Your little soirée is underway as you’re applying the final touches, and your guests are starting to arrive one after another. Don’t be fooled by the smiles, the hugs, and the kisses, your guests are thirsty and they will demand a drink faster than you can say “Nice to see you”. Unless you have someone at the door to greet your friends, someone in the kitchen to handle the appetizers, and a bartender to fix the drinks, you’re the one doing it all! When hosting a party, mixing drinks can be time-consuming, so pop open a bottle of bubbly instead! You can greet your guests by handing them a glass right at your doorstep! Champagne has lots of health benefits, it’s festive and it always puts people in a good mood. Your guests will be grateful and so will you. But you’re far from done my friend… The night is still young and there’s a lot more to learn from this wine-serving guide, so let’s ponder!
My Wine Serving Guide
Once the “apéritif” is over, it is perfectly acceptable for some people to stick to their bubbles. After all, Champagne is refreshing and it pairs quite well with a lot of food types. And for those who would prefer to switch to something else, you’ll have to pick the wine varietal that pairs well with the type of food you are about to serve. Here is a simple food & wine pairing hack that will put you on the right track.
The Wine Selection
- Light reds (Pinot Noir, Gamay, Grenache, Cabernet Franc) – Cured meat, white meat, fish, starch, cheese, vegetables
- Bold reds (Cabernet Sauvignon, Syrah, Malbec, Merlot) – Cured meat, red meat, starch, cheese, vegetables
- Light whites (Pinot Grigio, Sauvignon Blanc) – Fish, vegetables
- Rich whites (Chardonnay, Viognier) – White meat, fish, starch, cheese
- Rosés (Grenache, Provence Rosé, White Zinfandel) – Cured meat, white meat, starch, cheese, vegetables
- Sparklings (Champagne, Prosecco, Cava) – Cured meat, fish, starch, cheese, sweets
- Sweet (Moscato, Riesling, Late Harvest Whites) – Cured meat, starch, cheese, sweets
- Dessert wine (Muscat, Sauternes, Gewürztraminer, Port) – Cured meat, cheese, sweets
All that said, you don’t have to have a complicated wine dinner to enjoy fine wine. But if you choose to open multiple varieties of wine, keep in mind the above list for your pairing.
The Wine Glassware
At the risk of sounding a bit snobbish, I always try my best to respect shape vs. varietal. Each wine type deserves its own wine glass. Just like Steve, my favorite glass shape has always been the Burgundy style. The balon, which means ball in French, is more round and offers a larger surface for the wine to “open up” and breathe. It is important to know all the different shapes of wine glasses and plan accordingly.
Having your wine glasses ready for dinner is only half the battle. Make sure you have plenty of glasses for water as well. I for once drink a lot of water when drinking wine, especially between courses. People who hydrate properly can avoid the oh-so dreaded hangovers or wine headaches, thus able to enjoy more wine as a result… And who doesn’t like that?!
The Pour Size
A standard serving of wine is 5 ounces according to the US National Institute on Alcohol Abuse and Alcoholism. To be completely honest, my pours will vary based on how many people I have to serve. If I’m serving 4 to 5 people, I’ll tend to be a little more conservative and serve 3 to 4 ounces per glass so everyone can have seconds. Check out this wine serving size article as I dive deeper into the underlying rules of wine pouring.
I don’t overserve for a couple of reasons. First, it gives everyone a chance to keep up with everyone’s drinking pace. Some people drink slower than others and by serving smaller quantities, it is easier for slower drinkers to chug it down before the next poor. Second, I don’t want anyone to feel obligated to finish their glass if it’s too much. Serving smaller pours is far more respectful and civilized.
Furthermore, I regularly look around the table and make sure everyone has wine in their glass. If not, I’ll offer a refill that they can either accept or politely decline if they’re done drinking for the night.
The Wine Temperature
Now that’s a biggy! The correct wine serving temperature is a crucial part of wine serving. Wine temperature greatly affects the flavors and the aromas of the wine, and when served perfectly right, the experience can be MUCH greater. It’s definitely not easy to get it right but many wine gadgets like the Corkcicle will help you keep your wine cool during the warm summer nights. Here is a useful wine serving temperature chart that will come in handy.
As a general rule, sparklings are served ice cold (approx. 45º), whites are served refrigerator cold (approx. 50º), light reds are served cool (55º), and heavy reds are served slightly cool (60º)
In France, many people always mention “room temperature” as the ideal temperature for red wines. I live in Southern California. I never drink ANYTHING at “room temperature!”
And Now… The Simple Rules
You don’t have to be a sommelier to have good, simple wine manners. Here are some of the basics that will turn you into a wine gentleman.
Ladies First
After opening a bottle, I always pour a splash of wine into my glass first to taste it. In the old days, it was to prove that the wine wasn’t poisoned. Nowadays, it’s to make sure the wine tastes as expected. Walk clockwise around the table to serve your guests and start with the ladies. They may not acknowledge your polite and refined ways, but they will if you skip them! So first, it’s the ladies, then the elders, then the host(s). Yes, that’s you. Kids don’t get a glass. They sneak in later and take a sip out of their parents’ glass when no one’s looking ; )
Ask Before You Repour Yourself
Ask everyone if they’d like a refill before hitting your own glass. If everyone perks up at the offer, get up from your seat and pour everyone more wine. You’ll get hero status if you do this.
The Last Bite Rule
Just like with food, if there is a last pour of wine that you really want, ask. Do something like this: “Would anyone like to share this last pour with me?” More than likely, other guests with social manners will insist you enjoy it all. Except my mother-in-law… She’ll fight you for it!
A cultural saying from France says that if you finish a bottle of wine to the last drop, you will get married within the year. Thankfully, I don’t believe in this mythical nonsense. But if it were true… Well, let’s just say I’m glad it’s not ;)
Opening And Serving Wine At The Table
Some of the finest restaurants in the world don’t actually open wine on your table. They have a separate guéridon or side table to do the dirty work. You can emulate this proper technique by opening your wine bottle before dinner. This will give the wine a chance to breathe; one of the many deeds that will improve your overall drinking experience.
When serving the wine, wrap the bottle into a towel to avoid any dripping on the table, or even worse, your guests! Wine can be messy but a towel will avoid any potential stains. And let’s face it… It looks fancy!
How Much Wine To Open
A general rule is to have about 4 glasses of wine per person for a typical dinner party lasting 2 to 3 hours. In other words, think of it as a glass of wine per guest every 45 minutes. Using the above pouring guidelines and the number of guests, you can quickly come up with the right amount of bottles you’ll need for your dinner.
How To Open A Wine Bottle
I think you’ll find that opening a bottle of wine is very easy and natural, especially if the bottle in question has a screwtop. If your wine sports a regular cork and foil around the neck of the bottle, then all you need is a corkscrew and nothing else.
Simply cut around the foil with a sharp knife and remove the loose portion once it’s free. Some people just pull the entire sleeve off like an animal. I prefer to take my time and appreciate each step. Insert the corkscrew inside the cork until it is firmly lodged in there and then pull… Pop! Congratulations, you are now free to enjoy the wine.
Decanting Is Just Plain Badass… But Not Always Necessary!
Everyone I know who is in the biz recommends decanting red wines, especially full-bodied red wines. Though I agree wholeheartedly, aerating wine isn’t always necessary. And sometimes, it’ll do more harm than good.
For a young red wine, very often, decanting can help to round out the tannins that are sometimes a little prominent, a little aggressive, and especially to open up the bouquet of the wine.
And for older wines, the ones that have spent years in a cellar, quietly developing delicate and subtle aromas, decanting must be done with great care. They should be separated from years of sediment that have slowly drifted to the bottom of the bottle. And if they are exposed too abruptly to oxygen, they will oxidize too quickly. Decanting and aerating wine is a delicate practice and we’ll dive deeper into that topic in another wine-pondering story.
Meanwhile, I think you’ve graduated from novice to expert in your ability to serve wine like a pro. Invite a few friends for an exceptional wine dinner, and let me know how it went in the comments.
Cheers!