{"id":6839,"date":"2019-02-10T16:33:15","date_gmt":"2019-02-10T23:33:15","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6839"},"modified":"2019-02-22T16:34:25","modified_gmt":"2019-02-22T23:34:25","slug":"more-than-you-ever-wanted-to-know-about-serving-wine","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/more-than-you-ever-wanted-to-know-about-serving-wine.html","title":{"rendered":"More Than You Ever Wanted to Know about Serving Wine"},"content":{"rendered":"<p><em>The mystery of the champagne bottle &#8212; what is a jeroboam??\u00a0 Now you know.\u00a0 And a bunch of other stuff too.<\/em><\/p>\n<p>Here are the various sizes, based on a 750-ml bottle.<\/p>\n<ul>\n<li><strong>Split<\/strong>: a quarter-size bottle (2 glasses)<\/li>\n<li><strong>Pint<\/strong>: half a standard bottle (3 glasses)<\/li>\n<li><strong>Standard<\/strong>: a 750-ml bottle (6 glasses)<\/li>\n<li><strong>Magnum<\/strong>: two bottles (12 glasses)<\/li>\n<li><strong>Jeroboam<\/strong>: four champagne bottles (24 glasses)<\/li>\n<li><strong>Rehoboam<\/strong>: six champagne bottles (36 glasses)<\/li>\n<li><strong>Methuselah<\/strong>: eight champagne bottles (48 glasses)<\/li>\n<li><strong>Salmanazar<\/strong>:\u00a0twelve champagne bottles (72 glasses)<\/li>\n<li><strong>Balthazar<\/strong>: sixteen champagne bottles (96 glasses)<\/li>\n<li><strong>Nebuchadnezzar<\/strong>: twenty champagne bottles (120 glasses)<\/li>\n<\/ul>\n<p>When deciding the number of wine bottles to purchase for a party, buy more wine than is needed, and allow for slight overages: calculate on the basis of five glasses of wine per 750-mL bottle, rather than six. A good rule is to be generous but never pressing.<br \/>\nTo ascertain the number of wine bottles to purchase, remember that a glass is filled no more than half full, or 4 ounces. One bottle serves six people a 4-ounce drink; two bottles serves twelve people; three bottles serves eighteen people. Remember, allow for overages and have extra bottles handy.<br \/>\nThe number of servings per bottle is largely determined by when the drink is taken.<\/p>\n<p><b>Aperitif<\/b><\/p>\n<ul id=\"glass_bullet\">\n<li>Aperitifs are served before meals when guests are thirsty; plan on five to six servings per bottle.<\/li>\n<li>When champagne is served as an aperitif, allow two glasses of champagne per person.<\/li>\n<\/ul>\n<p><strong>Table Wine<\/strong><\/p>\n<p>The amount of table wine is commensurate with the number of courses served with the meal and the length of time the guests are seated at the dinner table.<\/p>\n<ul id=\"glass_bullet\">\n<li><strong>Multi-Course Meals<\/strong>. At a\u00a0multi-course meal, normally one glass of\u00a0white wine and two glasses of\u00a0red wine\u00a0are served for a total of 12 ounces per guest.<\/li>\n<li><strong>Simple Meals<\/strong>. At a simple meal, two glasses of wine are served per person, or a total of 8 ounces of wine per guest.<\/li>\n<li><strong>Luncheons<\/strong>. At luncheon, one and a half glasses of wine suffice, or 4 to 6 ounces per person.<\/li>\n<li><strong>Champagne with Meal<\/strong>. When\u00a0champagne\u00a0is served as a table wine, three glasses a person is sufficient.<\/li>\n<li><strong>Dessert Wine<\/strong>. Because dessert wine is served at the end of the meal, one glass is sufficient. Based on a 3-ounce serving, a bottle of\u00a0dessert wine\u00a0holds approximately eight glasses.<\/li>\n<li><strong>Champagne with Dessert<\/strong>. When champagne is served with dessert, one glass per guest is ample.<\/li>\n<li><strong>Liqueurs or Cordials<\/strong>. Following dessert and coffee, guests have little appetite or thirst, and a liqueur or cordial is offered in a small glass. Liqueur and cordial bottles hold approximately sixteen servings, based on 1 \u00bd ounces per guest.<\/li>\n<li><strong>Brandy<\/strong>. The average serving of brandy consists of an ounce or two. Generally one drink is served, and the average bottle of\u00a0brandy\u00a0holds around twelve servings based on a 2-ounce drink.<\/li>\n<\/ul>\n<p><strong>How to open a bottle of wine<\/strong><\/p>\n<p>Still table wine is opened with a spiral\u00a0corkscrew.<\/p>\n<ol>\n<li><strong>Grasp the Neck<\/strong>. The neck is the weakest part of a wine bottle. Grasp the neck of the bottle to support it.<\/li>\n<li><strong>Remove the Foil<\/strong>. Use the blade of the corkscrew to cut the foil about 14 inch from the top. Otherwise, as wine pours over the foil the jagged edge will impart a metallic flavor.<\/li>\n<li><strong>Wipe the Outside Lip<\/strong>. To remove mold or dust that may lie underneath the capsule, wipe the outside of the lip.<\/li>\n<li><strong>Insert the Corkscrew<\/strong>. Gently insert the corkscrew in the center of the cork, but not all the way through. Otherwise small particles of cork may fall into the bottle.<\/li>\n<li><strong>Turn Slowly to Remove the Cork<\/strong>. To avoid crumbling the cork, use a slow turning motion and steadily ease it from the bottle.<\/li>\n<li><strong>Wipe the Lip<\/strong>. In the process of removal, the cork gently presses against the sides of the bottle and may leave a deposit on the inside of the neck. Before pouring the first glass, wipe the inside and outside of the lip to remove any traces of cork.<\/li>\n<li><strong>Save the Cork<\/strong>. Save the cork to reseal the bottle.<\/li>\n<\/ol>\n<p>If the cork breaks, push it all-the-way into the bottle; and hold it down with a skewer or any long metal object while pouring.\u00a0 Or, filter the wine through a fresh piece of muslin.<\/p>\n<p>Using a corkscrew to open a bottle of sparkling wine causes the cork to compress against the neck of the bottle, which creates pressure that makes the wine explode from the bottle.\u00a0 Instead, open as follows.<\/p>\n<ol>\n<li><strong>Remove the Metal Foil.<\/strong><\/li>\n<li><strong>Twist the Metal Loop.<\/strong>\u00a0Twist the metal loop attached to the wire muzzle to the left.<\/li>\n<li><strong>Remove the Muzzle.<\/strong><\/li>\n<li><strong>Grasp the Bottle.<\/strong>\u00a0Grab the bottle by the neck.<\/li>\n<li><strong>Hold the Cork with Your Thumb.<\/strong>\u00a0To prevent the cork from shooting forth from pressure made by the bubbles, hold it in place with the thumb.<\/li>\n<li><strong>Hold the Bottle and Loosen the Cork.<\/strong>\u00a0Hold the bottle in one hand, and with the other hand turn and loosen the cork.<\/li>\n<li><strong>Cover with a Napkin.<\/strong>\u00a0To absorb any wine that may emit from the bottle when the cork is removed, cover it with a napkin.<\/li>\n<li><strong>Tilt the Bottle.<\/strong>\u00a0A tilted bottle of sparkling wine transfers pressure away from the cork and puts it against the side of the bottle. Hold the bottle at a 45-degree angle (pointed away from guests or breakable artifacts).<\/li>\n<li><strong>Push the Cork.<\/strong>\u00a0Push the cork upward with the thumb, and gently ease it from the bottle to prevent a loss of wine.<\/li>\n<li><strong>Bang!<\/strong>\u00a0The cork should expel with a soft sigh, rather than a loud bang.<\/li>\n<\/ol>\n<p><strong>How to pour a bottle of wine<\/strong><\/p>\n<ol>\n<li>Wrap a napkin around the neck for insulation.<\/li>\n<li>Hold the bottle in the palm of your hand, label facing the guest, so he or she can observe the vintage.<\/li>\n<li>Pour table wine down the inside of a glass.<\/li>\n<li>Bring the bottle to the glass and twist the bottle over the glass to halt the drops to avoid spills.<\/li>\n<\/ol>\n<p><strong>Pouring Champagne<\/strong><\/p>\n<ol>\n<li>Pour champagne soon after the bottle is opened<\/li>\n<li>Avoid stimulating the bubbles by pouring in a trickle<\/li>\n<li>Pour a small amount of champagne into a glass, let the froth settle for a moment, then fill the glass three-quarters full.<\/li>\n<\/ol>\n<p><strong>How much wine to pour<\/strong><\/p>\n<p>Generally, leave enough room in the glass to gently swirl the wine and release the bouquet.<br \/>\nWhite and Rose:\u00a0 \u00a0pour 3 ounces into the glass &#8211; fill the glass one-third full.<br \/>\nRed:\u00a0 pour 4 ounces &#8211;\u00a0 fill the glass half full.<br \/>\nChampagne and Sparkling Wine:\u00a0 pour 4 ounces &#8211; fill the glass three-quarters full.<br \/>\nBrandy:\u00a0To create a chamber for the inhalation of brandy, only an ounce or two are poured.<\/p>\n<p><strong>Aeration of wine<\/strong><\/p>\n<p>Red wine is aerated by opening the bottle in advance of service. Aeration removes from the bottle musty odors, such as those from an unclean barrel.\u00a0 The amount of time red wine needs for aeration depends on the age of the wine.\u00a0 Young red wines, usually those under 8 years old, are strong in tannic acid and require 1 to 2 hours to aerate.\u00a0 Mature red wines, generally those over 8 years old, are mellow and need to breathe for approximately 30 minutes, if at all.\u00a0 Very old red wines require no aeration.\u00a0 Wines with delicate bouquets, such as white wine, rose, champagne, and sparkling wines are not aerated and are opened just before service.<\/p>\n<p><strong>Decanting wine<\/strong><\/p>\n<div class=\"google_ad_rectangle\">The narrow neck of the wine bottle may not permit sufficient aeration. If you really want to aerate your wine, pour it into your glass, swirl it around, and let it sit for a while.<br \/>\nA wine can require decanting for two reasons:<br \/>\nIt needs aeration or it needs to be separated from sediment that has settled with aging. For breathing purposes, simply pour the bottle of wine into a decanter for serving. Decanting to remove sediment is a delicate process.\u00a0 Stand the bottle upright.\u00a0 Leave it upright until the sediment falls to the bottom of the bottle. Two days is best, but even thirty minutes helps.\u00a0 Remove the cork without disturbing the sediment.\u00a0 Focus the light of a candle or flashlight below the neck of the bottle.\u00a0 Slowly pour the wine in a steady stream into the decanter.\u00a0 Stop pouring when you see the sediment.<\/div>\n<p>If it&#8217;s too tannic to drink. Pour it back and forth between two vessels a few times.<\/p>\n<p><strong>Wine temperature<\/strong><\/p>\n<div class=\"page-content\">\n<div class=\"row clearfix mbs\">\n<div class=\"grid_8 posts\">\n<article>With wine, different styles require different temperature.\u00a0 Serving wine too cold masks its aroma and flavor. Cold also brings out any bitterness in the wine. But, serving a wine too warm will make it seem flat and dull and overly alcoholic.<br \/>\nTo protect red wine against vaporization and loss of bouquet, it is served at a slightly cooler temperature than the average room, or around 65\u00b0F (18\u00b0C).\u00a0 Because warmth reduces the astringent taste of tannin, to lower the sharp flavor of red wine high in tannin, serve it at a warmer temperature than an aged red wine low in tannin.<br \/>\nLight-bodied wines are served chilled. In general, the sweeter the table wine, the colder it is served; this reduces the cloying taste. However, if chilled too long, light-colored wines lose their bouquet and taste.\u00a0 Chill white wine, rose, and dessert wine in a refrigerator for 30 minutes to 3 hours before service.\u00a0 Chill champagne or sparkling wine for approximately 1 hour.Chill white wine, rose, and dessert wine in a large container filled half with water and half with ice.\u00a0 Salt: water speeds the melting process of ice, and salt increases the rate of chill.\u00a0 To promote an even chill, submerge a bottle up to the neck in water.\u00a0 To speed the rate of chill, gently twirl the bottle so the wine comes in contact with the cool sides of the bottle.\u00a0 Chill approximately 10 to 15 minutes.<br \/>\nTo chill champagne and sparkling wine in an ice bucket.\u00a0 Fill the container with half water and half ice, but do not add salt; the mineral causes rapid chill, which causes the flavor to deteriorate. Chill\u00a0 approximately 30 to 45 minutes.<br \/>\nChill white wine, rose, and dessert wine in a freezer for approximately 5 to 10 minutes, and champagne 10 to 20 minutes or until the bottles are cool to the touch.Wine temperature guidelines<\/p>\n<ul>\n<li>Sparkling wines and young, sweet white wines: 40\u00b0 to 50\u00b0<\/li>\n<li>Most whites: 43\u00b0 to 53\u00b0<\/li>\n<li>Rich, full-bodied whites: 50\u00b0 to 55\u00b0<\/li>\n<li>Light reds: 50\u00b0 to 60\u00b0<\/li>\n<li>Medium-bodied reds: 55\u00b0 to 65\u00b0<\/li>\n<li>Bold reds: 62\u00b0 to 67\u00b0<\/li>\n<\/ul>\n<p><strong>Order of wine service<\/strong><\/p>\n<\/article>\n<\/div>\n<div class=\"grid_4 sidebar\">\n<div class=\"aside_right\">\n<div class=\"grid_8 posts\">\n<article>Begin the meal with the most temperate wine and progress to the headiest and most fragrant.\u00a0 At a simple meal where one wine is served, chose a wine that best compliments the main course.\u00a0 When two wines are served, serve in the following orders:<\/p>\n<ul>\n<li>sparkling wine is served before still wine;<\/li>\n<li>dry wine before sweet wine;<\/li>\n<li>light wine before heavy wine;<\/li>\n<li>young red wine before mature red wine; and<\/li>\n<li>ordinary wine before fine wine.<\/li>\n<\/ul>\n<div class=\"google_ad_rectangle\">\u00a0The following order of wine is suggested for a multi-course meal:<\/div>\n<ol>\n<li><strong>Appetizers<\/strong>: Aperitifs, dry sherry, dry champagne, and dry white wine<\/li>\n<li><strong>Soup<\/strong>: White burgundy, dry champagne, chablis, or sherry (when sherry is an ingredient in soup)<\/li>\n<li><strong>Fish<\/strong>: Dry champagne or dry white wine, such as white burgundy, chablis, chardonnay, and sauvignon blanc<\/li>\n<li><strong>Fowl<\/strong>: Dry champagne or dry white wine, such as alsatian, pinot blanc, semillon, sylvaner, and traminer<\/li>\n<li><strong>Game<\/strong>: Dry red wine, such as barbera, burgundy, cabernet sauvignon, gamay, pinot nair, or zinfandel<\/li>\n<li><strong>Red Meat<\/strong>: Dry red wine, such as burgundy or claret, or those listed under &#8220;Game\u201d<\/li>\n<li><strong>Salad<\/strong>: no wine is served<\/li>\n<li><strong>Cheese<\/strong>: Dessert wine, such as madeira, muscatel, tawny port, sweet sherry, or tokay<\/li>\n<li><strong>Dessert<\/strong>: Sweet champagne, such as doux, or dessert wine, such as madeira, malaga, marsala, port, sauterne, and sweet sherry<\/li>\n<li><strong>Fruit<\/strong>: Dessert wine<\/li>\n<li><strong>Chocolate<\/strong>: Port or cream sherry<\/li>\n<\/ol>\n<p><strong>Storing wine<\/strong><\/p>\n<\/article>\n<\/div>\n<div class=\"grid_4 sidebar\">\n<div class=\"aside_right\">\n<p>Cold and hot temperatures threaten the taste of wine. Cold temperatures slow the rate of fermentation, and extremely cold air increases the astringency of red wines high in tannic acid.\u00a0Store wine in a cold place, such as a cellar, a closet, or an unused cupboard.\u00a0 Don&#8217;t keep wine on the top shelf, because heat rises. Wines stored in warmish air mature too quickly and do not keep long.\u00a0\u00a0\u00a0Changes in temperature also affect wine, so don&#8217;t store it in an area where the temperature fluctuates. Sudden changes in temperature accelerate aging.<\/p>\n<p>White wine, rose, sparkling wine, and dessert wine lose flavor and bouquet when stored in a refrigerator, but the taste is enhanced when they are chilled in a refrigerator for several hours. Avoid storing them in a refrigerator for too long. After five days, the cold refrigerator temperatures will slow the action of the bubbles.\u00a0 In general, white wine, rose, and sparkling wine are stored at cooler temperatures than red wines. Wine stored in a house where the ambient temperature is 68 to 70\u00b0F (20 to 21\u00b0C) keeps for several months.<\/p>\n<p>The humidity level for wine storage is a minimum 74 percent and a maximum 95 percent. To promote humidity, place a damp sponge on a saucer. Humidity above 95 percent encourages mold.\u00a0 Store wine bottles horizontally. The position keeps the corks moist. They swell and prevent air and bacteria from entering the bottles.\u00a0Wine breathes in the bottle; vibrations travel through wine and promote an unpleasant taste. Repeated vibrations foster wine lees, dead yeast cells left after fermentation that rise in the bottle and promote a sour taste. To reduce vibrations, allow space between the storage of bottles. Wine is susceptible to odors. To promote taste, keep storage areas free of odor-producing elements. Sunshine or ultraviolet light foster wine with a musty or flat flavor; incandescent light is recommended in a storage area.<\/p>\n<\/div>\n<p><strong>Source:\u00a0<\/strong>Etiquette Scholar<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The mystery of the champagne bottle &#8212; what is a jeroboam??\u00a0 Now you know.\u00a0 And a bunch of other stuff too. Here are the various sizes, based on a 750-ml bottle. Split: a quarter-size bottle (2 glasses) Pint: half a standard bottle (3 glasses) Standard: a 750-ml bottle (6 glasses) Magnum: two bottles (12 glasses) &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/more-than-you-ever-wanted-to-know-about-serving-wine.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;More Than You Ever Wanted to Know about Serving Wine&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[6,112],"tags":[],"class_list":["post-6839","post","type-post","status-publish","format-standard","hentry","category-drinks","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6839"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6839\/revisions"}],"predecessor-version":[{"id":7214,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6839\/revisions\/7214"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}