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How to read a wine list
Wine lists are usually organised to help you, once you know the structure:
- By style or colour first — sparkling, white, rosé, red, dessert — then often by region or grape, and roughly from lighter to fuller within each.
- By the glass vs by the bottle. 'By the glass' (BTG) options let you try more or match different dishes; bottles are better value per glass if a few of you want the same.
- Half bottles are a great middle ground for two people or a shorter meal.
- Look for the grape and region you know you like; if it's unfamiliar, that's what the sommelier is for.
Don't be ambushed by length. A huge list just means more help is useful — nobody expects you to know it all.
Talking to the sommelier
A sommelier (the restaurant's wine specialist) exists to make your meal better, not to judge you. Use them well:
- Give them a price anchor discreetly. Point to a price on the list and say 'something around here' — they'll take the hint without anyone announcing a number.
- Tell them what's on the table. 'We've got a steak and a sea bass — what would you suggest?' is the perfect prompt.
- Share a preference. 'We like bold, dry reds' or 'something crisp and not too oaky' gives them direction.
- It's fine to ask for value. Good sommeliers love recommending an under-the-radar bottle that punches above its price.
For which wines suit which dishes, see wine pairing basics.
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The tasting ritual, demystified
When you order a bottle, a small ceremony follows. Each step has a practical purpose — it is not a test of whether you 'like' the wine:
- The label is shownConfirm it's the wine and vintage you ordered. A simple nod is enough.
- The cork (sometimes presented)You can glance at it, but you needn't sniff or inspect it theatrically; it's mostly tradition.
- A small taste is pouredYou swirl gently and sip. You're checking the wine isn't faulty — 'corked' (a musty, wet-cardboard smell) or oxidised — not whether it's to your personal taste.
- You approveA nod or 'that's lovely, thank you' and the server pours the table.
Key point: the taste is a quality check, not a refund window. You can't send a sound bottle back simply because you'd have preferred something else — but a genuinely faulty bottle should and will be replaced.
By the glass or by the bottle?
- By the glass when people are eating different things, you want to try several, or it's a shorter meal.
- By the bottle when a few of you will drink the same and want better value per pour.
- Wine flights (a set of small pours) are a fun way to taste a range, especially with a tasting menu.
- Pairing menus at fine-dining venues match a wine to each course — a lovely, if pricier, way to experience the meal (see tasting menus).
Price etiquette & common worries
- You set the budget, quietly. Pointing to a price is the universal, graceful signal.
- The second-cheapest myth. There's no rule that you must avoid the cheapest bottle — order what fits your meal and wallet.
- Don't over-order. One bottle serves roughly four to six glasses; start with one and order another if needed.
- If you don't drink, that's completely normal — sparkling water, a soft drink, or a non-alcoholic option is fine, and good restaurants increasingly offer thoughtful alcohol-free pairings.
Confidence with wine comes from understanding the process, not from memorising labels. Know the ritual, lean on the sommelier, and enjoy the glass.
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Frequently asked questions
What is the point of tasting the wine before it's poured?
It's a quality check, not a test of your personal taste. You're confirming the bottle is the one you ordered and that it isn't faulty — for example 'corked' (a musty, wet-cardboard smell) or oxidised. If the wine is sound, you approve it with a nod; you can't return a flawless bottle simply because you'd have preferred a different wine.
How do I tell the sommelier my budget without it being awkward?
Point discreetly to a price on the wine list and say 'something around here'. The sommelier will understand immediately and recommend within that range, without anyone having to say a number aloud. Good sommeliers are happy to suggest excellent value at any price point.
Should I order wine by the glass or by the bottle?
Order by the glass when your table is eating different dishes, you want to try several wines, or it's a shorter meal. Order by the bottle when a few of you will drink the same wine and want better value per glass. Half bottles and wine flights are useful middle options.
Can I send back a bottle of wine I don't like?
You can return a genuinely faulty bottle — one that is corked, oxidised or otherwise flawed — and it will be replaced. You generally can't send back a sound, correctly-served bottle just because it isn't to your taste, which is why describing your preferences to the sommelier before ordering matters.
Mustafa Bilgic
Editor, Arsenal Rest
Reviews dining etiquette, menus and food-service practice for Arsenal Rest. Fact-checked against established culinary references and public sources. Last reviewed 2026-06-13.
Sources & further reading
- Court of Master Sommeliers and wine-service references on the presentation and tasting ritual.
- Wine-fault references (cork taint / TCA, oxidation).
- Arsenal Rest editorial guidance. Please drink responsibly.