Etiquette of red wine:
1. Generally, when drinking beer or white wine on the wine table, you will politely pour it for the guests first. But wine, on the other hand, is usually poured by sommeliers first. The purpose is to let the guests determine the quality of the wine before giving it to the guests.
2, know how to hold the cup correctly before the wine table: The correct posture of holding the cup is to hold the foot or the bottom of the cup, because the hand has temperature. If you put your hand on the belly of the cup, the temperature of your hand will affect the taste of the wine. Generally, table wine is suitable for drinking at room temperature 17- 18 degrees. From the point of view of convenience, holding the glass body is the most natural and stable. But the correct posture is to pinch the stem under the cup with your fingers, and it is also correct to pinch the bottom of the cup with your thumb and forefinger. The reason why this unnatural and unbalanced posture is correct is that on the one hand, it avoids transferring the body temperature to the wine, on the other hand, it also avoids leaving fingerprints on the cup body, which affects the appreciation of the wine.
3. When is the best time to taste wine? It is safer to drink it after 2 pm every day. Because the concentration of alcohol dehydrogenase, an enzyme that decomposes alcohol in the stomach, is low in the morning, drinking the same amount of alcohol is easier to absorb in the morning than in the afternoon, which makes the alcohol concentration in the blood increase and does great harm to organs such as the liver and brain. In addition, when you have a cold or emotional excitement, you should not drink alcohol on an empty stomach or before going to bed, especially white wine, to avoid cardiovascular damage.
4. Matching with wine glasses: There is a popular saying in the wine industry: "Good wine is matched with a good device". If you have a good bottle of French wine and put it in an ordinary tempered glass cup, it is a great waste. Only by putting these wines in suitable glasses can the wines show perfect quality.
5. Match with occasions: There are many kinds of wine, of course, different choices are made according to personal preferences. The following examples involve:
(1) aperitif: champagne or sweet white wine;
(2) dessert: wine or sweet white wine;
(3) Main course of dinner: red and white wine;
(4) Banquets and dances: white wine or champagne;
(5) Barbecue banquet: red wine or champagne;
(6) Seafood banquet: white wine and sparkling wine.
6. Tips for bottle preservation: The plastic envelope of the bottle mouth is to prevent insects from biting the cork. Sometimes there are holes in the envelope for wine to exchange breath with the outside world; The bottom of the bottle is concave and convex, and the wine residue can precipitate when the bottle is upright. The more wine needs to be stored for a long time, the deeper the concave and convex. So generally speaking, good wine needs to be preserved for a long time, and the bottom of the bottle is concave and convex, but the wine with deep concave and convex bottom is not necessarily good wine.
7. Optimum temperature: white wine is at 8- 12 degrees Celsius, and red wine is at 14- 18 degrees Celsius. It is best not to hold the glass wall when drinking in summer, which will make the wine lose its delicious taste after heating up. The correct holding posture should be to hold the goblet column with thumb, forefinger and middle finger. The wine only needs three points, leaving room for whirling, convection and concentration for the aroma of the wine.
8. Storage of red wine: the storage of red wine needs a suitable temperature, the theoretical temperature is about 12 degrees, and 7- 18 degrees can be used; Require a dark environment, ultraviolet rays will make wine precocious; Red wine is placed horizontally, and the cork can keep it moist, prevent air from entering and prevent wine from oxidation; Avoid too humid environment and prevent the breeding of red bacteria.
9. Age identification: Liquor will be light yellow and the color will turn golden yellow. At this time, you will age if you are not drunk. If it turns amber and khaki, this bottle of wine is basically at the end of its life. Young red wine, usually purple or deep purple, turns cherry red or ruby red, indicating that this bottle of wine has begun to mature and tastes the best. If it turns brown-red or brick-red, ordinary red wine will get old.
10. Distinguish between imported wine and blended canned wine: The three-digit code of the dock reveals the origin information of the product. For example, Spain 84, the United States 00-09, France 30-37, Australia 93 and so on. 690-692 is made in China. In addition, the words on the oak stopper and the wine label should be consistent, and both have the name and batch number of the winery, which is difficult to do in domestic canning.
What are the red wine etiquette?
Red wine etiquette: 1. Generally, when drinking beer or white wine on the wine table, you will politely pour the wine for the guests first.
But wine, on the other hand, is usually poured by sommeliers first. The purpose is to let the guests determine the quality of the wine before giving it to the guests.
2, know how to hold the cup correctly before the wine table: The correct posture of holding the cup is to hold the foot or the bottom of the cup, because the hand has temperature. If you put your hand on the belly of the cup, the temperature of your hand will affect the taste of the wine. Generally, table wine is suitable for drinking at room temperature 17- 18 degrees.
From the point of view of convenience, holding the glass body is the most natural and stable. But the correct posture is to pinch the stem under the cup with your fingers, and it is also correct to pinch the bottom of the cup with your thumb and forefinger. The reason why this unnatural and unbalanced posture is correct is that on the one hand, it avoids transferring the body temperature to the wine, on the other hand, it also avoids leaving fingerprints on the cup body, which affects the appreciation of the wine.
3. When is the best time to taste wine? It is safer to drink it after 2 pm every day. Because the concentration of alcohol dehydrogenase, an enzyme that decomposes alcohol in the stomach, is low in the morning, drinking the same amount of alcohol is easier to absorb in the morning than in the afternoon, which makes the alcohol concentration in the blood increase and does great harm to organs such as the liver and brain.
In addition, when you have a cold or emotional excitement, you should not drink alcohol on an empty stomach or before going to bed, especially white wine, to avoid cardiovascular damage. 4. Matching with wine glasses: There is a popular saying in the wine industry: "Good wine is matched with a good device".
If you have a good bottle of French wine and put it in an ordinary tempered glass cup, it is a great waste. Only by putting these wines in suitable glasses can the wines show perfect quality.
5. Match with occasions: There are many kinds of wine, of course, different choices are made according to personal preferences. The following examples are for reference: (1) aperitif: champagne or sweet white wine; (2) dessert: wine or sweet white wine; (3) Main course of dinner: red and white wine; (4) Banquets and dances: white wine or champagne; (5) Barbecue banquet: red wine or champagne; (6) Seafood banquet: white wine and sparkling wine.
6. Tips for bottle preservation: The plastic envelope of the bottle mouth is to prevent insects from biting the cork. Sometimes there are holes in the envelope for wine to exchange breath with the outside world; The bottom of the bottle is concave and convex, and the wine residue can precipitate when the bottle is upright.
The more wine needs to be stored for a long time, the deeper the concave and convex. So generally speaking, good wine needs to be preserved for a long time, and the bottom of the bottle is concave and convex, but the wine with deep concave and convex bottom is not necessarily good wine.
7. Optimum temperature: white wine is at 8- 12 degrees Celsius, and red wine is at 14- 18 degrees Celsius. It is best not to hold the glass wall when drinking in summer, which will make the wine lose its delicious taste after heating up.
The correct holding posture should be to hold the goblet column with thumb, forefinger and middle finger. The wine only needs three points, leaving room for whirling, convection and concentration for the aroma of the wine.
8. Storage of red wine: the storage of red wine needs a suitable temperature, the theoretical temperature is about 12 degrees, and 7- 18 degrees can be used; Require a dark environment, ultraviolet rays will make wine precocious; Red wine is placed horizontally, and the cork can keep it moist, prevent air from entering and prevent wine from oxidation; Avoid too humid environment and prevent the breeding of red bacteria. 9. Age identification: Liquor will be light yellow and the color will turn golden yellow. At this time, you will age if you are not drunk. If it turns amber and khaki, this bottle of wine is basically at the end of its life.
Young red wine, usually purple or deep purple, turns cherry red or ruby red, indicating that this bottle of wine has begun to mature and tastes the best. If it turns brown-red or brick-red, ordinary red wine will get old.
10. Distinguish between imported wine and blended canned wine: The three-digit code of the dock reveals the origin information of the product. For example, Spain 84, the United States 00-09, France 30-37, Australia 93 and so on. 690-692 is made in China.
In addition, the words on the oak stopper and the wine label should be consistent, and both have the name and batch number of the winery, which is difficult to do in domestic canning.
Wine etiquette
When toasting and clinking glasses, when your cup ratio is lower than the general plan, show respect for each other.
When drinking, never inhale, but tilt the glass, just like putting the wine on your tongue. Shake the glass gently and let the wine come into contact with the air to enhance the mellow taste of the wine, but don't shake the glass violently.
The most civilized way in the west is to keep your head straight and take a sip. When toasting, don't drink all the red wine and white wine at once, always leave a little wine in the glass.
In addition, it is impolite to look at people through the glass when drinking, drink with the glass, drink while eating, and print lipstick on the side of the glass. When you don't have a bag in your hand, hold the glass in one hand and hug the front of your body in the other, all the way to the upper part of your waist, so that your center of gravity will move up and people will look tall and beautiful! Although there are great differences between eastern and western diets, the etiquette and code of conduct in restaurants are the same.
I suggest you read the book on table manners carefully again. Behave appropriately and gracefully, and you will definitely become a temperament beauty at the dinner table! 1. Toast is also a science. Generally speaking, a toast should be made in the order of age, position and the status of the guest and the host. Before toasting, we must fully consider the order of toasting and distinguish between primary and secondary.
Even if you are drinking with strangers, you should inquire about your identity first, or pay attention to what others call you, so as not to be embarrassed or hurt your feelings. 2. When toasting, you must grasp the order of toasting.
If you want to have a guest at the dinner table, you should be respectful to him, but you should pay attention to the fact that if someone with higher status or older people is present, you should not only be respectful to those who can help you, but also propose a toast to the respected elders first, otherwise everyone will be embarrassed. 3. Toast to distant guests can be done by raising a glass, nodding and smiling.
Etiquette of drinking red wine
There are many things about etiquette before ordering a bottle of wine in an upscale western restaurant.
Otherwise, in addition to making a fool of yourself, you may be "fooled" by the restaurant. The following are the key points to know from beginning to end in the process of ordering wine: First, check whether there is a wine list.
When you want to order wine, but there is no wine list or wine list on the table, you should ask the waiter if there is a wine list. The wine list is generally not put on the dining table, and it will only be taken out when customers ask. This is the practice of the catering industry-especially high-end western-style restaurants.
Second, read the name of the wine you ordered to the waiter. When ordering wine from the waiter, please read the common name of the wine.
What's the approximate name? It usually includes three points: < 1 > and the name or brand of the winery. Such as French castles and Romeo &; Juliet (French brand) or Carta Vieja (Chilean brand).
(2) the type of wine. There are two ways to make wine.
(1), depending on the place of origin, is particularly popular in Europe. Each place of origin represents about a style, so it is customary to take the place of origin as the type.
(2) Grape varieties are especially popular in the New World, that is, non-European countries. Different grape varieties bring different flavors of wine.
(3), give priority to with series name. Take Changyu, the most famous winery in China, for example. It produces several grades of red wine. The highest grade is Cabernet Sauvignon, followed by dry red wine.
Please note that the series name may include grape varieties. < 3 > and year.
More professional drinkers will treat the wines produced by a brand in different years as different wines. This method is especially suitable for European wines, because the weather in Europe is very different every year, so the quality and style of wines produced in different years may be very different.
For example, here are five different wines written on the wine list. Readers should try to point out the wine to the waiter without reading all the words.
Wine list bordeaux 1 France. French Castle, Medoc, Crobourgeois, 1998 beaujolais 2. Romeo &; Juliet, beaujolais, 1997 Piedmont 3. Barolo, Borgo, 1997 Chile 4. Kartawi Jamelo, Manle, 1999 China China 5. Changyu Senior Cabernet Sauvignon, 1995. Answer 3: Open the bottle. After ordering the wine, the waiter will show it to you-the waiter should not open the bottle without the customer looking.
Because customers can: < 1 > check whether the wine is what they ordered. The rule is that if you nod your head to indicate that the waiter can open the bottle, even if it turns out that the waiter gave you the wrong wine, you can't go back on your word.
< 2. Observe the storage state of the wine, such as whether the wine stopper is seriously protruding-this means that the cork can't get wet after it gets bigger and can't prevent the air from oxidizing the wine. In this case, the customer can ask the waiter to change a bottle with better conditions. Fourth, watch the wine boil.
When the customer signals to accept the bottle of wine, the waiter should open it in front of the customer, which may be to prevent the restaurant from mixing the lower-grade wine into the bottle. If the bottle is white wine or champagne, the waiter should put the wine in an ice bucket before opening it.
If the customer doesn't know how long it will snow, ask the waiter-if you have confidence in him. 5. Let the red wine "breathe" and taste the fine wine.
After opening a bottle of red wine, it is necessary to "breathe" the air for a period of time to oxidize it and reach the drinking stage. After "breathing" the wine, the waiter will pour about a sip of wine into the customer's glass.
At this time, all you need to do is "tasting wine". The process of tasting wine should be like this: (1) Pick up the glass full of wine and tilt it outward. First, see if the wine is like sawdust, which may affect the quality of the wine. Let's see the color of the wine.
Mature wine (except low-alcohol light wine) has a brownish-yellow edge on the periphery, while the wine inside is darker in color. Immature wines (which can be stored for a longer time before drinking) are mostly purple inside and outside.
(2) Pick up the glass and shake it inward (right hand counterclockwise, left hand clockwise). (3) Then tilt the wine inward and lower your head to smell it with your nose. Smell good is a good sign.
(4) Take a sip of wine, neither more nor less. Turn your tongue to feel it. When you use wine in a restaurant, it's time to decide whether you accept this bottle of wine. Improper handling of wine may have a musty smell, which can make the waiter "return".
The customer is satisfied with the wine tasting result, indicating that the waiter can continue to pour the wine. If you are not satisfied, you can say no to the waiter.
At this time, the waiter may also drink a little to confirm that there is something wrong with the wine. Senior western restaurants usually take the bottle back. A restaurant that is not so advanced may be a "side door".
Sixth, the skill of pouring wine. After drinking, if you accept it, you can ask the waiter to pour the wine, and the amount of each pour should be 1/3 cups-many waiters in Hong Kong will pour too much.
Note that when pouring wine, the wine label should face the customer. Why? Because after pouring the wine, the red wine in the bottle mouth may fall, and if the wine label is up, the wine drops will only fall on the back of the bottle, and the wine label will not be damaged, but the appreciation value of the wine will be damaged.
Similarly, don't pick up the bottle straight after pouring. You should lift the bottle and rotate it slightly, so that the wine will not drip down the bottle, because it has been evenly distributed around the bottle mouth.
What's the etiquette for drinking red wine?
Red wine etiquette red wine is a very delicate thing, not that its quality is difficult, but that if you don't drink red wine in the right way, you can't taste its exquisiteness.
The taste temperature of red wine with wine has a great influence, so it is necessary to minimize the contact between hands and bottles. When red wine is poured for a long time, there will always be some sediment at the bottom of the bottle, which will affect the taste of the wine. Therefore, when pouring wine, you should use even force, let the wine pour out gently, and don't shake the sediment at the bottom of the bottle.
Shake the wine and shake the wine, which can fully disperse the wine flavor that has not been fully "awakened" by red wine, make the wine more mellow, and at the same time, it can maximize the fragrance of red wine, and the aroma is overflowing. Sobering up is an important step in drinking red wine. It is to let the red wine stand in a spacious container for a period of time, so that the red wine can fully contact with the air and remove the shortcomings such as acidity, astringency and thinness in the newly opened red wine.
Generally speaking, standing for half an hour is the best drinking time, and the older the red wine, the longer it takes. Drinking China's white wine is strong, burning your throat, and you should do it at once.
Red wine is different. After fully sobering up, red wine tastes mellow and varied. After a sip, it will fully rotate in your mouth, so that your tongue will keep in touch with red wine in all aspects, and you will find it. How to hold a cup Everyone knows that beer cups and paper cups can't be used to hold wine, otherwise it will be as boring as drinking good coffee with paper cups.
Wine should be served with a goblet. Of course, the small glass of China white wine is too small to drink! When holding a cup, if you use the gesture of holding brandy, you are suspected of pretending to be an expert.
Hand temperature is different from wine temperature. Hand temperature will affect the flavor of wine. Only holding the handle and the cup holder will not affect the temperature of the wine. This is the correct posture to hold the cup.
How to enjoy the service in the restaurant? If you haven't had any experience in wine, it is recommended to ask the waiter to match your order with wine. Order good wine, and the waiter will pour some wine for the guests who pay the bill.
Remember never to say to the gentleman I met in the hall, "Why don't you pour it for the host and guest first?" Why don't you fill it for me? Rude! "Suddenly, the waiter stood there, he did the right thing and was trained, but he didn't dare to offend the guests face to face, only laughing at him behind his back. People in China pay attention to "sincerity when the wine is full", but when the wine is full, you can't shake the glass and let the aroma in the wine evaporate.
Unfortunately, not smelling the fragrance is like blindly watching a beautiful woman, spending money but not fully enjoying it. So the expert's practice is that wine accounts for one-third of the cup.
Of course, after tasting wine (for example, when eating), it is ok to pour half a glass or two-thirds of wine. Avoid barbarism. Cheers. Just picking up the goblet will make people elegant.
Clinking glasses is necessary. Wine is a wonderful product that can be enjoyed by all five senses. Eyes can appreciate its charming color, nose can smell its fragrance, mouth can enjoy its delicacy, and the sweet sound when clinking glasses is for ears. Since ancient times, there have been barbaric toasts, from the emperor giving wine to the courtiers who have to drink, to the domineering drinking of China people, from subordinates, friends and business partners to "to friends, to loyalty and to business!" At that time, Song Wu killed the tiger after drinking twelve bowls of wine, but now the first person who toasted is his stomach.
The wine table and elegant atmosphere may promote us to get rid of the habit of toasting gradually. Especially those good wines are spiritual and vital. If we drink a toast regardless of the willy-nilly, it will really ruin its beauty and inner display.
The truly beautiful wine is not only the external beauty of its advertisements, labels and bottles, but also the internal beauty of the wine itself, its story, the local customs of its origin and the efforts of winemakers. It is best to drink wine once after opening the bottle, because the alcohol content is not high (between 8%- 14%) and it contains a lot of nutrients, which is not as stable as ordinary spirits. If the wine is left too long after opening, it will be oxidized and deteriorated.
Usually, wine has started to deteriorate slightly one day after opening the bottle, so it is best to drink it all at once after opening the bottle. If you can't finish it, put it in a sealed environment at 5℃ to 10℃ and finish it in the shortest time.
Drinking red wine also needs the right temperature. Full-bodied red wine should be drunk at around 18℃. If you can open the bottle cap half an hour before drinking, the wine will be more mellow.
When drinking wine, it is not advisable to drink other wines at the same time, which is commonly known as mixed drinking. This is because the chemical reaction produced by mixing wines brewed with different raw materials and methods is more likely to damage the brain and nervous system.
Before drinking red wine, smell it deeply in the glass. At this time, you can already feel the fruity aroma of red wine. Then take a sip of red wine and let it stay in your mouth for one minute, so that every taste bud in your mouth can get in touch with it and experience it more fully. Red wine is generally suitable for drinking at room temperature, and the optimum temperature is between 15 and 18 degrees Celsius.
Before tasting red wine, it is usually necessary to sober up, let the red wine fully contact with the air and let the red wine "breathe". Mature red wine, such as classic dry red wine, is usually opened half an hour in advance, at most one hour. At this time, the wine is mellow and rich, which is the best tasting time.
Red wine has its own unique color. Generally speaking, color viewing mainly depends on the transparency, clarity and concentration of wine.
Slowly pour the wine into a tulip-shaped transparent goblet, about 1/4 to 1/3 cups. Facing the light source, tilt forward 45 degrees, and hold a glass to Qi Mei to observe its color.
Only high-quality red wine can reflect the bright texture. Harvest classic series dry red is elegant deep ruby red, glittering and translucent and gorgeous.
You can smell the fragrance after reading the color. Gently put the glass in front of your nose and smell it. You can usually smell the natural volatile fragrance.
Then gently rotate the wine glass to make the wine rotate along the glass wall to increase the aroma concentration. High-quality wine has pure and harmonious fruit aroma and wine aroma, and wine stored in oak barrels also has soft and moderate oak aroma.
Jiahe classic series dry red has rich aroma, rich in cherry, raspberry, blackcurrant and other aromas, as well as elegant and pleasant aroma of peaches and plums, with rich and harmonious aroma of fruit, wine and oak. Finally, there is the taste, which is the final judgment of a wine.
Take a sip and let the wine distribute evenly on the surface of the tongue. If the sense of taste is moderate sweetness and aftertaste, it is basically good.
Etiquette of drinking red wine
There are many things about etiquette before ordering a bottle of wine in an upscale western restaurant.
Otherwise, in addition to making a fool of yourself, you may be "fooled" by the restaurant. The following are the key points to know from beginning to end in the process of ordering wine: First, check whether there is a wine list.
When you want to order wine, but there is no wine list or wine list on the table, you should ask the waiter if there is a wine list. The wine list is generally not put on the dining table, and it will only be taken out when customers ask. This is the practice of the catering industry-especially high-end western-style restaurants.
Second, read the name of the wine you ordered to the waiter. When ordering wine from the waiter, please read the common name of the wine.
What's the approximate name? It usually includes three points: < 1 > and the name or brand of the winery. Such as French castles and Romeo &; Juliet (French brand) or Carta Vieja (Chilean brand).
(2) the type of wine. There are two ways to make wine.
(1), depending on the place of origin, is particularly popular in Europe. Each place of origin represents about a style, so it is customary to take the place of origin as the type.
(2) Grape varieties are especially popular in the New World, that is, non-European countries. Different grape varieties bring different flavors of wine.
(3), give priority to with series name. Take Changyu, the most famous winery in China, for example. It produces several grades of red wine. The highest grade is Cabernet Sauvignon, followed by dry red wine.
Please note that the series name may include grape varieties. < 3 > and year.
More professional drinkers will treat the wines produced by a brand in different years as different wines. This method is especially suitable for European wines, because the weather in Europe is very different every year, so the quality and style of wines produced in different years may be very different.
For example, here are five different wines written on the wine list. Readers should try to point out the wine to the waiter without reading all the words.
Wine list bordeaux 1 France. French Castle, Medoc, Crobourgeois, 1998 beaujolais 2. Romeo &; Juliet, beaujolais, 1997 Piedmont 3. Barolo, Borgo, 1997 Chile 4. Kartawi Jamelo, Manle, 1999 China China 5. Changyu Senior Cabernet Sauvignon, 1995. Answer 3: Open the bottle. After ordering the wine, the waiter will show it to you-the waiter should not open the bottle without the customer looking.
Because customers can: < 1 > check whether the wine is what they ordered. The rule is that if you nod your head to indicate that the waiter can open the bottle, even if it turns out that the waiter gave you the wrong wine, you can't go back on your word.
< 2. Observe the storage state of the wine, such as whether the wine stopper is seriously protruding-this means that the cork can't get wet after it gets bigger and can't prevent the air from oxidizing the wine. In this case, the customer can ask the waiter to change a bottle with better conditions. Fourth, watch the wine boil.
When the customer signals to accept the bottle of wine, the waiter should open it in front of the customer, which may be to prevent the restaurant from mixing the lower-grade wine into the bottle. If the bottle is white wine or champagne, the waiter should put the wine in an ice bucket before opening it.
If the customer doesn't know how long it will snow, ask the waiter-if you have confidence in him. 5. Let the red wine "breathe" and taste the fine wine.
After opening a bottle of red wine, it is necessary to "breathe" the air for a period of time to oxidize it and reach the drinking stage. After "breathing" the wine, the waiter will pour about a sip of wine into the customer's glass.
At this time, all you need to do is "tasting wine". The process of tasting wine should be like this: (1) Pick up the glass full of wine and tilt it outward. First, see if the wine is like sawdust, which may affect the quality of the wine. Let's see the color of the wine.
Mature wine (except low-alcohol light wine) has a brownish-yellow edge on the periphery, while the wine inside is darker in color. Immature wines (which can be stored for a longer time before drinking) are mostly purple inside and outside.
(2) Pick up the glass and shake it inward (right hand counterclockwise, left hand clockwise). (3) Then tilt the wine inward and lower your head to smell it with your nose. Smell good is a good sign.
(4) Take a sip of wine, neither more nor less. Turn your tongue to feel it. When you use wine in a restaurant, it's time to decide whether you accept this bottle of wine. Improper handling of wine may have a musty smell, which can make the waiter "return".
The customer is satisfied with the wine tasting result, indicating that the waiter can continue to pour the wine. If you are not satisfied, you can say no to the waiter.
At this time, the waiter may also drink a little to confirm that there is something wrong with the wine. Senior western restaurants usually take the bottle back. A restaurant that is not so advanced may be a "side door".
Sixth, the skill of pouring wine. After drinking, if you accept it, you can ask the waiter to pour the wine, and the amount of each pour should be 1/3 cups-many waiters in Hong Kong will pour too much.
Note that when pouring wine, the wine label should face the customer. Why? Because after pouring the wine, the red wine in the bottle mouth may fall, and if the wine label is up, the wine drops will only fall on the back of the bottle, and the wine label will not be damaged, but the appreciation value of the wine will be damaged.
Similarly, don't pick up the bottle straight after pouring. You should lift the bottle and rotate it slightly, so that the wine will not drip down the bottle, because it has been evenly distributed around the bottle mouth.
Standard red wine service etiquette
Wine service is an important part of western food service.
Due to the technological requirements of brewing red wine, certain sediments will be produced during the storage period from bottling to opening for drinking. In order to prevent the sediment in wine from interfering with the drinking atmosphere and tasting effect, the following procedures should be followed when serving red wine: 1, decanting wine.
The purpose of decanting aged red wine is to ensure the purity of the wine. Use a decanter or a large glass bottle to sober up.
First, stand the bottle with the cork opened upright on the table, wait for the impurities in the wine to settle at the bottom of the bottle, then gently tilt the bottle horizontally, and observe the purity of the wine in front of the light source, so that the wine can slowly flow into the large glass bottle until only turbid wine remains in the bottle. 2. No matter how long the red wine is brewed, you should open the cork in advance before drinking, so that the red wine can "breathe" some fresh air. Only in this way can we truly appreciate the unique aroma of grapes and wine when tasting red wine.
3. For those non-aged red wines, if there is not too much sediment in the wine, the decanting procedure can also be omitted. However, when serving wine, we must insist on sprinkling the basket, so that the tilt angle of the wine bottle in the wine basket is kept at 30-40 degrees, and the pouring action should be gentle, so as to minimize the vibration to the wine in the bottle. In a luxurious western restaurant, the waiter used a special wine glass hanging on his chest to taste the first sip of wine poured from the bottle in front of the guests. Only after confirming the good quality of the wine can he pour three-quarters ounces of wine for the guests who order it. Please confirm whether you don't appreciate this wine. After obtaining the consent of the guests, the waiter can pour the wine in the order of female guests first and male guests later. Generally, the amount of red wine poured does not exceed 65430.