I had the misfortune of being delayed multiple times last week at a couple of different airports. It started me thinking about airport wine. Whenever my husband and I end up at a restaurant with a wine list that is limited, I always look for what I call a decent 'airport wine.' To me, that translates to a wine that I can drink by the glass that (as I like to call it) is not poisonous (aka undrinkable).

While I have tried many wines in this manner, for me it comes down to a few basic rules:

Rule One: If you are faced with a list full of Frass Canyon options (for those who haven't seen Sideways, I apologize for the reference, and for those who have forgotten- remember the dump bucket scene?), I tend to go for the Sauvignon Blanc. I find that this is a varietal that usually is not poisonous, and might even be a nice young, bright wine that you may enjoy, even if you pay $3 for the bottle.

Rule Two: Ask how long the bottle has been open. This is often a confusing concept for a server, and they may immediately answer with something like, 'Oh, we go through a lot of this wine.' If you get a reaction that comes with either a confused look or is too self-righteous, inquire further. Bottom-line- there is nothing worse than cheap, OLD wine.

Rule Three: Ask. Sometimes, even in the most unexpected places, you will come across something inexpensive and interesting, that could even be from a local winery. Once I was in a little Upstate New York restaurant and I came across a fun rosé, which I never would have tried if it had not been the house favorite. I actually ended up ordering a case from the winery, it was such a great deal!

I hope this helps you navigate your next limited restaurant wine list. And remember, if one of these restaurants is one of your favorites, see if you can BYOB. Many restaurants let you bring your own bottle and charge a minimal corkage fee, which can be well worth it!