4 mistakes people make ordering wine at restaurants, according to a sommelier

Sommeliers work hard to curate thoughtful and interesting wine lists at restaurants. If you can get the wine at your grocery store or any retailer you frequent, skip it while you're out.

Dining out is a time to explore and discover something new. This can be a grape you've never had, a producer you've never heard of, or a wine from a new-to-you region.

Sure, you've had a Tuscan red wine, but have you had a red wine from Oltrepò Pavese made from pinot-noir grapes? At Italian restaurants, I always look out for bottles of La Genisia pinot.

Bordeaux is widely considered one of the finest wine regions in France, and Napa Valley reigns supreme in the US. But it's no surprise that their wines have price tags to match their elite status.

Instead, I always look for areas near these benchmark regions to expand my horizons and save a few bucks.

Just outside Bordeaux is a region called Cahors, which is known for making wines from the malbec grape. Crocus Wines is a reputable brand to try.

In terms of Napa alternatives, I tend to reach for bottles from the Anderson Valley in Mendocino. Classic producers include Goldeneye Winery and Husch Vineyards.

Ubiquitous, "comfort zone" white wines like chardonnay, sauvignon blanc, and pinot grigio tend to have cult-like followings. But if you're a white-wine lover in a rut, Italy has a treasure trove of "under the radar" varieties.

The country is home to over 1,000 native grape varieties, but my favorite Italian regions to look for on menus include Sicily, Collio, and Lugana.

My favorite brands in Sicily include Planeta and Monteleone. Primosic and Terre del Faet are top producers in Collio. And in Lugana (an all-white wine region), Ottella and Selva Capuzza reign supreme.

Over the years, I've recognized that American wine drinkers like big, assertive reds.

The problem with ordering those wines at many restaurants is that the bottles are too young. They'd benefit from some aging, but restaurants need to sell their wines, so it's a bit of a conundrum.

My solution is to dapple with light-bodied reds that are ready to drink when bottled. The best examples include gamay, Cinsault, and valdiguié wines.

Some of my favorites include Camins 2 Dreams' gamay, Two Shepherds' Cinsault, and J. Lohr's valdiguié.

If it's hot out, consider enjoying these reds lightly chilled. Have the sommelier put the wine on ice while you read the menu and order your food. By the time your appetizers are out, the wine will be ready to enjoy.