Our wine writer’s top three tips for navigating restaurant wine lists on a budget

The main issues with restaurant wine lists are their size and complexity and that their contents can be three times more expensive than bottle-shop prices.Start by looking for less fashionable wines, such as riesling, semillon, marsanne, chenin blanc (white); grenache shiraz mataro blends, tempranillo and touriga (either local or Iberian), barbera and sangiovese, and basic Chianti and Cotes du Rhone (red).Shiraz has always been good value, but avoid Burgundy, Barolo and Barbaresco.Big-name Champagne is also prohibitively expensive: stick to premium Australian bubbly. Three to try* Best’s Great Western Riesling 2025,($27)Very light, almost pale green-yellow colour. Restrained and yeasty aromas of lemon blossom, green herbs, crushed chalk and mandarin, the palate is soft. Enjoyable young with a track record for ageing.Pirie Tasmania Traditional Method Chardonnay Pinot Noir NV($40)A ready-to-drink fizz with charm, refinement and creamy texture. Straw, meringue and dried flower aromas with a talcy aspect.Turkey Flat Butchers Block Grenache Shiraz Mataro 2024 ($30)Deep, bright purple-red with sweet, raspberry pastille, spice, gently minty aromas. Almost pinot-esque, medium full-bodied and intense. Drink or cellar. *Note: The following prices are retail; expect to pay twice to three times as much in a restaurant.The best recipes from Australia's leading chefs straight to your inbox.Sign upMore:The Full BottleDining do’s & don’tsGood WeekendFrom our partners