Five Good Ways to Serve Wine When Hosting

When I host at home, my goal is always the same: to create a pleasant, simple, and warm moment. Wine is obviously part of the enjoyment, but I often say this: it should never become a source of stress.

Whether you are preparing an elaborate meal or a more casual menu around the table or the BBQ, wine is there to bring people together. With a few simple guidelines, you can serve it with ease and fully enjoy the moment. With that in mind, here are five principles I like to keep in mind when hosting.

1. Choose the wine based on the menu

Before thinking about the bottles, I always start by looking at what will be on the menu. A simple rule is to follow the colour and intensity of the dish. For example, with white sausages like Oktoberfest sausages, poultry, or white fish, I often choose white wines. For spicier sausages, grilled dishes, or rare meats, I tend to go for fruitier or spicier reds.

Another shortcut I often use is the country of origin of the dish. An Italian-inspired sausage will naturally pair well with an Italian wine such as a Chianti made from sangiovese. In the same way, an Alsatian or German recipe works very well with a lively, fresh white such as riesling.

2. Serve wine from the right side

Traditionally, wine is served from the guest’s right side, holding the bottle by the body with the label visible. That said, I strongly believe in keeping things simple. The main thing is to avoid reaching your arm across a guest’s face and to serve with confidence, without rushing. A natural service will always feel more elegant than a gesture that seems overly calculated.

3. Pour the right amount… and avoid drips

In general, I pour between 120 and 150 ml per glass, which is about one-third of the glass. This gives the wine the space it needs to express itself and also makes it easier to manage the quantity of wine required.

A small but very useful gesture is to give the bottle a slight quarter turn at the end of the pour. This helps prevent drops from falling onto the tablecloth. If needed, a simple napkin can also be used to discreetly wipe the bottle’s neck.

4. Choose crowd-pleasing grape varieties

When I host several guests, I like choosing versatile wines that pair easily with the menu and different tastes. For whites, for example, I go with a lightly oaked chardonnay, a pinot gris, or a chenin blanc. For reds, gamay, grenache, or merlot are great choices. These grape varieties are generally well liked and pair beautifully with casual meals, such as boards or grilled sausages.

5. Store wine properly after opening

I am often asked how long wine can be kept once opened.

If you simply put the original cork back in, most wines will keep for two to three days.

With a vacuum stopper, which removes some of the air from the bottle, you can generally extend storage to three to six days. In all cases, I recommend keeping the bottle in the refrigerator, even for reds. You can simply take it out about twenty minutes before serving.

Wine is part of the moment

The most important rule, in my opinion, is always the same: create a simple and relaxed atmosphere. If someone brings a bottle, serve it. If you are not sure, ask them! Keep it simple!

A good wine shared around flavourful products like La Fernandière sausages will always have more impact than perfect but overly rigid service. In the end, serving wine well comes down to a few simple principles: observe the menu, serve with care, and above all, enjoy the moment and your guests.

Cheers!

Jessica Harnois

Sommelier/Entrepreneur