Should it be Red or White?
Let's chat 2021. While, traditionally, white enhances seafood + poultry and red enhances beef dishes, it is entirely acceptable to drink whatever you like. If you prefer a light wine with everything, that's okay. If a heavier wine with lighter foods is your go-to, then that's fantastic too!
When in a date/group, what should I order?
Ever received that "book" for ordering wine tableside? Yup, we understand! While it is nice to be well versed in a couple of labels (one for red and a white), sometimes, you will have no clue as to what's good and what may impress your guest(s). TIP: Hold the wine list up and circle the price range comfortable for your pocket and tell the wine steward you want something "from this area". You will elegantly sound like an expert, as your guest(s) will be unable to tell if you are referring to region or price range.
The wine steward gives me the cork. What now?
As tempting as it may be - do not take a bite out of it or sniff it (unless you know exactly what you are sniffing for). When given to you, simply rest it on your service plate. Expert or not, if a wine is not good, you will know immediately upon tasting.
How much to fill the glass and how should I hold it?
A good host should never pass the bottle around for guests to pour their own, and should always make sure glasses are filled (no need to wait for the waitperson). For red wine, glasses should be filled at 1/2, while white should fill about 3/4 of a glass. By the way, always hold the glass by the stem closer to the base (not hugging the bowl), so that your body temperature does not compromise the temperature of the wine.
FOR MORE DECORUM TIPS OR QUESTIONS, PLEASE FEEL FREE TO EMAIL US! (HEY, IF IT'S A GREAT QUESTION, WE MAY JUST FEATURE IN AN UPCOMING ISSUE.)
IN THE MEANTIME, HERE ARE WINE RELATED TERMS TO KNOW:
Aftertaste - lingering taste of a complex wine
Aroma - lingering perfume of a young wine
Body - substance and weight of wine
Bouquet - first fragrance when opening wine
Carafe - vessel for serving wine
Dry - not sweet
Sommelier - wine steward