Wine ages better in larger bottles. And a magnum of table wine or a jeroboam of champagne is impressive.
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Wine Bottle Sizes
Here are the various sizes, based on a 750-mL bottle.Split: a quarter-size bottle (2 glasses) Pint: half a standard bottle (3 glasses) Standard: a 750-mL bottle (6 glasses) Magnum: two bottles (12 glasses) Jeroboam: four champagne bottles (24 glasses) Rehoboam: six champagne bottles (36 glasses) Methuselah: eight champagne bottles (48 glasses) Salmanazar: twelve champagne bottles (72 glasses) Balthazar: sixteen champagne bottles (96 glasses) Nebuchadnezzar: twenty champagne bottles (120 glasses)
When deciding the number of wine bottles to purchase for a party, buy more wine than is needed, and allow for slight overages: calculate on the basis of five glasses of wine per 750-mL bottle, rather than six.
Before making your purchase, check with the liquor store to see if the unopened wine bottles are refundable. A good rule is to be generous but never pressing.
To ascertain the number of wine bottles to purchase, remember that a glass is filled no more than half full, or 4 ounces. One bottle serves six people a 4-ounce drink; two bottles serves twelve people; three bottles serves eighteen people. Remember, allow for overages and have extra bottles handy.
The number of servings per bottle is largely determined by when the drink is taken.
AperitifsAperitifs are served before meals when guests are thirsty; plan on five to six servings per bottle. When champagne is served as an aperitif, allow two glasses of champagne per person.
The amount of table wine is commensurate with the number of courses served with the meal and the length of time the guests are seated at the dinner table.Simple Meals. At a simple meal, two glasses of wine are served per person, or a total of 8 ounces of wine per guest. Luncheons. At luncheon, one and a half glasses of wine suffice, or 4 to 6 ounces per person. Champagne with Dessert. When champagne is served with dessert, one glass per guest is ample. Liqueurs or Cordials. Following dessert and coffee, guests have little appetite or thirst, and a liqueur or cordial is offered in a small glass. Liqueur and cordial bottles hold approximately sixteen servings, a figure based on 1 ½ ounces per guest.
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International Dining Etiquette
Visit our international dining etiquette section for more etiquette tips for your next trip overseas or hosting international guests!Read More
Wine Tasting Etiquette
Once it is poured into the proper glass, it’s time to evaluate and enjoy the wine. Evaluating wine involves four basic steps – looking, swirling, smelling, and tasting.Step #1 – Look. Holding the wine glass up against a white background, such as a napkin or table cloth, to evaluate its color and clarity. Red wines should range in color from deep purple to brick red. White wines should range in color from lemon gold to golden amber.Step #2 – Swirl. Swirl the wine in your glass to aerate it.
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Step #3 – Smell. Put your nose in the glass and take a deep breath. Older wines should have subtler aromas than younger ones.Step #4 – Taste. To taste the wine, fill your mouth about ½ full and subtly swish the wine around.Read More
Table Setting Etiquette
Helpful hints for setting the perfect table!