Wine is a perfect complement to a fine dining restaurant meal. Restaurant wines can be very expensive. While is perfectly okay to bring your own wine bottle to a meal just remember the restaurant, in most instances, charge a corkage fee. At high end restaurants it can be as much as $20 or $25.
If you're unsure which wine to order from the menu, consult with your waiter or the sommelier. (This is the proper word for the wine steward. Also if a sommelier has assisted you, it’s good etiquette to tip them 10% to 20% of the wine price.)
Their job to suggest a wine that complements your meal and they'll gladly do so. If they are knowledgeable they will recommend a wine that pairs nicely with your food. It is perfectly acceptable to ask your server for several recommendations in various price ranges. If you are dining with several people, make sure your wine selection will pair well with everyone’s meal.
When your server or sommelier brings your wine, he or she should always show you the bottle label before opening. This is so you can be sure this is the bottle and vintage you ordered. Your server will then pour a small amount into your glass for you to look at, taste and give your approval to.
Next, your server or sommerlier will put the wine cork next to your place setting. This is so you can see if the cork has any mold on it or if it too dry. Mold will indicate the wine may be too old. A dry cork can indicate the wine has been stored upright or stored improperly. Do not be afraid to reject the wine if it truly does not come close to your expectations. Remember, red wines will need to “breath” to taste their best. You may request your server decant the wine for you.
Wine should served at its proper temperature. All wines should be chilled or stored at the correct temperature before arriving at your table.