It is usually a very safe bet and can offer excellent value for money. Restaurateurs choose their house wines with particular care, as they want them to reflect well upon their establishments. Ultimately, there are only a few general guidelines worth following when presented with that sometimes daunting wine list. First and foremost, be guided by your own and your fellow diners' preferences. Other considerations have more to do with the sequence of the food courses that you have already selected.
Lighter wines taste better before heavier wines.
Dry wines should be served before sweet wines. White wines should precede red wines. Don't feel embarrassed about nosing a wine. Smell can tell us so much about a wine's flavour and quality. Begin nosing by swirling the glass to aerate the wine.