How to Drink Wine at A Restaurant and Not Get Hosed

By now, you have probably heard of the wine order fiasco at celebrity chef Bobby Flay’s steakhouse. If not, here’s the punch line: a man asked for a recommendation for a bottle of wine for his table, the server suggested one, he asked how much and allegedly got the reply “37-50.” He gave it the green light. When the bill came, that it turns out that “37-50” was actually short for three-thousand, seven-hundred and fifty dollars … not the bargain basement price of thirty-seven dollars and fifty cents as this dinner says was his impression.

As you can imagine, this huge whoopsie has caused a veritable shit storm across Twitter and the internet with the restaurant taking the side the order was verified by both the server and the sommelier, and the diners saying they were hosed.

And, as we could have expected, the topic has come up in nearly all the wine tastings we have hosted since. What side you take, is, of course, up to you, but we strongly believe the majority of restaurant owners and sommeliers (at least the ones we know) operate with integrity and do have your best interests in mind – after all, having this kind of negative publicity does nothing to bolster their businesses, careers and reputations.

However, sometimes mistakes do happen, so here’s how you can correct it before it costs you your next few mortgage payments.

1. Ensure the price when you order the bottle

Yes, this gentleman at the centre of the Bobby Flay Steakhouse brouhaha did do that, but maybe dig a little deeper. Are you dining in the type of establishment where it seems a $37 bottle is the norm? In this particular case, the wine reportedly was the cult classic (and rare) Screaming Eagle Cabernet Sauvignon from California. That’s a deal that’s too good to be true.

When we were working in restaurants a tried-and-true trick we used frequently, as did many of our colleagues, is to physically point to the wine our guests were ordering, repeating the name of the wine and running our finger along the page, stopping at the price. This was a quick and easy way for both us and the diner to be satisfied – at least initially – we were both speaking the same language.

2. Look at the bottle when it’s presented

So many times we’ve presented bottles to tables only to be ignored or at best be cast a fleeting sideways glance.

True story: a few years ago, Erin was pouring the Sauvignon Blanc the diner ordered, and approved, only to have them shriek as the white wine hit the glass, they wanted red. Of course the bottle was quickly taken away and replaced with the Cabernet Sauvignon the host had meant to order (the Sauv Blanc was sold off by the glass and the guest wasn’t charged), but the minor hiccup could have been avoided by simply giving 10 seconds of attention to what was being presented.

3. Buy a bottle

Generally speaking By The Glass programs have heavier mark ups than By the Bottle. In our experience, a glass of wine is usually the cost of the entire bottle. It’s easy to understand why: over-pours, spillage and having the wine turn before it’s been sold are all reasons for the hefty price.

Economically, you’re better off buying a bottle and taking home the rest.

4. Avoid Famous Wine Growing Regions

It’s basic supply-and-demand at work: wine regions like Napa Valley, Bordeaux, Burgundy and Barolo all come with price tags as large as their reputations. When restaurants are marking up bottles as much as 300% and more, those dollars add up fast.

If you’re looking to cut costs, ask your sommelier for good-value finds, or travel to less fashionable regions like Languedoc, Puglia, or California’s Central Coast.

5. Order ahead of time

Another option guests regularly exercised was to either visit or call the restaurant ahead of time and discuss wine options and budget with the sommelier or manager. That worked for so many reasons: not only were diners guaranteed a bottle in their budget, but also allowed the somm (us) to get it ready for their arrival – and the host didn’t have to take his attention away from his party while humming and hawing over the wine list.

Believe it or not, this can also be a relief to the restaurant staff, as they really do want to make your stay an enjoyable one – and see you return. The nightmare scenario of the 3-thousand dollar bottle is enough to strike fear into the hearts of servers everywhere.

6. Beware non-alcoholic options

Lots of restos are proudly touting their fresh juices made daily. Blueberry-pomegranate, strawberry-kiwi and blood orange-lime are all presented with flourish and grandeur. And they should be because they’re about $8 for a (small) glass.  Now compared to a glass of wine, that’s a deal, and heck you’re out for a good time so if you want it, have it. Just know mocktails, bottled water and fresh juices come at a premium price.