My trick for ordering a decent glass of wine at a generic bar
If you’re a little snobby like me…here’s what to do.
I’m not afraid to admit that I’m snobby now. I’m officially at that point in my wine education that I refuse to order a glass of wine when I know it wasn’t stored correctly. How sad is that?
Well, personally, I don’t think it’s that sad. I think it’s smart, but it also does make me kind of annoying. And pretentious. After attending a wine program for almost four months now and tasting all of this incredible vino, ordering a glass of red wine from a bottle that sat on a hot bar under beaming artificial lights just…isn’t doing it anymore. It isn’t! Sorry not sorry!
You see, when a wine is served at a hotter temperature, it enhances the alcohol. It will make the wine taste too sweet and too alcoholic. While some people might love that taste, personally I think it ruins the experience for me. So I avoid ordering it, unless I’m confident the wine sat in a wine fridge or even a cool dark place.
But sometimes you find yourself at a dive bar or a pub, and while a pint would be an easy, safe choice, sometimes you’re not in the mood for a beer, and a tequila soda or a sugar margarita also doesn’t sound like the move either. Wine sounds like your best bet, but then you look up at the bar and realize those bottles of red are sitting on the shelf underneath those hot lights, and your chest falls.
So what do you do? Order the white.
While the bottles of red sit on the shelf, in most establishments like generic bars or pubs, the white wine is stored in the mini fridges below the bar. They are kept at a cool temperature, albeit cooler than what they should typically be served at, but who cares. The wine is cold, it’s stored properly, and it will satisfy your craving for a glass.
Now, what to order? Some bars might not have many options, but if they do, I tend to go for a Sauvignon Blanc. (I’m assuming it will be from Marlborough, because they are so popular. But they are also refreshing and delicious!) If that’s not available, a Pinot Grigio would do. Bonus points if it’s from Italy. Chenin Blanc is also great. Riesling could also be refreshing, but just make sure you’re getting a dry one, like one from Germany (look for “trocken” on the label) or the Finger Lakes in New York. The real winner would be a Vinho Verde from Portugal, although those aren’t as popular in the United States. But if you see it on a bar menu, get it. Those are the best served from the fridge.
Hope this helps during your next late night bar excursion! What other tricks do you want me to share, or problems to solve? Share in the comments!
Wine of the week
The wine of the week is Markus Altenburger, Cric 2022, Blaufränkisch from Burgenland, Austria. We enjoyed this at Brat in Shoreditch.
My tasting notes
Appearance: Bright with medium intensity, violet in color
Nose: High intensity, no evidence of oak, with notes of clay, raspberries, and a chalky, earthy character.
Palate: Dry, high acidity, medium body, medium alcohol, moderate to ripe tannins, and a long length.
Final conclusion
Light but chalky and full of structure, with notes of ripe raspberries and clay. Great with salty foods.