55. When pouring wine for guests, follow culinary tradition: serve all of the women first. 56. As a general rule, when serving multiple bottles of wine, pour less costly bottles before expensive ones. (Price is the least accurate barometer of quality, but it's a place to start.) 57. Serve drier wines before sweeter wines. 58. Serve lighter-bodied wines before fuller-bodied wines. 59. Serve younger wines before older wines. 60. When a guest brings a bottle to dinner, let them decide whether it should be served that night or saved for another day. 61. If a guest brings a bottle that doesn't match the cuisine, open it before dinner and serve it as an aperitif. |