Drinks are served from the right side of the diner, though, as will be the case in most households, it is normal to "pass" the bottle of wine or champagne for everyone to be served and serve , at most, diners on their side. If this service will be responsible for serving drinks , as mentioned, to the right of first serves comensal.Se ladies and gentlemen then , although it is well recognized , as they are not as formal meetings ( usually the holidays gather family and friends) , start with the right host and serve in sequential order to all diners. The bottle never rests in cup serving , but must keep an inch of it.
If the host opens the bottle of wine, serve a trustworthy proof of it, and he will nod or not on wine quality . If a person having no trust or wine expert , will host himself who do the same for taster check that is in optimum condition taste , temperature,
etc. . You can have an auxiliary glass to pour a little wine on it , to remove any traces of cork and other blades in the neck of the bottle.
In the case of red wines , to avoid heating by hand , you can use a basket to put the bottle and serve . In the case of very old wines , such as large reserves can decant (and even should decant ) and serve in a bowl , bottle or decantadera , especially for it. It is also convenient to open at least one hour in advance , so that the wine is 'fanning' .
Serve wine glasses so correct as not filled in its entirety, but only filled partially. Wine, usually fill about a third of the cup , with an approximate ratio depending on the size of the glass ( as there are multiple cups sizes can vary
this ratio ) . In the case of red wines can be served more quantity, but in the case of whites ( to be served cold ) , better serve small quantities and replace more often , to take to achieve the ideal temperature. The same thing happens with cava and
other sparkling cider .
If you do not want to serve us a certain drink, we will tell the person serving us ( service staff , hosts, table mates , etc.). Verbally , we will cover the cup butnot as negative signal . Not too correctly. Nor lift the glass to serve . Should be left on the table , not to make it difficult for the person who serves (or serve us although we , the glass does not move) .
Speaking of liquor and other beverages, the proportions used vary depending on the type of drink and the size of the cup or glass.
The cognac is served in a large cup , filling , roughly one-fifth of the capacity of the glass (the same happens with wine , will largely depend on the size of the cup , as there are very large and very small ) . If the glass is small , we can fill one
third or even one half of it.
Liqueurs are usually taken into what we know as tequila or cognac glasses , which is a short drink. These cups are typically run in full.
For other drinks , gin , vodka , whiskey, etc. . as well as cocktails and other combined measures are very filling variablesen the type of drink, type of glass and accessories bearing the same ( ice , fruit, etc. . ) .
We can not forget an important detail. Drinks should never be served before sitting at the table. Should always be used when diners are seated at the table. In the case of water , it can serve before they get food to the table, but the wine and other drinks are usually served when and food on the table. There is a rule that there is very often, but being a bit harsh in the way , is what makes the strict protocol.