- Plan ahead: If you are selecting wines by the glass, you have time to choose while you select your dinner options. But it's difficult to pick a bottle if you have no idea what your entree will be.
- Keep the food similar: It's tough to find any wine that will pair with both fish and beef.
- Ask for recommendations: The restaurant may have wines specially selected to be served with multiple courses.
- Keep the wine flexible: Avoid wines that are too light, too big, or that have simple flavors that need specific foods to bring out their best points. Flexible wines like Pinot Noir, Merlot, Semi-Dry Riesling, or Pinot Grigio can help you with a range of food choices.
- Find something everyone enjoys: You might have to bow to the pickiest drinker at your table. Some people are just certain they don't like a certain type of wine or always and only drink another type. That's OK. Maybe this time you acquiesce, but your next dinner out, you push the envelope a little.
What does this look like in reality? Tina often chooses a delicate starter and then a heavier entree, or, vegetables at first and then meat to finish. She'll often select a light Pinot Noir, or, when feeling gutsy, a very rich, buttery chardonnay. She finds both quite flexible for this sort of pairing.