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:
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Choice of glass: Use thin, transparent stemmed glasses. The glass must be clean and free of residual odors.
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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.
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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.
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Checking the wine: After removing the cork, check the wine for any signs of defects, such as cork smell (faulty cork) or abnormal color.
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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.
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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.
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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.
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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.
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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.
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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.