Wine 101
Practical wine knowledge for people who eat at restaurants. No jargon, no history lessons, no pretension. Just the stuff that helps you order better.
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How to Read a Restaurant Wine List in 60 Seconds
The four things to look at first, what the layout tells you about the restaurant, and when to just ask your server.
The Markup Math: What You're Actually Paying
Standard restaurant markup is 2.5–3x retail. Here's how to spot fair pricing and when to order by the glass vs. bottle.
By the Glass: When It's Smart and When It's a Trap
By-the-glass programs can be a goldmine or a graveyard. Learn to tell the difference before you order.
Wine and Food Pairing: The Only 3 Rules You Need
Forget the complicated charts. Match weight, consider acid, and don't overthink it. That covers 90% of pairings.
5 Wines That Are Almost Always a Good Value on Restaurant Lists
Albariño, Cru Beaujolais, Grüner Veltliner, Malbec, and Muscadet. Why these five punch above their price.
What to Say When the Sommelier Asks What You Like
Forget grape names. Tell them what you're eating, your price range, and whether you want safe or adventurous. That's it.
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