A word on Etiquette

Some people tend to hack off the seal. Others prefer to make a straight, neat cut just below the lip of the bottle, leaving on any branding there may be around the mouth and with the remaining sleeve helping to minimise the incidence of drips when the wine is poured.

To show off a wine or to present it properly to a guest involves cradling the bottle in one hand, such that the base rests in your palm with the bottle lying back against your arm. Better still, cover your hand with a white serving cloth before cradling the bottle in it. In this manner, the complete label and shape of the bottle is clearly visible to whoever you're addressing. In fact you should read out the relevant information in proud proclamation!

And that punt under the bottle, that indentation in the base . . . Partly, it makes for a more solid, sturdy vessel in which to store wine, but it's also useful for stacking and pouring purposes. Drape a cloth over your arm and put your thumb into the punt in holding the bottom of the bottle while pouring and you'll be acknowledged as a true sommelier . . .

Exceptions to this procedure include the heavier sparkling wine bottle - it's quite acceptable to hold it by the neck when pouring. And no, when pouring from a magnum or larger bottle, you're not expected to dispense wine from it using just one hand.

Once the pouring is complete the bottles (or decanters) can be placed on the table as centrepieces, if the table's large enough - or on a sideboard nearby, should one wish to be more discreet. As long as they're close enough so that those seated can refer to the label from time to time, to remind themselves of what they're sipping without having to ask. If bottles are put into an ice-bucket, this too needs to be within easy reach - though it's up to the host to recharge any glasses approaching empty or to ask a wine steward to do so, unless of course guests are specifically given the go-ahead to help themselves.
And when it comes to the pouring

Pouring should involve a gentle stream of wine into the centre of the glass, without the bottle ever touching the rim of the bowl and taking care not to splash onto the sides. The bottle should be held at an angle sufficient to let the wine escape slowly - not such that air bubbles are formed and the liquid gushes out in glugs.

When serving sparkling wine, it is permissible to pick up the glass by the stem and to tilt it at an angle so that the wine can be poured down the side of the glass - this aids in pouring efficiently, without the wine bubbling up and out of the glass.

What's expected is to serve beginning from the right of where the host is sitting, moving around the table in an anti-clockwise direction until everybody has been given some wine. And one should pour from the right of those you're serving, avoiding having to stretch across in front of the person.

The amount of wine poured for each person should amount to half or two-thirds of a glass, depending on the size of the glass. Generally speaking, more than this is, well, uncivilised - besides, one won't be able to swirl the wine if so inclined, and glasses filled to or near the brim increase the likelihood of accidents (spillage). In the case of very large stemware, one should pour less than half a glass at a time, sometimes much less. Again sparkling wine is the exception: filling the glass to around the three-quarters mark is what's required here.

What you definitely want to avoid is having anybody feeling left out. Either the bottle of wine should be equally shared into the glass of everybody at the table, or one needs to have a second bottle opened and at the ready. Guests without wine in their glasses while others are enjoying theirs tend to be unhappy guests.

Strictly speaking, each time one presents a different wine to serve, you really should provide a fresh set of glasses - especially if you're switching from white to red, sweet to dry, etcetera. Some wine lovers are less pernickety when changing from Chenin to Chardonnay, Cabernet to Merlot and so forth, but still . . .

And at the end of the meal, perhaps when you retire to the sitting room or patio, what about a brandy digestif? Regardless of the size of the balloon, one should be specific in offering a single or double tot, as in 25ml or 50ml. Not forgetting to suggest the option of adding ice or a dash of water . . .

Enjoy.