Wine By The Glass Recipe
Recipe information
Make Wine By The Glass in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Red Wine - By the Glass
White Wine - By the Glass
Sparkling Wine / Champagne - By the Glass
Rosé - By the Glass
Service Garnish & Extras
Red Wine - By the Glass
1. Chill and prepare bottle
If red wine is too warm, place in a cooler environment for 15–20 minutes before serving; ideal serving temperature 60–65°F (15–18°C). Use a thermometer if available.
2. Open the bottle
Wipe the top of the bottle with a clean napkin. Cut the foil below the lip, remove foil, center the corkscrew on the cork and insert, then pull the cork out smoothly. Wipe the neck with the napkin to remove any cork bits.
3. Decanting (optional)
If the wine is young and tannic or has sediment, pour slowly into a decanter. Allow to breathe 15–30 minutes depending on the wine’s age and structure.
4. Pour
Hold the bottle at the base and the glass by the stem. Pour approximately 5–6 oz (one standard glass) into a red wine glass, filling to about one-third to half full to allow swirling. Use a pourer or drip ring to prevent drips.
5. Serve
Place the glass on a clean serving tray or pass directly to the guest. Offer the bottle for inspection if appropriate (restaurant service). Replace napkin under the bottle if presenting.
White Wine - By the Glass
6. Chill bottle
Ensure white wine is chilled to 45–55°F (7–13°C). If not chilled, place bottle in an ice bucket with a mixture of ice and water for 10–20 minutes.
7. Open the bottle
Remove foil, insert corkscrew and remove cork cleanly. Wipe the lip of the bottle with a napkin to remove any debris or cork dust.
8. Pour
Hold the glass by the stem and the bottle at the base; pour approximately 5–6 oz into a white wine glass, filling to about one-third. Use a pourer to control flow and avoid spills.
9. Serve chilled
Place on a clean serving tray with the bottle chilled in the ice bucket if requested. Offer a spare chilled glass or stopper for resealing if needed.
Sparkling Wine / Champagne - By the Glass
10. Chill bottle
Chill sparkling wine to 40–50°F (4–10°C) in an ice bucket for at least 20–30 minutes before opening.
11. Open safely
Keep the bottle at a 45-degree angle away from people and fragile objects. Remove the foil, untwist and loosen the wire cage while keeping a thumb on the cork. Hold the cork and gently ease it out with controlled pressure to avoid a loud pop.
12. Pour
Pour slowly down the side of a flute or tulip glass to preserve bubbles; fill to about two-thirds. Avoid overfilling to maintain effervescence.
13. Serve
Place on tray and present to guest. Keep remaining bottle in the ice bucket to maintain temperature. Offer a resealer if not finished.
Rosé - By the Glass
14. Chill bottle
Chill rosé to 45–55°F (7–13°C) in an ice bucket 10–20 minutes if needed.
15. Open and pour
Remove foil, uncork with a corkscrew, wipe the bottle neck, then pour 5–6 oz into an appropriate glass. Fill to one-third to half to allow aromas to develop.
16. Serve
Place the glass on a clean napkin on the tray and keep the bottle chilled if serving multiple glasses.
Service Garnish & Extras
17. Tray setup
Place a clean napkin on the serving tray and arrange the poured glass and bottle (if presenting) neatly. Include an ice bucket nearby for chilled wines.
18. Prevent drips and store
Use a wine pourer or drip ring to catch drips. If the bottle is not finished, insert a spare stopper and return to appropriate storage (cool, away from light) or place in the ice bucket to maintain temperature.
19. Guest interaction
When presenting by the glass in a service setting, offer the bottle for inspection (if applicable), confirm the guest’s preference for temperature, and refill glasses only when appropriate and requested.
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