You must understand that you cannot serve wine as if it were water. It’s just proper wine etiquette not to overfill it. If you look closely, each wine glass has a way of indicating how much wine it should hold. You’ll kick yourself for not seeing how obvious it is once you realize it!
If you enjoy hosting, you’ll appreciate the wine-pouring basics that will make you look like a pro while serving your guests. There are three basic principles considered elementary principles of wine pouring, which we have listed below:
Know about the Standard Wine Pour
You have to be curious to find the “standard pour,” which doesn’t exist. Yes, that’s correct. Not legally, at least. Because glasses come in a variety of sizes and shapes, it’s difficult to predict how much wine you’ll get from one restaurant to the next, wine bar to wine bar, and glass to glass. However, there is a general rule that a standard pour should be around 148ml or 5 ounces.
A standard wine pour will improve your wine experience by allowing oxygen to remain in the glass. This gives the wine even more breathability and a rich aroma before it reaches your palate. The flavor is divine!
Pour wine like a Pro!
To begin, you must first properly prepare yourself. There’s no need to bust out the tastevins or cork plates; a simple preparation will make you look like a pro. For this setup, you’ll need a corkscrew, a variety of wine glasses, neatly folded cocktail napkins, and a dampened corner. Also, before serving, make sure the wine is at the proper temperature. Then you’ll be all set.
1. You should practice holding the wine bottle. It would be ideal if you could hold the wine in your palm with the label facing the guest so he could see the vintage being served.
2. Place the cutting blade beneath the bottom lip of the bottle’s mouth with your other hand. That is where it should connect to the neck.
3. Cut the foil by applying steady pressure to the Blade and going all the way around the bottle in one or two smooth strokes without turning it. Position the Blade close to the incision, then gently scrape the foil upward to loosen it. Now take it out with your hand.
4. If wine does spill while serving, always wipe the mouth with a damp napkin.
5. Insert the corkscrew into the cork center and twist downwards without turning the bottle to open wine. Continue the process until it is completely inserted.
6. Place the wine key’s more prominent hinged notch on the bottle top and begin pulling the handle until the cork is about halfway out. Continue extracting it thoroughly with the lower-notch, wiping any spills if any.
7. Place a wine glass on the table to avoid warming the glass with your hands, which may alter the taste and freshness of the wine. You also avoid accidentally spilling it.
8. Pour the wine into the glass carefully while holding the bottle with your right hand, label facing your guest. Make sure the bottleneck does not touch the glass rim and don’t fill the glass more than half full, or a third full if the bowl is extra large.
9. To avoid spilling, make a quick quarter-turn with your wrist and tilt the bottle backward in an upright position just before pulling it away. Make sure to wipe the bottle’s mouth once more.
10. Chilling wine in an ice bucket is required for proper wine service. However, if it becomes too cold to maintain its proper temperature, it should be discarded.
Pouring the wine wasn’t too difficult! Right?
Finally, if you’ve mastered the art of pouring wine without spilling it, congratulate yourself! You’ve got it, and you’re nearly there. You have the potential to be a sommelier. If it tests you, don’t worry too much about it because sommeliers are paid to do so. Cheers!
