Guide to serving drinks at the table

Every host needs to know how to receive their guests and how to enjoy them, and the first thing they usually serve is drinks. But you can't bring them to the table anyway, there are certain rules that any connoisseur of social gatherings knows. Here are some that you can follow to impress your visitors.

In the codes of good manners and in other documents only good to read, you will find all kinds of rules meant to help you be a perfect host, but which are the most important of them? Even when guests come to your door at any occasion, the drinks should be ready, whether it's wine, strong alcohol or cocktails with alcohol or virgin, because it will help them socialize more easily. To amaze your friends, guests or family, here are some tips on how to properly serve drinks at the table.

How to serve drinks

Dry sparkling wine or champagne must be served very cold, at temperatures of up to 10 degrees Celsius.

Cocktail or cherry appetizers are served at the cellar-specific temperature, between 10 and 12 degrees Celsius.

For white wines, glasses with a shorter leg and a rounded glass will be chosen, while red wines will require the purchase of glasses with a taller leg.

Guide to serving drinks at the table

For sparkling wine and champagne, flute or classic cup models are chosen.

The strong red wine is served at room temperature, and the lightest will be poured into glasses at the cellar temperature (10-12 degrees).

When you know you will be serving wine and you want it ready, take it out of the cellar at least half a day before.

The wine does not cool immediately, but gradually, it is not advisable to put it in the freezer to get it to cool quickly, but rather to put the bottle in an ice container.

Wine does not come close to heat sources because it can spoil.

Sweet wine, sparkling wine and champagne are usually served very cold.

Tamaioasa type wine is opened before serving, when it is brought to the room, to be heated, the short oxidation period being beneficial in terms of accentuating its natural bouquet.

Liqueur wine (Porto, Madeira, Cabernet, Muscat, Malaga) is served in smaller glasses and with a foot down, at room temperature, as well as liqueurs.

The wine is poured directly from the chilled glass, if necessary, or from the decanter, if necessary, the decanting being done in front of the guests, at the table.

For whiskey, simple, low glasses with a thick bottom (Tumbler type, for example) are used.

In the case of serving strong alcoholic beverages, a compote or other vessel with a special design, containing ice, should not be missing from the table.

Wine brandy, brandy and brandy will be served at standard room temperature, but the stone fruit is usually eaten cold.

At festive gatherings, beer should not be served, as it is limited to intimate moments in the family, in which case large glasses that do not have a leg or mugs will be used. There should be no shortage of cardboard to protect the furniture under each container.

Ways to serve drinks at parties

There are at least three ways to make drinks available to guests, namely the complex bar, the themed bar and the signature cocktail bar. In addition to the various drinks, it is useful to provide sufficient amounts of water, which you can customize by adding fruit or lemon.

In the case of the complex bar (full bar) will be included a variety of alcoholic beverages and mixtures, representing the most expensive and complicated option, being reserved for "corporate" events, in general. With such an arrangement, each guest can make their own mix or try a new drink or even enjoy their favorite.

In the case of the themed bar , everything will revolve around two or three types of alcohol and a variety of elements with which they can be mixed. In addition, there may be wine, beer and non-alcoholic options. Although it may seem even more expensive, it is actually much more pocket-friendly, and works just as well for any type of strength you choose, given the various ways it can be mixed with other ingredients and side dishes.

Guide to serving drinks at the table

The signature bar is the easiest to make at home, and in more formal situations. It consists, in essence, of a fixed number of cocktails served in glasses (here the list made by us) special, to which are added wine, beer and juices or other non-alcoholic beverages. Mixtures can be made before guests arrive or after they have arrived. It is advisable to have at least two cocktail choices, preferably each made with a different type of alcohol (for example, a rum and one vodka mix).

It is easy to choose the theme, taking after the season or the celebrated moment. For example, aromatic and cool drinks such as Margarita and Mojito will be suitable for summer, while for winter, spicy cider or mulled wine are preferable.

Don't forget the gaskets

For most cocktail drinks, and not just for them, it is necessary to add a garnish, whether it is ice, olives, cherries, pieces of lemon or lime or orange peel or sugar. Edible flowers, aromatic herbs, berries or spices can be frozen in water and will give flavor and uniqueness to the drink.

In the case of a Bloody Mary recipe, the garnish can be transformed from a small delicacy into a real portion of food, there being in the online environment even recipes for assorted whole sandwiches.

Also, don't forget the close connection between alcohol and food, to give guests a unique experience. Usually, wine and food from the same region go hand in hand, so if you focus on a certain dish for dinner, you can easily serve an alcoholic beverage specific to that country or location.

In general, red wine is associated with heavier foods, such as steaks, while white wine is more suitable for chicken and fish. Even if you prefer wine of a certain color, choose at least one red and one white option, to offer guests choices according to their preferences.

0 replies on “Guide to serving drinks at the table”