How to Choose and Taste Wine at a Restaurant

Restaurant service begins by checking the label and vintage before the bottle is opened. The person ordering normally tastes first, assessing appearance, aroma and flavor chiefly to ensure that the wine is sound. Cork taint and other unpleasant aromas justify consulting the sommelier; a sound bottle needs only brief approval.

The tasting should remain discreet and relaxed. Molin Lugana DOC Superiore is presented as a gastronomic white suitable for seafood, vegetarian dishes, fresh cheeses, shellfish, risotto and white meats. Its nearly contiguous 13-hectare vineyard contains parcels of approximately 40-year-old vines and gives the wine its pronounced territorial identity.