This is part of a series. If you haven’t read the introduction yet, start here: https://hautdegamme.net/2026/08/07/the-curious-drinkers-guide-to-wine-advice-from-writers-sommeliers-and-insiders/
The introduction explains why wine curiosity matters, why restaurants are losing wine expertise, and how you can become an explorer rather than defaulting to what you already know. Each contributor in the series shares a different approach to discovering wine.
Simon J Woolf shares his personal strategy for finding the good stuff on a wine list without professional guidance:
Simon J Woolf
My strategy to find the good stuff in a restaurant without a sommelier is as follows.
If possible, I will research the list online beforehand. However, this is often not an option, especially in the case of newer, more hip eateries that just have an Instagram account.
I look carefully at the pricing. Sometimes restaurants will price more obscure wines, regions or grape varieties more attractively, particularly if they personally love the wine.
I’m also looking for something I can latch onto. For example, I love Schioppettino, Blaufränkisch/Frankovka and Furmint/Šipon. If there’s an unfamiliar producer of one of those varieties, I’m usually willing to take a punt on it.
An unfamiliar wine from a grower I love is another good option. For example, until recently I had never tried Vid Krapež’s Poljšakica. But I’ve loved all of his wines so far, so I wouldn’t have hesitated to try the Poljšakica had I seen it on a list somewhere.
Finally, even if there isn’t a sommelier, I will try to find out who in the room is most enthusiastic about the wines. If it’s the owner who does the buying and they’re on the premises, that’s another avenue to find out about what they’ve got and what I should try.
Simon J Woolf writes about natural, organic and biodynamic wines. He is editor of The Morning Claret and author of Amber Revolution.