Eat out at better restaurants and I’m sure you’ve seen the big inflation in wine prices. In fact, if you have two glasses of a good wine your wine can easily end up costing more than the Miami Spice dinner menu. What to do? I interviewed Heath Porter, co-owner of Uvaggio Wine Bar, who was formerly Director of Wine and Spirits for some of the leading resorts in the US including the Greenbrier and Sea Island, and has devoted himself to wine education for his advice on restaurant wine lists and how to get the best value. Here are the questions and answers:
Q: From what countries can you find the best wine values?
A: Portugal and Greece because of the cost of living there, the favorable exchange rate with the Euro, and they’re lesser known. Plus, their wines work well in our climate.
Q: When budgeting for a lunch or dinner out, how can you avoid a costly surprise on your beverage part of the tab?
A: Look at the wine list online when you check the food menu. Better yet, call the restaurant and ask them to email you a copy of their wine list as prices on the internet are often out of date.
Q: Typically, which wines have the highest markups?
A: Usually the lower priced wines have the highest markups. They’re joined by well advertised, iconic brand names where it’s not unusual to find a markup of four or five times.
Q: If you look at a list of wines by the glass and don’t recognize any names, how do you know which to order?
A: Ask the sommelier for a recommendation and definitely ask for a taste. Any good restaurant will be happy to comply.
Q: Are all proseccos made equal?
A: With so many producers now, there’s a wide range of offerings. The best is to experiment. And if you find one you really like, take a picture of the label so you’ll know what to order next time.
Q: How about the size of the pour?
A: 2 ounces can make a big difference so ask about the size of the pour. You want 5 or 6 ounces a glass.
