Ordering wine at a restaurant can sometimes be an awkward situation. I have found that knowing the no-no’s you are better equipped to make the order ordeal less awkward.

American wine and food writer Bill Daily agrees and he believes that ordering wine in a restaurant always seems fraught with danger: Did I order the “right” wine? Did I spend too much? Did I look like an idiot in front of my server? More important, did I look like an idiot in front of my partner/significant other/prospective hot number?

Here’s a very idiosyncratic list of personal pet peeves and observations from the team here at The Stew. Please feel free to add your own comments or pointers.

1. Do not ignore your server or wine steward when ordering wine. Ask for recommendations that will match with your food and your budget.
2. Do not be shy about price. If you don’t want to say your price range out loud, point to a wine and ask for something similar. The server will get the signal.
3. Do not order more than one  wine by the glass, especially glasses of cheap brands. Wine markups are high at restaurants; you get more bang for your buck by ordering a bottle. Even a half-bottle (two together cost more than the whole) gives you more for less than by-the-glass.
4. Do not buy the most expensive wine on the wine list because you think it’s the best.
5. Speaking of price, do not sit there clueless about how much wines really cost. Try to walk in with a ballpark idea of how much some wines cost retail (even more eye-opening is comparing the wholesale price to the list price). Then see how much the restaurant has jacked the price up.
6. Do not merely glance at the bottle when it’s presented. Look closely at the label. Is it what you ordered? Sounds obvious but some wineries release wines in lines of varying quality. You want what you ordered. Also, check for correct vintage; not so important with wine from stable climates like California but vital for places such as Bordeaux or Burgundy where weather can have a big impact.
7. Do not be afraid to send a wine back if it tastes or smells bad.
8. Do not back down if the waiter or sommelier insists the returned wine is good. They’ll sell it by the glass at the bar. Still, if you send a wine back because you don’t like the taste of it and the wine is pricey, expect some resistance if you try to order an identical bottle. Chances are you ain’t going to like it.
9. Do not sniff the pulled cork. Glance at it in the case of older wines for possible signs of leakage or damage that could affect quality.
10. Do not swirl the poured wine in the glass longer than five seconds. After that you’re just playing with it.

Arniston Bay Brand News

For a fail-safe white wine, opt for the Arniston Bay Chenin Blanc Chardonnay. This wine is perennially popular, especially in the UK market, and will complement a diverse variety of dishes, and the easy-drinking wine style is enjoyed by most white wine lovers.