If the question is, "What are the best strategies for ordering wine in a restaurant?" then it's no surprise that a good sommelier will have the answers. With that in mind, writer W. Blake Gray got in touch with Peter Palmer, the wine director for well-known San Francisco seafood restaurant Farallon. Here are his insider tips for navigating a restaurant wine list.
Q: What should people look for on a wine list?
A: Ideally, the wine director has put together a list that reflects the food. At Farallon, our menu is probably 70 percent fish. We have a page of Cabernet, but we also have two-and-a-half pages of Pinot Noir, which, in terms of red wine, has a better flavor profile for fish. Look at the list with the food in mind.