Wine Etiquette: Do's and Don’ts for Every Occasion
Andi Healey
Web Manager
A friend of a friend once made me smell a cork at a dinner party. Not the wine - the cork. They handed it to me with the reverence usually reserved for religious artifacts.
"What do you think?" they asked, intensely.
It smelled like cork. Possibly a little bit like wine. Mainly like cork though.... because it was a cork.
Apparently I'd failed some kind of test. They spent the next ten minutes explaining what I should have smelled, what it meant, and why this revealed important information about the wine's storage conditions.
The wine was £8.50 from Tesco. It tasted fine. The cork smelled like cork. I've never been more certain about anything in my life.
The host, a mate of mine, had a wine fridge in his garage that cost more than my first car. It had three temperature zones, UV-protected glass, and made a gentle humming sound like a very expensive cat purring.
He kept £6 bottles of Pinot Grigio in it.
When I pointed this out, he said the £6 bottles "deserve proper storage too." They're screw-top. From Lidl. They have cartoon animals on the labels. One of them glows in the dark.
I think about this more than I should. The disproportion of it. The commitment. The fact that somewhere in his garage, a cartoon penguin is being stored at a precise 8°C in complete darkness, like it's the Crown Jewels.
Wine makes some people very odd. Here's what you need to know about wine etiquette, to avoid becoming one of them, and without having to develop opinions about cork.
Key Takeaways: Wine Etiquette That Actually Matters
- Temperature is crucial: whites 7-10°C, reds 13-18°C, sparkling 4-7°C - modern room temperature is too warm for red wine
- Fill glasses only one-third full - gives wine room to breathe and prevents it warming up too quickly
- Hold glasses by the stem - not pretension, just prevents warm hands heating the wine and leaving fingerprints
- Decanting helps most wines - even that £10 supermarket Rioja benefits from 30 minutes of air
- Glass shape genuinely matters - but if you only have one set, you'll survive
- Don't bring cheap wine as a gift - £10-15 thoughtful bottles beat famous labels from the bargain bin
- Store corked bottles horizontally - keeps cork moist; screwcaps can stand upright
- Most wine isn't meant for ageing - drink it within a couple of years, the special occasion is now
- Match wine intensity to food intensity - not just colour to protein
- Acid cuts through richness - the most useful pairing principle there is
Complete Wine Etiquette Guide
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Shop Wine GlassesServing Wine: Temperature and Common Sense
Get the Temperature Right
This one actually matters, because temperature dramatically affects how wine tastes.
White wines are best served properly chilled - around 7-10°C. Not "forgot it in the boot of the car in January" cold, but fridge cold. Twenty minutes in an ice bucket works if you've forgotten to chill it earlier. We've all been there.
Red wine is trickier because everyone bangs on about "room temperature," which is rubbish advice unless you live in a Victorian manor house with no central heating. Modern room temperature is too warm. You want reds slightly cool - 13-18°C depending on the style. Light reds like Beaujolais can go cooler; big tannic beasts like Barolo want to be on the warmer end. If your red feels warm in the glass, stick it in the fridge for 15 minutes.
Sparkling wines want to be properly cold - 4-7°C - to keep those bubbles lively. Warm Champagne is depressing.
Quick Temperature Guide
Sparkling Wine: 4-7°C (properly cold, straight from fridge)
White Wine: 7-10°C (fridge cold, 20 minutes in ice bucket if needed)
Light Red Wine: 13-15°C (slight chill, can refrigerate 15-20 minutes)
Full-Bodied Red: 15-18°C (cool room, not warm room temperature)
Don't Drown People in Wine
Fill glasses about a third full. This isn't about being stingy - it gives the wine room to breathe when you swirl it, and it doesn't warm up too quickly in the glass. Plus, nobody wants to wrestle with an overfilled glass trying not to spill it on the carpet.
Use Decent Glasses (But Don't Obsess)
Yes, glass shape matters. Bigger, rounder glasses for reds give the wine space to open up. Smaller glasses for whites keep them cooler and focus the aromas. For sparkling, those tall thin flutes look elegant but they're actually terrible - the wine can't breathe. Use a wider glass (think white wine glass shape) and you'll taste so much more.
That said, if all you've got is one set of glasses, you'll survive. The wine police don't actually exist.
The Stem Thing Is Real
Hold your glass by the stem, not the bowl. This isn't about looking posh - it's because your hands are warm and wine is temperature-sensitive. Also, fingerprints on the bowl look a bit grim. If you're at a standing reception and juggling a glass and a canapé, do your best. We're all just trying to get through the evening.
💡 The Glass Shape Reality: Different shapes genuinely direct wine to different parts of your palate. A Burgundy glass emphasises delicate aromas whilst a Bordeaux glass softens tannins. It's not snobbery, it's physics.
Decanting: Usually Worth It
Decanting serves two main purposes: separating old wine from sediment, and aerating wine to help it open up. And here's the thing - that second bit applies to far more wines than most people think.
If you've got an ancient bottle with visible sediment, decant it carefully to keep the wine clear. But decanting isn't just for dusty bottles from your grandfather's cellar.
Most red and white wines - and even champagne - benefit from a bit of air. Young, tannic reds can taste tight and closed straight from the bottle. Give them an hour in a decanter (or even just pour them into a jug and back into the bottle) and they soften up, the fruit comes forward, and suddenly you're tasting what the winemaker intended.
Even that £10 Rioja from the supermarket will taste better with 30 minutes of air. The tannins relax, the flavours integrate, and what was a bit sharp becomes much tastier.
No Fancy Equipment Needed
Don't have a fancy decanter? Doesn't matter. Pour the wine into a jug, swirl it about a bit, and pour it back into the bottle. Or just open the bottle an hour before dinner, pour out a glass (for quality control purposes) and give the bottle a good shake. The point is getting air into the wine, not looking elegant doing it.
The only wines that don't really need it are light, delicate ones that are already soft and approachable - think Beaujolais or Pinot Grigio. And even then, it won't hurt.
If you're bothering to drink wine, you might as well let it show you what it can do.
The decanting truth: That £10 Rioja will genuinely taste better after 30 minutes of air. You're not imagining it. The tannins soften, the fruit comes forward, and suddenly you're tasting what the winemaker intended.
Tasting Wine: It's Not a Performance
Swirl and Sniff If You Want To
Swirling releases aromas. Smelling the wine before you taste it gives you loads of information and genuinely enhances the experience. But if you're at a pub quiz and just want a glass of wine, nobody's judging you for skipping the theatrics.
Take Your Time
Wine reveals itself over a few seconds on your palate. Take a proper sip, let it sit in your mouth briefly, and notice how it changes. The initial taste, the middle, and the finish can all be different. This is where the interesting stuff happens.
That said, if you're having a glass with dinner and chatting with friends, you don't need to analyse every sip like you're writing tasting notes for Decanter magazine. Sometimes a glass of wine is just nice, and that's enough.
Cleanse Your Palate When Tasting Multiple Wines
If you're at a proper tasting, water and plain crackers between wines help reset your palate. But don't stress about it. At a dinner party where different wines are served with different courses, the food does the job anyway.
Don't Mix Wines in the Same Glass
This should be obvious, but: don't pour white wine into a glass that had red wine in it unless you fancy making rosé-coloured regret. Rinse the glass with a splash of the new wine first if you must reuse it, or just use a clean glass.
🍷 The Tasting Reality: Wine does reveal itself over several seconds on your palate. The initial taste, middle, and finish can be genuinely different. But you don't need to perform this analysis at every dinner party.
Giving Wine as a Gift: Thoughtful, Not Stressful
Bring a Bottle When Invited to Dinner
It's a nice gesture. The host might not open it that evening (they've probably already sorted the wine), and that's fine. Don't take it personally. Think of it as a contribution to their collection, not a demand to drink it immediately.
Know Your Audience (Or Play It Safe)
If you know what they like, bring that. If you don't, bring something versatile - a decent Pinot Noir or a Sauvignon Blanc will please most people. Avoid anything too esoteric or challenging unless you know that they're adventurous.
Presentation Matters a Bit
Slip it in a wine bag if you've got one. It shows you've made an effort. A handwritten note is lovely but not essential. Don't overthink it.
If Budget Is Tight, Bring Something Thoughtful Rather Than Flashy
You don't need to spend a fortune, but don't rock up with the £4.99 "special offer" from the petrol station. There are plenty of good wines between £10-15 that show you've put some thought in. If you're skint, a bottle of something interesting from a smaller producer often goes down better than a famous label that clearly came from the bargain bin.
Match the Occasion
Champagne or good sparkling wine for celebrations. A nice bottle of something for dinner parties. Don't bring dessert wine unless you know it's welcome – a lot of people just don't drink it.
Gift Wine Budget Guide
Casual dinner with friends: £10-15, something versatile and drinkable
Formal dinner party: £15-25, show you've made an effort without showing off
Celebration/milestone: £25-40, Champagne or premium bottle
Very special occasion: £40+, something memorable they wouldn't buy themselves
The golden rule: Thoughtful always beats expensive. A £12 bottle from a small producer you researched beats a £20 famous label from the bargain bin.
Storing Wine: Keep It Simple
Horizontal Storage for Corked Bottles
Lay bottles with cork closures on their side to keep the cork moist. If it dries out, air gets in, wine goes off. Screwcap bottles can stand upright - they don't care.
Keep It Cool and Dark
Wine doesn't like heat, light, or temperature swings. A cool, dark cupboard is fine for most wines you'll drink within a year or two. The kitchen is usually too warm. Under the stairs, a cupboard in a north-facing room, or a proper wine fridge if you're serious about it.
Most Wine Isn't Meant for Ageing
Unless you've specifically bought something to age, drink it within a couple of years. The vast majority of wine is made to be enjoyed young. That bottle of Malbec you're "saving for a special occasion"? The special occasion is now. Open it.
Invest in a Wine Fridge If You're Keen
If you find yourself buying wine regularly or wanting to keep things longer, a wine fridge is genuinely useful. They maintain steady temperature and humidity. But they're not essential unless you're getting serious about collecting.
🕒 The Special Occasion Myth: That bottle of Malbec you're "saving for a special occasion"? The special occasion is now. Most wine is made to be enjoyed young, and waiting too long means you'll miss it at its best.
Pairing Wine with Food: Guidelines, Not Gospel
The Classics Work for a Reason
Red wine with red meat. White wine with fish. These are shortcuts that usually work because the weight and flavour intensity match. But they're not laws.
Match Intensity, Not Just Colour
A light red like Pinot Noir can work beautifully with salmon. A full-bodied white Chardonnay can stand up to chicken in a rich sauce. Think about the weight of the dish and match the wine to that.
When in Doubt, Go Regional
Italian wine with Italian food. French wine with French food. They evolved together for a reason, and they usually work.
Acid Cuts Through Richness
This is the most useful pairing principle going. Creamy pasta? High-acid white wine. Fatty pork? Crisp Riesling. The acidity refreshes your palate between bites.
Sweet Wines With Dessert Need to Be Sweeter Than the Food
Otherwise the wine tastes sour. If you're having chocolate cake, you want a wine that's sweeter than the cake - Port, late-harvest Riesling, that sort of thing. Or just have the wine on its own as dessert.
Spicy Food and Red Wine Don't Always Play Nicely
The tannins in red wine can make spicy food taste even hotter. Off-dry whites like Riesling or Gewürztraminer are much better - the touch of sweetness balances the heat.
Don't Overthink It
Honestly, most wine goes with most food reasonably well. If you're enjoying both the wine and the meal, you've won. Ignore anyone who tells you you're "doing it wrong."
Quick Food Pairing Principles
Rich, creamy dishes: High-acid wines (Chablis, Sauvignon Blanc, Champagne)
Fatty meats: Tannic reds (Cabernet Sauvignon, Barolo) or crisp whites (Riesling)
Delicate fish: Light whites (Pinot Grigio, Albariño) or very light reds served cool
Spicy food: Off-dry whites (Riesling, Gewürztraminer) - avoid tannic reds
Dessert: Wine must be sweeter than the food (Port, late-harvest Riesling, PX Sherry)
When lost: Match wine region to food region - they evolved together
The Bottom Line
Wine etiquette boils down to this: serve wine at the right temperature, use appropriate glasses if you've got them, don't be a cheapskate when bringing a gift, and store your bottles somewhere sensible.
Everything else is largely personal preference dressed up as rules.
The whole point of wine is enjoyment - yours and other people's. If you're spending more time worrying about whether you're holding the glass correctly than actually tasting what's in it, you've missed the point entirely.
Know the basics, ignore the pretentious nonsense, and drink what you enjoy.
That's the only wine etiquette that matters.
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