Most Americans who dine out regularly know something about wine, but usually it's just enough to place an order.

But that's not always true, and the problems that exist in these experiences can be costly and hard to deal with. The following suggestions may help diners forestall problems that may arise.

1. Read the wine list carefully.

If the list doesn't have any vintage dates, ask the server to explain what vintages are available.

Not all wines improve with time in the bottle, and it's usually best to buy younger white wines to avoid improper storage. Red wines are trickier to understand and usually call for some knowledge of vintages. (Some 2020 California reds might have suffered from smoke taint caused by wine country fires.)

In general, avoid older rose wines. Some can develop interesting flavors with a bit of age, but most fade after two years. Today, the best are those from 2023; still OK are 2022s. But many 2021s will be tired.

2. If you see a wine on the list that you've never heard of, ask the server to explain it.

This is important with many white wines because what may look like a sweet wine could very well be dry and vice versa. Ask what style it was made in and what foods go with it best. It could end up being a great discovery.

3. Compare the wine list's printed appellation of the wine you order with the one on the bottle's label. Sometimes they differ. (A wine list may say a wine is from Napa, but the label's appellation may be "California," likely a much cheaper wine.)

4. Wines ordered in a restaurant should always be opened in front of the diner.

It doesn't happen often, but on a few occasions over the years, servers have brought me opened bottles. I instantly rejected it. If you accept an open bottle, you may be getting the right bottle, but the wine might be different! (This really doesn't apply in many European cafes, particularly in rural areas, where wine often is served from carafes.)

5. You control the temperature of the wines you order.

Some people believe that rieslings and sauvignon blancs are best kept chilled in an ice bucket. But quality chardonnays should be served cool, not cold. On some occasions, servers wanted to keep my chardonnay permanently iced.

6. Most young red wines benefit from decanting.

Given the high prices some restaurants charge, one thing you can do to improve your experience is to have a bottle decanted before you pour any into your wine glasses.

I made this suggestion in a restaurant review decades ago and got serious pushback from two restaurateurs. Both said they didn't own decanters. I replied that because they charged so much for most wines, they owed diners the right to enjoy them properly. (One of them later told me that adding decanters in his classy cafe had paid greater dividends than he had imagined!)

7. Consider dessert wine.

Many restaurants offer dessert wines by the glass or the half-bottle. Half-bottles are perfect for four diners. Most people forget about how enjoyable such post-meal experiences like this can be.

My recent strategy: With the meal, I order just one bottle of wine for four diners — half of what I used to order. Then I finish the meal with a half-bottle of dessert wine. Often, the dessert wine replaces four desserts, and the cost is approximately the same!

Wine of the Week: 2021 Forefathers sauvignon blanc, Marlborough ($20) — Nick Goldschmidt is one of the world's top winemakers. Born and educated in New Zealand, his brands always produce exceptionally high-quality wines. This is no exception. It is wildly spicy and floral with distinctive sauvignon blanc characteristics that are absolutely precise for the region. From his website: "Huge floral, white peach, and passion fruit aromas. The mouth is similar with passion fruit and a touch of gooseberry. Long and flavorful with bright acidity. Finishes with a green apple zing."

Dan Berger lives in Sonoma County, California, where he publishes "Vintage Experiences," a weekly wine newsletter. Write to him at [email protected]. To find out more about Dan Berger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate webpage at www.creators.com.

Photo credit: Lefteris kallergis at Unsplash