Wine Etiquette – The Proper way to Serve and Drink Wine

Aside from eating, sharing wine is one of our oldest social customs. It probably began soon after wine was invented. It’s almost as though wine was made specifically to be shared with family and friends. There are few other beverages that have evolved an entire ecosystem around themselves like wine has. Professions have been created simply to ensure that wine is a good representative of its type and to “suggest” proper wine and food pairings to customers (sommeliers). In addition, a complete set of behavioral guidelines involving the care and use of wine has matured over time, known as wine etiquette.

Any time you consume, serve, or even order wine in public, it’s expected that you be aware of all the ‘rules’. People who are well-versed in wine are considered sophisticated and at the top of the social food chain. It can take some time to learn, and there may be a few social faux pas along the way. But with a little prior study, you can appear to ‘belong’ the next time you’re in a situation where a knowledge of ‘all things wine’ is needed. Here are some tips that may help:

Wine Etiquette: What You Need to Know

When You Are a Guest in Someone’s Home:

• It is proper for a dinner guest to bring a bottle of wine, but the host is under no obligation to serve it. The gift is for them, not for the guests.
• The wine should not be chilled, as this might pressure the host to feel obligated to serve it. The host may have already selected wine to pair with the meal. Pressuring a host to serve the wine you brought could be considered an insult—it implies, “Your wine isn’t good enough” or “I don’t trust your judgment.”
• If you’re buying a gift bottle of wine for someone you don’t know well, play it safe and choose something from the middle of the road. A medium-priced Cabernet Sauvignon, Merlot, or Zinfandel is a good bet for most people.
• Unless you’re an accomplished aficionado, don’t try to select gift wine from a grocery store. Go to a specialty shop and let them assist you in selecting a good bottle.

When You Are the Host:

• Make sure to select a wine that complements your main course. There are many websites and books dedicated to matching food and wine, and it takes time to become proficient. However, there are general guidelines to follow. As a rule, choose a wine with flavors, aromas, and body that will match the characteristics of your main course. While you can serve different wines with appetizers and desserts, the main course is the centerpiece, and it’s what everyone will most likely remember.
• Try to select a wine that complements the sauce, rather than the meat in the main course. For example, blackened redfish pairs much better with a good Shiraz than with a Chardonnay. Make sure you have plenty of extra bottles on hand—always buy more wine than you think you’ll need. Unused wine can be enjoyed later or saved for the next gathering.
• Matching the body of a wine to the food is more important than matching flavors. A light-bodied wine won’t support a hearty, spicy entrée. Similarly, a robust Burgundy will overpower delicate flavors like those of broiled trout.
• Be sure to store and serve wine at the correct temperatures. Wines that get too warm will age prematurely, while wines that are too cold will lose character. Wine should be stored in a dark, cool place (50°F-55°F for reds, and 45°F for whites). Store bottles on their sides to keep the corks moist. A dry cork can crack, letting in air and ruining the wine quickly. Wines should be served at the temperature that allows them to showcase their characteristics:

– Spicy reds (e.g., Cabernet, Syrah, Burgundy): 63°F-65°F
– Light to medium reds (e.g., Zinfandel, Pinot Noir): 55°F-61°F
– Fruity reds (e.g., Beaujolais): 54°F
– Full-bodied/oaked wines (e.g., White Burgundy): 52°F
– Light to medium whites (e.g., Chardonnay, Semillon, Chablis): 48°F-50°F
– Sweet/sparkling wines and Champagne: 43°F-47°F

• Make sure you provide spotless, appropriate glasses for the wine you’re serving. Use separate glasses for reds and whites. Serving wine in plastic or Styrofoam is a major faux pas in wine etiquette (though it may be unavoidable at very large gatherings, this is the exception).
• This may sound silly, but pouring wine correctly is actually an art form. If you want to impress your guests, it’s a good idea to practice pouring with an old wine bottle filled with water before your event. Even the way you hold the bottle is important. How the wine is served can be one of the most memorable parts of an evening—think of it as a relative of the Japanese Tea Ceremony.
• It’s customary for the host, or someone they designate, to serve the wine, unless they have given permission for guests to ‘help themselves.’ The correct procedure is to open the bottle in the room where it’s to be served. Hold the bottle by the bottom and neck, with the label facing outward so everyone can see it. Go to the most senior guest (this is a gesture of respect, so it doesn’t necessarily have to be based on age—any distinguished guest can be honored), and allow them to examine the cork. Then, pour a small amount of wine in their glass for tasting. If they approve, you may serve the rest of the guests, starting with the ladies and proceeding clockwise. After each pour, wipe the lip of the bottle with a cloth napkin to avoid drips.
• If the senior guest rejects the wine, don’t be offended. Occasionally, a bottle of wine is ‘corked’—meaning the cork wasn’t inserted properly or was contaminated, making the wine taste unpleasant. In this case, simply apologize and open another bottle (that’s why you should always buy more than you think you’ll need).

At Wine Tastings:

• You don’t have to know a lot about wine to attend a tasting. In fact, it’s a great opportunity to learn. Feel free to ask questions from the staff, as they are there to assist you.
• It’s perfectly acceptable to discard any wine you don’t like, and it’s also fine to ask for another taste of a wine you didn’t fully appreciate the first time.
• It is considered poor form to ask for a second taste of wines you particularly enjoyed. Instead, you should purchase a full glass or bottle.

At a Restaurant:

• Wines at restaurants can be very expensive (with a 300% mark-up on average). It’s usually permissible to bring your own bottle of wine to a licensed restaurant.
• When making reservations, be sure to ask about the corkage fee. In higher-end restaurants, this can be as much as $20.00-$30.00.
• If you’re unsure about what wine to order, ask to speak with the sommelier or Wine Steward. They are more than happy to assist you in selecting the right wine, and it’s customary to tip them 10%-20% of the wine price for their expertise (which is worth it).
• Restaurants are aware of their wine prices, and it’s perfectly acceptable to ask your server for suggestions within a specific price range.
• Don’t be afraid to reject any wine you don’t like. After all, you’re paying for it!
• Some wines need time to ‘open up’ and mix with a little air to reach their full character, especially reds. It’s okay to ask your server to decant the wine for you.
• One of the biggest mistakes a restaurant can make is placing white wines in ice buckets. Don’t let them do this. White wines should be chilled to the correct temperature before serving, and putting them in ice buckets can make them too cold and ruin an otherwise good wine.

These tips will get you through most situations with your dignity intact. There’s a lot to learn about wine etiquette, so do your homework. With a little effort, you’ll have no trouble impressing your friends and family with your impeccable social graces.