Hosting a dinner party and wondering how to serve your wine(s) in the best possible way? We’ve asked Lucas Reynaud-Paligot, sommelier at Michelin-starred restaurant Hélène Darroze at the Connaught, to help us put together an uncomplicated, straightforward guide with the golden rules of clever, sleek and knowledgeable – but also relaxed – wine service.
Step 1 – Choosing your glassware and making space in the fridge
Make sure you have the right glassware, which will allow you to truly appreciate the wine. Even an undisputedly amazing wine will be less enjoyable if poured in the wrong glass, as the aromas will not be released harmoniously.
A good glass is neither necessarily expensive nor special-purpose. There are plenty of affordable glasses in the market with an ideal, versatile shape, that will work equally well for different styles of wines.
As a general guideline, Lucas recommends having the two shapes below at hand:
a) – for sparkling, white, rosé and light red wines – narrow rims help to keep the aromas inside the glass and are also easier to handle;
b) – for full-bodied whites, aromatic varieties and robust red wines – the wider bowl and rim allows for aromas to release and integrate better.
It’s best to have all your glasses clean and either lined up or placed on the table, ready for the wine to be poured.
TOP TIP – Make enough space in the fridge ahead of the big day to cool your bottles and reserve a side table for bottles and glasses – there’s nothing more annoying than a crowded dinner table!
Step 2 – Opening the bottle
You should avoid opening the bottle at the table. At the restaurant Lucas opens them at the sommelier station or, for special requests, single bottles or very old vintages, at a portable wine trolley.
At home, you can just do it in the kitchen. The idea is to avoid mishaps while opening the bottle (maybe the cork is tight or breaks? Or image a slip of the hand causes an unwanted spill?) that might embarrass you in front of guests. Most importantly, it allows you to inspect the wine before pouring it to everyone else. Serving faulty wine by not checking first can kill the mood of your perfectly planned dinner.
TOP TIP – Go slow whilst removing the capsule covering the top of the bottle. Many can contain metals and rushing the cutting can lead to very annoying injuries to fingertips!
Step 3 – Inspecting the wine
Once your bottle is open, you’ll need to check whether the wine is in good condition. Pour a small amount into a clean glass to assess it before pouring it to guests.
Smell the wine after swirling your glass (this releases all aromas, good or bad, so you can a full sense of what’s going on) and taste it carefully. Most faults can be detected just by smelling the wine, but this is not always the case – so make sure you taste as well!
The most common wine faults are:
– Oxidation – usually a result of a leaky cork that allowed unwanted contact with oxygen or of unsuitable storage conditions. An oxidised wine will have vinegar-like notes of bruised apple, balsamic and fermented fruit…
– Cork taint – You may hear this also called TCA after the compound Trichloroanisole that causes the effect. Although referred to as a ‘corked wine’, it is not necessarily a result of a bad cork as TCA can also be present in barrels and other winery equipment. Wine affected by TCA has characteristic notes of mould, musty basement, wet newspaper and wet cork.
– Reduction – This is caused by a build-up of Hydrogen Sulfide, usually from excessive use of fungicides in the vineyard or of sulphur dioxide during the winemaking process. The wine will have a characteristic smell of rotten eggs or wet dogs.
TOP TIP – Some of us are more aware of these smells than others. If you are unsure, then by all means ask for a second opinion.
Step 4 – Pouring the wine(s)
Assuming the wine you’ve opened is in good condition, it is now time to pour it and let the party begin. Before you do so, make sure everyone is one the same page. Maybe some would prefer another drink before moving to wine? Or maybe there are some white or red-only drinkers? Ask for people’s preference so that all guests are comfortable, happy and aware of what’s going on before, during and after the meal.
This is also when you might want to present or talk about the wine, the producer, the place you bought it from, etc. But be mindful of the fact that not everyone is necessarily that interested and might just want to enjoy the wine itself, without much ado or explanations.
It’s a fine balance, that sommeliers play with every day. As Lucas says “I am very talkative if the customer is open. We can even show them the cellar, the kitchen, talk about the next wine dinners…” Otherwise, just serve the wine and let the conversation flow naturally. You might also want to refer to the food – i.e. if you’ve chosen the wine because it pairs with the dish you’re serving – and give a bit of context about the pairing, the recipe, the flavours, etc. This can be fun for both wine geeks and foodies.
TOP TIP – If you’re not feeling confident of pouring, acquire a pouring device, such as a drop stop pourer. It’ll reduce unwanted spillages as well as dry cleaning bills for your tablecloth!
Step 5 – Topping up glasses and keeping the wine at the right temperature
Throughout your meal, you’ll want to make sure your guests are happy and not low on wine. As a rule, you should offer top-ups if a glass is less than two fingers full. Having said that, it’s good not to be pushy and check whether your guests really want refills. Some people also prefer to top up themselves, even in very formal settings.
Arguably the more important task, as host, is to keep the wines at the right temperature throughout the evening. Have an ice-bucket ready, on the side, for sparkling, whites and rosés, but keep an eye on the reds as well – you don’t want them to get too warm either (most reds are best enjoyed below room temperature).
TOP TIP – Keep a towel on standby when using ice buckets to dry the bottle before each pouring. Guests don’t always appreciate getting dripped on with ice cold water from the base of the bottle!
Step 6 – Dealing with spillages and broken glass
It might sound obvious but the main thing here is to not ignore it! Deal with it promptly without making your guests uncomfortable – it can happen to anyone, anytime. And if you were the one responsible, relax! Use the opportunity to talk about the wine and open another bottle.
TOP TIP – There are plenty of remedies for removing red wine stains from tablecloths and carpets, including white wine and salt. They work on clothing too but be mindful your guests are still wearing them!
Step 7 – Relaxing and having fun
Arguably the most important step. As much as we, Lucas and you might love wine, it should not become the sole focus of your meal or evening. It should be part of a complete, enjoyable experience that allows everyone to relax and enjoy themselves. Remember: you can save an evening with a bad wine if you are in the right company.
TOP TIP – If you’re stressed, your guests will be stressed. If something doesn’t go quite to plan with the food or the serving, then take a seat, have a mindful sip of wine, and get back to your happy place.
Step 8 – What to do with left over wine
If you have wine left over in the bottles after dinner, the first thing you need to do is to seal the bottles again. This is to prevent any further oxidation of the wines. Most people use the cork but remember to use the end of the end that was initially in the bottle. The other end is usually dirty and full of nasties that can spoil the wine. Purchasing a good bottle stop removes this issue, and is vital for sparkling wines whose mushroom cork will never fit back in the bottle.
After that, place the bottles in the fridge. This isn’t because leftover wine is best served chilled, it’s to slow down the chemical reaction of oxidation. You can always bring the wine back up to temperature before finishing off the bottle. As a rule of thumb, you have 4 to 5 days after the initial opening to finish the wine before it’ll be too far beyond its best.
TOP TIP – If you have still white or red wine that you’re not going to drink before the 4 or 5 day period is up, then you can pour them into ice cube trays and freeze them. This will give you a great ingredient for stocks, soups and sauces in the weeks to come.