British sommelier shares 20 secrets of choosing wines

During the holiday season, which comes with a glass of something special, it’s important to choose the right bottle that’s affordable and delicious. A British sommelier has shared his secrets to choosing drinks that won’t leave you penniless.

A sommelier told The Guardian how best to choose wine or sparkling without spending all your money on alcohol.

“Avoid wines with too much personality,” says The Guardian wine columnist Fiona Beckett. She adds that “not everyone likes sweet, high-alcohol red wines or New Zealand sauvignon blanc.” Therefore, she emphasizes that people should not be afraid to try something more unknown.

To save money, it’s worth avoiding large producers who may be far removed from what is actually considered winemaking.

Sommelier Bertha Blaise says huge wine houses may not often contain real wine: “This could mean you’re drinking something synthetic and full of harmful chemicals. If you have no choice but a big brand, choose something European, as the cost of importing increases carbon emissions and means less money is spent on making wine.”

Bertha Blaise shares a secret that most wine merchants will discount a case of six or more bottles, even if they don’t advertise it. Sommeliers believe that wine should be opened so you can taste it before you buy it.

According to wine book author Sofia Longhi, wine boxes offer excellent value for money: “The quality of boxed wine has increased exponentially in recent years. You no longer get cheap, disgusting wine in bulk from them. Once you open the box, the wine stays fresh for six weeks, so you don’t waste a third of the bottle you forgot to cap. They’re especially great for parties – put them on the side and people can help themselves.”

Sommelier Blaise recommends wines from less popular countries in terms of winemaking, such as Greece, Romania, Croatia and Poland, which produce really good, underrated wine. She says that “these countries have a long history of growing wine, but because they don’t have fancy names like France and Italy, they represent excellent value for money. Lesser known grape varieties or local grape varieties are also good. Don’t be afraid of grapes you don’t know.”

Wine book author Sofia Longhi states that the more famous the region or grape varieties, the more money is added to the price. There are countries such as Romania that produce wines from their local grape varieties, but also use international varieties such as Cabernet Sauvignon or Chardonnay, noting that several of Romania’s wine regions have a climate similar to that of Bordeaux and “so you can get wines with similar taste, but at a lower price.”

In addition to the regions, it is important to pay attention to the label, because if the wine has a really beautiful label, it may have been carefully thought out and some winemakers design their own labels. On the other hand, oversold bottles with engravings or unusual shapes should be avoided.

Don’t worry about the year of manufacture, experts say, because ninety-nine percent of wines are meant for immediate consumption.

As a former sommelier at the Clove Club in East London, Blaise knows a thing or two about ordering wine in a restaurant. “It’s such a strange social environment,” she comments, “everyone has to pretend they’re infinitely rich.”

The best advice, she says: Make friends with the sommelier or bar staff. “Just chat to them, tell them what you usually drink and what you like, and ask for recommendations. If they sell it by the glass, you can ask to try it first and send it back if you don’t like it. No good restaurant wants to rip you off; they will try to find something you like,” explains Bertha Blaise.

All experts agree that cava (Spanish sparkling wine) is the best choice for sparkling wine. Longhi explains: “Cava offers incredible value for money because it is produced in the same way as champagne – in the traditional way. It gives a delicious biscuity, brioche note that you don’t get from fermented wines like Prosecco.”