4 Important Wine Serving Rules

A wide range of alcoholic beverages is served in the licensed area of food and beverage operations.

Guests consume the drinks either before the meal as an aperitif, during the meal to accompany the food, or at the end of the meal as digestives. The use of the right glasses for the drink enhances the drink’s appreciation.

A sommelier is responsible for serving the wine. A sommelier has extensive knowledge and skills in this area. Wines are mostly enjoyed with food, and different kinds of wines are suggested with different types of food. Here are some suggestions for pairing wine and food.

What are the Wine Serving rules?

While serving wine, attention must be given to these four important rules:

1. The right glassware

The ideal glass for the service of wine is plain and thin. Wine glasses are stemware, having a stem and bowl. The bowl tapers in at the rim, giving the wine adequate room to breathe and concentrating the aroma toward the nose when the wine is sipped. Wine glasses come in many shapes and capacities. The minimum capacity of a wine glass is 7 oz.

2. The right temperature

Wine is best enjoyed when served at the appropriate temperature.

3. Proper Handling of the Bottle

Wine bottles should be handled carefully while transported to the table and during the service.

4. The right quantity

Wine should be poured in the right quantity into the appropriate glass. The quantity of wine served varies according to the policy of the establishment, and the wine glasses are selected according to the quantity.

Dipayan Mondal
Dipayan Mondal

Dipayan is the author of this blog. He completed his hotel management degree from GNIHM, Kolkata. And he is very passionate about the hospitality industry. And right now, he is working as a successful hotelier in a 5-star hotel.