How to serve wine correctly?

Wine service might seem intimidating, but the rules exist for practical reasons — and once you know them, they become second nature.

Temperature comes first. Get this wrong and even a great wine will disappoint. Quick reference: 8–10 °C for light whites, 10–13 °C for rich whites, 14–16 °C for light reds, 16–18 °C for full-bodied reds, 8–10 °C for champagne.

Opening the bottle starts with the foil. Cut it cleanly below the lip (the glass ridge near the top) using a foil cutter or the blade on a waiter's corkscrew. This prevents wine from running over the foil during pouring — important because foil can sometimes leave a metallic taste.

For the cork: the waiter's corkscrew (also called a "sommelier knife") is the gold standard. Centre the worm in the cork, twist it in about 5–6 turns, lever it out smoothly using the hinged arm, and wipe the bottle's lip with a clean cloth.

Pouring technique matters more than you'd think. Hold the bottle by the body (not the neck), pour slowly, and fill the glass only about one-third full. That empty space above the wine is where aromas collect — filling the glass to the top actually robs you of a big part of the experience. Finish your pour with a slight twist of the wrist to prevent drips.

Serving order: taste a small amount yourself first to check for faults (especially cork taint). Then serve guests — traditionally women and the guest of honour first, working around the table, and pouring for yourself last. If you're serving multiple wines with a meal: white before red, young before old, dry before sweet. These progressions prevent a lighter wine from being overwhelmed by the memory of a more powerful one.