Filling the Glass
This is part of a series I've been wanting to do for a long time so I am
excited I am able to have Eugene do this for my blog. It is about
etiquette as was appropriate in the Victorian Era (1837–1901). During
that time, culturally there was a transition away from the rationalism
of the Georgian period and toward romanticism and mysticism with regard to religion, social values, and the arts. The era is popularly associated with the values of social restraint. What? Social restraint? What's that?!? So we move on....thank you for reading.
Love, George
Filling the Glass
As soon as the guests are seated and the first course is put in front of them, the butler goes from guest to guests filling each individual water goblet from the right-hand side. He then serves the wine, asking each guest, "Sherry, Sir?" ( or "Madam?"). All wines are poured at the right of each person and without lifting the glass from the table. Champagne is considered the most typical formal dinner-party wine. In fact, it is to many people the evidence of a party, in contrast to the sherry, white wine and claret of the family table. In some parts of the world like France, champagne is not served until dessert, but elsewhere, sherry is served with the soup ( or chablis with oysters), and then champagne is served straight through to the end.
Love, George
Filling the Glass
As soon as the guests are seated and the first course is put in front of them, the butler goes from guest to guests filling each individual water goblet from the right-hand side. He then serves the wine, asking each guest, "Sherry, Sir?" ( or "Madam?"). All wines are poured at the right of each person and without lifting the glass from the table. Champagne is considered the most typical formal dinner-party wine. In fact, it is to many people the evidence of a party, in contrast to the sherry, white wine and claret of the family table. In some parts of the world like France, champagne is not served until dessert, but elsewhere, sherry is served with the soup ( or chablis with oysters), and then champagne is served straight through to the end.
The proper way to serve it is from its own bottle with a napkin around it ( put on like a shawl) and wrapped tight. The reason for this is because you want to catch all drops - either of wine or condensed moisture - that might fall, as well as protecting its proper chill from warming hands. If your a host or hostess of a party, without the support of a butler, knowing these useful hints will make your guests appreciate your knowledge and you will appear impressive in the art of pouring fine wine and champagne.
Posted by Eugene Vodovoz at 31 October 2011, 9:17 AM 
Categories: Etiquette
Tags: wine champagne glass host hostess sherry claret
Categories: Etiquette
Tags: wine champagne glass host hostess sherry claret
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