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HE ALT H Y
Terms to know:
managing manners E ver ponder the “proper” way to do things? To save yourself the embarrassment of a social blunder, we offer tips and tricks of proper etiquette to keep you minding your manners.
ordering wine—the proper way THREE STEPS BEFORE YOU IMBIBE
1. SELECT YOUR PRICE POINT. To estimate how many bottles you will need to order that night, a good rule of thumb is one half bottle per person. To discreetly show the sommelier how much you’d like to spend, ask him or her their advice about a specific bottle and point to the price not the name of the wine. This indicates the price point you’d like to work with.
2. SELECT THE WINE. If you’re not familiar with the flavors of each region, ordering a “safe wine” that pairs well with most foods and comes in a variety of price ranges is the way to go. For a red, opt for Pinot Noir; if you’re looking for a white, a dry Riesling is quite versatile. If you’d like to explore more exotic flavors, ask the sommelier for his or her advice on what will pair well with your meal.
A TRAINED WINE SPECIALIST; HE OR SHE CREATES THE RESTAURANT’S WINE LIST AND HAS INTIMATE KNOWLEDGE OF THE WINES ON IT.
brought to the table. Next, the cork will be removed and placed on the table. Pick it up and feel for crumbliness or complete soakage, this indicates that air has made it into the bottle and spoiled the wine. If all is well, a small amount will be poured into your glass. Swirl it around, and smell it. Take a sip and roll it around your mouth. If the wine is “off” or tastes of vinegar, you can simply say, “I’m afraid this is a bad bottle. I’d like to send it back.” Even if you are the only one who feels this is true, the server should replace the bottle for free. If everything seems fine, indicate that the wine is good and enjoy.
3. INSPECT AND TASTE. When the wine finally arrives it will be offered for your inspection. First, read the label to be sure the proper wine was
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