The No-Fuss Guide to Wine Etiquette

Wine doesn’t have to be intimidating. But let’s be honest, sometimes it feels like it is. There are vintages, not years. Terroir, not dirt. Steel barrels vs. oak barrels. Then there’s all the rules and terms that make you feel like you don’t know anything about wine. Yeah, it’s easy to feel out of your depth.

But here’s the thing: wine isn’t about memorizing all the details. You’re not trying to be a sommelier. Seriously, don’t try.

The real secret to wine? Discovery. Wine’s about figuring out what you enjoy. At Maryhill, we say this all the time, and guess what? It’s true. Wine isn’t a one-size-fits-all kind of thing. There’s no such thing as a “right” wine for everyone. Sure, there’s a lot of terminology and plenty of varieties, but (outside of sommeliers and winemakers) nobody knows it all. And honestly? No one wants to hang out with the guy who acts like he does. That’s why our Maryhill Tasting Room is never intimidating. You can ask anything, and we’ll make sure you feel at ease—even if you’re still trying to figure out red from white.

Trust me, I get it. Twenty years ago, I had a moment that reminded me how little I knew. I was on a date at a charming wine bar, pretending to look like I had it together. When the bartender asked what I wanted, instead of just picking something I liked, I tried to sound fancy and said, “I’ll have something oaky... like a Riesling.” The bartender just chuckled—you know the chuckle—and said, “There’s no such thing as an oaky Riesling.”

So, yeah, I learned two things that night: 1) It’s great to know a bit more about what you’re drinking, and 2) If you don’t know what you’re talking about, don’t try to sound fancy. It’s way better to just enjoy the wine, ask questions, and keep learning.

Wine Etiquette When You’re Not at Maryhill

When you leave our tasting rooms—whether you’re at a fancy restaurant, an upscale bar, or a corporate dinner—you’re going to want to know a few things. Here are wine basics that can make the whole experience a lot less intimidating.

Choosing a Wine When Traveling

If you’re stuck staring at the wine list like it’s written in another language (or maybe it is written in another language), just go local. It’s like picking fruit—fresh, local produce just tastes better. The same goes for wine.

Fresher, More Authentic Bottles – Local wines don’t need to endure long shipping journeys, which means temperatures are always controlled. You might also find small-batch or experimental releases that never make it to export.

Proper Storage & Handling – No one takes better care of their babies than their makers. Wineries take care of their own bottles, reducing the risk of heat damage or improper storage.

A Deeper Connection – Drinking wine where it’s made? You’re not just sipping—you’re connecting. You get the land, the people, the process, the whole vibe.

So, if you’re in Washington, go for a Washington wine (ahem, Maryhill). In Provence? Order a rosé. When in doubt, choosing local is a foolproof move.

When the Server Presents the Bottle

Ever noticed people nodding when the server shows them the bottle? It’s not just a formality. It’s your chance to confirm that yes, you actually got what you ordered—especially if you’re splurging because no one wants a wine mix-up when you’re dropping serious cash.

Why does vintage (the year on the bottle) matter? There are a few reasons, and the weather is one of them. In fact, weather impacts wine quality significantly. Take, for example, the 1982 Château Mouton Rothschild (Bordeaux, France). It’s legendary—perfect balance, aging potential, and worth $2,000+ per bottle. The year before, the 1981 vintage, is still a great wine but less ideal, coming in at around $500 a bottle due to less favorable weather.  So if you’re expecting the 1982, you really want that bottle. We’re talking about a huge price difference. No switcheroos allowed.

Even when you’re ordering a $40 bottle, it’s worth taking a second to double-check that the bottle in your hands matches what’s on the menu.

Bottom line: check the date.

Cork vs. Twist-Off: What’s the Deal?

Before we get into the whole “what to do when the server hands you the cork,” let’s talk corks—yes, actual corks.

Twist-offs (which, by the way, aren’t even cork) have become more popular because they’re convenient. But corks? They do more than just keep the wine inside. In fact, they serve an important purpose—especially for wines meant to age.

Micro-Oxygenation – Natural corks allow tiny amounts of oxygen to seep in over time, helping the wine develop more complexity. They expand and contract with temperature changes, which helps protect the wine and lets it evolve.

Natural corks are a time-tested choice, but there’s one challenge: TCA (corked wine). To address this, some wineries (like us) use the 1+1 technical cork. The core is made from cork granules treated with a proprietary anti-TCA process—basically, steam distillation to remove any unwanted compounds. On each end, there’s a high-quality natural cork disc, treated with an exclusive process that neutralizes the cork and eliminates TCA and any off-flavors. The result? Maximum sensory performance, without the worry of cork taint or off tastes.

Resealing Matters – Twist-offs are great for leftovers, but they don’t let any oxygen in. So, if you’re buying screw-top wine, make sure you’re drinking a young, fruity red or white.

Plastic Corks? – Unlike natural corks, plastic corks don’t breathe, which means no aging or evolving. They’re just... plastic. They feel cheap and don’t help the wine develop that lovely complexity we all crave.

What to Do When the Server Hands You the Cork

Here’s a common misconception: you don’t need to smell it. Instead, take a look at it. A natural cork is a good sign that the wine is sealed properly.

What to look for:

Is it intact? – A crumbling or dried-out cork is a red flag and could signal improper storage.

Is there leakage? – If the wine has soaked through or there’s visible seepage, the bottle might be compromised.

Does it match the label? – Some wineries print their name or logo on the cork. A blank or mismatched cork could be another red flag (but not always).

The real test, though? The wine itself.

Now, You Taste. But Not for Your Favorite Flavor.

Here’s the deal—this isn’t about whether you’re feeling the wine. You can’t send a bottle back just because you suddenly remember you’re “not a Merlot person” today. What you’re really doing is checking for flaws.

Corked Wine (TCA Contamination) – Smells like wet cardboard or moldy newspaper. Fruit flavors are muted.

Oxidation – Tastes flat, and stale. Whites go deep gold, reds start tasting like they’ve been left out a bit too long.

Volatile Acidity (VA) – Smells like vinegar or nail polish remover.

Reduction – Rotten egg, burnt rubber, or garlic-like smells (sometimes improves with aeration).

Heat Damage (“Cooked” Wine) – Tastes jammy or stewed. If your wine has been sitting in a hot car, this is what happens.

Excess Brettanomyces (aka  “Brett”) – Funky barnyard, medicinal, or sweaty leather smells (some people like a little, but too much overwhelms).

If something seems off, swirl the wine and let it sit for a minute—some flaws, like reduction, can dissipate with air.

Still suspect a problem? Gently let your server know. But remember: a wine needing time to breathe is different from a wine being faulty.

Sometimes, wine just needs a moment to open up. So be patient. Let it breathe. And then enjoy every sip.

Cheat Sheet: Decode Wine Jargon

Lost in wine-speak? You’re not alone. But don’t sweat it—we’ve crafted this cheat sheet to help you decode the jargon:

Acidity: The zing or brightness that makes your mouth water. (Think the crisp green apple notes in Maryhill’s Sauvignon Blanc).

Bouquet: A fancy term for all the smells in the wine. (Floral, fruity, or earthy notes, like in Maryhill’s Pinot Noir).

Finish: The lingering flavor after you sip. The longer, the better. (A Maryhill Syrah might leave a peppery finish that lasts).

Notes: The specific flavors or scents you taste or smell. (Like the blackberry or vanilla in Maryhill’s Merlot).

Oak: The vanilla or spice flavors from aging in barrels. (Maryhill’s Chardonnay often showcases this creamy, toasty flavor).

Body: The wine’s weight—light, medium, or full. (Maryhill’s Albariño is light; their Malbec is full-bodied).

Dry: No sweetness here, just pure wine. (Maryhill’s Dry Rosé delivers crisp and clean flavors).

Terroir: The vineyard’s soil, climate, and vibes, bottled up. (Taste the volcanic influence in Maryhill’s Columbia Valley wines).