How to orient yourself in choosing the wine on the menu?
There are several ways in orienting the wine on the menu, the first is certainly to search something that can pair well with the menu chosen, perhaps following “standard” pairings if you are not very expert or choosing renowned wines passepartout (for example, be on the safe side with classic method bubbles or light reds that can be combined with both meat and fish dishes).
The second way can be that of choose something we already know we like, in the sense that sometimes personal taste prevails over the food-wine pairing; by doing so we will be sure to be satisfied with our choice although in this case the combination could be penalized.
The last way, but only in order of writing, is to rely on a professional who can help us with the choice. Ask advice to the sommelier of the restaurant, without any embarrassment. She will surely be able to recommend the right wine for you.
Is it better to stick to local wines?
Not necessarily, it is good to stick to local wines if you also eat local dishes.
What is the average price of a good bottle?
Prices are always a very complicated and complex issue as each restaurant applies the mark-up it deems appropriate according to its own policies.
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