How to Order Wine Like a Local in Paris

There’s nothing worse than sitting down at a charming little café in Paris, opening the wine list… and feeling completely lost. Suddenly you’re sweating, panicking, and pointing at the cheapest Chardonnay just to get it over with only to discover it’s not at all what you expected.

Ordering wine in Paris can feel intimidating, especially if you’re used to just one white one red at a casual bar. But here, things are different. Menus contain words like Muscadet-sèvre-et-maine, which you have no idea what it is or how to pronounce it, no Chardonnay or Pinot Grigio on the menu, or even a Cab.

The good news? Once you learn a few tricks, the whole process gets easier, way more fun, and yes, a lot tastier.

Here’s everything you need to know.

1. Tourist Spots vs. Wine Bars: Know Where You Are

Let’s be honest: we all end up in touristy spots sometimes. You’re tired from walking the Louvre for four hours, it’s 3 PM, and you just need a glass of wine before you pass out on the sidewalk. No shame.

But here’s the thing, tourist spots and classic brasseries are not where Paris hides its best wine secrets. Their “wine list” usually isn’t a book; it’s one page with a few safe options: two or three whites, two reds, a rosé, and maybe a sparkling. Don’t expect staff to know much about wine either they’ll probably just tell you which one is “soft” and which one is “round,” and that’s about it.

Wine bars, on the other hand, are a different story. Go to places with everything built around wine, and suddenly you’ll find yourself holding a ten-page list(even more) with producers you’ve never heard of and someone behind the counter who actually cares about what’s in your glass. If you want to explore, that’s where you go.

But sometimes you’re just hungry, thirsty, and tired so if you’re at a brasserie, keep your expectations realistic.

2. The Wine List Isn’t Always Beginner-Friendly

Here’s the thing no one tells you: most wine lists are not written with beginners in mind. Instead of “Pinot Noir” or “Sauvignon Blanc,” you’ll usually see the producer, the region, and the cuvée name, sometimes with zero description.

In tourist spots and brasseries, you’ll often get two labels per color:

• For whites: one lean, fresh, crisp option and one rounder, fuller-bodied one.

• For reds: one soft and light, one bolder and more structured.

That’s it. You choose based on price and vibe. If you’re curious about ordering by the glass versus the bottle, I have a whole article on that. Read more on ordering wine by the glass vs. by the bottle.

In proper wine bars, though, you’ll get a deeper list and people who can guide you. Don’t be afraid to ask for recommendations. Parisians love talking about wine if you show even a little interest.

3. French Labels ≠ Grape Names

If you’re used to drinking wines from the U.S., Australia, or New Zealand, get ready for a little culture shock. In France, wines are labeled by where they come from, not by the grape variety.

Order a Sancerre? That’s 100% Sauvignon Blanc.Ask for Chinon? That’s Cabernet Franc from the Loire Valley.Côte du Rhône? Usually a Grenache-based GSM blend. Red Burgundy? That’s Pinot Noir. White Burgundy? That’s Chardonnay.

And yes, sometimes you’ll get surprises. If you ask for Chardonnay expecting a big, oaky California-style wine, you might get a lean, acidic Chablis instead. That’s why it’s better to describe the style you like rather than sticking to grape names.

Also, don’t ignore Alsace, it’s one of the few French regions that actually puts the grape variety on the label (and the wines are often fantastic with food).

And if you’re into natural wines, trendy Parisian bars in neighborhoods like Oberkampf or Canal Saint-Martin will lean less classic. Expect more obscure grapes, lesser-known regions, unconventional styles, and experimental producers, a playground for adventurous drinkers.

4. Stop Saying “Dry” vs. “Sweet”

Here’s a little insider tip: in Paris, most of the wines you’ll be served are dry. So if you sit down and tell the waiter, "I'd like a dry wine", you’re not giving them much to work with.

The bigger issue? What you think is dry might not actually be dry. A Viognier full of ripe stone fruit and tropical fruit can taste sweet even when it has no residual sugar. Meanwhile, a bone-dry Muscadet with its subtle citrus and minerality might feel “less sweet” simply because it’s more restrained.

Instead of saying dry or sweet, describe what you want in terms of taste:

• Fruity or mineral?

• Soft or tannic?

• Light-bodied or rounder?

  
  

This gives your waiter a better sense of what you like and saves you from ordering a Chardonnay expecting buttery vanilla oak, only to end up with a crisp, lean Chablis.

If you want to level up your wine vocabulary, I have an article on wine descriptors.

5. The Ice Rule You Need to Know

This one’s important, so lean in: if your wine isn’t chilled enough, ask for an ice bucket, not ice cubes.

Putting ice directly in your glass? You’ll be silently judged by the staff, the table next to you, and possibly an entire generation of French winemakers. Get the bucket. Always.

Ordering wine in Paris isn’t about memorizing every French appellation or pretending you know every producer on the list. It’s about understanding how locals drink wine, knowing how to read a menu that lists regions instead of grapes, and having a few tricks up your sleeve so you don’t accidentally order a heavy Bordeaux when you wanted something fresh and easy.

So next time you’re here, ask questions, and don’t stress too much about “getting it right.” You came to Paris to drink wine and trust me, you’re already enjoying life.

Want more wine tips, Paris wine bar guides, and insider tricks to drink like a local? Follow me on Instagram or subscribe to my newsletter and get a notification once I publish a new article. I share my favorite bottles, secret spots, and no-BS guides to enjoying wine without the snobbery.