In France, serving wine is more than just pouring a liquid into a glass. It's a sign of refinement and savoir-vivre that requires expertise. It's something of a ceremony, especially in Paris...
1. Never fill a wine glass at the table.
Start by filling the glass only a third or a quarter full. The host presents the wine and the guests sip it, enjoying it. They don't gulp it down to quench their thirst.
2. Set the table with wine glasses of different sizes.
The first wine of the meal, whether white or red, is served in the smallest wine glass, and the second wine in a slightly larger wine glass. The water glass is the largest of all. The reason for this is the difference in duration of the different courses. In a good French meal, the wine is changed with each course, and the first course or starter takes less time than the main course. The size of the glass is proportional to the length of the course. If the wine glasses are the same size, the first wine is served in the glass closest to the guest. If the table has only two glasses, there's no doubt that one is for water and the other for wine.
3. When should the wine be served?
Just before serving the dish or, at the latest, at the same time. Otherwise, how will your guests be able to appreciate the pairing of this or that wine with this or that dish?
4. What if there's a little wine left in your guest's glass when it's time to change wines?
Pour the wine into the next glass or offer to change the glass, but never urge your guest to quench his thirst. This is especially true as wine left in a glass can be the guest's way of discreetly suggesting that they've had enough, or that in fact they're not drinking at all. Having to say "no thank you" and explain yourself can be considered awkward for both guest and host in Parisian culture.
