4 BLUNDERS TO AVOID WHEN TASTING WINE

But here's the thing: that's not quite your situation. Of course, you enjoy wine, but to say you're an expert... Here’s a brief overview of mistakes to avoid.

Serving Wine Without Considering the Dish
Since you're hosting a dinner for your friends, you'll be preparing a menu. Choose it in advance so that you can select wines that pair well with it. A poorly matched wine and dish can ruin the excellent dinner you've prepared... which would be a shame, wouldn't it? Even if you’re not an expert in food and wine pairings, there are a few basics to remember: dry white wine with fish and seafood, red wines with red meat. Don’t assume that cheese only pairs with red wine; white wine can also be suitable for this part of the meal (see our special article on wine and cheese). Finally, opt for sweet wines or naturally sweet wines for desserts, especially if they contain chocolate. If your dishes are particularly unique, don’t hesitate to ask a professional for advice. For instance, real-time online chat with experienced sommeliers from Avenue des Vins can provide all the necessary tips to ensure you get it right.
Serving at the Wrong Temperature
One common misconception is to serve white wines very chilled (below 12°C) and red wines at room temperature (around 22°C). However, these practices can sometimes really affect the quality of the wine. If it's a very sweet and rich white wine (i.e., high in alcohol), it should be served below 12°C. The same goes for champagne. A classic dry white wine (i.e., not sweet) is better served not too cold (around 12°C) to avoid masking its aromas. Similarly, a red wine served at room temperature will be warm, high in alcohol, and somewhat heavy to taste. To avoid these scenarios, we recommend chilling white wine in the fridge several hours before serving and serving it without ice. For red wine, keep it cool and take the bottle out a few hours before serving. Also, remember that a light and fruity red wine like Beaujolais or Burgundy should be served slightly cooler (between 15 and 16°C) than a woody and tannic wine like Bordeaux or Languedoc (between 17 and 18°C). If you’re unsure when serving, using a wine thermometer can help.
Filling the Glass to the Rim
When it comes time to serve the wine, don’t forget to take a few precautions. First, make sure you have chosen the right glasses: check out our article on how to choose the ideal wine glass. Having the right glass is important, but knowing how to pour is equally crucial. Regardless of your glass, fill it halfway or sometimes three-quarters full. Never fill the glass to the rim, as the top part retains the wine’s aromas. Your guests’ noses will need some space to savor the wine’s bouquet! Also, pour a drop into your own glass before serving others to check that the wine is free from defects.
Holding the Glass by the Bowl
Your guests are served, and you can now relax and enjoy with them. However, hold your glass by the stem, not by the bowl, even if you've turned on the TV to watch a soccer match. The stem exists for a reason: to avoid altering the wine's temperature. If you hold the glass by the part containing the wine, your hand will warm it up in no time. All tasting "pros" know this. So, avoid doing this if you don’t want to look like an amateur! However, if your wine is served too cold, holding the glass by the top can be an effective way to warm it to the right temperature. But ideally, this shouldn’t be a problem since you already know all about serving temperatures...