have a lot of fun ordering wine at restaurants,” he admits that “it can be a little daunting sometimes if you’re not sure what to pick.” To help make ordering wine in a restaurant a little easier, James offers this advice:

1. 1. Start with a quick selection. Some restaurant wine lists can be a lot to take in at first—fine dining establishments often have hundreds of wines to choose from. Rather than feeling rushed to make the proper selection, James recommends ordering something you know will be “drinkable and delicious and everyone can enjoy” while you continue to study the menu.
2. 2. Ask for guidance. An extensive wine list is evidence of an on-staff wine expert. If you’re unsure where to start, ask the manager or sommelier to help you choose. “That’s the first place to go,” James says, “if you don’t have an idea of what you want to drink.” The staff can also help with wine pairing to ensure your selection will enhance your meal.
3. 3. Do some wine tasting before you go. If you anticipate going to a restaurant known for stocking good wines, go wine tasting ahead of time. That way, you’ll have confidence when ordering a bottle of wine for the table. He says, “Let’s say you’re fond of German dry Rieslings from the middle of Mosel; you might pick that. Or you like red Burgundy, you might pick that.”
4. 4. Brush up on wine knowledge in advance. Most diners know the differences between red wine, white wine, and rosé. But not everyone knows which wine varietals have more acidity or tannins. Understanding the different grape varieties, notable vintages, and reputable winemakers will ease the effort of deconstructing a wine list. If you approach the menu with some knowledge of wine, you can rely on that to make your selection.
5. 5. Know your budget. It’s wise to start with a specific price point that you’re willing to spend. James says asking yourself, “How much do I want to spend tonight?” is where everyone should start. Knowing your price range will help narrow the scope of the wines available, making the decision easier. If you’re on a tight budget, a good strategy is to order the second-cheapest wine on the menu—this ensures you stick to your budget and get a drinkable wine.
6. 6. Plan ahead. “[If] I’m going to a restaurant with a big wine list,” James says, “I often look at the wine list online.” Although not a foolproof plan (some restaurants fail to update their wine lists online), checking the menu ahead of time can give you a good idea of what the restaurant offers and which type of wine is their specialty. For example, if a restaurant has mostly California wines, you know with some certainty that ordering a Cabernet Sauvignon from Napa Valley is a safe bet. A restaurant with primarily Italian wines will likely have excellent Pinot Grigio or Chianti.

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