Renowned etiquette expert, William Hanson, has shed light on a common dining conundrum: why opting for the second-cheapest wine on a restaurant’s menu may not be the wisest choice for those looking to strike a balance between quality and affordability.
In a recent video offering his insights into the art of selecting wine while dining out, William Hanson shared a valuable tip to help patrons enjoy discounted wine without sacrificing quality.
Hanson cautioned against the allure of the second-cheapest wine selection, asserting that it is often associated with the “poorest quality” due to its “biggest mark up” from the restaurant.
“When ordering from a wine list, don’t make the mistake of picking the second cheapest item on the menu. That’s often the wine with the biggest mark up from the restaurant and often the poorest of quality,” Hanson emphasized.
Instead, he offered an alternative strategy: engage with the sommelier and inquire about any “end-of-bin” wines the restaurant may have in stock.
“Instead, ask your sommelier for any suggestions that they may have, including if they have any end-of-bin wines. These are wines that are no longer on the menu, but they might have some bottles round the corner available for a discount,” explained the etiquette expert, providing a savvy approach to secure both value and taste.
To conclude his advice on wine selection, Hanson dispelled any reservations about ordering the house wine, asserting that there is “no shame” in doing so.a
William Hanson, the director of the esteemed etiquette training institute, The English Manner, has consistently offered valuable insights on various aspects of social etiquette, including an eye-opening take on the proper way to savor Tequila—a revelation that surprised many who realized they had been enjoying the spirit incorrectly.
