Navigating the Wine List: A Survival Guide for Real People

Andi Healey
Web Manager

Valentine's Day is two weeks today!

I plan to write next Saturday's email about what to serve (and how to serve it) if you're planning a night at home with your loved one.

But, as this year is essentially a double whammy for restaurants, the "busiest night of the year" landing on the "busiest night of the week" (according to Time Out), today I thought I'd chat with you about what can be the most stressful part of any evening dining out.

The Wine List!

Especially if it looks like a leather-bound tome that seems designed more to intimidate than inform. But there are ways to make the whole process less stressful – even, dare I say it, enjoyable.

What You Need to Know About Restaurant Wine Lists

Check the wine list online beforehand if you want to avoid decision paralysis at the table
The "second cheapest bottle" myth is false – LSE research found no evidence it's more overpriced than others
By-the-glass options are smart, not shameful – especially when your courses don't match
Tell the sommelier your actual budget – they won't judge you, and it helps them help you
Mid-range bottles offer best value – restaurants often price interesting wines here to move them
House wine is usually decent these days – restaurants know it reflects on them
Can't pronounce it? Just point – sommeliers have heard every mangling imaginable
The wine list isn't a test – it's just suggestions, and you don't have to perform for anyone

In This Guide

Do Your Homework (If You Can Be Bothered)
The Food-First Philosophy (Or Not)
Make Friends With The Wine Waiter
The Price Game
The Pronunciation Minefield
When All Else Fails
The Bottom Line
Frequently Asked Questions

Do Your Homework (If You Can Be Bothered)

Many restaurants now put their wine lists online, so having a quick look beforehand can help you get an idea of what you think you might like. It's also worth checking if they have a decent by-the-glass selection – more on that in a moment.

Some places even include tasting notes, which can range from genuinely helpful ("crisp apple and citrus") to utterly bewildering ("wet stones with hints of pencil shavings"). If you see the latter, don't panic – it probably tastes like wine.

The Food-First Philosophy (Or Not)

What are you going to eat? A foodie would decide on that first and then pick the wine to match. A wine geek might do the opposite. (Or, if you're like me, you may want to see the shape of the wine glasses before deciding either!)

Whichever choice comes first, make sure the other one matches up. You can complement wine and food by flavour and texture, or through a balance of sweetness and/or acidity. Rich, fatty foods love acidity to cut through them. Spicy dishes appreciate a touch of sweetness. Delicate fish can be overwhelmed by big, bold reds.

💡 The By-the-Glass Strategy: If you're going for a light fish dish for a starter and then a heavy lamb shank for a main course, it will be hard to find a bottle of wine to suit both. This is when you could explore the by-the-glass options – and honestly, there's no shame in that. In fact, it's often the smarter choice. Why compromise on either course just to finish a bottle?

Make Friends With The Wine Waiter

The best thing to do when actually at the restaurant is to have a chat with the wine waiter (or sommelier if you're having really posh nosh!) Tell them what you usually like, what you may be eating, how much you want to spend – yes, actually say the number, they won't judge you – and ask for a recommendation.

Here's the thing: like most of us who have spent time gathering a body of, relatively, exclusive knowledge, they are usually very happy to share their expertise. Most sommeliers genuinely love wine and get a kick out of finding the perfect match for your meal and budget.

Most sommeliers genuinely love wine and get a kick out of finding the perfect match for your meal and budget. They're not there to judge – they're there to help you have a brilliant evening.

The Price Game

Obviously, you need to be wary of someone trying to sell you an expensive bottle that you don't really want. But here's some good news: whilst price mark-ups on restaurant wine lists vary considerably, recent research by economists at the London School of Economics and University of Sussex business school found no evidence to support the long-held 'urban myth' of the second cheapest wine being the most overpriced.

That said, restaurants do tend to mark up their wines significantly – sometimes 2-3 times retail price. The sweet spot is often around the middle of the price range, where you might find more interesting bottles that the restaurant is keen to promote (read, "get rid of!").

And if you're really watching the pennies? The house wine is usually decent these days. Restaurants know it reflects on them, so they tend to choose carefully.

Restaurant Wine Pricing Sweet Spots

Bottom of the list: Usually safe, rarely exciting. House wines are typically chosen carefully as they reflect on the restaurant.

Second cheapest: The "urban myth" territory – LSE research found no evidence it's more overpriced than other options.

Mid-range: Often the best value. Restaurants price interesting bottles here to move inventory whilst still making profit.

Top of the list: Prestige bottles with hefty mark-ups. Great if someone else is paying, otherwise save these for special occasions.

The Pronunciation Minefield

The days of sommeliers being overbearing, judgemental snobs are (hopefully) long behind us, but getting the pronunciation right will show them you mean business – or at least that you've done this before.

So let's go through a few basics.

Firstly, the most important one... Riedel – rhymes with needle.

Actually, there are a few basic pronunciation rules in most European languages that will help get your tongue around the names of even unfamiliar wines.

German

"ie" is pronounced "ee"
"ei" is pronounced "eye"
"r" (at the beginning of a word) sounds like gargling
"r" (at the end of a word) sounds like "uh"
"ch" sounds like a cat hissing
ß is just a "ss" sound
"j" sounds like the English "y"
"w" sounds like the English "v"
"v" sounds like the English "f"

German doesn't really go in for silent letters (pepper really is pfeffer), including an "e" at the end of a word. Enunciate it!

French

When compared to the English language, French has a more distinct sound and a flat intonation. The stress is mostly even except for the last syllable which is given a little bit more of an emphasis.

"c" before "e" or "i" sounds like "s"
"c" elsewhere sounds like "k"
"ç" sounds like "s"
"ch" sounds like "sh"
"g" before "e" or "i" sounds like "s" in "measure"
"g" elsewhere sounds like "g" in "go"
"h" is silent
"j" sounds like "s" in "measure"
"qu" or "q" sound like "k"
"r" sounds like gargling
"s" at the beginning of a word sounds like "s"
"s" between two vowels sounds like "z"

Except for c, f, l, and r, consonants are usually not pronounced when it is the last letter of the word. E.g. Blan(c)

Spanish

Unlike French, in Spanish the emphasis is on the second to last syllable. "Bar-ce-LLO-na"

Don't pronounce the letter "h" when it's at the beginning of a word
"ñ" is equivalent to gn in Italian, as in "lasagna"
"v" and "b" have the same pronunciation, but it changes depending on their position in a word. At the beginning it's "b", in the middle, especially between vowels, it's a "v"
The English sound for the letter "j" doesn't exist in Spanish – it's a hard "H". Think Jose, but not Mourinho (he's Portuguese, so pronounced Joe-say)
"ll" sounds like "y" – so Rioja is REE-oh-ha, not REE-oh-ja

Italian

One thing that sets Italian apart from other languages is that the pronunciation rules are absolutely constant and it is completely phonetic.

"C" if followed by an "e" or an "i" will be pronounced like the "ch" in cheese. If followed by an "h", it will sound like the "c" in cut
"sc" followed by an "e" or an "i" is "sh"
"gli" sounds like "ll" in million
Every vowel gets pronounced – Brunello has three syllables, not two

Got all that?

Good, let's try a few wines, phonetically:

Albariño: Ahl-vah-REE-nyoh
Blanc du Bois: BLAHNK du bwah
Blaufrankisch: Blouw-FRANN-keesh
Cabernet Sauvignon: Kab-er-nay soh-VIN-yohn
Châteauneuf-du-Pape: Shah-toh-nuff-doo-POP
Chianti: KEE-ahn-tee
Fumé Blanc: FOO-may BLAHN
Gewürztraminer: Guh-VERTZ-tra-mean-er
Grüner Veltliner: Grew-ner velt-LEE-ner
Lagrein: Lah-GRAYN
Montepulciano d'Abruzzo: Mon-tae-pul-chee-AH-noh dah-BRUTE-so
Montrachet: Mon-rah-SHAY
Moscato: Mohs-KAH-toh
Nebbiolo: Neh-bee-YOH-loh
Pinot Grigio: PEE-noh GREE-joe
Pinot Noir: PEE-noh nwar
Pouilly-Fuissé: Puwee fwee-SAY
Rioja: REE-oh-hah
Sancerre: San-SAIR
Sangiovese: San-joe-VEH-zay
Spätburgunder: Shpate-boor-gun-der
Viognier: Vee-oh-nee-YAY

When All Else Fails

If you genuinely can't get your tongue around a name, just point at the wine list. Honestly. The sommelier won't think less of you – they've heard every possible mangling of every wine name imaginable. Or just describe what you want: "Something red and medium-bodied from Italy, around £40?"

I do have to admit to occasionally, deliberately mispronouncing wines just to wind up a wine snob, but it usually backfires as I then end up getting a lecture on the correct pronunciation. I really must stop doing that!

The Bottom Line

Here's the real secret to wine lists: they're just suggestions. You don't have to perform for anyone. You don't have to know everything. You just have to know what you like, or be willing to discover something new.

And if the sommelier makes you feel small for asking a question? That's a them problem, not a you problem. (Though it's also probably a sign that the restaurant's priorities are in the wrong place.)

The wine list isn't a test – it's an opportunity. And if you're buying, I'll have a puwee fwee say!

Frequently Asked Questions About Restaurant Wine Lists

Is the second cheapest wine on a restaurant list really the most overpriced?

No, this is an urban myth. Recent research by economists at the London School of Economics and University of Sussex business school found no evidence to support this long-held belief. The second cheapest wine is no more overpriced than any other option on the list.

How much do restaurants mark up wine?

Restaurants typically mark up wines 2-3 times the retail price, though this varies considerably. The sweet spot for value is often around the middle of the price range, where restaurants price interesting bottles they're keen to promote whilst still making a profit.

Should I tell the sommelier my budget?

Yes, absolutely. Tell them the actual number you want to spend – they won't judge you. In fact, it helps them find the perfect wine within your budget. Most sommeliers genuinely enjoy the challenge of finding excellent value bottles and appreciate the honesty.

Is it acceptable to order wine by the glass instead of a bottle?

Absolutely, and it's often the smarter choice. If your courses don't match well (like a light fish starter followed by a heavy lamb main), ordering by the glass means you can pair each course properly rather than compromising. There's no shame in this – it shows you know what you're doing.

What should I do if I can't pronounce a wine name?

Just point at the wine list or describe what you want ("something red and medium-bodied from Italy, around £40"). Sommeliers have heard every possible mangling of every wine name imaginable and won't judge you. They're there to help, not to test your pronunciation skills.

Is house wine worth ordering at restaurants?

Yes, house wine is usually decent these days. Restaurants know the house wine reflects directly on them, so they tend to choose carefully. It's a safe, economical option, though it's rarely the most exciting choice on the list.

Should I choose wine before or after ordering food?

Either approach works. Foodies typically choose food first then match wine to it. Wine enthusiasts might do the opposite. The key is ensuring whichever you choose first, the other matches up. You can complement by flavour and texture, or balance sweetness and acidity.

How do I pair wine with food at a restaurant?

Rich, fatty foods love acidity to cut through them. Spicy dishes appreciate a touch of sweetness. Delicate fish can be overwhelmed by big, bold reds. If you're unsure, ask the sommelier – they know the menu and wine list intimately and can suggest perfect pairings.

Should I check the wine list before going to a restaurant?

If you want to avoid decision paralysis at the table, yes. Many restaurants put their wine lists online, which helps you get an idea of what you might like and check if they have a decent by-the-glass selection. Though some people prefer the spontaneity of choosing on the night.

What if the sommelier makes me feel stupid for asking questions?

That's a them problem, not a you problem. Good sommeliers genuinely love sharing their expertise and helping diners have brilliant evenings. If someone makes you feel small for asking questions, it probably indicates the restaurant's priorities are in the wrong place.

How do I pronounce Riedel?

Riedel rhymes with needle (REE-del). It's one of the most commonly mispronounced wine-related words. The German pronunciation rules apply: "ie" sounds like "ee", and you enunciate the final "e".

Are tasting notes on wine lists helpful?

They range from genuinely helpful ("crisp apple and citrus") to utterly bewildering ("wet stones with hints of pencil shavings"). If you see overly poetic descriptions, don't panic – the wine probably just tastes like wine. Focus on terms that indicate body, acidity, and whether it's fruity or earthy.

What's the best value wine on a restaurant list?

Often bottles in the middle price range offer the best value. This is where restaurants price interesting wines they're keen to move whilst still making profit. The house wine is typically safe and economical, whilst bottom-of-list options are rarely exciting. Top-end bottles carry hefty mark-ups.

How much should I spend on wine at a restaurant?

Whatever feels comfortable for your budget and occasion. There's no "right" amount to spend. Be honest with the sommelier about your budget – they'll find you the best wine in that range. Remember that restaurants mark up significantly, so a £40 restaurant bottle might retail for £15-20.

What does BYOB mean and can I bring my own wine?

BYOB means "Bring Your Own Bottle". Some restaurants allow this, often charging corkage (typically £10-25 per bottle). Check the restaurant's policy beforehand. It can be economical for special bottles, but restaurants make significant profit from wine sales, so corkage helps offset lost revenue.

Serve Wine Properly at Home

Whether you're celebrating Valentine's Day at home or just enjoying a special bottle, the right glassware makes all the difference. Riedel's varietal-specific glasses are designed to enhance every wine's unique character.

Shop Wine Glasses Red Wine Glasses

Hopefully I've told you a few things you didn't know and made the Carte des Vins a little less scary.

Cheers.

About The Author

Andi Healey is the Web Manager at The Riedel Shop with over 10 years of experience helping customers understand and appreciate quality wine glassware. Based in Surrey, UK, Andi combines practical retail experience with a genuine passion for wine culture and making wine accessible to everyone.