In what order should you drink your Wine?
Cabernet Sauvignon then a Pinot Noir,Zinfandel ,Chianti?These are my favorite wines so far……when i have friends over,in what order would you open them?Why?
Tagged with: cabernet sauvignon • wines
Filed under: All Things Wine
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You should have one wine per course in a meal. But If you are not drinking them with a meal, you should always drink the lightest ones (usually the whites) first. Then move onto the full bodied reds. The reason you drink the lighter ones is to that, If you drink the heavier (more flavorful reds) it might throw off your taste on the rest of the light ones. Also what helps is to serve a bland bread and water so that you can clean the palette effectivly
Ive taken MANY wine courses
Im a chef at a culinary school and I just finished my oenology (wine) course
Who knows. I like beer.
Well it actually depends on how well you know these people. If you don’t know them well, then have a variety of wines and open them all or let them open the ones they want. If you know what these people like, then have that brand on hand. There’s no written order as to how to drink them. Drink what you like.
I would either lightest to heaviest such as
Zinfandel, Pinot Noir, Cabernet Sauvignon, Chianti
or or with varried strengths such as
Chianti, Zinfandel, Cabernet Sauvignon, then Pinot Noir.
or just blindfold your self and grab a bottle… (remove blindfold before pouring.)
well, you should definitely "open" the cab, and possibly the chianti before they get there so they can breathe. if you are doing a wine tasting and these are the wines you have chosen, i would suggest the following order : red zin, chianti, pinot, then cab. if you need some suggestions for a wine pairing dinner, please feel free to email me, i’ll be glad to help out, that was my job for 4 years!
Lightest to heaviest. Or in the order of the food courses each wine pairs best with.
Wine: Order of Drinking
I can do that one.
You take the glass of wine in your right hand
and drink it first.
Then, you take the glass of wine in your left hand
and drink that one next.
Refill both glasses.
Begin again.
When friends come over to your place,
put a glass of wine in their hand before they
get inside the door. Do not let their glass
go dry. Keep all wine glasses full to the brim.
Always open all of the wine bottles yourself.
It is just terrible manners to slack off and let
guests do the opening for you. Oh, yes, I
almost forgot, always stand up when opening
wine bottles. Wine splotches on your pants or
dress look so tacky when lots of people are about.
Snickers behind your back can be so upsetting.
As for wine selections, I like the white ones and
those pink ones the best. Of the white ones there are
some Zinfells that are super good. To many of the red ones have this weird flavor that makes you want to gag.
Wine is an experience, if you are serving food the best is to look for a good pairing with the meal. There is no given "order" to opening wines. If you enjoy a full body wine it really doesn’t matter if you open it first. Usually when you have a complete evening prepared is nice to dive into a bubbly wine or a Chardonnay before going into a meal, and then you look for the best pairing. Again its your taste and your experience.
Open the best bottle first, worst bottle last.(and take notes)
Without food i would start with Pinot Noir, which has a humble sophisticated light flavor, then Zinfandel the other light one (the one to skip if you don’t open all three), then Chianti stronger sharper and dryer tasting also a good wine (all are dry having no sugar) finish with Cabernet Sauvignon the most common grape variety a strong wine to taste even after the others.
Lightest to heaviest is correct, but the order people have given you for that is incorrect. The easiest way to check is by alcohol; Zinfandel (Red) is typically the heaviest, ripest, spiciest, most alcoholic of the reds you have listed, usually at least 14% and often over 16%. Your Cab will likely be between 13% and 14%. Pinot and Chianti are close together, depending on style. French Pinots tend to be lighter and more nuanced, and U.S. Pinots are often riper, more heavily extracted, especially when from California. Chianti’s will usually have more acidity, which is why they pair well with food.