How to Talk Simply About Wine Without Overcomplicating It

This article was originally written for me—a little reminder to keep things real whenever I catch myself over-explaining a glass of wine. Let’s be honest: most people want to enjoy the drink, not hear about its clone history or barrel type. We’ve all been at that table where someone drones on about tannins, volatile acidity, and terroir as if giving a lecture. Guilty? Me too. And let me tell you—it’s not always enjoyable for everyone. That’s why my advice is simple: don’t do it. Instead, become the person who knows but chooses to speak plainly. The one who opens a bottle and sparks curiosity with a casual question like, ‘What’s this we’re drinking?’ Here are some smart tips to show your knowledge without overwhelming others: Speak simply—’full-bodied’ says more than ‘multi-layered structure.’ You don’t need to sound like an oenology textbook. If the wine is fruity, crisp, light, or full—that’s enough for most people. Lemons? Say lemons—not ‘notes of citrus zest.’ Wine shouldn’t feel complicated. Talk about it as you would to a friend who doesn’t drink often. This way, your knowledge shines through subtlety rather than excess. Choose wines with stories, not necessarily awards. Impressing isn’t about having ’90 points from some competition’; it’s about the story behind the bottle. Try saying, ‘This tsipouro comes from a grandmother who still keeps her recipe on paper from the ’50s.’ People will want to try it because you sold them an experience, not just alcohol content. Avoid heavy reds early in the evening; opt for something bubbly or refreshing instead. For the first bottle of the night, skip high-alcohol barrel-aged wines. Open something light and refreshing that matches the mood—a sparkling wine or dry white works wonders. It’s like saying, ‘Relax, you’re in good hands.’ Knowing what to open when matters more than what you open. Keep explanations short unless asked for more. If someone asks, ‘What are we drinking?’, reply briefly: ‘A nice Assyrtiko from Santorini with bright acidity and lemony notes.’ Only elaborate if they ask further questions—don’t launch into a TED Talk while someone nearby struggles to eat their keftedes. Share your knowledge, don’t impose it. Saying, ‘This pairs well with graviera,’ goes a long way. There’s no need to mention ‘protein denaturation and glutamate salts.’ Just suggest a great pairing, and everyone will respect your insight. If you bring both the wine and food that pair perfectly, you’ll be the hero of the table. Less talk, more taste. After dinner, serve digestifs thoughtfully. When dessert plates clear, resist signaling for coffee. A spirit-free tsipouro, aged brandy, or quality Greek gin and tonic adds style to close the meal—not to get drunk but to savor the moment. Digestifs after dinner act as your signature at the table. Know a few fun facts to leave a lasting impression. Drop trivia like, ‘Did you know ouzo can only be made in Greece?’ or ‘Malagouzia was nearly extinct until the ’80s.’ These tidbits show you’re informed without being overbearing. What’s the coolest thing you can do? Open a great bottle, toast your friends, and help them enjoy it—without grilling them about their palate impressions. Experience trumps showmanship every time. Be cool, not a self-proclaimed expert. Cheers from a reformed sommelier!