Q: What should you do after the wine is presented to you? A: Do not sniff the cork. Sniff the little bit of wine they have poured – you can sip, but your nose is all you need to tell you whether the bottle is corked (indicated by a musty smell). Note, swirling the wine in the glass disguises the corked bottle odor that you are looking for. It is best to wait to swirl until after you have approved the bottle. Q: When is it acceptable to send wine back? A: When it is clear that your wine is bad. If you choose it and don’t like it, it is unacceptable to send it back unless the wine steward or server recommended it. Q: What if you are unsure whether it is corked, bad, or if it is just not to your taste? A: It is acceptable to ask the sommelier or waiter’s opinion on the quality of the wine. By asking the sommelier’s opinion, however, you are tactfully agreeing to follow his or her advice. Q: When dining out, should you act like you know more about wine than you really do? A: It is better to confess your lack of experience upfront. Wine stewards are happy to help enthusiastic novices. Q: What’s the best way to order wine when there are several people in your party ordering different entrees? A: There is no perfect wine that pairs well with everything. Try ordering by the glass. If the selection is not inspiring, order a white and a red. Sauvignon Blanc and rich Rieslings are the recommended choices that pair well with a variety of foods. Pinot Noir or lighter Syrah are recommended when ordering red. Q: What should you do with your leftover wine? A: The wine is yours to take home, you’ve paid for it. However, some laws may not allow you to do this. Remember, in Texas you must put it in your trunk because of the open container law. Sharing what is left of your wine with other tables is just as acceptable, provided you know the individuals or see that they are celebrating a special occasion. Q: How does one avoid looking cheap when ordering wine in front of guests? A: Get to the restaurant ahead of time and pre-arrange something with the maitre d’, or even call ahead. Have three red and three white options that are within your budget tentatively set before your guests arrive at the restaurant.

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