Metaphorically speaking, pouring wine into a glass shouldn’t have a limit. But it gets tricky when you’re entertaining guests. The twofold here are; one, you don’t want to pour too little lest you look stingy. And two, you don’t want to seem fanatical by offering too much.
One can overpour, unconsciously, when serving wine. And talking of quantity, you must be wondering what the ideal amount of serving wine is? If you didn’t know, wine glasses are available in different sizes for a particular reason. Each design accentuates different wine flavors and aromas. That’s why there’s a specific glass for white wine and red wine.
But interestingly, all these don’t matter how much wine you can pour while serving. You have to understand that you can’t pour wine like you’re serving water. It’s just a wine etiquette not to fill it to the brim. If you’re keen and attentive, each wine glass has a way of showing the correct quantity of wine it should hold. After realizing this, you’ll hate yourself that you didn’t see how obvious it is!
If you love hosting, you will appreciate the wine-pouring basics that will make you look like you got it-know while serving your guests. There are three basic principles considered as elementary principles of pouring wine, and we have shared below:
Know about the Standard Wine Pour:
You must be curious to find the “standard pour,” which in essence doesn’t exist. Yeah, that’s right. At least not legally. As you’ll find various sizes of glasses and shapes, it’s not easy to glean how much wine you’re likely to get from one restaurant to another, wine bar to wine bar, and one glass to another. However, there’s a thumb rule where a standard pour is roughly around 148ml or 5-ounce mark.
A standard wine pour will enhance your wine experience, as it allows oxygen to stay in the glass. And this further gives wine breathability and a rich aroma before the wine hits your palate. The taste is divine!
Get the perfect Wine Glasses:
Wine connoisseurs will tell you that the taste of wine drastically changes when you use the ideal glass wine. That’s why you’ll find wine glasses in different shapes and sizes. Although many may argue these, it has been proven by the majority. And to add to that, learning how to hold a wine glass is an etiquette you must know.
- The red wines are best served in the widest bowls for breathability, while white wine goes into a smaller and narrower bowl.
- Sparkling wine and champagne are best served in a flute glass, which is tall and narrow. A smaller surface ensures to retain the bubbles in the liquor for a long.
- Many wine glasses come with stems, but there’re stemless ones too. These are significant factors when serving wine. The wine connoisseurs believe that holding a wine glass while drinking, such as stemless, changes the wine taste due to the warmth applied by your hands as it heats the wine through the constant touching of the glass.
- The stemmed glasses are for wine drinkers who appreciate the taste profile of their wine.
Pouring at the Right Temperature:
Most people overlook the right temperature required for serving wine. There’s a misconception of chilling wine as long as it’s not ice-cold as the best way to do wine. That’s far from the truth because chilling wine may release the aromas and flavors of the wine. Every type of wine has a specific temperature level that works best for each wine.
- Light-Bodied White Wines and Sparkling wine: Best temp is between 38–45°F / 3-7°C (Ice Cold)
- Rosé and Full-Bodied White Wines: Best temp is between 44–55°F / 7-12°C (Fridge Cold)
- Light and Medium-Bodied Red Wines: Best temp is between 55–60°F / 12-15°C (Cool)
- Bold Red Wines: Best temp is between 60–68°F / 15-20°C (Slightly Cool)
- Dessert Wines: This depends on style.
Pour wine like a Pro!
First, you need to set yourself properly to get started. There is no need to break out the tastevins or the cork plates; following a simple preparation will make you look like a pro. The basic requirements include a corkscrew, a variety of wine glasses, neatly folded cocktail napkins, and set a dampened corner for this set-up. Also, ensure the wine is at the right temperature before serving. Then you’ll be ready to go:
- Holding the wine bottle is an art you should learn. It would be apt if you could have wine in the palm of your hand while the label faces the guest so he can observe that vintage being served.
- Using your other hand, put the cutting blade beneath the bottom lip of the bottle’s mouth. That’s where it should meet the neck.
- Cut the foil by applying steady pressure on the Blade, and go all the way to the in one or two smooth strokes around the bottle without turning it. Position the Blade close to the incision, then scrape the foil upward, using a soft stroke to loosen it. Now remove it with your hand.
- Avoid wine spilling when serving, but always wipe the mouth with a damp napkin if you do.
- When opening wine, insert the corkscrew in the cork center while twisting downwards without turning the bottle. Continue the process until it’s right in.
- Put the more prominent hinged notch of the wine key on the bottle top and start pulling the handle until the cork is a little halfway out. Using the lower-notch, continue extracting it thoroughly, wiping any spills, if any.
- Put a wine glass on the table to avoid warming the glass with your hands, which may change the wine’s taste and freshness. You also avoid spilling it accidentally.
- While holding the bottle with your right hand, label facing your guest, carefully pour the wine into the glass. Ensure the bottleneck doesn’t touch the glass rim, and you don’t put more than half full or a third full of the glass if the bowl is extra big.
- And just before you pull the bottle away, use a quick quarter-turn using your wrist, and tilt it backward in an upright position to prevent any spilling. Ensure to wipe the bottle’s mouth again.
- A proper wine service requires chilling it in an ice bucket. But it should be chucked out if it starts getting too cold to retain its proper temperature.
That wasn’t too hard to pour the wine! Right?
In Conclusion, if you’ve come to a point where you’ve learned how to pour without spilling wine, Congratulations! You got it, and you’re almost there. You can fit in the sommelier’s bracket. If it challenges you, don’t stress much about it because sommeliers get paid for that. Cheers!