You're ordering wine wrong, says top NYC sommelier

IF there's one person who would be voted Most Likely to Intimidate at a restaurant, it's the sommelier. Wine lists can be confusing, even daunting territory for diners, plus alcohol invariably represents a good percentage of a restaurant check.

You will recognise most of the bottles on a cocktail list but wines are another story, and it's well-documented that selections are invariably marked up at least 200 per cent.

Robert Bohr of Delicious Hospitality Group is the partner and sommelier at New York's destination restaurants Charlie Bird and Pasquale Jones, and has consulted on the wine cellars of some of the biggest names on Wall Street and in the music industry, through his company King Street Sommeliers. He has strong ideas about the best way to interact with wine specialists at restaurants, and he wants you to be aware of them, too.