Weekly Pour

I didn’t grow up swirling Burgundy at the dinner table—more like dodging wine coolers in the ‘80s—so when I began my career hosting client dinners as a software sales exec, the wine list terrified me. I loved great food and great people, but the pomp, jargon, and sometimes attitude made me feel like I needed a decoder ring just to order wine at dinner. After one too many nights pretending I knew what I was doing, I started studying wine purely for self-defense…and was surprised to find I loved it. What started as a way to impress clients became a passion that led me out of tech and into a world where wine and people finally made sense together.

That passion grew into The Wine Coach®, a business built on the idea that wine shouldn’t be intimidating—it should be fun, approachable, and shared. I blended my background in coaching with my growing wine expertise, launched women’s wine events, corporate workshops, and ultimately wrote my book The Sipping Point. From there, things snowballed in the best way: national speaking engagements, a long-running radio show, tours through wine regions from Piedmont to Barossa, and hundreds of corporate tastings where I’ve shown corporate leaders how to outsmart the wine list.

Wine isn’t a test. It’s a conversation.

Outsmart Any Wine List

Imagine this: you’re seated at an upscale restaurant with one of your best clients and handed a wine list thicker than a college textbook. You want to pick the “perfect” bottle to impress them, but everything looks like it’s written in a foreign language. After only a few minutes, the server asks if you’ve made your selection, so you default to the most familiar thing on the menu. You’re not sure it will pair with your meals, and it costs more than your boss would tolerate for a client dinner. By the time the bottle arrives, you’ve broken out in a cold sweat and you’re ready for a very large sip. The good news is that understanding the three main ways wine lists are organized is the first step to preventing this from ever happening to you.

There are three primary types of wine lists: those arranged by grape varietal, by geography (where the wine is made), and by flavor profile. Some lists blend multiple methods. Here’s what each one means:

1. By Grape Varietal
Organized by the main grape variety used to produce the wine, this type of list may be further divided by country or state. Thinking of the varietal first and the origin second is mostly an American trend. Many European regions are now trying to highlight grape varieties despite regulations that prevent top-tier wines from listing them on the label. You’ll typically see sections for popular varietals such as Chardonnay, Sauvignon Blanc, Pinot Noir, and Cabernet Sauvignon, as well as an “Other Varietals” category for both whites and reds. These lesser-known sections can be especially interesting, and they’re often where the real bargains hide.

2. By Geography
This traditional format organizes wines by country of origin and often includes more specific regions or states. If you love French wines, this list is your friend—just flip to the France section and explore the regions offered. The grape variety may or may not be listed alongside the wines. This is rarely an issue for U.S. bottles, which are typically labeled by grape varietal. European wines, however, focus on the region and assume you know the grapes grown there. For example, Burgundy’s principal grapes are Chardonnay and Pinot Noir, but you won’t see either mentioned on its most famous bottles.

3. Progressive
This newer style organizes wines by flavor profile rather than grape or geography. Categories might include “Fruity Whites” or “Powerful Reds,” with bottles arranged from mildest to fullest within each. This format helps diners pick wine based on the style they enjoy. Your favorite grapes or regions may appear in several different categories. Once you understand progressive lists, they’re fun and intuitive requiring no special knowledge of geography or varietals, just an understanding of what you like.

Now you’ve got a clear grasp of the three most common ways restaurants organize their wine lists. The geographic and varietal styles make up about 80% of what you’ll encounter, but progressive lists are becoming increasingly popular. The next time you take an important client—or that special someone—to dinner, you’ll be ready to navigate the wine list with confidence and find the right bottle in minutes.