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You don't have to be a sommelier to surprise guests with your serving skills and knowledge of wine. Whether you are having a wine evening with friends or serving guests at an event, our simple tips will help you give the impression of a true wine connoisseur. It should be remembered that sparkling, red and white wines require a different approach and cooling temperature to ensure the right taste of the drink. Also use the right glasses for a particular type of wine and don't forget about the corkscrew!
How many types of wine glasses to buy? How much is a good corkscrew?
The storage and serving of wine is surrounded by numerous rules, which seem to the layman impossible to even remember - not to follow. However, a new book for wine lovers - “Wine by the rules and without” - will help you relax: do as you like, sometimes looking at experienced sommeliers.
How to become a Wine Spill Master
- Do not spill wine into a glass.
- Pour the wine gently but surely.
- Fill the glass no more than halfway through. If necessary, you can always add.
- And most importantly: separating the bottle from the glass, make a quick half turn with your wrist - so you stop the flowing drops. But in general it would be nice if you take a towel or napkin in your other hand in advance to immediately wipe the neck of the bottle. (No wonder all sommeliers do this.)
Avoid serving white wine too cold and red wine too warm
There is always the temptation to put white wine in the refrigerator and leave red wine on the table - but in this case, neither one nor the other will have the right temperature. If the wine is served too cold, its aroma and texture will be closed, and if it is too warm, it may seem slurred and simple - and this applies equally to white and red wines.
Remember that from the moment you pour the wine into the glass, its temperature will rise - you need to be prepared for this, so as not to miss the opportunity to evaluate how it is gradually revealed.
The ideal way to keep bottles at the right temperature is to store them in a wine cabinet (or in a cellar with a stable temperature, if you have one). But most of us have neither one nor the other. In this case, store the wines in a slightly chilled condition and remove them a little in advance so that they have time to warm up to the desired temperature. For most red wines, half an hour is more than enough. And if the wine is overheated? Just return it to the refrigerator, and if necessary, you can even throw an ice cube into the glass. (This is not forbidden.)
Spin the glass
It really is worth doing. Under the influence of oxygen, the wine “opens”, its aroma becomes more noticeable, because volatile components are released and fill the glass, the bouquet gains more expressiveness, the texture softens, and in general the wine is drunk more pleasantly.
Only the glass should be correct: tapering to the top and voluminous enough for the wine to flow in small waves along its walls. And do not fill it to the brim!
Hint from the pros: to learn how to twist the glass correctly, place it on a flat surface and, without taking it off, rotate.
Wine glasses have legs for good reason - use them!
They are not there for beauty. The meaning of the leg is so that your hand does not come into contact with the walls of the glass and does not transfer wine (whose temperature, in theory, should not exceed 21 ° C), its heat (36.6 ° C). So take the glass by the leg, not the cup - although if the wine, on the contrary, is too cold, you can warm it by holding the cup in your palms. Imagine doing a physical experiment.
And the leg is needed in order to twist the glass and release its aroma. This is, as it were, the axis, which allows you to make smooth and uniform circular movements.
However, all this is not a reason to completely abandon glasses without legs - they are suitable for picnics, concerts, spontaneous informal parties, etc. But such glasses are not capable of presenting wine in its best form.
You do not need more than two types of glasses - a maximum of three
Here is the principle by which to select glasses: one for white wines, one for reds and one “joker” in case of special preferences. No matter what anyone says, you don’t need to get a separate glass for each type of wine.
The best color for a glass is its absence. No engraving needed. No paint. It is necessary that the wine itself be visible. After the leg, the second most important part of the glass is its edge. It should be very thin and serve as a minimal barrier between wine and your mouth. The bowl of the glass should taper to the top - so that its widest place is in the middle. (This helps to concentrate aromas and also prevents splashing.)
And say goodbye to your champagne glasses. And with goblet glasses, too. Most Champagne wineries never use them, because the flute glasses do not allow you to feel the aroma - just like the goblets, of which, in addition, the bubbles dissipate too quickly.
I drink champagne from a white wine glass, but some people prefer tulip glasses, a cross between too narrow flutes and standard glasses. They allow you to get everything you need: i.e. enjoy the smell and taste of champagne as much as possible, and not just enjoy the bubbles.