Serving wine correctly is a practice that can add a touch of elegance to any tasting experience. Here are some steps to follow to serve wine correctly:
Choice of glass: Use thin, transparent stemmed glasses. The glass must be clean and free of residual odors.
Wine temperature: Serve the wine at the correct temperature. Red wines are generally served between 16 and 18 degrees Celsius, while white and rosé wines are served cooler, between 8 and 12 degrees Celsius. Sparkling wines and champagnes are served very chilled, between 5 and 8 degrees Celsius.
Opening the bottle: When opening a bottle of wine, carefully remove the capsule, then use a corkscrew to remove the cork. Try not to shake the bottle during this process.
Checking the wine: After removing the cork, check the wine for any signs of defects, such as cork smell (faulty cork) or abnormal color.
Aeration (for red wines): Certain red wines may benefit from aeration before being served. This can be done by letting the bottle sit or by using a decanter.
Amount of wine: Fill the glass to approximately one third or half of its capacity, depending on the type of wine. This allows the aromas to be released and the wine to breathe.
Table service: Serve the wine to the guest's right and in a clockwise direction. Present the bottle to the guest before serving so they can check the label.
Serving white wine before red wine: If serving multiple types of wine, start with white wine before moving on to red wine. Lighter wines are generally served before fuller-bodied wines.
Serving champagne and sparkling wines: When serving sparkling wines, hold the bottle by the base and tilt the glass while serving to preserve the bubbles.
Respect individual preferences: Respect guests’ individual preferences regarding temperature and quantity of wine.
By following these steps, you will create an enjoyable and elegant wine tasting experience for your guests.