With all the talk about dining out dos and don’ts, it’s time to think about our beverages, especially wine. In general, I think wine by the glass programs are a direct line to a restaurant’s bottom line. Restaurants make so much money on a single pour that you need to ask yourself a few questions:

–Can you order a bottle and take the unfinished amount home? That’s an option in more and more states so why pay $10 for a glass when the bottle costs $36? You may want more than one glass, but not the whole bottle. Keep the cork and ask them to pack it up. You’ll enjoy another glass tomorrow or even the next day.

–What do you know about the storage of the opened bottles that they use for the wine by the glass program? How many days ago did they open that bottle?

–The big question: You asked for Brand X Cab, are you that wine savvy that you know you are not getting Brand Y? When the restaurant does the pour at the table, you, of course, are secure with the concept, but that is more the exception than the standard. BTW, it’s a lovely process that more restaurants should adopt!

Now you’ve decided to order a bottle, and the list of issues becomes even more precious:

After the bottle has been presented, try your selection from the smidgen that was poured. Important word in that sentence: smidgen. If you give the OK, stop the server from pouring half glasses for everyone at the table. That’s too much wine. No one can swirl, and the wine cannot open. It also feels like an unpleasant push from the server showing you that the bottle is gone. Want another? Seriously.

Servers: Do not empty the bottle on the 1st pass. Show elegance with your pour; let the wine demonstrate its elegance. If you are uncomfortable pouring and are not steady, use the napkin around the bottle approach: It is a better solution than a tablecloth filled with wine spills.

If it’s a red, make sure it is not too hot. If it is, then it will need a few minutes in an ice bucket.

Restaurants: Reds should not be stored and served warm; hot. Recall phrase: Cellar Temperature. That goes for whites, too. Often they are served too cold and need to warm up before any tastes evolve.

It is OK for a guest to say, we can pour. Servers: Do not respond with the alien look that says how dare you! Diners if you prefer take charge of the wine experience. It is not difficult and it helps you pace the meal rather than discover that the wine has been emptied before the entrees arrive. Not every table wants to order multiple bottles. Wine should not be gulped, but sipped and enjoyed.

Many people say the wine glass does not matter. Sorry, I believe it does. A red likes to open up and that is difficult in a tight rimmed glass best used for a white. Basic, all-purpose wine glasses only work when the wine list consists of a few items classified as red or white. When a list has names, country of origin, and vintages those facts deserve a better glass. Do not buy a thick-rimmed glass, it is hard to get the taste over the edge.

A delicate glass, a sweet pour; an enjoyable evening.

Now on to pairing.