So, what’s your strategy for ordering wine when you go out to eat? Do you pick the cheapest bottle on the menu, or do you aim to impress with the most expensive?
Choose neither of those options, says sommelier Gerald Morgan, Jr. of Simplified Wine. Morgan advises picking the second cheapest wine on the menu. The next cheapest wine is often the best value — it costs the restaurant at least twice as much as the cheapest bottle.
Also consider choosing a wine from a good region. Morgan suggests Argentina, Chile and Washington state. Although, we would add a Finger Lakes wine to that list.