5 Rules Of Wine Etiquette

"Etiquette" is one of those words that conjures up a variety of associations, many of them negative. To abide by a certain etiquette or protocol is to imply conformity to a set of rules, which most people disdain, this writer among them.

While some rules are throwbacks to that stuffy, bygone era when you could not enter the best restaurant in town without a jacket or blazer, there is an explicit relevance to the etiquette of wine.

To be clear, there are oenophiles, those foremost connoisseurs of fine wine, and there are wine lovers, or those who just appreciate wine. The former tend to be more severe in their treatment and in how they serve and taste.

The basic tenets of wine etiquette and consumption that follow are for those of us who enjoy a glass or two now and then, perhaps even collect and own a small rack or cellar and want to enhance our knowledge, appreciation and above all else, enjoyment.

Rule #1

Determine proper temperature
Wine is alive. It has a complex chemistry that changes with temperature and environment. For that reason alone and to enjoy the essence of the wine, it is important to store it properly.

Here is a basic temperature guideline for various wines:

Appropriate Wine Temperature

Sparkling - 42° to 54°F - 6° to 10°C
Rosé - 48° to 54° F - 9° to 12°C
White - 48° to 58°F - 9° to 14°C
Sherry (Light) - 48° to 58°F - 9° to 14°C
Red - 57° to 68°F - 13° to 20° C
Fortified (Port) - 57° to 68°F - 13° to 20° C
Sherry (Dark) - 57° to 68° F - 13° to 20° C

Within these temperatures there are even variations for types of red wine and white wine, but for the purpose of this article, we need not delve into such details. Suffice to say that temperature levels can camouflage defects in certain wines and heighten subtle taste experiences in others.

A simple rule of thumb is to watch the clock when you chill a wine. It takes about 10 minutes for a wine to drop 4°F (2°C) in the average refrigerator and the opposite to occur at room temperature.

Rule #2

Time the uncorking
There are some very basic rules to keep in mind when you uncork a wine. For red wines, you should remove the cork about an hour before you drink it. The oxidation process will shape the bouquet of the wine and help you discern the full flavor of the vintage. The expression "let it breathe" certainly fits here. Indeed, you may also decant the wine to help it breathe, but more on that later.

White wines tend to diminish in quality the longer you keep the bottle open at room temperature. Uncork just before you serve to your guests.

Rule #3

Decant the wine
To decant or not to decant: that is the question. Some people wonder why restaurants or sommeliers make a grandiose spectacle of it and think it rather pretentious. It may be so in certain cases, but the fact of the matter is that it can add an entirely new and positive dimension to the taste of a wine.

Certain wines are ideal candidates for decanters, such as red wine vintages and Ports. These wines tend to collect a good deal of bitter sediment at the bottom and as a result, a slow pour into a decanter tends to separate the wheat from the chaff, as it were.

The other main reason to decant a wine is to expose it to oxygen. Years of air deprivation and vacuum life builds character in a red wine but when it comes time to uncork, it begs a release into a container with an open mouth.

The chemical reaction that follows releases the aroma of the wine, a key component in your total enjoyment of it. Red wine glasses have wide rims for a reason. Decant the wine slowly and let it rest for up to an hour at room temperature. The result will be a taste quite different than if you had gone straight to the glass.

Rule #4

Pour the wine
Is there one proper way to pour a glass of wine? Has our obsession with detail become this manic that we have etiquette for this simple act too? Well, I suppose the answer is yes. But these rules are dead easy.

In the world of wines, you have those with bubbles and those devoid of bubbles. With me so far? Good. If your wine sparkles, pour it down the side of the glass to protect the precious bubbles. If your wine is still, pour it in the center of the glass to let the bouquet permeate the vessel and float upward.

Never fill a glass more than two-thirds or even halfway for some. If you plan to sample many wines throughout the course of a meal, serve even less than that per glass. Of course, it all depends on what type of party it is.

Rule #5

Use the right glass
Wine glasses are a diverse lot and sometimes it can be tough to figure out what is appropriate for what. They are crucial however, to the overall appreciation of a wine, and work in tandem with temperature. As I mentioned before, the large bowl of a typical red wine glass is intentional. The same principal is at play with snifter glasses for cognac or brandy.

Complex aromas and tastes are more easily decipherable with wide, thin rims. Would your enjoyment of a fine cognac be the same if it were out of a champagne flute? I doubt it.

The opposite is in effect with white wine glasses. More narrow and thin, they take on a tulip-shape that augments the classic traits of white wine. While not as sharp or angular as a champagne flute or a dessert wine glass, white wine glasses are nonetheless quite distinct from their red counterparts.

At the end of the day, the shape of a glass plays a decisive role in the appraisal and enjoyment of a good wine.

follow the drinking rules

Rules may be there to be broken but in the case of these wine etiquette guidelines, I would suggest that you stick to them. Why spoil a good bottle when you can maximize enjoyment with some very simple steps? Exactly.

Salut!

By Gregory Cartier