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<\/div>\nFor a seasoned oenophile, a restaurant wine list comes as no challenge. But even if you know your Burgundies from your Bordeauxes, your Screaming Eagle from your Harlan Estate, there is often a hidden gem to be discovered on a good wine list \u2014 and a sommelier will always be on hand to help you uncover it. We tapped into leading wine experts from some of the world\u2019s best restaurants to hear about the most interesting wines on their list and get top tips on how to order a special bottle.<\/p>\n
See also: <\/em>Do You Need an AI Wine Cellar?<\/em><\/a><\/p>\n Sandia Chang \u2013 co-owner and sommelier, Kitchen Table, London<\/strong><\/p>\n \u201cIt\u2019s too easy for guests to open a list and order a Sauvignon Blanc or Chablis just because they recognize it,\u201d says Sandia Chang, sommelier at Kitchen Table<\/a>, which she co-owns with husband and chef James Knappett. \u201cI want to be put to work, to enlighten and help our guests discover new wines or producers they may not have tried before.\u201d At Kitchen Table, trying something new might be about reassessing your own perceptions of the winemaking world: \u201cBecause of my passion for Champagne, we have a few bottles on our list from Coteaux Champenoise, a still wine produced in Champagne,\u201d Chang says. \u201cMost people don’t realize that Champagne produces amazing still wines as well. We have a variety of Coteaux Champenoise wines, made from Pinot Noir, Chardonnay, and also Pinot Blanc.\u201d<\/p>\n Chris McFall \u2013 wine director, SingleThread, California<\/strong><\/p>\n One of the US\u2019s most prominent farm-to-table restaurants, Healdsburg\u2019s SingleThread<\/a> pioneers sustainable fine dining. Embodying this, wine director Chris McFall prioritizes small-scale producers and sustainable practices, with emphasis on local Sonoma vineyards. A favorite from the list comes from further afield though: the 1998 Clos Joliette Sec. \u201cIt\u2019s an incredible wine that is certainly polarizing,\u201d he says. \u201cIt’s produced from one of the prized grape varieties from Juran\u00e7on in southwestern France known as Petit Manseng. The wine was elusive and almost impossible to attain, but every now and again a few references would be released.\u201d When it comes to enlisting the help of a sommelier, \u201cthe most important tip that I can provide is to be up front and honest about your likes and dislikes,\u201d McFall says. \u201cHave an open and honest conversation on where you\u2019d like to be budget-wise, and trust them to make a memorable choice.\u201d<\/p>\n See also: <\/em>The Surprising Return of High-Proof Spirits<\/em><\/a><\/p>\n Charles Carron Brown \u2013 sommelier and general manager, Aulis, London<\/strong><\/p>\n At London\u2019s Aulis<\/a> \u2013 a sister restaurant to Simon Rogan\u2019s inimitable L\u2019Enclume \u2013 Charles Carron Brown echoes McFall\u2019s advice on transparency, advising diners to \u201cbe honest about what you\u2019re looking for, and don\u2019t be afraid to mention a budget. It\u2019s a lot easier for us to help you make an informed decision if we know how much you roughly want to spend.\u201d Carron Brown\u2019s wine list is considerate and intriguing, representing some of the finest local producers, as well as international names trying to innovate. \u201cWe\u2019re big fans of English sparkling wines, having removed all champagne from the list when we won our first Michelin star,\u201d he says. \u201cI\u2019m always on the hunt for new and smaller vineyards, and those who have a prioritised focus on sustainability.\u201d<\/p>\n See also: Aulis: Simon Rogan\u2019s London Restaurant Revived<\/a><\/em><\/p>\n Aldo Sohm \u2013 wine director, Le Bernardin and partner of Aldo Sohm Wine Bar, New York<\/strong><\/p>\n For sommelier and author Aldo Sohm, the drinker comes first. \u201cWhen I look to create a wine list, I think first about the guest: what are they looking for, what\u2019s in demand, and how curious, or open-minded they are,\u201d he says. In his near-19 year tender at the cult NYC restaurant, Sohm has created a 15,000-bottle wine list that hides many treasures. His favorite underrated option? \u201cPalomino Fino. I find these wines are highly overlooked and incredibly cool to drink. One hesitation I often see when I recommend them is that people hear the broader category, Sherry, and get scared. But that\u2019s not necessarily what you\u2019re getting here.\u201d And for guests looking to broaden their own wine-drinking journey, his advice is straightforward. \u201cAsk, \u2018Which bottle is drinking really well right now in the x-to-x price range?\u2019\u201d he says. \u201cDon\u2019t be afraid to ask questions. Sommeliers are passionate about wine, and they genuinely enjoy sharing their knowledge.\u201d<\/p>\n See also: <\/em>Why Runners Are Falling in Love with Wine, Beer, and Whisky Regions<\/em><\/a><\/p>\n Gabriel Veissaire \u2013 sommelier director at Restaurant Le Meurice Alain Ducasse, Paris<\/strong><\/p>\n My top tip would be to see the sommelier as a guide rather than a teacher,\u201d says Gabriel Veissaire, who has been helping to shape Restaurant Le Meurice Alain Ducasse<\/a>\u2019s wine program for seven years. \u201cA sommelier\u2019s role is to accompany the guest, listen to their tastes, and help them enjoy the experience \u2013 not to give a lesson. Sommeliers always have great personal favorites to suggest, so trust the dialogue and don\u2019t hesitate to share what you enjoy.\u201d The restaurant\u2019s wine list might be 100 percent French, but that doesn\u2019t stop Veissaire from sharing some lesser-known producers and bottles. \u201cAn underrated wine on the Meurice wine list is the Le Juran\u00e7on moelleux Au Capc\u00e8u from Domaine Camin Larredya,\u201d he says. \u201cIt is a wine produced by a talented and humble winemaker. This cuv\u00e8e really stands out for its balance and personality […] perfectly illustrates how classic French appellations can offer unique and memorable experiences that sometimes go unnoticed.\u201d<\/p>\n Louisa Smith \u2013 wine director, Wolfsbane, San Francisco<\/strong><\/p>\nWhat wine to order, according to sommeliers<\/h2>\n
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