Serving Wine TutorialIf you are a restaurant server, a new sommolier, or a wine lover interested in learning the basics of serving wine, the following tips will get you started in the right direction. Due to requests, I have also added a short section about aerating wine and letting it breathe before serving or drinking.
Wine Presentation StepsIf you have ever bought a bottle of wine at a fancy restaurant, you have probably noticed that the server does not just pop the cork and pour you a glass, but instead goes through a specific process of opening the bottle, letting the buyer test the wine, then pouring in a specific manner.This presentation may seem unnecessary, but it is tradition, and seving wine in the proper manner shows that the restaurant knows what they are doing. Most restaurants want to give their guests the impression that they are very important customers, especially when they are paying top dollar for a bottle of wine! This formal wine presentation adds to the atmosphere of exclusivity of the restaurant, and makes the guest feel important. Here are the basic steps for the formal presentation of a bottle of wine: Step 1: Set up wine glasses ahead of time. Make sure there is a glass for everyone who will be drinking wine. Make sure you have the proper glasses for the wine.
If you're not sure, see my wine glass types page for a guide on which glass should be used with which wine (this is important!).
Step 2: Bring the wine up to the table. Present it to the person who ordered it with the label facing them. Announce the wine to them. For example, say "the 2003 Chateau Latour Pauillac, sir". This is just so the person can verify that you brought them the correct bottle. Step 3: Hold the bottle in one hand and use your wine key to remove the cork. Try to take out the cork without it making a pop. Step 4: Present the cork to the person who ordered the wine. Some people want to inspect it or sniff it to make sure it has not dried out. Step 5: Pour a small amount into the glass of the head of the table. Let him/her test it out to make sure it is ok. Step 6: Fill up the other guests' glasses, ladies first, in a clockwise order. Fill the host's glass last. Only fill the glasses about half full. Step 7: If there is any wine left in the bottle, leave it on the edge of the table (if it's a red) or in a chiller (if it's a white). When serving wine to your friends, it may be best to avoid some or all of the above steps, unless you accompany them with a mustache twirl and a fake French accent. Unless you work in a restaurant, just pop the cork, pour and enjoy!
Wine Serving TemperatureAs stated earlier, the temperature of wine is important, and can adversely affect your tasting and drinking experience. I have often heard that "white wines should be served chilled, and red wines should be served at room temperature". This is a good rule of thumb, but obviously "room temperature" is not a fixed target.Your kitchen refrigerator is most likely around 35°F. This is too cold for any wine. If you serve a white wine at this temperature, it will have virtually no flavor! Here are some guidelines for a few types of wines:
Asti Spumanti: 40-42°F Remember, these are just guidelines. On a really hot day, you can get away with serving wine a little cooler. If you have room, buy a wine chiller or a wine fridge. These appliances will allow you to keep your wine exactly at the recommended level. Even if you don't have a wine fridge, try to stick to the recommended wine serving temperatures and you will ensure that you get the most flavor and aroma from every glass!
Letting Wine BreatheSome wines, especially younger, full-bodied red wines, benefit from being exposed to air for a short period of time before drinking. This is called aerating your wine or "letting it breathe", and it results in a softening of the flavor and an opening up of the aromas of the wine.Breathing has varied effects on different wines. The more tannins present in the wine, the more it will benefit from breathing. Lighter bodied wines and white wines typically don't respond as much to aeration, and need less exposure time. Decanturs and aerators are devices made specifically to expose wine to the surrounding air. You can find very inexpensive decanturs all over the internet. If you don't have a decantur, use a pitcher or jar with a large opening. Pour your wine into it and let it sit for 15-30 minutes. During this time, the wine will warm and its flavor and aroma will change. When pouring wine directly into a glass, pour into the center of the glass from several inches above the rim. This will give the wine a chance to breathe a little as it is being poured. Hopefully this has been a useful and informative guide to serving wine. If you have any questions or comments related to serving wine, as always, feel free to let me know using the
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