Wine Serving Tips
How much wine to serve
Cocktail parties:
- Plan on half a bottle of wine per person per two-hour period.
- If your event begins before 5:00 p.m., or if you also plan on serving liquor or beer, plan on half a bottle per person per three-hour period.
- If guests will be serving themselves, plan for 10% more wine.
Dinner parties:
- Each 750ml bottle of wine provides about 5 servings of 5 ounce each or 6 servings of 4 ounces each.
- If you are pairing wine with a meal, plan 1 to 1.5 servings per course per person.
Using glassware
One glass per wine varietal, or if you only have one or two wine glass size(s) arrange each place setting with separate red and white wine glasses, plus water.
How to calculate the number of bottles you require of each wine
Multiply the number of people you plan to serve by the number of glasses on average that each person will drink divided by 5 (or 6 if you prefer a 4 ounce pour).
What type of wine to serve
If you expect the weather to be warm and your event is outside, or if your event is before 5:00 p.m., plan on 70% white wine, 30% red wine. Otherwise, plan to serve 40% white wine and 60% red wine.
White Wines
- In general, Chardonnay is everyone's favorite white wine.
- On a warm day, you may also choose to serve a crisp, refreshing Sauvignon Blanc or Pinot Grigio.
Red Wines
- Pinot Noir is the most versatile and an excellent red wine choice for warmer weather.
- Merlot is a popular crowd-pleaser because of its chocolate flavors and soft finish.
Basic wine and food pairing guidelines
- For a delicious experience, it is important to choose a wine that complements the meal and brings out the best flavors of the food. Here are some basic suggestions:
- Pair wines and foods with similar flavors.
- Pair wines and foods with the same weight/texture - light wines with light foods, heavy wines with heavy foods, etc.
- Pair wines and foods with the same sweetness level.
- Wine should be equal to or higher in sugar than the dish.
- Crisp wines balance salty flavors.
- Wine should be equal to, or higher, in acid than the dish.
- Sweeter wines offer relief from spicy foods.
- Pair the wine to the sauce served: light citrus sauces pair with Sauvignon Blanc and Chardonnay, heavy cream and mushroom sauces are ideal with Chardonnay and Pinot Noir and red and meat sauces match Merlot, Cabernet and Syrah.
- Match wine to meat, fish or poultry when serving without a sauce.
- Fruity desserts and sweet appetizers pair wonderfully with white dessert wines.
- If you are serving spicy foods, Riesling is a perfect pairing.
- Zinfandel offers jammy fruit flavors that pair well with grilled foods.
- Full-bodied wines like Cabernet Sauvignon and Syrah are recommended for pairing with beef, lamb, other hearty main courses and dark chocolate desserts.
See our Wine and Food Pairing Guide for more ideas on selecting wines to complement your foods.
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