Whether you are dining at a Michelin restaurant or a private banquet, you will choose champagne or wine for your meal. If there is no dedicated sommelier or service staff, we may need to pour for yourself or for others. Therefore, it is very important to master the correct knowledge of wine and wine pouring! Earlier, we have shared knowledge about the opening of wine and champagne. In this issue, we will continue to explain the key points of the wine after opening the bottle!

The Wine
Holding a bottle
First, hold the glass or place the glass on the table.
Avoid: Covering the bottle label when holding the bottle.

Suggestion: Hold the bottle with the hand you are used to, and make sure the label is exposed to ensure that other guests can see it.

Pouring the wine
Avoid: The top of the bottle touching the rim.


1. The bottle top is located directly above the middle of the glass, and the height is 1-2cm from the glass is the best;
2. The speed of pouring the wine should be moderate. Too slow will cause the liquid to drip over the glass.

Level of serving
Avoid: More than one-half, or overfilling.

Suggestion: pour from 1⁄3 to  1⁄2 of the wine glass, this level guarantees that we have enough space to shake the glass.

When to refill
When the wine in the glass is about to reach the bottom, ask the other person/guest if they need a refill.

The Champagne
Holding a bottle
1 Restaurant serving service: Place the champagne glass on the table;
2 Private Banquet: You can choose to hold a champagne glass.
Avoid: Holding the bottle like it’s a wine bottle.
Recommendation: The thumb is in the bottom of the bottle and holds the bottle with the palm of your hand.

Pouring the champagne
The way to pour the champagne depends on how the champagne glass is placed.
1. If placed on the table horizontally:
When the restaurant or hotel service staff pours champagne, the cup is usually placed on the table. If the cup is on the table, you need to pour twice. For the first time, the bubbles overflowed the cup. Wait a moment until the bubbles fall and then pour again. When pouring champagne, slowly along the side of the glass, you can reduce the generation of bubbles.

2. If holding a champagne glass:
You need to tilt the glass at 45 degrees. Pour the champagne along one side of the glass while slowly straightening the cup. Holding a glass of champagne can effectively control the generation of bubbles.

Level of serving
Avoid: less than half  of the glass
Suggestion: Not less than 1⁄2 and more than  3⁄4 of the champagne glass

When to refill
When the level of the champagne is less than one-third, you can refill!

This article was first published by Michelin Guide.