SERVING WINE
WILLIAMSON WINE APPRECIATION
Always Use a Wine Glass
The better the wine, the less ceremony required.
Good wine asks for very little: the right temperature, a clean glass and enough room to reveal itself. Everything after that should feel like hospitality, not theatre.
DISCUSSIONS WITH BILL WILLIAMSON
A Little Care Makes a Considerable Difference
Wine continues to change after it leaves the cellar. Temperature affects what we smell and taste. The glass influences how aromas collect and reach us. Time in the glass allows the wine to open, settle and occasionally change its mind.
None of this requires a white jacket, a silver tray or an expression of grave importance. Serve the wine thoughtfully, place it beside good food and let the table do the rest.
SERVING TEMPERATURE
Cooler Than the Room, Warmer Than the Refrigerator
The old instruction to serve red wine at “room temperature” came from stone houses and cool European cellars—not centrally heated California dining rooms.
Serve a wine slightly cooler than you think necessary. It will warm naturally in the glass and at the table. Cooling an overheated wine once dinner has begun is considerably less graceful.
A useful rule: cool temperatures emphasize freshness and structure. Warmer temperatures reveal aroma and texture. Too cold and the wine becomes quiet; too warm and the alcohol may begin to lead the conversation.
A PRACTICAL TEMPERATURE GUIDE
Begin Here, Then Trust Your Taste
| Wine Style | Serving Temperature | Williamson Examples |
|---|---|---|
| Cabernet, Bordeaux, Rhône and Pinot Noir | 60°F–65°F | Seduce, Stagecoach, Ravish, Heritage, Passion and Rapture |
| Chardonnay | 52°F–58°F | Amourette, Chantilly and Captivate |
| Aromatic whites and rosé | 48°F–54°F | Joy, Frisky, Gertie, Adore and Tickled Pink |
| Sparkling wines | 44°F–50°F | Fizz, Bubbles and Bliss |
These are starting points rather than commandments. A few minutes in the glass will quickly tell you whether the wine wants to be warmer.
A bottle taken directly from a refrigerator will usually be too cold to show its full aroma. Pour it and give it a little time. Wine is wonderfully capable of correcting our impatience.
BEFORE THE FIRST POUR
Present, Open and Taste
Present the Bottle
Let everyone see the label and vintage. Wine is more enjoyable when guests know what is arriving at the table and why you chose it.
Open It Quietly
Use a corkscrew in the center of the cork and pull it straight from the neck. The object is to open the bottle, not announce a tournament.
Taste It Yourself
Pour a small taste before serving your guests. Check that the wine is sound, at the right temperature and ready to drink. This is care, not privilege.
POURING SPARKLING WINE
Keep the Fizz in the Wine
Tilt the glass slightly and pour the sparkling wine gently down its inside surface. Straighten the glass as it fills.
This controlled pour reduces unnecessary foaming and helps preserve the wine’s lively stream of bubbles. Fill the glass in stages if necessary; sparkling wine is generally in no hurry, even when the guests are.
A tulip-shaped sparkling-wine glass gives the bubbles room to rise while allowing more of the wine’s aroma to gather above the surface. A narrow flute is attractive, but aroma deserves a little room too.
POURING STILL WINE
Leave Room for the Wine
Place the glass upright on the table and pour gently toward its center. Avoid touching the rim with the bottle or decanter.
Fill the glass no more than one-third. The open space above the wine gathers its aromas and leaves enough room for a gentle swirl.
Pour slowly, turn the bottle slightly as you finish and keep a clean folded cloth nearby for the ambitious drip. There is no need to circle the table according to restaurant protocol. Serve your guests naturally and make certain no one is overlooked.
Do not swirl the wine for someone else. The pleasure of discovering what rises from the glass belongs to the person holding it.
THE GLASS MATTERS
Clear, Clean and Large Enough
Wine belongs in a wine glass. A clear bowl shows its color, the curved sides gather its aromas and the stem allows you to hold it without warming the wine unnecessarily.
The glass need not be expensive. It does need to be clean, free from detergent odors and large enough to leave room above the wine. Decoration is optional. Cleanliness is not.
Different shapes can flatter different wines, but one good all-purpose glass will serve most bottles very well. The finest glass in the cupboard remains the one you are happy to place on the table and use.
BRING THE WINE TO THE TABLE
Good Service Should Feel Effortless
Set the temperature, choose a proper glass and taste before you pour. Then sit down. Wine was made for food, friends and conversation—not for keeping the host on duty all evening.