Work the Bottle Math Before You Pour
Calculate a practical pouring plan for one standard bottle at a four-guest table.
One standard bottle, four guests, fish course in ten minutes, white wine must stay cool. Build a pour plan that includes host taste, first pours, and top-ups. Start smaller than a full glass when course timing and temperature matter; use top-ups to create generosity at the right moment. The common shortcut is pouring four large glasses right away because it feels generous. It empties the bottle early and leaves warm wine waiting for food. Step 1 Estimate the bottle at about twenty-five ounces. This gives you a mental budget. You do not need a calculator; you need a pacing range.…
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