Notes on the Perfect Serve

Decant a bold, fuller-style wine so it can breathe and express its unique flavour and beautiful bouquet.

PASSION | 25 October 2023

THE PERFECT SERVE

and the etiquette behind it

The best hosts know that for true connoisseurs, the experience of enjoying a fine wine starts before they take their first sip, and ends long after their glass is empty. Go the extra mile for your luncheon or dinner guests by learning the etiquette behind perfectly serving their wine.

These tips come with the compliments of the highly trained hosts that look after our tasting room and restaurant guests on the Rupert & Rothschild Wine Estate. Be guided by them the next time you entertain, and your wine-enthusiast friends will feel right at home.

Chill your wines before your guests arrive. Set your wine fridge to 15–16ºC for red wine and 5–6ºC for white. For white wines, like our Baroness Nadine Chardonnay, prepare an ice bucket to keep the wine cool after opening.
While the wine is chilling, polish your glasses. A beautiful crystal glass is arguably the most important factor in elevating your guests' experience – there’s nothing as off-putting as being expected to drink a quality wine from a clunky, thick-rimmed glass, or one with dishwasher stains or fingermarks.
We prefer Riedel’s Performance crystal glasses, which are available in varietal-specific shapes for optimum enjoyment.
To polish delicate crystal glasses, first handwash them in warm, soapy water, rinse thoroughly and allow to air-dry. Next, use a soft, lint-free cloth to carefully shine each glass until it sparkles. (Don’t skip the air-drying step unless you enjoy the sight of fibres stuck to your crystal.)
If you intend to serve a bold, fuller-style wine – might we suggest our flagship Baron Edmond? – decant it into a crystal decanter 30 minutes before serving to allow it to breathe. This ensures the best expression of its unique flavour and beautiful bouquet.
Our best-selling red wine, Classique, does not need to be decanted. Instead, use a high-quality opener to cut the foil, just above the lip of the bottle, then carefully remove the cork.
Before pouring, present the bottle to your guest, cupping it at the bottom to avoid warming up the wine and turning your wrist so that they can see the label.
Gripping at the bottom when pouring gives you more control over the bottle too, preventing drips as you pour. You could also use a Rupert & Rothschild drip stop – a thin, flexible, metallised disc that can be inserted into the mouth of the bottle.
When pouring, start with 60ml per glass, then top up over the course of the meal. Pouring only about a third of a glass at a time allows room for the drinker to swirl the wine to release its nuanced aromas. It also means wine can be enjoyed at the optimum temperature, whereas a large serving will warm up as you sip it over time.
After lunch or dinner, wow your guests by offering them a dessert treat that is perfectly paired with the flavour of wine you’re serving. We recommend Lakrids by Bülow Chocolate Coated Liquorice – a gourmet Danish confectionary that delights the taste buds. For Classique, choose Lakrids by Bülow The Original; for Baroness Nadine Chardonnay, we love the Lakrids by Bülow Passion Fruit; and for Baron Edmond, you can’t go wrong with the delicious Lakrids by Bülow Dark & Sea Salt.

Remember, presentation is everything, so practise your technique until you have perfected an elegant, gentle yet steady touch. Then relax and enjoy another memorable meal in the company of your favourite friends, family and iconic Rupert & Rothschild wine.

Written by: Justine Stafford

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PASSION | 25 October 2023

THE PERFECT SERVE

and the etiquette behind it