The tradition of having a pre-dinner cocktail is still very much alive today. It’s a chance to unwind, relax before dinner, and help everyone settle in for an evening of great food and conversation. But if you really want to have the best possible experience, be purposeful about the cocktails you choose.

Certain types of beverages can have a negative effect on the sensitivity of your palate. So much so that a drink or two before dinner can affect the taste of your food or the type of wine that best complements your meal.

We spoke to experts to learn about how cocktails can change your taste buds, and get their advice on sipping smarter before dinner. And if you to have After we had tasted a little beforehand, they told us which wines are best to choose when it comes time to eat.

“Liquor” refers to alcoholic beverages that have been distilled, such as vodka, whiskey, rum, bourbon, and scotch. They have a high alcohol content—often around 40% to 50% alcohol by volume. These are in contrast to fermented alcoholic beverages, such as wine, beer, cider, and sake, which often have a lower ABV of 15% or less.

The higher alcohol content in spirits can cause a loss of sensation in your palate (this is a term that specifically refers to the palate, but also to your sense of taste).

“Because it blocks the proteins needed to make saliva in your mouth, hard liquor can dry out the cell walls of your palate,” says Cody Bridges, restaurant operations manager and sommelier at the Massanutten Resort in Virginia. Saliva plays a role in taste sensitivity, so a dry mouth can negatively affect your taste buds.

In addition to that dehydrating effect, strong alcohol can also have a numbing effect, according to Sam Favatathe beverage director of Olamaie in Austin, Texas.

“This temporary numbing effect can reduce your ability to distinguish the complex flavors and aromas in the wine you drink with dinner later,” Favata says. “Strong spirits can alter your perception of the acidity and sweetness of wine, leading to a less balanced taste experience.”

Ordering a low-alcohol drink before dinner is a tip we hear from many professionals.

“Personally, I would avoid anything that has a lot of alcohol in it or any cocktail that is strictly made up of hard liquor, like a Manhattan, an Old Fashioned or a Martini,” said sommelier Billy Turnerwho works at Kimpton Shane Hotel in Atlanta, Georgia.

You should also avoid sugary drinks, experts say.

“I would generally save cocktails with more sugar for later in the meal,” she said Cyrus Schultzthe bdirector at Cyrus, a Michelin-starred restaurant in Geyserville, California.“A sweet drink can coat your palate,” he said. “If your next drink is drier, it can taste more bitter.”

His advice was repeated by Mari Coylevice president of winemaking at Foley Family Wines and winemaker at Chateau St. Jean in California.

““Strongly flavored cocktails, or cocktails made with sweet cocktail mixers, can overwhelm your taste buds and make it difficult to appreciate the flavor of your meal later,” she said.

You should also keep in mind that you tend to eat better in the run-up to dinner if you drink less. Alex Ringthe Michelin Guide Chicago Winner of the Sommelier Award 2023 and wine director at the Sepia and Chicago restaurants ProxyShelp, it’s more important to look at the amount of alcohol you’re drinking than the drink itself. A good thing to keep in mind, he said, is that “the more you drink, the more your senses become dulled.”

Turner agreed, saying, “Like most things, it comes down to moderation. Everything you ingest affects taste and perception, so go easy on the taste buds — and then you can still enjoy a great whiskey or cognac after dinner.”

If you’re hoping to order drinks that will enhance the meal that follows, look to aperitifs on the cocktail menu, Bridges suggested. “They are low in alcohol and pleasant on the palate, so they are the best way to start an evening of spirits and wine,” says Bridges.

Turner is also an aperitif lover. “High ABV liquors can suppress your appetite, while lower ABV liquors can actually increase your appetite,” he said. “Many aperitifs also have a higher acidity, which does two important things: it wakes up your taste buds and cleanses your palate.”

Aperitifs serve an important function: they prepare you for the food that is to come, says Coyle.

“They contain herbs and spices that aid digestion and they have a slightly bitter taste that tickles your taste buds,” she said. “These drinks also tend to be low in alcohol, which helps avoid overwhelming your taste buds before you even enjoy the wine.”

If you don’t know what to order, ask your bartender and let him or her know you’re looking for something “lean, lower in alcohol, acidic and sharper,” Schultz says.

No matter which drink you choose, make sure to order a large glass of water with each cocktail, Favata advised.

“It’s worth noting that water should be your best friend,” he said. “Drinking water between your cocktail and wine can help cleanse your palate and rehydrate you, which will improve your overall dining experience.”

“If you had a few cocktails before dinner, let the sommelier know before ordering wine with your meal,” Bridges advised.

“If you tell your sommelier what you’ve consumed, it can definitely help them make better recommendations,” said Favata, who noted that she then “Suggest wines that complement your previous drinks or select wines with flavors that stand out despite any palate fatigue.”

“For diners who started with cocktails, I recommend slowly transitioning into wine with something light and refreshing,” he continued. “A crisp white like a sauvignon blanc, or a light red like a pinot noir, can be gentle on the palate. Sparkling wines or rosés are also great options to transition from cocktails to dinner.” But beware of “wines with high tannins or very subtle flavors, which can seem ‘bland’ after drinking something like a whiskey sour,” he added.

Your typical cocktail order can also be a good guide for your sommelier. “If people aren’t sure what kind of wine they want to order, I often ask them what kind of spirits and cocktails they like, hoping to get a better idea of ​​where to steer them,” Ring said. “A whiskey drinker is more likely to like a rich, oaky red wine, while someone who drinks gin martinis is more likely to like a refreshing white wine,” he said. Finally, he offered this advice to those who find themselves lost in a wine list: “Don’t think about it too much. We’re here to have fun.”

Where should you start looking on the wine list? “Opt for wines that complement the flavors of the cocktails you’ve had,” Coyle said. “For example, if you’ve had a citrus cocktail, a wine with similar notes can provide a harmonious transition.”

She offered these words of encouragement: “Ultimately, the goal is to enhance your overall dining experience so that you can fully enjoy and appreciate each element – ​​whether it’s a cocktail, wine or food.”