Tips on How to Serve Wine and When, Both for Social Occasions or During the Progession of Menu Courses

1. When pouring wine for guests, always serve all the women first.
2. When a guest brings a bottle to dinner, let him/her decide whether it should be served that evening or saved for another day.
3. When a guest brings a wine that doesn’t complement the cuisine, open the bottle before dinner and serve the wine as an aperitif.
4. Serve drier before sweeter.
5. Serve light-bodied before full-bodied.
6. Serve younger wines before older wines.
7. Serve white before red.

A FORMAL DINNER

Full-bodied reds such as Cabernet Sauvignon, or whites such as oak-aged Chardonnay are excellent choices.

A PICNIC OR BRUNCH

Refreshing wines that are light-bodied and have lower alcohol are ideal for warm outside temperatures or lighter food. A Riesling, Sauvignon Blanc or Rose lends itself to either occasion. For egg dishes, pair with Champagne or sparkling wine (see below).

SPECIAL OCCASIONS (Birthday, Anniversary, Retirement, etc.)

Champagne or sparkling wine is the quintessential festive drink of choice and is one of the easiest wines to pair with food.

BARBEQUE/GRILL

To complement the charred or smoky flavour of the food, opt for wines that are both fruity and spicy.  Zinfandel, Petite Syrah or Rhone reds are ideal.

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