How to Choose Wine With Ease
Tips from Maxime Levrault, Certified Sommelier & Wine Export Specialist at exportofwine.com
Let’s be honest — wine can feel intimidating. Between the fancy labels, cryptic jargon, and “I taste notes of oak and regret” commentary, it’s no wonder most of us just want to order a glass without a side of anxiety.
But here’s the truth, according to Maxime Levrault, certified sommelier and export expert at exportofwine.com: you don’t need to know everything. You just need to know what you like — and how to ask for it confidently.
So, whether you’re choosing a bottle for a dinner party or trying to impress that charming stranger across the table, here’s how to skip the stress and drink like you mean it.
Pay Attention to What You Actually Enjoy
Forget the pressure to sound poetic about “notes of cherry and forest floor.” The goal is simple: enjoy your glass.
Maxime’s advice? “Take note of the wines that make you happy. That’s where your palate starts.”
📸 Snap a photo of the label, jot down the grape or region, or log it in an app like Vivino. Patterns will start to emerge — maybe you gravitate toward light-bodied reds or citrusy whites. This becomes your personal cheat sheet for ordering with confidence later.
Lean on the Experts (That’s What They’re There For)
You’re not supposed to know it all. Even seasoned travelers fake it sometimes.
At a restaurant, don’t be shy about saying:
“I usually like something medium-bodied and smooth. What do you recommend?”
That gives the sommelier or server direction — and trust me, they love helping people discover something new.
💡 Pro tip from Maxime: At casual restaurants, the list is often simplified by region and grape. That means you can easily spot familiar names — like “Burgundy (Pinot Noir)” — without decoding French geography mid-meal.
At a wine bar or boutique shop? Mention what you’re cooking, who you’re drinking with, or the kind of mood you’re in. (Romantic night in vs. girls’ night out = different bottles.)
And yes, you can use Vivino — just maybe not in front of the sommelier. That’s like Googling your date at dinner.
Know a Few Key Terms (So You Can Keep Up Without the Eye Roll)
You don’t need a sommelier certification — but a few words will help you sound (and feel) in the know.
Here’s Maxime’s shortlist:
Vintage: The year the grapes were harvested. Different year, different taste.
Varietal: The grape used to make the wine (like Pinot Noir or Chardonnay).
Body: The “weight” of the wine in your mouth — light, medium, or full.
Tannins: That drying, slightly bitter feeling — usually in reds.
Acidity: The crisp, tart sensation that keeps wine refreshing.
Finish: How long the flavor lingers after your sip.
Balance: When all of the above play nicely together — not too much of anything, just harmony in a glass.
And the ever-mysterious terroir? It’s basically how the environment (soil, weather, region) shapes the taste. You don’t have to use it in a sentence — just nod knowingly when someone does.
The Champagne Rule (A.K.A. The Secret Weapon)
If you’re ever unsure what to bring, Maxime’s golden rule: “When in doubt, bring Champagne.”
It fits every occasion, every crowd, and every mood — from awkward work dinners to spontaneous solo celebrations. You’ll never go wrong with bubbles.
Pro tip: do ask the waiter to not bring it in a flute
The Bottom Line
Wine doesn’t have to be intimidating — it should be fun.
Trust your taste, ask for help, and skip the pressure to sound like a sommelier when you’re just trying to enjoy the moment.
As Maxime puts it: “The best wine is the one that makes you smile when you take the first sip.”
Cheers to that — and to choosing with ease, confidence, and a little bit of flair.