FAQ: for non experts wine sippers

everyday questions for everyday people: food and wine pairings , ordering wine at a resto, and temp to drink wine

hey friends!

so grateful you made space in your busy inbox and day for us here.

In today’s newsletter:

1. Quick updates from theo

2. FAQs about wine:

   1. How do I pick wine at a restaurant? (with some handy cheatsheets of what wines are like what)

   2. How cold should my wine be?

   3. What wine and food DOESN’T go together? (and food versatile wines!)

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Quick updates

• we’re in the early stages of building an app (launching this fall! see it first by signing up on the waitlist ) .

  

• We’re also building out the website with all the gorg new pics and refining messaging that actually resonates with people like us.

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Here are FAQs about wine

if you’re new here: welcome! -there is nothing I HATE more than wine “rules”. Have wine the way you like! that is all that matters! If you don’t struggle with the questions or read something that is the opposite of what you do- ignore! YOU know your palate best.

Q: How do I pick wine at a restaurant?

Theo:

Here are some questions to ask yourself/the group:

1. By the glass or by the bottle - how boozy are we feeling? Do we have the same taste in wine?

   1. One bottle = 5 glasses of wine ( if it is sparkling it can be more like 6-7). How many are drinking that wine and how many glasses does each person want to have?

2. Mood - what is the vibe for wine type: Are you craving red? White? Rosé? Sparkling?

   1. No right answer here. If you want something cold- I would go with white, rosé, or sparkling. Most red wines tend to be served at room temp so it won’t hit the “refreshing” note quite as much in the summer. (unless you ask for it to be chilled!)

3. What is your budget?

   1. I am pro ordering the cheapest bottle of wine if it is the one you want!! It is YOUR money to spend. AND TBH eating out is expensive nowadays.

4. Food :

   1. What type of restaurant is this? There is the saying "what grows together goes together," so when in doubt - get a wine from the origin of the restaurant!

   2. If you want food-friendly wines because you are having many dishes or aren't sure yet, here are some safer bets:

      • If you want red: Pinot Noir, Barbera, Frappato, Beaujolais

      • If you want white: Riesling

      • Sparkling wines

      • Rosé

5. What is your regular go-to wine?

These are not fail-proof by any means. In my experience - the brand/bottle makes all the difference (one of the things Theo takes into account when recommending wines). that said - these general keywords will help narrow down. Screenshot this. No need to memorize!!

1. A few last tips:

   1. If you don't recognize many bottles on the menu - look at the wines by the glass and ask to taste before buying a bottle! (I don't know if I have friends in hospitality here who would frown upon this, but it eliminates a risk element!)

   2. If you don’t love the bottle- you can ask to make it colder! you tend to taste it less.

   3. Rosé is a pretty safe bet in my experience- both food friendly and not super over-powering or super strong flavors.

Q: How cold should my wine be?

Theo:

20 minute rule:

• if you are having white, rosé, or orange wine- take it out of the fridge 20 mins before serving.

• if you are having red wine - put it IN the fridge for 20 mins before serving.

• Chilled red Put it in the fridge for an hour before serving. (sorry not 20 mins but you can try that first and see if u want it colder!)

Q: What wine and food DOESN’T go together?

Theo:

It is hard to learn all the rules and tricks when it comes to pairing food and wine. Plus - the secret most people in the wine industry won’t tell you: we are looking to avoid wines that clash with food rather than specifically looking for the best bottle with that dish.

Here are some foods harder to pair with wine:

• Artichokes → Skip wine or drink before/after meal

• Spicy Food → sweeter wines (ie Riesling or anything “off-dry, doux”) or lower alcohol wines (avoid Napa, California reds)

• Eggs → Champagne or reds like Pinot Noir (avoid most whites). or MIMOSAS!

• Sweet Desserts → wine must be sweeter than food so opt for sweet wines like Port, Sauternes, Ice Wine

• Chocolate → sweet wine (avoid big reds because it created bitter+bitter especially with dark chocolate)

• Sushi/Poké → white wines like Pinot Grigio or Sauvignon Blanc (reds overpower)

• Brussels Sprouts/Cabbage/Broccoli → white wines like Pinot Grigio or Sauvignon Blanc (reds clash with a compound in these foods)

• Asparagus → Sauvignon Blanc or rosé (reds can clash and taste rotten)

• Smoky flavors→ white wines are usually safe here (not smoky red wines- smoky wine = bitterfood +bitter wine which isn’t great)

Need food versatile wines? see earlier answer on how to order wine at a resto.

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What are other questions you have? Drop them in the comments for part 2

xoxo

jess (& theo )