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Serving the Perfect Wine in the Perfect Glass
You don’t have to be a wine connoisseur to choose the right wine for your reception, party or special event. We offer for rent a wide range of fine wine glassware to help you serve the perfect wine in the perfect glass at your next event. To select the wine, just follow these easy tips:

Red wines

Any of these red wines is a good choice to accompany roasts, steaks, chops, game, Mexican food, pastas, casseroles, cheese dishes or barbecues.

Generic red wine

Generic wines are named for the location where they were originally produced.
  • Burgundy, Chianti, Claret and Mountain Red - Dry, pleasantly tart, with medium to full body
  • Barberone and Vino Rosso - Mellow, slightly sweet, with medium body

Varietal red wine

Varietal wines are named for the principal variety of grapes used to produce the wine.
  • Cabernet, Gamay, Gamay Beaujolais, Grignolino, Pinot St. George, Ruby Cabernet and Zinfandel - Rich, with medium to full body
  • Barbera, Cabernet Sauvignon, Charbono, Merlot, Petite Sirah and Pinoh Noir - Dry, fruity, aromatic, with light to medium body.

Rose wines

Rose wines are a wonderful choice when serving ham, pork, veal, lamb, poultry, fish or salads – and at picnics.

Generic rose wine

Generic wines are named for the location where they were originally produced.
  • Vin Rose and Rose - Light, medium-dry, fruity

Varietal rose wine

Varietal rose wines are named for the principal variety of grapes used to produce the wine.
  • Cabernet Rose, Grenache Rose, Grignolino Rose and Zinfandel Rose - Light, fruity, dry, slightly sweet

White wines

White wines are great matches with seafood, poultry, veal, ham, cheese, creamed dishes, soufflés or eggs.

Generic white wine

Generic white wines are named for the location where they were originally produced.
  • Rhine, White Chianti, Dry Sauterne and Mountain White - Rich, dry, fruity

Varietal white wine

Varietal wines are named for the principal variety of grapes used to produce the wine.
  • Emerald Riesling, Gewüztraminer, Green Hungarian, Grey Riesling, Johannesburg Riesling, Sylvaner and Traminer - Light, dry, hint of sweetness
  • Chardonnay, Chenin Blanc, Dry Semillon, Pinot Blanc and Sauvignon Blanc - Rich, dry, with fuller flavor

Appetizer, dessert and sparkling wines

These wines taste particularly pleasing with appetizers and desserts, and on occasions when a toast is called for.

Appetizers

  • Sherry, Vermouth, Natural Flavored Wines, i.e., Cherry

Desserts

  • Port, Muscatel, Tokay, Sherry

Sparkling Wine for toasts and/or before reception/event food service

  • Champagne, Cold Duck

Wine Servings per bottle

Bottle Size Total fluid ounces Table Wine or Champagne Appetizer or Dessert Wine
Fifth (4/5 qt.) 25.6 4-6 glasses 8-12 glasses
Tenth (4/5 pt.) 12.6 2-3 glasses 4-6 glasses
Split 6.4 2 glasses –
Pint 16 3-4 glasses 5-7 glasses
Quart 32 6-8 glasses 10-14 glasses
Half Gallon 64 12-16 glasses 20-30 glasses
Gallon 128 24-32 glasses 40-60 glasses

Storing Wine Properly

  • Cool: More than 32° F. and less than 70° F. Optimal: Between 50° F. and 60° F. with minimal temperature change)
  • No vibration
  • No light
  • Horizontal to keep cork moist (to make a quick wine rack, stack 4-inch hexagonal clay drain pipes)
  • Vertical for jugs/bottles with metal/plastic caps
  • Refrigerate leftover wine

Counting Wine Calories

Wine Percent alcohol (By vol., average) Calories per ounce
Red table wine 12% 24-25
White table wine 12% 22-26
Champagne 12% 24-25
Dry sherry 17-20% 33-38
Dessert wines 18-20% 41-48