What Is Charcuterie?

Why does everyone love charcuterie boards? Besides the artful presentation that photographs so well on social media, charcuterie brings together all your favorite finger foods in one place. What used to be called a fancy "meat and cheese board" is now a star of tapas menus. Charcuterie boards are no longer a passing food trend and have become a culinary staple for gatherings, catered events, and restaurant menus.

If you're still wondering how you should say this French term, it's pronounced shahr-KOO-tuh-ree. Learn a little bit more about the tradition of charcuterie or get started with making your own board.

Click below to learn more about charcuterie boards:

Charcuterie Definition

When describing charcuterie, there's a traditional definition and a modern definition to consider. The traditional art of charcuterie was developed in 15th century France and involves preparing cured meats and meat products. A French chef who performs charcuterie-style cooking is called a charcutier (shar-KOO-tee-ay).

Our modern definition of charcuterie has evolved to include more types of foods and styles of boards. The basic cheese board that you see at every holiday gathering has morphed into a culinary marvel by including more finger foods like cut fruits, olives, nuts, and dips. You can also find many charcuterie trends like dessert boards, breakfast boards, and even vegan boards. It turns out that you don't even need the board to make charcuterie! Place your ingredients in a jar (jarcuterie) or a paper cone, and now you have a portable, single-serve charcuterie option.

How to Make a Charcuterie Board

If you're just getting started with charcuterie, we've created a simple guide to inspire you. The common elements of a cheeseboard are meats and cheeses, but there are no rules when it comes to charcuterie. Play around with your favorite ingredients and themes. Before serving your board, take a picture of it for future reference. It will come in handy the next time you want to build a charcuterie board.

Choose Your Board

There are so many shapes and styles of charcuterie boards that it can be a little overwhelming. Check out our tips for choosing the right board:

  • Shape - Rectangular boards are easy to work with and their shape makes a great canvas for laying out ingredients. Round boards are the next most popular shape, but they're a little more challenging when it comes to your portions. Once you've mastered a rectangular or round board, try experimenting with different shapes.
  • Size - For a standard-size board that feeds 4 to 6 guests, go with something around 8" x 12" or 9" x 13". A larger board with a length over 18" or 20" is suitable for a crowd.
  • Material - Melamine breadboards are a convenient option because they are more lightweight than slate or wood boards, but they provide the same rustic look. Large boards with many ingredients tend to become very heavy. Break-resistant melamine is also safe for your patio or outdoor dining space.
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Note: The charcuterie board recipe shown below was created by Ronne Day, the WebstaurantStore food stylist. To recreate this charcuterie board, use a 12" by 24" slate board.

1. Charcuterie Cheeses

Everyone knows cheese is the main event! Begin by adding your cheeses and spacing them out evenly across the board.

Charcuterie Cheeses on a Black Slate Board

Shown here: Stilton, Manchego, Mimolette, herbed goat cheese, Saint-Andre cheese, Parmigiano Reggiano

For smaller boards, stick with two types of cheese you know your guests will enjoy. If you want to go larger, increase the number to 4 or 6 kinds of cheese. When adding a unique or offbeat cheese, use it sparingly because it's probably more expensive and won't be as popular with all your guests. We recommend adding cheeses from these categories:

  • Soft cheese - Start with 8 ounces of soft cheese, like brie, chevre, or camembert.
  • Semi-firm cheese or hard cheese - Add 8 ounces of medium-firm and/or aged cheese like cheddar, gouda, or manchego.
  • Unique cheese - For your third cheese, add 4 to 6 ounces of something unexpected, like blue cheese or Mimolette (an aged cow's milk cheese from France).

Please note: For ease of serving, pre-slice all the cheeses before putting them on the board. If you are serving a very soft cheese, such as chevre, you can set it on a small dish or a piece of parchment with a cheese knife, which helps to maintain the appeal of your board.

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2. Charcuterie Board Meats

The next step is to add charcuterie meats to your board. You can start to fill in some of the space between the cheeses.

Charcuterie Meats on a Black Slate Board

Shown here: Soppressata, hard salami, speck, prosciutto

Think you’d like your board to be quick and classic? Go for popular meat options like salami and prosciutto. Expanding your horizons? Try some less typical selections like guanciale, coppa, or lardo. Try using charcuterie meats from these categories:

  • Dry-Cured Salami - Add 4 to 6 ounces of thinly sliced peppered salami, soppressata, or cinghiale.
  • Cured Ham - Add 2 to 4 ounces of thinly sliced cured ham like prosciutto or Italian speck. These meats usually come pre-sliced, but if you order from a charcuterie counter you can have it sliced to your desired thickness.
  • Pate or Mousse - For a traditional charcuterie board, add 6 to 8 ounces of country pate or mousse. Pate has a firm texture and can be placed directly on the board. Mousse has a smooth texture and should be served in a dish or ramekin to keep the board clean.

Please note: If you choose a fatty meat, keep the board clean by placing a small piece of parchment beneath the slices.

Shop All Cured Meats

3. Charcuterie Fruits

Fruit adds color to your board and provides a flavor contrast to your meats and cheeses. Continue to fill in the spaces of your board with a variety of vibrant fruits.

Charcuterie Fruits on a Black Slate Board

Shown here: Figs, plum, green and red grapes, strawberries, kumquats, pear, mini kiwis, dried apricots

For a small board, a cluster of grapes and some sliced apple or pear should be sufficient. If you want to build a large board like ours, choose a fruit from each category below:

  • Grapes - Grapes are one of the best charcuterie fruits for easy grazing. If they're in season, try Champagne grapes because they look especially elegant on a charcuterie board. Cut the grape bunches into small clusters and arrange them on top of one another.
  • Apples and Pears - You can't go wrong with these cheeseboard-friendly fruits. After slicing but before serving, soak the apples or pears in lemon juice. Gently pat them dry before placing them on the board. The lemon juice prevents discoloration and adds a little extra citrus zing, which helps cut the richness of the cheese.
  • Berries - Stick to halved strawberries, whole blackberries, or large blueberries. Raspberries tend to be very soft and small blueberries can roll off the board. If you have your heart set on raspberries or small blueberries, place them in a small dish.
  • Fresh Figs - If they're in season, halve or quarter a few fresh figs for your board. They're not only beautiful, but they also pair well with cheese and charcuterie meats.
  • Dried fruit - Dried apricots, cherries, and cranberries are popular choices if you choose to add dried fruit to your board. You can also try some of the more unusual dried fruits like kiwis or mango.
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4. Charcuterie Crackers

Crackers and bread options are an important part of your charcuterie board! Guests can layer their favorite foods on top of a cracker for a combination of delicious flavors and textures. Start filling in some of the remaining space with your cracker options.

Charcuterie Breads on a Black Slate Board

Shown here: gluten-free crisps, jalapeno cheese crisps, raisin pecan crackers, pineapple basil crackers, grilled baguette (in basket)

For a small, basic board, choose a sliced baguette and water crackers. If you're entertaining a larger crowd, pick one or more options from each category below:

  • Baguette - It’s never a bad idea to have some thinly sliced baguette in a basket next to your board. Some guests like to build a little crostino (Italian appetizer) with the choices you’ve provided. Warm the baguette whole and slice it before serving. Or drizzle the slices with olive oil and quickly grill them for a summertime crowd-pleaser.
  • Crackers - Pick one mild cracker that doesn't overpower the other flavors on the board, like a water cracker. Then choose one adventurous option, like a rye or seeded cracker. If you opt for three types of crackers, choose a variety of flavors and textures.
  • Grissini - Grissini are a type of thin breadstick with a crisp texture. Their pencil-like shape adds more visual interest to your charcuterie board.
  • Cookies - If you have the room, add a crumbly shortbread cookie or chocolate-dipped biscotti for a sweet option that pairs well with your other elements. Sweet and savory is a popular flavor combination!
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5. Charcuterie Board Extras

Now it's time to complete your board with extra elements that add visual interest and unique flavors. Fill in the last open spaces with your favorite finger foods, dips, and spreads.

Charcuterie Extras on a Black Slate Board

Shown here: radishes, rainbow carrot sticks, mixed olives, fresh thyme and rosemary, golden cherry tomatoes on the vine, raspberry preserves, white anchovies, honeycomb, Marcona almonds, candied pecans

There are many interesting and creative ways to round out your cheeseboard. Here are a few of our favorites:

  • Jams or Preserves - Fruit preserves provide a sweet contrast to meats and cheeses.
  • Fresh Herbs - Add sprigs of rosemary or thyme to your board.
  • Edible Flowers - Try placing blooms of edible flowers throughout your board.
  • Nuts and Seeds - Large nuts like whole pecans can be placed directly on the board. Try adding a small dish for nuts like peanuts.
  • Olives - Olives are a popular choice for charcuterie boards thanks to their briny flavor. Serve pitted olives for convenience.
  • Smoked Shellfish - For an adventurous option, add a small ramekin of smoked clams, oysters, or mussels.
  • Anchovies - Try adding white anchovies, which are a mild, slightly sweet version of the tiny fish.
  • Tapenade - This spread, which is a savory combo of olives, capers, and anchovies, can be served right out of the jar or added to a ramekin.
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4 Styles of Charcuterie Boards

3 charcuterie boards on a table with yellow flowers

There are a few different approaches you can take while developing a concept for your charcuterie board. You can go with a regional approach and include items that all hail from the same country or town (i.e. you could make an entire board based on the flavors of Alsace, France, or Bologna, Italy). Or you can take a more freestyle approach and think about how your favorite flavors and textures would translate onto one board. Here are a few examples of the latter option, to spark your creativity.

1. Pickles and Spreads

Pickled foods provide a tangy contrast to sweet, smokey meats and cheese. There are many types of pickles and pickled vegetables to choose from, like pickled cauliflower, sweet gherkins, or pickled red onion.

2. Cheese and Fruit

Pairing the right cheese and fruit provides a flavorful contrast of taste and textures. Some classic fruit and cheese combinations are grapes with cheddar, pears with gouda, or cherries with brie.

3. Fresh Veggie and Citrus

Think crunchy fennel and blood orange slices. The bright, fresh flavors of produce balance out heavier, fattier meats like salami.

4. Toasted Bread and Meat

Slices of toasted bread provide a delicious vehicle for topping with meats, cheeses, and dips. Classic charcuterie items like prosciutto and fig jam pair perfectly with a toasted baguette.

Charcuterie FAQ

We answer some common charcuterie questions below:

Do I Need Cheese on My Charcuterie Board?

Technically, you can make a charcuterie board with your favorite ingredients, and if that doesn't include cheese, leave it out! Your dairy-free and lactose-intolerant guests will appreciate it. But, if you have no dietary restrictions to consider, including cheese will add a range of pleasing textures and flavors to your board. See our tips for choosing the right cheese above.

What Size Charcuterie Board Do I Need for 20 Guests?

For grazing, a crowd of 20 guests will usually be satisfied with a large charcuterie board that measures over 20" in length.

What Is the Correct Pronunciation of Charcuterie?

Here in the US, charcuterie is pronounced shar-KOO-tuh-ree. The French pronunciation is shar-koo-TREE.

What Does Charcuterie Mean in French?

In the French language, charcuterie means "pork-butcher-shop".

What Is a Cheese Board?

A cheese board is an appetizer platter that features cut meats and cheeses. Before charcuterie took the culinary world by storm, we had the humble cheese board!

When it comes to making a charcuterie board, there's no right or wrong way. Instead, focus on creating flavor combinations and providing your guests with a memorable dining experience. Knowledge of the types of ingredients used on a standard charcuterie board can help you break the rules effectively. Soon you'll grow more comfortable with the craft of developing a delicious, cohesive board for your restaurant, bar, or cocktail party.

Posted in: Kitchen & Cooking Tips|By Michale LeRoy
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If you are serving game meat, be sure to list where it is sourced from on your menu for food transparency. This will also boost your customers’ interest in your specialty meat options. Game Meats List If you’re looking to add game meat recipes to your restaurant's menu, we’ve created a guide to introduce you to protein substitutions and teach you how to cook game meat for your customers. 1. Quail Quail is one of the smallest game birds used on restaurant menus. The difference between quail vs chicken is that quail is typically only 4-6 oz. in weight, whereas a chicken is usually 5-7 lb. You can find slightly larger quail species, such as the jumbo brown Coturnix quail, which weighs around 12-14 oz. The size of a quail makes it suitable as a small entree or part of an appetizer. What Does Quail Taste Like? Quail has a slightly sweeter flavor than chicken, more akin to duck meat. How to Prepare Quail Quail can be roasted whole or spatchcocked and grilled for an eye-catching presentation. You can also pan roast or fry the meat for a delicious appetizer. Because of its size, so be sure to marinade it during your prep process and baste it with fat while cooking. Quail also cooks quickly, so monitor it until it reaches the internal temperature of 160 degrees Fahrenheit.. Expand your menu with these quail recipes: Cajun Quail on Grits Grilled Quail Arugula Salad Honey Roasted Quail with Mashed Potatoes What Goes Well With Quail? Pair your quail meat with the following flavors: Fruit: Oranges, pomegranate, cranberries, grapes, goji berries Cooking Wine and Liquor: White wine, red wine, cognac, port, sherry Spices: Coriander, cumin, black pepper, garlic powder, Chinese 5 spice 2. Pheasant When comparing pheasant vs chicken, pheasant is similar in size to chicken but is slightly lower in total fat and cholesterol. It also has more protein than chicken and has a smokier, earthy flavor. Because of its subtle flavor, pheasant is considered to be one of the most approachable of the game birds and makes a great alternative to chicken or turkey. It is excellent for intimate holiday meals due to its manageable portion size. What Does Pheasant Taste Like? Pheasant has a subtle smokey and earthy flavor when compared to chicken. How to Prepare Pheasant Pheasant needs to be cooked on low heat with moisture added during the cooking process or else it can easily dry out. This lean meat can be roasted whole or deboned and prepared in pieces. To add moisture to the meat, rub the bird in butter or oil and then baste it as it cooks until it reaches the internal temperature of 160 degrees Fahrenheit. Try these pheasant recipes on your menu: Pheasant Sausage and Potatoes Pheasant Pot Pie Bacon-Wrapped Pheasant on Rice What Goes Well With Pheasant? The flavor of pheasant pairs well with the following ingredients: Herbs: Thyme, rosemary, sage Fruit: Apricots, apples, oranges, prunes Cooking Wine and Liquor: White wine, red wine, cognac, port 3. Squab Squab is the meat from a young pigeon, and if you compare squab vs chicken, squab is smaller in size (usually only 1 lb. or less) and more tender in texture than chicken. Like duck, squab only contains dark meat. Its petite size makes it perfect for individual servings. What Does Squab Taste Like? Squab had a gamey flavor similar to duck. How to Prepare Squab Since squab is so small with little meat on the legs, it is usually cooked to 125 degrees Fahrenheit and served whole. It can be pan-roasted, oven-roasted, sauteed, braised, or cooked on the grill for a nice smokey flavor. Be sure to baste the meat during the cooking process to keep it from drying out. Here are some ideas for squab recipes: Roasted Squab Frisee Salad Squab with Wild Rice and Mushrooms Chinese Fried Squab What Goes Well With Squab? Squab pairs well with the following flavors: Fruit: Apples, figs, pears, prunes, grapes Root Vegetables: Carrots, beets, turnips Types of Sweet Vinegar: Balsamic vinegar, fig vinegar, red wine vinegar 4. Bison Bison, often inaccurately referred to as a buffalo, is very similar to cattle in anatomy and can offer a direct replacement for your favorite cuts of meat. Because most bison are raised in open pastures, they are considered a more sustainable option over beef. What Does Bison Taste Like? When comparing bison vs beef, bison meat has a subtle earthy and sweet flavor to it and is leaner than beef. How to Prepare Bison Because bison meat is so similar to beef, you would cook it the same way, altering the cooking method based on the cuts of meat. Bison meat is delicious when grilled, braised, or stewed. Popular bison cuts include sirloin, short ribs, tenderloin, flank, and chuck. The meat can be ground for patties and tacos as well. The internal temperature for bison meat should reach 145 degrees Fahrenheit for safe steak doneness and 160 degrees Fahrenheit for ground meat. Add these bison recipes for your customers to enjoy: Blue Cheese Bison Burgers Pan-Seared Bison Steak Texas-Style BBQ Bison Brisket What Goes Well With Bison? Complement your bison cuts with these flavors: Earthy Vegetables: Mushrooms, beets, carrots, parsnips Herbs: Thyme, rosemary, parsley, cilantro Sauces: Mustard, horseradish, ketchup, aioli 5. Elk Elk offers an excellent replacement for beef because it's available in many of the same cuts. When comparing elk vs beef, elk meat is leaner and more nutrient-dense, providing a great source of iron, protein, and B12. What Does Elk Taste Like? The flavor of elk meat can vary depending on the animal's diet, but it usually tastes similar to beef with a slightly sweet flavor. How to Prepare Elk Elk has a low-fat content, so it is prone to drying out in the cooking process. Be sure to keep an eye on the meat, baste tender cuts with oil or butter, and cook tougher cuts low and slow. Elk can be pan-seared, grilled, roasted, stewed, or turned into patties for burgers. Elk should be cooked until the internal temperature reads 130 degrees Fahrenheit for rare meat. Incorporate these elk recipes into your menu for a unique twist: Elk Filet Mignon on Rice Pilaf Ground Elk Stroganoff Grilled Red Wine Elk Steak with Roasted Potatoes What Goes Well With Elk? Because of elk’s mild flavors, it pairs well with these ingredients: Root Vegetables: Turnips, carrots, sweet potatoes, garlic, onions Sauces: Soy sauce, Worcestershire sauce, dijon mustard, balsamic vinegar Fruits: Lemon, blueberry, blackberry, cranberries, red currant Back to Top 6. Venison Venison, or deer meat, is a game meat that many recreational hunters are familiar with, but it is not often found on restaurant menus. The meat from a deer is also less fatty than beef and rich in vitamin B6, B12, and iron, making it a leaner and healthier red meat menu alternative. What Does Venison Taste Like? Venison has a stronger gamey flavor and tougher texture when comparing venison vs beef. How to Prepare Venison Venison must be properly tenderized or dry-aged to ensure that it doesn't become too chewy and tough during the cooking process. Since it does not have fat marbling in the meat, it can get overcooked quickly. Venison responds best to braising, slow-cooking, smoking, or pressure cooking. Venison cooks faster than beef, so make sure to sear a venison steak while monitoring the internal temperature until it reaches 145 degrees Fahrenheit. Let the meat rest for about 10 minutes before slicing and serving. Try your hand at these venison recipes: Hearty Venison Stew Venison Wellington Venison Pot Roast What Goes Well With Venison? The gamey flavor of venison pairs well with the ingredients below: Fruits: Dates, pomegranate, cherries, blueberries Earthy Vegetables: squash, mushrooms, potatoes, carrots Herbs: Sage, rosemary, sweet marjoram, bay leaves 7. Wild Boar Wild boar and domestic pig are both from the swine family but are differentiated by their looks and living environment. Because wild boars adapted to woodland environments, their hide is covered in coarse hair and their canine teeth are pronounced and slightly sharpened to aid in foraging. The difference between wild boar vs pig is that the meat of a wild boar is much leaner, sweeter, and darker in color compared to barnyard pigs. It is important to note that the wild boar listed on menus are pasture-raised and not hunted from the wild. What Does Wild Boar Taste Like? Wild boar is sweeter in flavor than pork. How to Prepare Wild Boar Ham is often the centerpiece of Christmas dinners, but it is not the only option available for your menu. You can find the same cuts of boar meat that you would use for pork. However wild boar is leaner, so it is best cooked low and slow. Wild boar is often braised, roasted, or stewed, with popular cuts including shoulder, tenderloin, rib back, and strip loin. You can also prepare wild boar in a smoker to serve your customers some delicious smoked meat. Wild boar should be cooked to 145 degrees Fahrenheit for whole cuts and 165 degrees Fahrenheit for ground meats to be safe. Try these wild boar recipes for your restaurant: Braised Boar Shanks with Honey Glaze on Sauerkraut Pulled Wild Boar Sliders Wild Boar Chili What Goes Well With Wild Boar? The rich flavor of wild boar pairs well with the following ingredients: Vegetables: Mushrooms, onions, tomatoes Sauces: Barbecue sauces, soy sauce, grape jelly Wine: Red wine, Marsala wine, cognac 8. Goat Many customers may be familiar with lamb meat, but goat meat may be a little more exotic for most. Although sheep and goats are both in the Bovidae family, goat meat has a consistency that is more akin to beef than lamb. Goat meat is lower in fat, cholesterol, and calories than lamb, pork, or beef, which means it is a great alternative for health-conscious customers. What Does Goat Taste Like? The difference between lamb vs goat meat is that goat is leaner and slightly milder and sweeter than lamb. How to Prepare Goat The most popular cuts of goat are goat chops, ribs, loin, and leg, making it versatile for your menu. Goat should be thoroughly cooked and benefits from slow cooking to make the lean meat tender. Goat meat can also be Halal butchered to help meet your customers’ dining requirements. Goat should be cooked to the internal temperature of 160 degrees Fahrenheit. The following are just some of the goat recipes you can incorporate into your menu: Braised Goat Tagine Char-Grilled Goat Kabobs Goat Meatballs with Yellow Rice What Goes Well With Goat? Pair your goat meat entrees with these bold flavors: Spice: Turmeric, sumac, cayenne pepper, smoked paprika Herbs: Mint, basil, cilantro, parsley Cream: Greek yogurt, coconut milk, sour cream 9. Rabbit Rabbit meat is considered a healthy source of white meat, rich in omega-3 fatty acids, vitamin B12, potassium, and calcium. It can be a great substitution for chicken options on your menu. What Does Rabbit Taste Like? Rabbit is often described as tasting like chicken but with a stronger and earthier flavor. How to Prepare Rabbit The lean meat of rabbit is low in cholesterol and fat, which means it needs to be basted and cooked slowly until it reaches an internal temperature of 160 degrees Fahrenheit to keep it from drying out. Try these rabbit recipes to diversify your menu: Rabbit and Dumplings Kentucky Fried Rabbit Rabbit Sausage What Goes Well with Rabbit? Rabbit meat pairs well with rosemary, sage, garlic, prunes, and mustard sauce. 10. Alligator Alligator has tender meat that is similar to the texture of pork but is higher in nutritional value, being low in fat and high in iron. Try swapping out seafood or chicken options on your menu with alligator meat to impress your customers. What Does Alligator Taste Like? Most people will say that alligator tastes like chicken with a slightly fishy flavor. How to Prepare Alligator Generously marinade and tenderize your alligator meat to reduce any fishy flavor or tough texture it may have before grilling, baking, or frying. Alligator meat cooks quickly so be sure to keep an eye on its internal temperature, which should reach 165 degrees Fahrenheit. Here are some alligator recipes to explore: Alligator Gumbo or Jambalaya Cajun Fried Alligator Tail Alligator Sliders What Goes Well with Alligator? Alligator is used in many cajun recipes and pairs well with cayenne pepper, hot sauce, bell peppers, mustard, and red wine vinegar. 11. Ostrich Although ostriches are birds, their meat is more similar to beef rather than chicken. Ostrich offers lean red meat that can be grilled, barbecued, or turned into delicious burgers. What Does Ostrich Taste Like? Ostrich meat tastes similar to prime beef, filet steak, or veal. How to Prepare Ostrich Because of its low fat content, it should be basted with high-fat marinades to retain moisture and cooked until it reaches an internal temperature of at least 150 degrees Fahrenheit for rare meat. Cook up some of these ostrich recipes for your menu: Ostrich Steak and Mushrooms Ostrich Wellington Ostrich Burgers and Fries What Goes Well with Ostrich? Ostrich pairs perfectly with rich marinades and sauces like red wine sauce, barbecue sauce, honey, and soy sauce. It also goes well with mushrooms, truffles, juniper berries, and snow peas. Back to Top Game meats may seem foreign and frightening at first, but they can be surprisingly approachable and delicious when prepared the right way. Elevate your menu above the competition while supporting sustainable efforts by adding some game meat recipes into the mix. You can then pair your game meats with winter beers to create the perfect seasonal menu.

  • How to Hold a Wine Glass

    Part of offering a proper wine service at your bar or restaurant is knowing how to hold a wine glass. Holding a wine glass correctly makes you appear professional and helps you serve wine at the right temperature. Whether you're supplying or enjoying the wine, we explain how to hold different types of wine glasses so you can participate in holiday wine pairings without social anxiety. Once you’ve mastered the proper way to hold a wine glass, check out our wine-drinking tips so you can swirl wine like a pro and flawlessly clink wine glasses after a toast. Shop All Wine Glasses Click below to learn how to hold wine glasses and participate in a wine tasting: How to Hold a Wine Glass Properly How to Hold a White vs Red Wine Glass How to Drink Wine How to Hold Multiple Wine Glasses How to Toast with Wine Glasses How to Swirl a Wine Glass Proper Way to Hold a Wine Glass The proper way to hold a wine glass is by its stem. This protects the temperature of the wine. Holding a wine glass by its bowl warms its contents. Wine Glass Parts Familiarize yourself with the parts of a wine glass so you can follow our guide to holding a wine glass. Rim - perimeter of the bowl where your lips contact the glass Bowl - contains the wine, sizes vary Stem - long, thin piece linking the base to the bowl Base - flat, circular piece at the bottom of the stem that provides stability How to Hold a Stemmed Wine Glass There are 3 proper ways to hold a stemmed wine glass: Pinch the stem between your thumb and index finger where it meets the base. Rest the bottom of the base on your folded middle finger. Use your thumb as a lever and anchor the base to your folded index finger. Pinch the stem of the glass between your thumb and index. Let your other fingers rest naturally. To hold a wine glass elegantly, follow the previous steps and then stick out your pinky finger. How to Hold a Stemless Wine Glass Hold a stemless wine glass towards the base of its bowl. To minimize heat transfer, use only your thumb, index, and middle fingers to grip the glass. If the glass feels like it may slip, curl your ring and pinky fingers beneath your middle finger to provide stability. Stemless wine glasses offer greater stability than stemmed wine glasses, preventing spills and breakage at cocktail parties and catered events. However, they’re unideal for tasting rooms because most wines are served below room temperature. Holding the base of a stemless wine glass transfers heat from the hand to the bowl and warms the wine. How to Hold Red Wine Glass vs White The best practices for holding a wine glass are the same for both red and white wine. However, the need for holding a wine glass by its stem is greater for white wine, since sommeliers serve it chilled. We break down the distinctions between how you should hold a red vs white wine glass below. How to Hold a Red Wine Glass The best way to hold a red wine glass is by its stem. This preserves its ideal serving temperature. If you’re drinking red wine on a winterized patio space, hold the red wine glass by its bowl to keep it from chilling. How to Hold a White Wine Glass Since white wine is chilled, serve it in a stemmed wine glass and hold the glass by its stem. Holding a white wine glass by its stem preserves its serving temperature. How to Drink Wine Pick one spot on the wine glass to drink from for the entire evening. This keeps your glass cleaner, its aromas fresher, and prevents unsightly lip marks from encircling the rim. How to Carry Multiple Wine Glasses To provide a proper wine service, your wait staff will need to transport multiple wine glasses to tables. The safest way to carry multiple wine glasses is with non-skid trays or a specialized wine glass tray. If you don’t have a tray, follow the steps below to carry multiple wine glasses without smudging their bowls, risking breakage, or contaminating their rims. Turn your hand palm-side up. Add the wine glasses between your fingers. Rest the bases of the glasses on your palm and allow their bowls to hang upside down beneath your hand. Layer the glass bases so they touch your fingers or overlap with the other bases. You can safely transport up to four glasses this way. How Do You Toast Wine Glasses? Many formal events will include a toast where you must clink your wine glass against other guests’ glasses. Crystal glasses are prone to shattering if you don't clink them properly. Even when using sturdier glasses, toasting wine glasses can lead to spills, breakage, and germ transfer. Mitigate these concerns by using the bell-to-bell method to toast with wine glasses. What Is the Bell-To-Bell Method? The bell-to-bell method is a safe and resonant way to clink wine glasses. To perform the bell-to-bell method, clink the big round part of your wine glass (aka its “bell”) to the bell of your clinking partner’s wine glass. When the wine glass bells make contact, they will release an enduring ring. Hand or machine-blown crystal glass will deliver the greatest resonance. Heavy crystal glasses and thicker rolled-lip glasses do not offer the same enduring ring. How to Swirl Wine Knowing how to grab a wine glass to swirl wine is essential to running a wine-tasting room. Follow the steps below to learn how to swirl wine glasses properly. Start by practicing swirling wine atop a table to build muscle memory. Once you've mastered the technique, you'll be ready to swirl the wine in the air. We've outlined the best way to hold a wine glass for swirling below. Set the wine glass on a flat surface. Pinch the stem where it meets the base between your thumb and index finger. Draw small circles on the table with the glass. The contents of the glass will swirl; continue the process for approximately 20-30 seconds. Why Do You Swirl Wine? Swirling wine releases its aromas and improves its flavor. Back to Top If you're training to become a bartender, use our guide to learn how to hold wine glasses properly. By following best practices, you can prevent wine glasses from contaminating each other during a toast or breaking during transport. If you're trying to teach patrons how to swirl their wine, teach them the proper way to hold a wine glass to swirl wine with our guide.

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