Unlock the Secrets: 6 Expert Tips for Picking the Perfect Wine at Restaurants

Need some wine tips? If a restaurant lacks a sommelier, the chef can be a great resource.

Justin Pichetrungsi, a talented chef from Anajak Thai, emphasizes that both chefs and sommeliers are passionate about ingredients. “The best of us are nerdy,” he says. They dive deep into the history and origins of what they use, taking pride in their knowledge.

This weekend at the Food & Wine Classic in Aspen, Pichetrungsi will compete with Chris Shepherd, another acclaimed chef, to create the best food and wine pairings. Here’s some chef-approved advice to elevate your dining experience.

Pair Food with Wine
Traditionally, people think of pairing wine with food, but Pichetrungsi suggests flipping that idea. If you have a specific wine in mind, ask your sommelier what dish will complement it. It’s all about enjoying what you love.

Think Regionally
Shepherd encourages simplicity. Consider where your food originates. “What grows together goes together,” he shares. Understanding different wine styles is crucial. Not all Sauvignon Blancs or Chardonnays are alike. Discover local producers and the unique flavors they offer.

Serve Barbecue with Bubbles
Navigating Texas barbecue can be tricky when choosing drinks. Shepherd suggests that instead of reaching for a bold red, try a cold bottle of Champagne. It cuts through rich, smoky flavors and refreshes your palate for the next bite.

Seafood and Red Wine? Absolutely!
The old rule that seafood doesn’t go with red wine isn’t always valid. It often depends on sauces and seasonings. Pichetrungsi recommends pairing a spicy crab curry with a light Beaujolais or dry Lambrusco. This flexibility makes meals exciting, especially with vibrant cuisines like Thai.

Consider the ‘Champagne Reset’
Pichetrungsi describes the “Champagne reset” as a wonderful hospitality practice. Enjoying bubbly before dessert keeps your palate engaged. He likens it to a refreshing pause after a rich meal.

Don’t Overlook Dessert Wine
“I wish more people enjoyed dessert wine,” Pichetrungsi notes. It can enhance your dining experience and foster conversation. A favorite pairing of his is mango sticky rice with Madeira, which balances sweet and salty flavors beautifully.

Wine pairing is an art, but it doesn’t have to be complicated. The right knowledge can turn a good meal into a fantastic experience. Enjoy exploring different combinations and let your taste buds guide you.

For more detailed insights on wine pairings, you can check reputable wine sources like Wine Folly.

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