Simple tips for selecting the right wine
Print Edition
Ordering the right wine matters when entertaining people. It can complement your food, please your guests and show you have a taste for the finer things in life. But a long wine list with hundreds of different names can often confuse novices.
Fret not! Everyone is entitled to enjoy a good bottle of wine. Here are some simple tips to help pick the right wine and look knowledgeable in front of guests. If possible, choose a wine in advance and learn how to pronounce the name.
Also, try to choose a wine that features on wine lists in a good number of restaurants and is versatile enough to pair with different foods. Quality champagne is often a safe choice in this regard.
If you truly feel overwhelmed making a choice, consult with the restaurant’s sommelier. They are responsible for providing wine suggestions within your budget that will pair well with your food.
Other things to consider when making a selection include your guests.
If entertaining important business partners, Bordeaux first growths such as Chateau Lafite and Chateau Latour are recommended. They will appreciate these big names regardless of how much they know about wine.
If dining with a friend, their food preferences can be used as a main reference. Food palate mirrors wine palate to a large extent.
Choose light wines such as a Pinot Noir or Sauvignon Blanc for those preferring Cantonese and Japanese cuisines. Choose a bodied wine like Cabernet Sauvignon and Syrah for those with a heavy palate.
Time and season are also important. Low alcohol wines such as Riesling and Moscato are suitable for lunch, which ensures guests can go back to work and still function.
Wines high in alcohol are better for dinner, which helps relax after work. Chilled white and rose wines are best in the summer while full bodied reds can warm the body in winter.
Finally consider the food. Although more wine experts are now emphasizing that it’s not necessary to follow various wine and food pairing rules, some basic guidelines can be followed. At the very least, avoid choosing a wine that will ruin the meal.
Match a strong wine with robust foods and vice versa. Tannins in wine are softened by chewy food. Creaminess in food can be cut through by the acidity in wine. And remember, all wines taste more acidic when served with desserts except those sweeter than the food.
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