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Correct wine etiquette makes
the tasting experience more comfortable and enjoyable.
Like most interests, there is a set of protocol that most
wine lovers adhere to. Good taste dictates that tasting at
wineries, ordering wine at restaurants, and hosting a
dinner party all require certain formalities.
Tasting Room Etiquette
In a winery's tasting room,
white wines are generally tasted first, followed by reds,
and then dessert wines. Within these categories,
lighter-bodied wines preceed fuller-bodied ones. Water and
crackers may be offered to cleanse the palate between each
wine. Correct wine etiquette does not require that you
must finish every glass. Winery tasting rooms provide jars
to dispose of excess wine. Do not feel that you need to
sample every wine offered- taste what appeals to you.
If you ask for a second
tasting of a particular wine, it is in good taste to buy a
bottle. Many wineries charge tasting fees which are
generally applied to any purchase. It is not mandatory
that you buy wine; purchase only what you desire. That
being said, if you have made an appointment at a small
winery, it is in good taste to make a purchase.
General Restaurant Wine
Etiquette
Wine service at a nice
restaurant can be an unneccessarily difficult ordeal. The
following tips will allow you to follow the customs of
wine service with ease and confidence.
When choosing a wine from a
restaurant's wine list, the main goal is to accomplish a
suitable pairing with the entrees of your party. If the
food orders are too different to generalize with one wine,
consider purchasing splits or ordering by the glass.
Waiters and sommeliers are there to answer your questions,
but availing yourself to their services and advice will be
much more beneficial if your questions are relatively
specific.
For example, don't ask the
sommelier, "What goes well with a rack of lamb?"
Rather, ask, "I'd like to balance the spiciness of
the lamb with a full-bodied, Syrah-based Rhone. Do you
have any favorites?" Your effort will be appreciated
and service and interaction will be more seamless. I
guarentee you will be pleased with the outcome.
After ordering, the
waiter/sommelier will retrieve your selection, and then
present it, label forward, to the host of the party. This
is merely to verify it is the correct wine. The cork is
removed and placed on the table. Unless it is clearly
tainted, (the waiter/sommelier should notice if it is) do
not touch or smell it, as it means nothing.
A small amount will then be
poured for the host. Swirl the wine in the glass, smell,
then taste. This is to make sure the wine is not spoiled
and it is not an opportunity to send back a sound wine
that you are not crazy about. After approval, the wine
will be poured clockwise to the right, ladies first. The
host's glass will be topped last.
Corkage Etiquette
It is increasingly
customary in many parts of the country for restaurants to
extend corkage policies for patrons whom wish to bring
their own wine. However, this is not the case everywhere,
(especially on the East Coast), and proper wine etiquette
dictates that several things be kept in mind.
Always call the restaurant
in advance to verify that corkage is allowed. Ask what the
fee is to avoid any surprises. In my experience, very few
restaurants charge over $20 as a corkage fee. Some
restaurants will waive this fee if an additional bottle is
purchased from the wine list, but do not assume that this
is the case.
Wine brought to a
restaurant should be relatively unique or rare, and
definitely should not appear on the restaurant's wine
list. After the waiter/sommelier opens and pours the
contents, proper wine etiquette requires that you offer
them a taste. Following these guidelines will ensure an
enjoyable corkage experience.
The Duty of the Host at
Dinner Parties
The duty of the host toward
his/her guests is one of the most ancient and enduring
forms of etiquette in human civilization. When serving
wine, making sure that your guests are comfortable with
the process is your paramount concern.
Before serving, always
allow wine time to breathe at room temperature. Never pour
wine for guests immediately after opening. It is the
host's responsibility to discreetly ensure that the wine
is sound and unspoiled. This should be done away from
company, and a small amount should be sampled.
Always serve wine to your
guests in clean, spotless glasses. This may seem obvious,
but it is a very common mistake. Additionally, if more
than one wine is served, make sure that they are poured in
a logical progression.
Especially with older
wines, be aware that there may be a significant amount of
sediment at the bottom of the bottle. Keep this in mind
when deciding the portion given to each guest. Avoid the
embarrassing situation of the last person receiving an
unacceptable amount of solids in their glass. If this is a
concern with a particular bottle, refrain from pouring the
last half glass.
It may be necessary to
decant a wine to either remove sediment or to expose it to
oxygen. Be cautious with this practice, as older wines may
quickly fade if left in a decanter for too long.
Wine enjoyment should be an
enjoyable and unintimidating process. With these tips in
mind, you are prepared for the majority of social
situations that involve wine.
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