Check to see how much of the majority wants red or white wine.
- Take the price of the most expensive entree' on the menu and add half :).
- Check for a 2-year-old white or a three-year-old red.
- If you're left with more than one choice within those parameters, choose the least common varietal. Agleanicos from Italy, Spanish Albarinos and Chilean Malbecs are good options.
- If all else fails, ask the sommelier to suggest a bottle.








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