Look, we're going to be honest here and admit that when it comes to vino we're far from aficionados.

Oh, we can make our way through bottles of the stuff no bother, but when it comes to differentiating between Pinot Grigio and Sauvignon Blanc, we're a little stumped.

So, when it comes to choosing a bottle at dinner, we tend to sidestep the menu for fear of looking utterly ignorant and instead simply request the house wine.

Not only does this approach prevent any potentially awkward exchanges, we generally assume that the house option is easier on the wallet.

But Lord, have we been wrong.

According to Ashley Ragovin, founder of Pour This, there is no hard and fast rule that says the house option will be the least expensive on the menu.

"There is no exacting way to classify house wine; it depends on whose house you’re in!" she explains in conversation with Bon Appetit.

By highlighting the varying approaches adopted by restaurants, Ashley explains that assuming you're saving a few by opting for the 'house' without looking at the menu is a fool's game.

"Some restaurants are excited to feature a rare find to expose their guests to something delicious. Some are just trying to purge the Sauvignon Blanc the wine buyer over-ordered to make room in the cellar." she says.

So, even if you dread that 'wine conversation' with your server, it's probably best (for your wallet) if you actually open that menu.