Broaden your horizons with restaurant wine lists

Broaden your horizons with restaurant wine lists

New Zealand restaurants have some of the best wine lists in the world. But with more varietals, more regions and more wineries on offer, the choice can sometimes seem a bit overwhelming.

Alpha Domus wine expert, Paul Ham’s, advice is to be open minded and relaxed about your choices.

“Treat your dining experience as an opportunity to broaden your horizons, not just with food but with wine as well – experiment a little.”

For people who enjoy their wine but are unsure about what to order in restaurants, Paul’s top tip is to ask the staff. While most restaurants don’t have a dedicated sommelier, many will have waiters with good wine knowledge.

“In a good restaurant all waiting staff should know the flavours each dish has and which wines work well with the dishes,” he says.

“Don’t be afraid of telling them what you like and what you don’t like and it helps if they know your budget.”

If you’re embarrassed to do this in front of your dinner guests, point to a wine on the list and say ‘I’d like something in this region’.

Instead of sticking to the old rule of white with fish and red with meat, Paul recommends trying lighter wine with lighter dishes, and richer wine with richer fare.

“My advice is to go with what you feel like. A light wine works well with pork or chicken, like Alpha Domus’ Viognier or an unoaked Chardonnay. For richer meats try a full-bodied red, such as the Alpha Domus The Navigator, a Bordeaux blend that’s fantastic with steak or game,” he says.

“It’s really important when matching wine and food to get harmony between them. This will enhance the flavours from both your plate and your glass, so tell your waiter or your somellier what you’re planning to eat.”

Paul says the best thing about restaurant wine lists is that you get to try different wines in an environment where you have time to sit and think about your choices.

“It’s a lot different to buying a bottle in a supermarket, where your main aim is to get in and out in the shortest time possible.”

He recommends taking your time over wine lists, which can vary hugely between restaurants from a single sheet of paper to bound leather books.

The winner of this year’s Cuisine restaurant of the year awards, Martin Bosley’s Yacht Club in Wellington, has over a hundred wines on their list, ranging from $40 to $690 per bottle.

Paul says restaurant wine lists often change according to what’s fashionable.

“Right now there are a lot more aromatics on offer, like pinot gris and viognier, and we’re also seeing an increase in the different pinot noirs available.”

He says there is also a lot more wine being sold by the glass in restaurants.

“People are becoming more interested in food matching, so they’re trying different wines by the glass and matching them to their meals.”

If you’re buying wine by the glass and you’re not happy with it, Paul recommends you let the staff know.

“Sometimes if the bottle has been open for a couple of days, white wines in particular can lose some of their elegance and aromas.”

Another tip from Paul is to ask the restaurant whether they have a reserve list or a cellar list if you’re looking for something special.

“This is where you’ll find rare wines and special reserves which you may not be able to find in a shop. Often the prices are not too frightening.”

Paul says the size of a restaurant is not always an indication of a quality wine list.

“Top restaurants often have a fantastic wine list because they have a dedicated sommelier or wine buyer, but there are some smaller restaurants where the owners have a real interest in the wine they buy and often these restaurants can be really interesting.”

So whether you’re after fine dining or café fare, next time you consult a wine list step out of your comfort zone.

“Try something new - whether it’s a different varietal, winery or region, or all three.”

ENDS

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