If you indeed fail to adequately hide the cork, and discovery is made, then it is acceptable practice to suggest that they cease looking for the easy way out and start the process of deducing the identity of the cork in your pocket by sticking their nose in that glass of wine.
The tasters guess in reverse order of expertise with wine. Once all contestants have placed their bets, it's time for the unveiling of the wine. This is the wine provider’s moment in the spot light. Your audience turns their eager faces to you. The purchaser retrieves it from its hiding place and carries the bagged bottle to the central gathering place. And then turn to the person with the best guess, remove the bottle from the bag, hand the bottle to the winner, and nod knowingly to the crowd as they press in to see just what the winner is looking at. If none of the guesses are any good, the purchaser maintains control of the bottle.
…Wine tasting dinners
“Strategy is buying a bottle of fine wine when you take a lady out for dinner.
Tactics is getting her to drink it.”
- Frank Muir
A formal or semi-formal dinner can follow a private wine tasting in your home, but most often wine tasting dinners are held at restaurants or vineyards. Prices range from very reasonable to quite costly. This is an excellent time to learn about pairing food and wine from appetizer to dessert. Some dinners will pair food and wine along a theme, for instance, a selection of Australian wines to accompany authentic Australian cuisine.
Wine tasting dinners typically require a reservation. Call the restaurant or winery well in advance to make a reservation and verify their expected dress code.
…Wine tasting at wineries
“Wine gives courage and makes men more apt for passion.”
- Ovid (43 BC - 17 AD)
In a winery's tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines precede fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not dictate that you must finish every glass. Winery tasting rooms provide jars, buckets or spittoons to dispose of excess wine. Do not feel that you need to sample every wine offered. Just taste what appeals to you.
If you ask for a second tasting of a particular wine, it is in good taste to buy a bottle. Many wineries charge a tasting fee that is generally applied towards any wine purchase. It is not mandatory that you buy wine; purchase only what you desire. That being said, if you have made an appointment at a small winery, it is in good taste to make a purchase. Proper wine etiquette dictates that you not bring children to a tasting room.
Most vineyards have tasting rooms so visitors can sample their wines after a tour of the grounds. One important thing to remember about participating in a tasting at a vineyard is that the main function of providing a tasting room to visitors is to sell wine.
Many vineyards will also offer private wine tasting parties or dinners and are available for events such as weddings, birthdays and other special occasions.
…At home as host
“Wine to me is passion. It's family and friends.
It's warmth of heart and generosity of spirit.
Wine is art. It's culture.
It's the essence of civilization and the art of living.”
- Robert Mondavi
There are many venues in which to serve and enjoy wine. Your home is probably the most important one because it is where you are at your best in offering hospitality. The following sections are meant to serve as reminders of the value of good wine etiquette.
The duty of the host toward his/her guests is one of the most ancient and enduring forms of etiquette in human civilization. When serving wine, making sure that your guests are comfortable with the process should be your paramount concern.
Before serving, always allow wine time to breathe at room temperature. Never pour wine for guests immediately after opening. It is the host's responsibility to discreetly ensure that the wine is sound and unspoiled. This should be done away from company, and a small amount should be sampled.
Always serve wine to your guests in clean, spotless glasses. This may seem obvious, but it is a very common mistake to use spotted glasses. Additionally, if more than one wine is served, make sure that they are poured in a logical progression.
Especially with older wines, be aware that there may be a significant amount of sediment at the bottom of the bottle. Keep this in mind when deciding the portion given to each guest. Avoid the embarrassing instance of the last person receiving an unacceptable amount of solids in their glass. If this is a concern with a particular bottle, refrain from pouring the last half glass.
It may be necessary or beneficial to decant a wine to either remove sediment or to expose it to oxygen. Be cautious with this practice, as older wines may quickly fade if left in a decanter for too long. See the section of this book on Decanting for details.
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 applies here.
The proper etiquette of wine serving and drinking should be one of complete informality and ease. It does not require long planning and great care of execution, except, of course, in the case of great and old wines.
Some general rules to follow:
Red table wines should be left standing in the dining room approximately 24 hours before the meal for allowing any sediment to settle, and then cooled to 65 F. Red wine is improved if the bottle is uncorked about one hour before the meal. Wine is a living body. It is dormant in the bottle, and, as soon as the bottle is uncorked, the wine is "awakened" and starts "breathing." It absorbs oxygen from the air, and this oxidation activates the development of the "bouquet" and the aroma. One hour or so of "breathing" gives depth and smoothness to red wine.
White and Rose wines are served slightly chilled (around 55 F.), and one hour on the shelf of a refrigerator will bring them to the right temperature. White and Rose wines have a very delicate fragrance which would lose its freshness if it were exposed to air for too long a time. Therefore, the bottles are opened just before serving.
Champagnes and other sparkling wines should be left in the refrigerator for a few hours to bring the temperature down to 45 F.
Decanting is pouring wine into a plain, clear glass container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavor of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons.
Before decanting a wine that contains sediment let the bottle rest upright allowing any sediment to sink to the bottom. Then slowly pour the wine into the decanter keeping the bottle angled to prevent any sediment from making its way into the wine decanter. The wine can be poured through a wine filter to help filter out any wayward particles. Decanting wine should be done out of the guests' sight.
The other main reason to decant a wine is to expose it to oxygen. Years of air deprivation and vacuum life builds character