When dining out, thoughtfully pairing wine with food will enhance the experienceand it can make or break it.
That’s the ethos forBrent Karlicek, certified advanced sommelier and beverage director/co-owner ofPostino in Houston.
With that in mind, his wine bar taboo is ordering something familiar.
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“It’s a missed opportunity to focus on what’s comfortable and right in front of you.
Dreaded oxidization, which can utterly thwart an otherwise quality bottle of wine.
“It will make for a much better tasting experience.”
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The same applies to red wine if ambient conditions are not adequate (e.g.
too warm, or humid).
All wines must be kept refrigerated, red or white or otherwise.
“It’s a good practice to taste the wine before ordering a glass,” Martianhes notes.
So saysRicardo Rodriguez, beverage director at New Jersey’s upcomingIberian restaurant, Lita.
One thing he suggests avoiding, though, is asking for samples.
“It might be acceptable at a craft beer bar but it’s frowned upon at wine bars.
“I would also avoid chocolate and blue cheese with any wine.”
This is especially true when ordering something typically served with wine, like oysters.
“It overpowers the oyster’s natural flavor and dulls whatever wine or Champagne you’re drinking.”
“I like to snack on fatty cured meats and rich salty cheeses.
