The list of basic rules of how an elite wine is served on a festive table is an entire "encyclopedia", which is not at all simpler than the same table layout. After all, it is elite wines that must be very correctly and skillfully served before the guests. The basic rules say that, without going beyond the strict rules for the correspondence of culinary dishes and spirits, it is necessary to serve red wine with meat dishes, and to fish - exclusively white, and any dessert should be accompanied by sparkling champagne. But, to date, we can often notice such a trend that this rule is relevant only at official events. In other cases, only the order of wine is served on the table: wines with great endurance are served before wines with less, dry ones before sweet, and white wines are always served before the reds. Also, the rules for "increasing the degrees" of the drink are very relevant. This means that the weaker, by the presence of alcohol in its composition, the wine is always served before the stronger ones.
So, how to serve the wine to the table. Remember that before you serve wine on the festive table, pay special attention to the glass or glass in which you will pour it. The rules say that it is very much depends on the design of the glass itself. Of course, here it is not at all about capacity, since it is to it that there are no strict requirements. Here there are basic laws of shape and shape of the glass, which must be adhered to.
Wine should always be poured into a glass, which has a leg, as it is for this leg and it is necessary to raise a glass during drinking. White and pink wines are recommended to drink in a slightly chilled form (up to 10 degrees). It is also appropriate to say that it is these wines that acquire their true taste and aroma only after cooling. By the way, the shorter the aging period, the more it needs to be cooled before serving. But the sorts of red wine, on the contrary, must be consumed heated (up to 15 degrees).
Red wine is usually served in glasses that are slightly larger than glasses for white and rose wine. Sparkling wines and champagne are usually served in tall and narrow glasses, so that the bubbles play clearly. Pour these drinks should always not up to the top, so that there is room for foam, but after it has settled, you can safely add a sparkling drink. By the way, it's recommended to cool sparkling wine or champagne up to, approximately, 7 degrees. The main thing in this business is not to overdo it, otherwise you can not feel the taste and aroma of this wine in full and volume. The best way to cool is a special container with ice, where you can safely place a bottle.
Elite cognacs also have their own special capacity for consumption. Cognac should always be served in special glasses in the form of a keg, which are narrowed to the top. The basic requirements for pouring cognac are a third of the glass (approximately to the middle of its widest part). To hold such a glass of cognac gourmets recommend palm from below so that the leg of the glass is between the middle and ring fingers. By the way, do not forget that cognac should be warmed by hand for 2 minutes to feel the evaporation of its aroma. You need to use cognac, making small sips, otherwise you can not taste its taste.
By the way, we strongly recommend branded wines and cognacs in their original form, that is, the main indicator here is the availability of native capacity on the table. But all other wines, if you wish, can be poured into a special decanter made of crystal or ordinary glass.
Bottles with wines should be opened before they are poured into glasses, which does not apply to red wine. This wine is recommended to uncork in advance, so that it stood at room temperature and "breathed", which will make it fragrant and tastier.
To make sure that the guests are always full of glasses, this is the main prerogative of the owner. It is for this reason that it is necessary to serve the table so that all the containers with liquors are directly beside it. If the festive table is very large and the host does not have the opportunity to serve everyone, then it is necessary to get someone else from the family or relatives to join the case. The main thing is that it does not become invited as a woman's guests, otherwise it will contradict all the canons of etiquette.
The owner pours the first wine into the glass, and then, having tasted it, offer this drink to the rest of the guests. Then you need to fill the glasses of guests and, after that, top up a full glass.
To take glasses in the hands for pronouncing a toast is necessary in this order: starting from the extreme left and in the same order further. Do not drink wine to the bottom after the toast spoken.
And finally, remember that to serve strong food before eating is not recommended at all. Since these drinks can break our taste sensations. It will be lucky if you offer guests a semi-dry or white wine, champagne, or vermouth. These drinks raise appetite and help start and maintain a conversation. Therefore, "getting drunk right from the door" is nothing but a bad tone, which must be avoided in every possible way. Adhering to these rules, you will turn any feast into a feast, feeling at the same time a true aesthetics, who knows how to correctly use the varieties of elite drinks. Good luck!