10 Rules for Serving Wine

Picking out the right bottle at the wine shop is only half the battle. If you don’t serve your wine properly, you might not enjoy it—and will end up wasting your hard-earned money in the process.

Like most things in the wine world, the art of storing, pouring and serving wine comes with a few rules. While we would never encourage wine snobbery or over-the-top pageantry like unnecessary decanting, there are a few basic wine-serving principles agreed upon by industry pros that will ensure your bottle achieves its full potential.

To nail down what everyone should know before popping the cork, we spoke with sommeliers and wine experts about the do’s and don’ts of serving wine. (And make sure to also check out our cheat sheet to serving every type of wine, from full-bodied whites to fortified whites.)

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The Lighter the Body, the Cooler the Serving Temperature

“Generally, I think the lighter the wine the cooler it should be,” says David Osenbach, sommelier and wine director behind L.A.’s two-Michelin-star restaurant Providence. “For example, big rich Chardonnays and white Rhône varietals should be a little bit warmer than, say, a crisp young Riesling or Pinot Grigio.”

This also applies to reds, though Osenbach prefers to serve all wines a bit cooler than most people think they should be “since they inevitably warm up in the glass as you’re drinking them,” he says. “If you serve a wine too warm it doesn’t have anywhere to go and where’s the fun in that?”

But Be Wary of Overchilling Whites and Too-Warm Reds

Like all wine rules, serving temperatures aren’t clear-cut—and aren’t what many people think. Though Covin Davis, wine director at RPM Italian in Chicago, believes “that most lighter whites deserve more of a brisk chill,” he says. “Whites are often served a little too cool and reds a little too warm.”

Ideally, whites with a little more body, texture or aromatic complexity are best suited to be enjoyed around 50 degrees. Same goes for reds. “I store my wines between the sweet spot of 55 to 57 degrees, and as you drink the bottle it will warm up and offer more on the nose and palate,” he says.

Julia Schwartz, wine director of Claud in New York City agrees: “white should be a little warmer than you think and red wine should be a little cooler than you think.”

Again, there are caveats. “Environment you’re in also really matters,” she adds. “If you’re outside in the sunshine, a touch more chill always feels nice.”

Choose the Right Wine Glass

Wines taste differently in different glasses, and these are the essentials to know for stemmed wine glassware. “Selecting the right glass does more than hold wine,” says Melissa Helfand, general manager and head of wine program at The Duck & The Peach, La Collina, The Wells and Meli in Washington D.C. “It enhances your wine’s aroma, flavor and mouthfeel.”

For sparkling wine, Helfand suggests a tulip, flute or even white wine glass, “shapes that showcase bubbles while concentrating aromas,” she says. But, again, there are other details to consider beyond bubbles. “Those with more complex flavors deserve a glass with a larger bowl than a traditional flute has,” she adds.

White wines benefit from smaller-bowled glasses that, Helfand says, help “keep it cool and enhance its zesty freshness.”

Red wine, especially bolder varieties, is best served in a large, rounded bowl “to promote aeration, allowing tannins to soften and complex aromas to bloom,” she adds.

Versatile rosé, Helfand says, “shines in a white wine glass or even a stemmed glass with a slight tulip shape, preserving its fresh, floral nose.”

Universal Wine Glasses — Wine Enthusiast

When in Doubt, Use an Universal Glass

Fancy, varietal-specific glasses can help elevate a wine to another level. “Your more lifted and high-toned wines do better in a Burgundy glass and wines with more extraction and roundness on the palate fare better in a Bordeaux glass,” says Davis.

But, if you don’t have space in the cabinet—or money in the bank account—a good universal glass can certainly do the trick. “For Champagne and easier drinking white wines, I lean towards a classic all-purpose glass,” he says. “For home, I nearly always use a higher quality all-purpose glass and go for smaller pours.”

Match the Wine to the Occasion and the Crowd

Wine should meet the occasion—and the people. “Think about the people you’re dining with more than the wine,” says Schwartz. “Would it be fun to explore something unusual and discuss with each other? Is this a friend you haven’t seen in awhile and there’s a lot to catch up on? If so, maybe something that feels familiar or ‘easy drinking’ makes more sense to serve.”

Pour Precisely, Ideally with a Dark-Colored Napkin

Pour like a somm: slowly, directly into the center of the glass. “This helps a ton,” says Osenbach, who also suggests keeping a dark napkin on hand to wipe up little drops. “I see too many people pour too close to the rim. This way, any last minute drips will drip into the glass instead of down the side.”

Master the Wrist Turn

Ever notice that quarter wrist turn industry pros so elegantly do while pouring a glass? It’s not just about panache—there’s a purpose to the technique. “This can be tricky, and even as a professional, some bottles can give you a little fuss,” says Davis. “The best way to limit any dribble is to pour slowly and right when you are about finished topping off the glass, tilt the neck upward and turn your wrist inward.”

Close up on pouring wine from a decanter — Getty Images

Decanting Is Optional (for the Most Part)

Decanting is generally not necessary. “I usually prefer less fuss when I’m at home,” says Schwartz.

However, if it is something you want to do, “it’s easy to decant red wine earlier in the day while you’re preparing other things so the wine has time to reveal itself,” she adds. And, if a white wine is too cold from sitting in a standard refrigerator for too long, decanting “can help bring up the temperature a little,” she says.

There’s Nothing Wrong With Sediment, but Handle it Accordingly

It may look and feel unappealing on the palate, “but thankfully it won’t hurt you,” says Davis. “The best way to limit any sediment from going into your wine is decanting over cheesecloth into another glass vessel.”

And back to decanters—while it’s nice to have, it’s not a necessity. “A glass vase will do fine in a pinch,” he says. “It’s better to pour your wine from where flowers typically go than chew on your sediment.”

Remember: Enjoyment Trumps All Rules

Sure, elegantly pouring a great wine into the proper glass from a fancy decanter at the perfect serving temperature may be the ideal, but wine is supposed to be about pleasure. It’s better to live in the moment and enjoy it than worry about the details.

“One of my all-time favorite wine memories involves drinking an extraordinary 1970 Chateau Palmer out of a plastic cup in the middle of a forest,” says Osenbach. “Would it have tasted ‘better’ in an expensive glass after being decanted perfectly in a temperature-controlled cellar? Maybe… But it wouldn’t have been nearly as much fun.”