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Visiting Our Vineyards Wine Etiquette By Angela Sturdivant We are so lucky to be living in Temecula. We
enjoy beautiful weather, location, people, and of course the wine. So I thought I would share with you a bit of wine etiquette. Trust your taste buds. If you think a wine tastes
good with a certain food your guests will probably agree. Very good wines do not need to be expensive or rare. There are some very good wines here in Temecula for you to share. A wine shop with knowl-
edge or a local winery can make recommendations. When serving a meal you don’t have to serve a different wine with each
course, one wine can be served throughout the meal. Generally white wines are served before red. Traditionally red wines were served with meat and white with fish or chicken. Today, most people go with what they like and what they think goes with the menu. The wine glasses always go to the right of the water glass at a dining
table. Remember, B-M-W when setting your table. Bread goes on the left, your meal is in the center and the water goes to the right. You will uncork red wine away from the table, before the meal to let it
breathe. Usually, one half hour to one hour. Smell the cork and taste the wine, checking to see if it has an off smell or taste. If you are serving white wine or champagne you will pour it as soon as the cork is popped. Red wines are usually served at
room temperature and whites or rose wines are served chilled. Be- tween pourings, a chilled wine is re- turned to the refrigerator or kept in an ice bucket on a side table. When you are serving the wine it is usually wrapped in a large dinner napkin or white towel to hold in the chill and prevent drips. When pouring wine the host pours for the women and older guests first, then the men, and then they fill his or her own glass last.
Wineglasses are filled to the
widest point of the glass, usually about halfway. Champagne is poured two thirds of the way up the glass so that you can enjoy the bub- bles. You will also pour champagne against the inside of the glass so as to preserve the bubbles. To prevent drips give the bottle a bit of a twist when you are ending the pour. How to hold the glass? White
wines are usually chilled so you would hold you glass by the stem so that you are not warming the wine with your hand. Red wines are served at room temperature so you may cup the bottom of the glass with your hand. But, modern prac- tice is to hold it by the stem as well so you don’t get finger prints on the glass. When dining and you have been
helped by a wine steward, tip them directly at 15 to 20 percent of the value of the wine. Yes, that’s right if you order a $200.00 bottle of wine you will tip the steward $30.00 to $40.00. You can either give them cash after they pour the last of the wine or you can tip them at the end
APRIL 2015
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