Lol, Ira, you devil!!<BR>I would drive someone like Brad up a tree! I prefer red wines and might get caught sipping a Rhone with my fish dinner!! (gasp)

If all you want is a glass each, then that's what you order, and you won't have to worry during the meal about what to do if any remains and about carrying it to and fro. And if you want another glass, then order it when you want it. That's what we do.<BR><BR>You should know about what you want, red or white, cabernet, chardonnay, etc. Obviously, since you are not wine connoisseurs, you don't need the &quot;premium&quot; wines, and after the first sip, they will all taste good.<BR><BR>I can't imagine bringing your own bottle in. Unless you are bringing in an expensive wine, it's not worth it.<BR><BR>We don't match the wine to the food. We like pinot grigio or chardonnay and that's what we get. Wine is meant to be enjoyed, not worried about.<BR><BR>If you are still concerned about what to do if you get a bottle and some remains, I would say it depends on how much remains.

First of all, thanks to everyone for a) responding to my question and b) not flaming me <BR>I think the demi-bottle or the 1/2 carafe will work fine as alternatives to single glass per person. I do prefer reds such as merlots, zinfandels and caberets, but am open to the occasional white. I'd certainly let the waitperson assist me if the dining circumstances seem to warrant a more special choice. And, we'll leave the remainder behind (but work hard not to make it necessary!)<BR>Feel free now to move on to more important inquiries, such as 'worst hotel in Paris' and 'best daytrips from Amsterdam'

I'll just suggest that anyone who suggests drinking a white zin w/anything is not a wine drinker. Please excuse yourself.

Let me understand this...? Certainly if you have food left over, you have the option of taking it home, why would anyone leave wine on the table (unless dining w/Brad &amp; drinking the white zin) ??

It's my understanding one shouldn't take leftover food &quot;home&quot; while in Europe, thus my inquiry regarding rules around leftover wine. Also, not so easy to store food and most places don't have 'take-out' containers for it.<BR>Wine, however, is in a container, so wasn't sure what to expect there.<BR>Personally, don't care for 'white' zin or roses, but zinfandel (which is a red) is quite nice.

Oh my, Ira is so right. When I read about the white zin, I freaked. <BR><BR>White zinfandel usually has a high degree of residual sugar (RS) which does not lend itself well to food pairing. Just like there are few dinners that you would sprinkle sugar on your meal, so is the same with white zin. White zin (zinfandel is a red grape but is vintified with a short exposure to the skins whereby the red color does not fully leach into the wine-creating a &quot;blush&quot; wine) is best drunk as an aperitif or in some cases with slightly spicy asian food. <BR><BR>Another point I want to make, most Europeans do not drink the expensive wines that we like to impress others with. Most drink the wines of the region and have adapted many local menus to reflect the local wine. Don't assume all european waiters are well versed in all wines of Europe or other areas.

Speaking of white zinfandel:<BR><BR>Saw a funny little Christopher Durang play the other night in which an obnoxious ex-girlfriend comes to visit with a man and his wife. For a cocktail she asks for Kool-aid with vodka. Next scene, they're in a restaurant and she's saying to the waiter, &quot;I can't believe you didn't have Kool-Aid&quot;. The waiter replies, &quot;I brought you white zinfandel, that's as close as I could get.&quot;

drink it up!<BR>