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Etiquette for Wine Drinking,

Tasting and Serving

Whether at a private wine tasting or at a vineyard, the rules of etiquette for wine drinking and tasting are the same. The following are some tips that will make you seem like a pro at your next wine tasting . . . host or guest.

For the Host

Serving Order

At a dinner party women and older guests should be served first, then men, then the host.

Body Count

Invite only the number of tasters that can fit comfortably in your home (or other venue). A crowd around the tasting table can be intimidating and guests should not feel rushed when pouring a glass of wine.

Water

For those guests that get thirsty have bottled water on hand; also good for those that want to rinse their mouths between wines. A pitcher of water for rinsing glasses between tastings is recommended . . . and remember to have something into which your guest can discard their rinse water.

Food and Wine

Unsalted water crackers or unflavoured French bread should be provided for palate cleansing during the tasting. If you want to provide something more substantial, the rules of etiquette for wine drinking say that nothing stronger than a lightly salted mozzarella is appropriate. Save the stronger foods for after the wine tasting.

For the Guest

Handling a Wine Glass

The proper way to hold any style of wine glass is by the stem. This keeps fingerprints off the bowl and keeps your hand from heating the wine.

Perfume and Cologne

Avoid wearing scent to a wine tasting affair. This includes perfumes, colognes, after-shaves, and scented hair spray or gel.

Lighting Up

Smoking at or just before a wine tasting will affect the taste of your wines. The smoke and odour of cigarettes or cigars not only interferes with the enjoyment of the taste and smell of the wines, it can be irritating to other guests, both smokers and non-smokers.

Mints and GumBubble gum

Chewing gum and breath mints will alter the taste of wine. Be sure to rinse your mouth well with water before beginning a tasting.

Comments

If you have negative comments about a wine, keep them to yourself, particularly when at a vineyard tasting room.

Serving Wine

While it may seem a trivial thing, serving wine correctly can add class to any occasion from a casual get-together with friends to a more formal wine and dinner party. Here are some things you should know about preparing, serving and pouring wine, and types of wine glasses suitable for the wines served

Wine Serving Temperatures

The temperature at which a wine is served has an immense impact on its taste. Serving wine cool will mask some imperfections—good for young or cheap wine—while a warmer wine temperature allows expression of the wine's characteristics—best with an older or more expensive wine.A bottle of wine will cool 2 °C (4 °F) for every ten minutes in the refrigerator, and will warm at about this same rate when removed from the refrigerator and left at room temperature—the temperature of the room will affect the speed with which the wine warms up. If you need to chill a bottle of wine in a hurry, 35 minutes in the freezer will do the trick.
Serving Temperatures

Serving Temperatures
Wine Type °F °C
Sparkling Wine 42-54 6-10
Rosé Wine 48-54 9-12
White Wine 48-58 9-14
Sherry (Light) 48-58 9-14
Red Wine 57-68 13-20
Fortified Wine 57-68 13-20
Sherry (Dark) 57-68 13-20
Decanting

WineDecanting is pouring wine into a decorative container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavour of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons.

Before decanting a wine that contains sediment let the bottle rest upright allowing any sediment to sink to the bottom. Then slowing pour the wine into the decanter keeping the bottle angled to prevent any sediment from making its way into the wine decanter. The wine can be poured through cheesecloth to help filter out any wayward particles. Decanting wine should be done out of the guests' sight.
Pouring Wine

Still wines should be poured towards the centre of the glass, while sparkling wines should be poured against the side to preserve bubbles. To control drips, twist the bottle slightly as you tilt it upright.When pouring wine, fill the glass no more than two-thirds (about 5-6 oz). This will allow your guests to swirl the wine, smell the bouquet and check out the wine's "legs." A glass can always be refilled if desired. At a dinner party, serve wine to the women and older guests first, then the men and end with your own glass.

Wine Glasses

As important as wine serving temperatures is the type of wine glasses in which wines are served. The shape of a wine glass can impact the taste of the wine, and for this reason different types of wine are served in different glasses.The three main types of wine glasses are:• White wine glasses: tulip shaped• Red wine glasses: more rounded and have a larger bowl• Sparkling wine flutes: tall and thin.A suitable all-purpose wine glass should hold 10 oz, be transparent to allow the taster to examine the colour of the wine and its body, and have a slight curve in at the top to hold in the bouquet. While an all-purpose wine glass is fine for serving a red wine, do not serve a white wine in a red wine glass.

Ten things that can impair wine drinking pleasure

Wrong glassware

This might sound a bit fussy, but in order to appreciate a fine wine, a decent glass is an absolute essential. I can't think of many things more frustrating than having to drink first growth Bordeaux from a beaker or an ornate cut crystal glass of the wrong shape.
Corked wine

The number one frustration for wine geeks is opening a prize bottle that has been slowly maturing for years or even decades in the cellar, only to find that it is corked. Of course, the wine is by then by longer available commercially, so a replacement is not possible. And bearing in mind that some 2-7% of all wines are ruined at source by cork-borne contaminants, it is worrying to think how many bottles in my cellar are likely to turn out spoiled in this way.
Incorrect serving temperatureAgain, this might seem fussy, but the serving temperature of wines is crucial. Scientific studies have shown that at different temperatures, sweetness and bitterness are perceived differently by the tongue. Thus a new world Chardonnay might taste flabby and sweet when served at room temperature, but taut and savoury when chilled. And when it is ice-cold, it might taste of nothing at all. Reds served warm can taste unfocused and unstructured, yet when too cool might taste rather bitter and tannic.

Competing odours

There are few impairments to winetasting as immediate as standing next to someone wearing too much fragrance. Just as distracting is the presence of smokers, or as I once encountered in a high-end restaurant, the burning of incense sticks and scented candles.
Poor lighting conditionsI actually gain a lot from seeing the colour of the wine as I'm drinking it. Sad, isn't it?

Bad companyEnough said?

Fortunately, most winefolk I know are fun to be around.

Having to drive

It is frustrating going to a wine do knowing you won't actually be able to enjoy more than a glass of the stuff. And public transport late at night is often quite an experience, at least in India.

Knowing it is your last bottle

The joy of uncorking an ethereal wine from the cellar is tempered to a degree by the realisation that there is no more of this vinous nectar left, and it is not possible to get any more.