Definition: wine service

Knowing a few general principles can enhance your enjoyment of wine. These principles concern the choice of glasses, the order in which wines are served and their serving temperature, so that they complement the nature of the dishes.

Whether the wine is served from the bottle or a carafe, the glass should not be touched by the container used to fill it.

Choosing the right glass

To better see and appreciate the wine, it is best to use a clear, uncoloured glass without decoration. Terracotta or metal glasses should be avoided. Note that the latter affects the taste of the wine.

The ideal glass should be thin and slender, with a clear stem to avoid warming the wine when holding it by the stem. It is not necessary to have a wide range of glasses; a minimum of three types is sufficient: a champagne flute and two universal glasses (for white and red wine) with a tulip-shaped bowl with rounded sides, which allow for good swirling, and a narrow rim, which concentrates the aromas.

The order of service

When several wines are offered during the same meal, they should be served in ascending order of strength. Thus, as illustrated by the following basic rules, you should serve:

• a dry white wine or a rosé before a red wine;

• a chilled wine before a wine served at room temperature (16°C to 18°C);
• a light wine before a full-bodied wine;
• a dry wine before a sweet wine;
• a young wine before an old wine.

However, there are exceptions to these basic rules. Water and bread are part of the meal and help to neutralise the palate and prevent the previous wine from negatively influencing the next one.

Remember that the wine served should never make you regret the previous one. Above all, do not save the best bottle for the end of the meal. By this point, your guests' palates will be a little tired and their appreciation will inevitably be dulled.

Wine serving temperature

The serving temperature of wine influences the taster's perception of it. It should be noted that white wines are often served too cold, while reds are often served too warm. The suggested serving temperatures will allow you to enjoy the characteristics of the wines to the fullest. The serving temperature is deliberately lower than the drinking temperature. Wine poured into a glass quickly gains 1 to 2°C.

Champagnes, sparkling wines 5-7°C

Vintage champagnes, special cuvées 7-8°C

Dry white wines, young wines, rosé wines 8 - 10°

Sweet white wines, late harvests, noble grape selections, semi-sweet wines 7-10°C

Fine white wines 10-12°

Light red wines to be drunk young, fruity and without tannins 9 - 11°

Swiss red wines 12-14°

Fine French red wines from the Rhône and Burgundy 14-16°

Fine red wines from Bordeaux, Italy, Spain and overseas 15 - 17°

Port, Madeira, fortified wines and natural sweet wines 10-14°

Natural sweet Muscat wine 8°.