Select Red Or White Wine Recipe
Make Select Red Or White Wine Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine Selection
Glassware & Service
Method
Wine Selection
- 1
Understand the choice
Review the menu or ask customers whether they prefer red or white wine. Consider the time of day (happy hour often favors lighter, chilled options), food pairings available, and personal preference. Offer a brief description of the house red and house white (body, flavor notes, and sweetness level).
- 2
Recommend pairings
If guests are ordering appetizers or small plates, recommend white wine for lighter seafood, salads, or creamy cheeses; recommend red wine for charcuterie, grilled meats, or richer cheeses. If unsure, suggest a versatile option (a light-bodied red like Pinot Noir or a medium-bodied white like Sauvignon Blanc).
- 3
- 4
Decide on temperature
Ensure the white wine is chilled (about 7–12°C / 45–54°F). If the white is too warm, place the bottle in an ice bucket with ice and water for 5–10 minutes. Red wine is typically served slightly below room temperature (about 15–18°C / 59–65°F); if the red is too warm, place it briefly in a cool spot but avoid over-chilling.
- 5
Open and serve
Use the wine opener to remove the cork cleanly for bottled wines. If a red would benefit from aeration, decant it for 10–30 minutes (or longer for big, tannic wines). Pour the selected wine into the appropriate glassware: fill red glasses about one-third full to allow swirling, and white glasses slightly less to keep cooler in the bowl.
Glassware & Service
- 6
Prepare glassware
Select the correct glass type for red or white. Ensure glasses are clean and free of detergent residue or odors. Warm red wine glasses in your hands briefly; keep white wine glasses chilled if possible by storing them in a cooler or placing briefly in the freezer before service (no longer than a few minutes to avoid cracking).
- 7
Presentation
Present the bottle to the guest (show label and vintage) when serving by bottle. Place a serving tray if carrying multiple glasses. Pour one sample or a small initial pour for approval if requested, then complete pours. For happy hour, consider serving smaller pours (e.g., half-glass) if offering tasting flights or promotions.
- 8
Finish
Leave the bottle on the table if the guest will continue drinking from it, or collect it if finished. Replace the ice bucket or recork the bottle for later service if applicable. Clear empties and offer additional recommendations or refills during happy hour.
