Matt Krame from Wine Spectator

Besides, these days, given many chefs’ creative approaches to even classic dishes, you don’t really know what you’re going to get anyway.

On a more practical note, I usually order a bottle of red and a bottle of white and have both served to everyone at the same time, which solves the obvious problem.

Since both wines are I hope interesting, and maybe new to everyone at the table, this approach heightens interest in the wines. I’ve found that everyone attentively tastes both wines, regardless of what dish he or she ordered.