Jonathan Ray Jonathan Ray

Buying wine in a restaurant

Buying wine in a restaurant can be both an uplifting and a dispiriting experience. Uplifting because you are very likely to come across wonderful wines you just won’t find anywhere else, wines chosen specifically to suit the style and food of the chef, with a highly trained sommelier on hand to proffer genuine and useful advice.

Already a subscriber? Log in

Keep reading with a free trial

Get your first month free when you subscribe. After that it’s just £1 a week for full website and app access. There’s no commitment, you can cancel any time.

Offer ends in: ${days} days ${hours} hrs ${minutes} mins ${seconds} secs

Unlock more articles



Flash sale:
10 weeks of unlimited digital access for £1

Join the conversation with other Spectator readers. Subscribe to leave a comment.

Get 10 weeks of online and app access for just £1. That's a saving of more than 80% off the usual rate.

Already a subscriber? Log in