How to Pour Wine: All the Rules to Observe
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How to arrange glasses on the table
There is a maximum number of glasses to be placed on the table. Starting from right to left, to form a line at 45 degrees, you have the first of four glasses: the one for water, followed by the one for the wine that accompanies the appetizer – different depending on whether it is sparkling wine or still wine -, the one for white wine and finally the one for red wine. The glass for sweet wine can be put on the table just before serving dessert. The same wine is always poured into each glass, so that the aroma of this does not condition the tasting of the next. Those who carry out the service pour a minimum quantity (15 – 20 ml) into the glass of those who have chosen the wine. Once the quality has been verified, the wine is poured, starting with the ladies, in order of seniority, and continuing with the gentlemen. The last to be served will be the one who made the first taste.
How to pour wine into the glass
It is necessary first to stand to the right of the diners, the left hand held behind the back, while the right raises the bottle horizontally, being careful not to cover the label. The wine should be poured without placing the neck of the bottle on the glass. To avoid dripping on the tablecloth, a cotton napkin can be brought close to the neck of the bottle. Before pouring the sparkling wine you have to dry the bottle, which had previously been placed in the glacette. The sparkling wine should be poured slowly to prevent the foam from escaping from the glass. After serving, place the bottle (sparkling wine or still white wine) in the glacette and place on top of the napkin with which the bottle has dried. Pour a quantity of wine equal to about a third of the height of the glass. Do not serve different wines in the same glass. The finished bottles should never be placed with the neck down inside the glacette.
The ideal serving temperature must be:Sparkling wines 8°C – 10°CWhite and rosé 12°CRed 14°C – 15°CSweets, desserts and liqueurs 8°C – 14°C
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How to arrange glasses on the table
There is a maximum number of glasses to be placed on the table. Starting from right to left, to form a line at 45 degrees, you have the first of four glasses: the one for water, followed by the one for the wine that accompanies the appetizer – different depending on whether it is sparkling wine or still wine -, the one for white wine and finally the one for red wine. The glass for sweet wine can be put on the table just before serving dessert. The same wine is always poured into each glass, so that the aroma of this does not condition the tasting of the next. Those who carry out the service pour a minimum quantity (15 – 20 ml) into the glass of those who have chosen the wine. Once the quality has been verified, the wine is poured, starting with the ladies, in order of seniority, and continuing with the gentlemen. The last to be served will be the one who made the first taste.
How to pour wine into the glass
It is necessary first to stand to the right of the diners, the left hand held behind the back, while the right raises the bottle horizontally, being careful not to cover the label. The wine should be poured without placing the neck of the bottle on the glass. To avoid dripping on the tablecloth, a cotton napkin can be brought close to the neck of the bottle. Before pouring the sparkling wine you have to dry the bottle, which had previously been placed in the glacette. The sparkling wine should be poured slowly to prevent the foam from escaping from the glass. After serving, place the bottle (sparkling wine or still white wine) in the glacette and place on top of the napkin with which the bottle has dried. Pour a quantity of wine equal to about a third of the height of the glass. Do not serve different wines in the same glass. The finished bottles should never be placed with the neck down inside the glacette.
The ideal serving temperature must be:
Sparkling wines 8°C – 10°C
White and rosé 12°C
Red 14°C – 15°C
Sweets, desserts and liqueurs 8°C – 14°C
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