It can be very challenging to order a wine at a restaurant. How do you know what to order, and what is appropriate for the dish you are getting? How much of a tip should you leave for the waiter if you order a really expensive bottle of wine? What is the protocol when you order a wine bottle?
Just why do restaurants mark their wine bottles up, anyway? Why don't they charge retail price per bottle?
Here are recommendations, tips and suggestions on handling a wine list at a restaurant.