Wine & Champagne FAQ's

You’re at a dinner table, someone pours you a beautiful glass of wine, and suddenly you wonder: Am I holding this correctly?

It’s one of those little things about wine that nobody really teaches you. We read or learn about grapes, regions, wine and food pairings and even the different types of wine glass. But we seldom address the very basic question of what to actually do with the glass once it is in our hand.

The good news? It’s much simpler than it looks. There is no need to hold your wine glass like a sommelier performing for an audience. But there is a practical reason why wine glasses have stems and knowing how to hold a glass of wine properly can make drinking and tasting wine more enjoyable.

Is there a correct way to hold a wine glass?

For a traditional stemmed wine glass, the simplest answer is: hold it by the stem. A wine glass has three basic parts: the bowl, the stem and the base. Your hand should ideally stay away from the bowl. You can hold the stem between your thumb and index finger, with your other fingers resting naturally around or below it. You can also hold the lower part of the stem, just above the base. Both are perfectly acceptable.

As most wine professionals point out, there isn't one single, rigid way to hold a stemmed wine glass. Comfort and stability matter too. So if you're wondering how to grab a wine glass without looking awkward, don't overthink it: gently take hold of the stem.

Why does it matter how you hold a wine glass?

This isn't simply about looking elegant at a dinner table. Your hands are warm. When you wrap your fingers around the bowl, that warmth can transfer to the wine through the thin glass. This matters particularly with wines that are served chilled, such as white, rosé and sparkling wines. There is another reason. Wine is meant to be looked at and smelled as well as tasted. Fingerprints all over the bowl can make it harder to appreciate the wine's colour and clarity. Holding the stem makes swirling much easier and keeps your wine at the right drinking temperature. So, how to handle a wine glass is really about three things: keeping the wine at the right temperature, keeping the bowl clean and being able to swirl the wine comfortably.

How to hold wine glass properly: three easy options

1. The classic stem hold: Pinch the middle of the stem gently between your thumb and index finger. Let your other fingers curl naturally around the stem. This is probably the easiest place to start.
2. The lower stem hold: Hold the stem closer to the base, using your thumb and first two fingers. Your other fingers can rest naturally near the base. This is particularly comfortable when you're standing at a party or carrying a small plate at the same time.
3. The base hold: You can also lightly hold the stem right where it meets the base, using your thumb and fingers. This gives you good control when swirling, particularly if you're tasting wine. There is no need to grip tightly. In fact, a relaxed hand generally looks much more natural and feels comfortable.

How do you hold a red wine glass?

Exactly the same way as any other glass. A large red wine glass may have a generous bowl, but that doesn't mean it's designed to be held like a tumbler. Keep your hand on the stem so you can comfortably swirl the wine and examine its colour and aromas. And yes, you can swirl. A gentle circular movement is enough. If you're nervous about spilling, place the glass on the table and swirl it gently there. There is absolutely no prize for producing the biggest whirlpool in the room.

The Worst Way to Hold a Wineglass

Here is the one habit worth breaking: don't cup the bowl of a stemmed wine glass in your hand like it was a warm cup of green tea. That may feel comfortable, but it warms the wine and leaves fingerprints on the glass. It can also make swirling rather difficult. Holding the glass by the rim isn't ideal either. Apart from being unstable, it's simply not the most hygienic place to hold a drinking glass. And holding only the base can make the glass harder to control. Think of it this way:

• Bowl = Look, swirl and smell.
• Stem = Hold
• Base = Rest

That's really all you need to remember

How to hold a wine goblet elegantly

If you're specifically wondering how to hold a wine goblet, the same principle applies. Hold the stem lightly and comfortably, rather than wrapping your hand around the bowl. If the stem is particularly long, hold it somewhere around the middle or lower section where the glass feels balanced. And if you're looking for a fancy way to hold a wine glass, here's my answer: don't try too hard. Elegance usually comes from a relaxed grip rather than a complicated one.

Woman: how to hold a wine glass elegantly

There are possibly many best wines for women to choose from, but there is no special way women need to hold wine glasses. If you're looking for that effortless, polished look you often see at a formal dinner or wine tasting, keep your fingers relaxed and your grip light. Avoid curling your entire hand around the stem or dramatically extending one finger. Simply hold the stem between your thumb and fingers and let the rest of your hand fall naturally. The result is elegant because it doesn't look rehearsed or like you’re trying too hard.

How to hold a stemless wineglass

Instead, hold the glass around its lower or middle section, with your fingers wrapped comfortably around it. Try not to hold it right at the rim. And because your hand is now much closer to the wine, be a little more conscious of temperature, particularly with chilled wines. Stemless glasses are wonderfully casual and fun, but they may not be the best choice when you're trying to assess a wine formally.

What is the proper way to pour a glass of wine?

Holding the glass correctly is only half the story. Pouring it properly matters too. Keep the wine glass on the table if possible and pour slowly into the bowl, rather than filling it to the top. A 150ml pour of wine is what you should aim for.

For most still wines, you want enough space in the bowl to swirl the wine comfortably and allow aromas to collect. Once you've finished pouring, a small twist of the bottle can help prevent the last drop from running down the bottle or onto the table.

And remember: a generous pour isn't necessarily a better pour. Wine needs space in the glass and you need to be safe from having it on your shirt while swirling. Pouring different wine styles?

Final Thoughts: So, what is the right way?

If you remember only one thing from this article, make it this: Hold the stem, not the bowl. That's it! You don't need complicated wine etiquette to enjoy a glass of wine. Hold it comfortably, keep your hands away from the bowl, swirl gently when you want to, and let the wine do the rest. Because ultimately, knowing how to hold a wine glass properly isn't about appearing sophisticated. It's about giving the wine and yourself the best possible experience.

And once you stop worrying about whether you're holding the glass correctly, you can get back to the much more interesting part: What's in the glass?

From the blog library :

• Champagne glass types : A guide to choosing the right Champagne glass
• How Much Wine Does it Take to Get Drunk
• How to Drink Wine Proficiently

Chardonnay is one of the world's most recognizable and widely planted white wine grapes. It is also one of the most misunderstood. Ask someone what Chardonnay tastes like and you may get completely different answers. One person may describe crisp green apple, lemon and minerals. Another may talk about ripe peach, vanilla, toast and butter. And both can be right. Chardonnay is an incredibly adaptable grape. Where it is grown, how ripe the grapes become and what the winemaker does in the cellar can dramatically change the wine in your glass. So, if you've ever wondered what Chardonnay is like, whether it is sweet or dry, why some bottles taste buttery, or what makes a good Chardonnay, let's break it down.

Chardonnay is What Type of Wine?

Chardonnay is a white wine grape variety used to make dry, still white wines as well as sparkling wines. It originated in France and is particularly associated with Burgundy, where some of the world's most famous Chardonnay is produced. Today, it is planted in every major wine-producing country, including France, the USA, Australia, New Zealand, Chile, South Africa and Italy.

One of Chardonnay's greatest strengths is its ability to reflect both its growing environment and the winemaking style. A cool-climate Chardonnay can be crisp, fresh and citrusy, while one from a warmer climate may be fuller-bodied, riper and more tropical. Then add oak aging, malolactic fermentation and lees aging, and you can create an entirely different style again.

What Does Chardonnay Taste Like?

There isn't one single answer. In a cooler climate or an unoaked style, Chardonnay can show flavors and aromas of:

• Green apple
• Lemon and lime
• Pear
• White peach
• Citrus blossom
• Fresh minerals

As the climate becomes warmer and the grapes ripen further, you may find:

• Peach
• Apricot
• Melon
• Pineapple
• Mango
• Ripe apple

Then there is the influence of winemaking. Oak can bring vanilla, toast and spice, while malolactic fermentation can bring buttery, creamy notes in the wine. This is why Chardonnay taste can vary so much from bottle to bottle.

Is Chardonnay Sweet Or Dry?

Chardonnay is typically dry. Fruity flavours in a wine can be often confused with sweetness. A Chardonnay can smell and taste of ripe pineapple, peach or vanilla and still have very little to no residual sugar making it a dry style of wine. Dry simply means that most or all of the grape sugar has been converted into alcohol during fermentation. There are very very few sweet Chardonnay wines that may exist, but they are far less common than dry styles. The perception of sweetness can also be affected by alcohol, acidity, fruit ripeness and oak. A rich, ripe Chardonnay may feel round and generous without actually being sweet.

What is an unoaked Chardonnay?

An unoaked Chardonnay is made without any usage of oak barrels for fermentation or storage of wine. This allows the grape's natural fruit and acidity to take centre stage. These wines are usually fresher and more linear, with flavors such as lemon, green apple, pear, citrus and sometimes mineral or floral notes. Chablis is one of the best-known examples of a region where Chardonnay is traditionally associated with a fresh, mineral style Although the top end Chablis wines can become more complex and textured with age and different winemaking approaches.

Unoaked Chardonnay is particularly appealing if you normally reach for Sauvignon Blanc, Pinot Grigio or other crisp white wines. If you're curious about the difference, have a look at our guide to Chardonnay vs Sauvignon Blanc.

How Does Oak Impact Chardonnay?

Oak can make a significant difference to the taste of Chardonnay wine. When wine is fermented or aged in oak, it can develop aromas and flavours of vanilla, toast, baking spice and sometimes coconut, depending on the type and age of the oak. Oak can also contribute texture. A Chardonnay aged in an oak barrel may feel broader, rounder and creamier than a simple, unoaked example.

But not all oak-aged Chardonnay tastes heavily oaked. Winemakers can use older barrels, larger-format barrels or shorter periods of oak ageing to give the wine subtle texture without overwhelming its fruit. This is why two wines labelled Chardonnay can taste completely different. Think of oak as one of the tools in the winemaker's kit, not a definition of the grape itself.

Why Do Some Chardonnays Taste Buttery?

One of the main reasons for buttery, creamy tastes is malolactic fermentation, often shortened to MLF. During MLF, naturally occurring bacteria convert malic acid, which has a sharper, green-apple-like character, into softer lactic acid. This can make a wine feel rounder and creamier and may contribute buttery or dairy-like aromas and flavors. Oak aging can add another layer of richness, while lees contact can contribute creamy, brady or nutty characteristics. So when someone describes a Chardonnay as "buttery", they are usually talking about its aroma and texture mainly.

Cool Climate vs Warm Climate Chardonnay

Climate is one of the easiest ways to understand the differences between Chardonnay styles. Cool-climate Chardonnay generally retains higher acidity and develops fresher flavours such as lemon, green apple, pear and citrus. The wines feel leaner and more zesty. Warm-climate Chardonnay tends to develop riper fruit flavours such as peach, melon, pineapple and mango. The wines are often fuller-bodied and can feel softer because of lower acidity. Neither style is automatically better. They simply offer different experiences which can be chosen based on your palate, food, or even the weather.

5 Facts About Chardonnay

Here are a few Chardonnay facts worth remembering:

1. It is one of the world's most widely planted white wine grapes.
2. Burgundy is its classic home. Chablis, Meursault, Puligny-Montrachet and Chassagne-Montrachet are among the names that have made Burgundy Chardonnay famous.
3. It is an important sparkling wine grape.Chardonnay is one of the three principal grapes used in champagne and is the sole grape in Blanc de Blancs made entirely from Chardonnay.
4. It is a winemaker's canvas. Oak, malolactic fermentation, lees ageing, fermentation vessels and harvesting decisions can all influence the final style.
5. It can age. High-quality Chardonnay can develop beautiful savoury, nutty and complex characteristics with bottle age.

What is a good Chardonnay?

The one that makes you reach out for another pour! Chardonnay is one of those grapes I keep coming back to because it can be so wonderfully different from bottle to bottle. Here are five bottle recommendations of my personal Chardonnay picks, each offering a slightly different expression of this versatile grape.

1. Cakebread Cellars Chardonnay, Napa Valley: My pick for elegant, polished California Chardonnay. A beautifully balanced style with ripe apple, pear and citrus peel notes, complemented by subtle oak and a creamy texture.
2. Rombauer Chardonnay, Carneros, Napa Valley: My pick for rich, buttery Chardonnay. This is for anyone who loves a fuller, creamy style, with ripe fruit, vanilla and the classic buttery character associated with California Chardonnay.
3. Diatom Chardonnay, Santa Barbara County: My pick for fresh, vibrant and unoaked Chardonnay. With green apple, citrus, mineral notes and lively acidity, this is a great choice if you prefer Chardonnay without the obvious influence of oak.
4. Pahlmeyer Jayson Chardonnay, Napa Valley: My pick for luxurious, layered Chardonnay. Rich and beautifully textured, with tropical fruit, citrus, almond cream and subtle butterscotch notes balanced by refreshing acidity.
5. Josh Cellars Chardonnay, California: My pick for an approachable, easy-drinking California Chardonnay. A friendly, fruit-forward style with pear, apple, citrus, vanilla and gentle buttery notes. An easy bottle to enjoy with a relaxed meal.

Chardonnay Food Pairing

Chardonnay is one of the most food-friendly white wines because its acidity works beautifully with food while its versatile texture can stand up to lighter or richer dishes.

A simple rule: the lighter and fresher the Chardonnay, the lighter the food can be. Richer, oak-aged Chardonnay has enough body and texture to stand up to creamy sauces, butter-rich seafood and roast poultry and vegetables.

How to Serve Chardonnay Wine

Chardonnay is best served cool rather than ice-cold. A lighter, unoaked Chardonnay can be served around 7 to 10°C, while a fuller, oak-aged Chardonnay can be enjoyed slightly warmer, around 10 to 13°C. Serving a complex Chardonnay too cold can mute its aromas and make the wine seem sharper than it really is. Use a good-sized white wine glass with enough room to swirl the wine and allow its aromas to develop. And don't fill the glass to the top. Leaving some space gives you room to swirl and, more importantly, to smell the wine.

Best California Chardonnay

California is one of the most exciting places to explore Chardonnay because the state produces a wide range of styles. Cooler coastal areas such as Sonoma Coast and parts of Santa Barbara can produce Chardonnay with vibrant acidity, citrus and stone-fruit character. Warmer areas can produce richer, riper styles with more generous fruit and oak influence. Napa Valley is also home to many excellent Chardonnay producers, although the style can vary considerably from one winery and vineyard to another. So rather than asking for the best California Chardonnay, ask yourself what you want in the glass - crisp and mineral, fresh and fruity, rich and creamy, or somewhere beautifully in between.

Final Thoughts

Chardonnay is not a wine that fits neatly into one box. It can be crisp or creamy, lean or rich, citrusy or tropical, unoaked or heavily influenced by barrel ageing. And that is precisely why it remains such an interesting grape to explore. If you're new to Chardonnay, try three bottles side by side - an unoaked, cool-climate Chardonnay; a richer, oak-aged Chardonnay; and a California Chardonnay. Taste them without worrying too much about getting the "right" answer. You may discover that Chardonnay isn't just one style of wine. It's a whole spectrum and there's probably a Chardonnay somewhere on it that's exactly your kind of wine.

We know of many different champagne types, but when it comes to vintage champagne, the year on the bottle can tell you far more than just when the grapes were harvested. A great vintage can produce wines with remarkable freshness, concentration, complexity, and aging potential. This is the reason why certain Champagne vintage years have become particularly sought after by fine wine collectors and wine lovers.

But there is an important distinction: there is no single “best” vintage for everyone. A champagne from 1996 may appeal to someone who loves intense acidity and mature complexity, while a 2012 may be more appealing to someone looking for richness, balance, and immediate pleasure. So, what is champagne, what are the best champagne vintage years, and which bottles are worth paying for? Let us find out!

What Is Vintage Champagne?

Unlike non-vintage champagne, which blends wines from different harvests to create a consistent house style, vintage champagne is made from grapes harvested in a single year. champagne houses do not necessarily declare a vintage every year. The decision depends on the quality and character of the harvest. The best champagnes are given extended aging in the bottle before release. In fact, all champagne must age for 12 months in the bottle in contact with dead yeast; this is Lees aging. Vintage champagnes age for a much longer time. This aging allows the wine to develop complex flavors beyond fresh fruit, like brioche, toast, nuts, honey, dried fruit, and spice, while retaining the acidity that gives champagne its characteristic freshness. This is what makes vintage champagne particularly fascinating—it reflects not only the house style but also the personality of the growing season.

What Makes a Great Champagne Vintage?

A great year in Champagne generally combines ripe, healthy champagne grapes with enough acidity to give the wines freshness and structure. Weather throughout the growing season matters enormously, but so does the skill of the producer. This is why a vintage chart should be treated as a guide rather than an absolute ranking. A superb producer can make an exceptional wine in a less celebrated year, while even a famous vintage can show differences between houses and cuvées. But several years consistently stand out.

Best Champagne Vintage Years

1996: For Power and Longevity

The 1996 vintage is legendary for its combination of ripe fruit and exceptionally high acidity. The result is a vintage champagne with energy, tension, and remarkable aging potential. Well-stored bottles can now show layers of toast, citrus, honey, nuts, and savory complexity while retaining impressive freshness in the glass. For lovers of mature champagne, 1996 remains one of the great champagne vintages.

2002: Rich, Refined, and Approachable

If 1996 is about tension, 2002 is about harmony. Excellent weather during the growing season produced champagne grapes with ripeness and flavor concentration while retaining enough acidity to keep the wines balanced. The best 2002 champagnes combine generosity with precision and have developed beautifully with age. This is one of the good champagne vintages to look for if you want a bottle that offers both maturity and richness in each sip.

2008: The Modern Classic

Ask wine professionals about the best vintage champagne, and 2008 is likely to enter the conversation. The year produced wines with remarkable freshness, concentration, and precision. Cool conditions helped preserve acidity while allowing the grapes to achieve excellent ripeness. The result is champagne that feels energetic and tightly structured, with the potential to develop for many years.

2012: Powerful and Elegant

The 2012 vintage offers a slightly different expression. It combines ripe fruit and concentration with the acidity needed to maintain freshness. The wines tend to be generous and expressive, making 2012 one of the more approachable great Champagne vintages for people who don't want to wait decades before opening a bottle.

2013 and 2014: Don't Overlook the Less Obvious Years

Vintage champagne isn't only about the famous years. 2013 produced wines with freshness and mineral character, with Chardonnay performing particularly well in many examples. 2014 also produced bright, energetic wines with excellent freshness.

Best Vintage Champagne Bottles to Look For

Once you've identified a great year, the next question is, which bottle? Choose from some of the most sought-after prestige cuvées handpicked by our expert:

• Dom Perignon: A classic choice for exploring vintage variation. The house releases only vintage champagne, making it particularly interesting for comparing years. Curious about price? you can checkout this Dom Perignon price guide blog.
• Krug Vintage champagne: Known for depth, complexity, and a distinctive house interpretation of each harvest.
• Louis Roederer Cristal: Particularly compelling in celebrated vintages such as 2008 and 2012.
• Bollinger La Grande Année: A richer, more gastronomic style that can be spectacular with age. One of the finest for champagne & food pairing.
• Billecart-Salmon Cuvee Louis Salmon Blanc de Blancs Brut: A benchmark Blanc de Blancs for lovers of Chardonnay-driven champagne.
• Salon Blanc de Blancs Brut Vintage champagne: One of the ultimate expressions of vintage Chardonnay, produced only in exceptional years.

What Are the Best Dom Pérignon Vintages?

For anyone specifically searching for the best Dom Pérignon vintages, the same great champagne years provide an excellent starting point. Dom Pérignon 2008 is particularly sought after for its precision, freshness, and aging potential. Dom Pérignon 2012 offers a richer and more generous interpretation, while older vintages such as 1996 and 2002 can offer fascinating mature complexity when properly stored.

However, the “best” Dom Pérignon vintage ultimately depends on the style you enjoy. A younger 2008 may appeal to someone who loves crisp freshness and minerality; a mature 2002 may be preferable to someone looking for toast, honey, and developed complexity. And, take our word for it - Dom Perignon is the best champagne to give as a gift

How to Choose a Vintage Champagne

If you're buying vintage champagne, don't look at the year alone. Consider the producer, prestige cuvée, disgorgement date, storage conditions, and bottle provenance. A perfectly stored bottle from a slightly less fashionable vintage can be far more enjoyable than a famous vintage that has been poorly stored.

Also think about when you want to drink it? For a mature, complex experience, look for older vintages such as 1996 or 2002. For freshness, energy, and aging potential, 2008 is an excellent choice. If you want a combination of generosity and structure, 2012 is particularly appealing.

Final Thoughts

The best champagne vintages are not simply the years with the highest scores. They are the years that produced wines with balance, character, and the ability to evolve. If you are building a champagne collection, 1996, 2002, 2008, and 2012 are excellent years to know. But perhaps the most enjoyable approach is to taste different vintages and discover how champagnes can be so dramatically different, based on the character of the harvest. After all, the magic of vintage champagne lies in precisely that - every bottle captures a particular year in champagne and gives you the chance to taste it decades later.