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Wine with Hors D'Oeuvres
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Tips for Serving Wine

  • As a rule of thumb, plan on a half bottle of wine per person.
  • White wines should be chilled for two hours (no longer) before being served.
  • Red wines should be opened and allowed to breathe at room temperature for two hours before serving.
  • If you're serving several wines, start with the lighter whites, move through more robust reds and end with a port or sherry.
  • If possible, use the correct stemware for each of the wines. The right glass does make a difference. (For some helpful guidance, please visit the website of Trudeau Kitchenware : Choosing the Perfect Glass)

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