How the wine is produced (hand-picking, use of oak etc. adds to the cost)
The origin of the wine(some vineyards are very small and unique - this can push up the price because of supply and demand)
Demand for specific grape varieties (Syrah is twice the cost of Chardonnay as less of it is available but demand is high)
The most crucial factor in a wine's pricing is the level of demand - if a producer can sell his wine 10 times over (like many top Burgundy and California producers) then he is in a position to command a premium price for his product.
Sparkling 5-10 C
Light Sweet Whites 5-10 C
Dry Light Aromatic Whites 10-12 C
Medium-bodied Dry Whites 10-12 C
Full-bodied Sweet Whites 10-12 C
Full-bodied Dry Whites 12-16 C
Light Reds 12-16 C
Medium-bodied Reds 14-17 C
Full-bodied Reds 15-18 C
Firstly, wood, unlike concrete or stainless steel, is porous and consequently allows the wine to be subjected to controlled oxidation. This leads to the tannins softening over time and the wine becoming more fully integrated. Secondly, it is used to impart a flavour and taste to a wine when used judiciously.
Make use of the advice of the wine waiter, if there is one.
First choose your food and then decide on your wines.
When the bottle arrives, check the following; vintage (often changed without warning), name of the wine, producer.
Check that the temperature is satisfactory. It is better for both reds and whites to be too cold than too warm. Don't be embarrassed to ask for an ice bucket to chill both
whites and reds.
Make sure that each bottle is opened in front of you and that red wines are decanted at the table.
When invited to taste the wine, do so. Don't be rushed, do the following: look at it (it should be clear and bright), smell it (it should smell clean and fresh), taste it (it should have no off-flavours).
If there is anything wrong, don't hesitate in saying so immediately.