Wine Pairing Doesn't Have to Be Pretentious

Wine culture can be intimidating. As a sommelier, I've seen too many people order the wrong wine because they were afraid to ask questions.

Let's fix that.

Rule #1: Throw Out "Red with Meat, White with Fish"

This "rule" is nonsense. A light pinot noir goes beautifully with salmon. A full-bodied white can stand up to chicken. Judge by weight and intensity, not color.

The Three Restaurants Doing It Right:

Le Bernardin - Their wine program is flawless. But more importantly, their sommeliers actually listen to what you like. Tell them your budget and preferences - they'll guide you perfectly.

Daniel - The wine list is intimidating (300+ bottles), but the team is incredible at finding gems in every price range.

The NoMad - More casual vibe, but the wine-by-the-glass program is one of the best in the city. Perfect for trying new things without committing to a bottle.

My Pairing Philosophy:

Match intensity levels. Delicate dish = delicate wine. Rich dish = full-bodied wine. That's it. Don't overthink it.

The Best Value Move:

Ask for the sommelier's pick in your price range. We love when people do this - it shows trust and lets us show off a bit.

What to Avoid:

- The second-cheapest wine on the list (restaurants know you'll order this)

- Ordering by region only ("I want Italian") without considering the food

- Being afraid to say you don't like something

Pro Tips:

- Taste before accepting - if it's corked, send it back

- The markup on wine is huge - don't be afraid of lower price points

- By-the-glass programs have improved dramatically - don't feel pressured to order bottles

- Natural wine isn't better, just different

Wine should enhance your meal, not complicate it. If you're stressed about the pairing, you're doing it wrong.