<![CDATA[AUERSMONT SCHOOL OF ETIQUETTE | MELBOURNE | AUSTRALIA'S PREMIER SCHOOL SPECIALISING IN ETIQUETTE - Blog]]>Sun, 22 Nov 2020 01:51:31 +1100Weebly<![CDATA[Wine Regions of Australia]]>Sat, 10 Oct 2020 09:25:54 GMThttp://auersmont.com.au/blog/wine-regions-of-australia
“The first grapevine planting material arrived in Australia with white settlement in 1788.” according to the Department of Primary Industries, Queensland Horticulture Institute. The process of planting, harvesting and drinking of wines has never stopped from that time forward. A report released by Wine Australia, cites that “Australia in 2018 alone produced 1.29 tonnes of wine produced 852 million litres made its way overseas, whilst 496 million litres remained for the Australian consumer. This meant that 33 million glasses of Australian wine enjoyed worldwide everyday.” Amazing facts and figures!

So where are the biggest producers of wine in Australia today?
South Australia enjoys a warm climate. The region is known for: Chardonnay, Malbec, Merlot, Petit Verdot, Pinot Noir, Riesling, Sauvignon Blanc, Semillon and Shiraz

New South Wales also enjoying a warm climate, New South Wales, is known for: Chardonnay, Cabernet Sauvignon and Sauvignon Blanc, Riesling, Shiraz and Viognier.

Victoria, with three different climate zones is a varied climate. Victoria is known for: Pinot Noir, Shiraz, Chardonnay, Cabernet, Merlot, Sauvignon Blanc, Viognier, Sangiovese, Pinot Gris, Nebbiolo & Fortified Wines

Smaller Wine Producers in Australia
Western Australia has a warmer climate. The region is known for: Pinot Noir, Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon, Riesling.

Tasmania is known for its cooler climate, it’s also known for: Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling.

See my article: http://etiquipedia.blogspot.com/2020/08/australian-winery-etiquette-and-more.html
#auesmont #wine #winerys #cellardoor #australia #victoria #viticulture #etiquette #etiquettetips
<![CDATA[Winery & Cellar Door Etiquette]]>Sat, 10 Oct 2020 09:08:30 GMThttp://auersmont.com.au/blog/winery-cellar-door-etiquette
A day out to a winery can be the most relaxing and relished experience that a friend, partner or work can take you to. It is a time to share, experience, saviour and talk about. Winery's over time have become the showman, letting you graze on their wines and some have expanded to opening restaurants and featuring only their wines with local produce! Simply chic and an immersive experience.

Here are a few pointers when stepping through the cellar door.
  1. Before arriving understand your alcohol limit. Going to too many winery's will become a blur and your tongue will need a holiday. Perhaps eat first before trying a bevvy of drinks.
  2. Do a good amount of research on the winery's that appeal to you. If you are only a white wine drinker then search for a recommended matching winery. If you are coming with friends then discuss your likes and dislikes and map out the winery's that everyone will be able to enjoy.
  3. Dress appropriately with a little glam. Winery regions are located in cool climates. Recommended are flat shoes or wedges, as the winery grounds tend to be gravel, compacted soil or grass. Bigger and popular cellar doors will have paving stones or concrete. Leave perfumes and aftershaves at home, it will affect your smelling senses come wine tasting. Lathering your lips with lipstick can also affect the senses and leave lipstick marks on the glass that may not easily wash off.
  4. Upon arriving, smile and greet the staff, they will understand straight away that you're ready to taste their products.
  5. If there is a large crowd at the tastings, don't push in to get to the front. Go out and walk about the grounds of the winery, take selfies in the vineyard or even move onto the next winery on your map. Pushing yourself to the front will be noticed, in Australia, you may not be served.
  6. The winery may offer free tastings or you may have to pay a small fee, that fee could be waived if you eat later at their in-house restaurant. When you are offered a tasting, go with the tasting order, (or indicate which wines you only like or really want to test). The tasting order will start with whites, rosé to reds and end with fortified wines. You may be given a sheet to mark the wines you enjoyed or didn't quite like. You can either swallow the wine or there will be a spittoon. Don't hesitate to use the spittoon, it is there for a good reason. You may want to have a tissue in readiness for you after you have spat the excess wine.
  7. Some wineries have bookings for a detailed explanation of their wines, processes, viticulture, history and food matching. I fully recommend this type of booking. You will be attended to in a quiet corner and have access to wines that are not for general tasting. Perhaps as part of their paid booking you will receive a tasting plate of local produce that matches their wines during the wine experience.
  8. Staff are trained to speak positively about the wines they present. Saying you simply hate reds, when they are predominantly a red wine producer, will tell them you didn't do your homework and they could skip serving you in favour of another customer.
  9. Use the see, swirl, smell, sip and savour techniques. Look and take note of how the wine looks, its colour, its thick or thinness. Close your eyes and identify what you are smelling and tasting. Feel the wine in your mouth. Notice how it tastes when you take the first sip and how it tastes when it languishes for 30-60 seconds in your mouth. Does it appeal to you? What foods could you match it with? Think about the area the winery is in... Do you taste the sea in it? Or possibly you taste eucalyptus laden bushlands? Let the creative side of your mind wander.
  10. Be curious, be interested. Staff want to interact with you, they want to tell you the winery's history, their best wines, the types of vines that their wine is made from, the wine process and more. It will put the server at ease and you may be offered a great deal at the end of your stay!
  11. It is also a time to step right outside your comfort zone. Why not try different wines than you're used to? You might be delighted and surprised and come home with a new match to your chicken vindaloo, beef shank or blue vein cheese.
  12. Using the tasting area as a local bar or pub, could be frowned upon. The tasting area is provided for trying the wines, on a short term basis. If you want to stay longer, then use their restaurant, book a private room, or take your glass to the garden or balcony area.
  13. When you are tasting, a good server will automatically change your wine glass once you have finished the white wines before you go onto red wine, fortified or sparkling. If they don't, then ask for a change of wine glasses. Rinsing it out with water, will tend to leave a pool of water in your glass, diluting the wine your tasting.
  14. The last place you need to be seen drunk, is at a winery. The winery has a code of conduct that allows them to refuse to serve you and even to escort you off their premises, as they see fit.
  15. Keep in mind that the wine you enjoy is a personal choice. Not everyone likes eating escargot! The wine you like? No one else can fault your choice. Going to a winery is an experience. It is a way to escape to the country with friends, bond, talk, laugh and take lots of photos.
See my article: http://etiquipedia.blogspot.com/2020/08/australian-winery-etiquette-and-more.html
#auesmont #wine #winerys #cellardoor #australia #victoria #viticulture #etiquette #etiquettetips
<![CDATA[8 Tips Servings Wine and Using the Wineglass]]>Sat, 10 Oct 2020 09:06:56 GMThttp://auersmont.com.au/blog/etiquette-for-your-wine-glass
  • Wine glasses need to be held at the base of the stem between your thumb, forefinger and middle finger. Your other fingers will naturally rest between the bowl and base.
  • Never hold the bowl of the wine glass as you will heat up your wine.
  • Small sips of wine are recommended.
  • The natural oils from our fingers, or residue from having eaten finger foods, can leave fingerprints, so it’s best to always hold the stem of the glass.
  • Ladies who wear lipstick can leave marks on the glass. Wetting your lips before drinking can prevent lipstick marks. If this is difficult, then drinking from the same stained area is advisable.

Serving Wine to Guests
  • You can tie a napkin around the wine bottle you are serving. This will stop the drips on the table linen or even the guests and to make sure the bottle will not slip through your hands due to condensation.
  • If you are the host or hostess, you will be serving your guests from their right sides. As the hostess or host, you will ensure that everyone’s glass is filled.
  • The rule of thumb when pouring, is to pour below half a glass (100-125ml or around 4 liquid ounces) of wine each time. At a restaurant, this should be done by your server, who will make sure that your glasses always have wine in them.

See my article: http://etiquipedia.blogspot.com/2020/08/australian-winery-etiquette-and-more.html]]>
<![CDATA[7 Australian Café Etiquette Tips & The History of Coffee in Australia]]>Fri, 09 Oct 2020 11:15:31 GMThttp://auersmont.com.au/blog/7-australian-cafe-etiquette-tips-the-history-of-coffee-in-australia
The drinking and cultivation of coffee has a relatively short history in Australia. Coffee landed on the Australian shores from 1788 on the first fleet from abroad. It has been said that during the first fleet’s voyage, it made a stop in Rio de Janeiro for plants and seedlings to grow in the new lands. 

At the time, coffee was often mixed with “fillers” like chicory and other food products such as mustard or eggshells, that had no business being in coffee. This changed with the arrival of immigrants to Australia, notably after the second world war, who brought their own styles of coffee-making with them. Coffee became a well-known, popular beverage and cafés were set up to accommodate a little taste of Greece, Italy, Hungary, and the former Yugoslavia, from the 1950’s onwards. These immigrants  also brought with them different coffee grinders and coffee accoutrements, such as a briki, cafeteria or moka pot, that would fill the walls, piquing the interest of the consumers enjoying coffee and dessert with friends.

By the 1970’s and 1980’s, the hot trend was for Australians to sit at a café and eat newly discovered, and even exotic desserts and biscuits, with their coffee, may it be cappuccinos, lattes, flat whites, long blacks etc. Australian’s are frequently ranked as top consumers of coffee. Many of the original coffee houses in Melbourne, Sydney and Adelaide still stand, even with their original fit out, now making icons of the Australian coffee scene. Namely: Pellegrini's Espresso Bar and Mediterranean Wholesalers.

Today, cafés are on the top of many Australians daily or weekly agenda. They will discuss where to get the best coffee, ask for recommendations from friends and family. Research on the web or good food guides. Interest in where the coffee beans are sourced is another subject. Many good cafes won't just choose a certain brand for their café, but also source coffee manufacturers that will provide coffee from growing origins such as Ethiopia, Central South America, and New Guinea and make that a feature of their café.

  1. Savor your espresso the Italian way.... with a glass of water. The glass of sparkling water which often accompanies espresso is to cleanse your palate before, and after, a drink of your espresso. Due to its intensity and concentration, espresso can be a lot for the palate at once, so it is nice to have something to prepare the palate, then cleanse it, even during your cup, and at the very last of the cup.
  2. If you wish to remain long after you receive your coffee to do work, check around you. How busy is the cafe? Good manners and common sense will help you to determine whether you should stay longer. Some cafes are made for you to stay and access their free wifi and facilities, some want you to eat, drink, then leave.
  3. If you are working via phone or online or talking to friends make sure you use your 'indoor voice' so others are able to hear conversation.
  4. Bring your best manners along with you, even though the café is a very casual establishment. Cafe's tend to be small and what you say and how your behave can be overhead and seen by the café owners, employees and all other customers.
  5. If you are by yourself, choose the smallest table, rather than spreading out and taking up a table and potential earning for the café . 
  6. Stop and think before plugging your electronic gear into the walls of the cafe. First and foremost, not all cafés may welcome your added contribution to their electric bill. Besides, you may not be insured if there is a surge and you certainly don’t want to be responsible for causing one. Cords can be a tripping hazard. If someone trips over any of your ‘office on the go,’ liability may fall onto your shoulders. It's good to ask and find out the cafe's policies in advance of pulling out your cords.
  7. Cafés are a great place to meet people. Keep a smile with you and don't feel uncomfortable saying “hello” to others, while carrying on with your own day.

See article in http://etiquipedia.blogspot.com/2020/10/7-australian-cafe-etiquette-tips.html

#auersmont #coffee #cafe #australia #melbourne #etiquette #etiquette tips #etiquetteschool
<![CDATA[Melbourne Cup Etiquette]]>Thu, 01 Oct 2020 08:15:46 GMThttp://auersmont.com.au/blog/october-01st-2020
Can you hear the thundering in the ground beneath you? You can actually feel the horses before they fly past you within seconds, kicking up the greenest, thickest grass with soil into the crowd. The jockeys with laser concentration, visualising what is ahead of them, each one wearing the colours of their company. 

As the horses pass you see their flared nostrils, pushing out carbon dioxide into the air, chests pumping to get to the finishing line first! The crowd’s chatter has become hushed tones, as they intently watch like eagles, turning their heads from left to right in a 3200 metre race at 3:00 p.m. exactly, on the first Tuesday in November.  It is known as “the race that stops the nation.” It is also known as the Melbourne Cup.

The Melbourne Cup, held at Flemington Racecourse, Melbourne, Victoria, Australia. The very first race was held in 1861. The race now has been shortened from over 3 kilometers to 3200 meters. It is a time where race meets all over the world and Australia, starting in Spring then coverage to this day and after. You will see Sheiks from the Middle East, Oligarchs from Russia, the rich, famous and invested from Asia, come to the most famous day in November.

Other than viewing the most beautiful horses on earth, you will undoubtedly get to enjoy the site of some truly beautiful spring dresses and hats. It is a time for men and women to show their creativeness, boldness and bravery, which puts into a spin, the local seamstresses, milliners, glove and shoe boutiques. It is the perfect excuse to dress bright, elegant and stand out with a milliner's hat or one that you have designed yourself. 

Of course, you can dress up anytime for a race meet all over Australia, however the major days that you would want to be seen are:

31st October - Victoria Derby Day
3rd November - Melbourne Cup Day
5th November - Kennedy Oaks Day
7th November - Stakes Day

Dress Etiquette and Style Guide
The VRC (or the Victorian Racing Club) does have etiquette rules for how ladies and gents need to be attired, if one is to enter certain areas of the racecourse. If one is lucky enough to be invited to private and/or member sections, there are a few rules to remember:

Ladies - are required to dress suitable standards of dressing, maintain dignity inside the enclosure. Overseas guests are able to wear their formal national dress of origin. Not acceptable is jumpsuit/playsuits, midriff exposed or shorts.

Gentleman - are required to attire themselves with tailored slacks (tailored chino's), sports coat/blazer, tie and dress shoes. Overseas guests are able to wear their formal national dress of origin. During the hot summer months jackets can be a side item.

Children - are required to be neatly dressed and with an adult.

Member’s Guests - are required to adhere to the above dress requirements.

Fashions on the Field... It’s Competition Time!
This is an amazing sight that brings the colour, fashion and drama to the races. The competition is held in collaboration with VRC and Myer Department Store each year. 

Held for over 57 years, it was first created in an attempt to appeal to more women. What was a male dominated sport suddenly seemed ‘fashionable.’ The fashion competition is now a glam event, held over the four days, and brings in international designers, milliners, and global media attention, along with celebrity judges.

There are some that have made their name known just entering these competitions putting together a stunning outfit from shoes, outfit, hairstyle and hat.

The competition has four sections that attendees can compete in: Women's Racewear, Men's Racewear, an Emerging Designer Award, and a Millinery Award.  
This is an amazing time in Melbourne. 

#auersmont #etiquette #etiquetteschool #finishingschool #melbournecup #races #horses #melbourne
<![CDATA[Serving Wine and Wine Tasting]]>Fri, 14 Aug 2020 04:14:08 GMThttp://auersmont.com.au/blog/serving-wine-and-wine-tasting
Tips and Tricks.Serve white wine before red wines. Lighter wines before heavier wines.

Simple meals are enhanced when paired with complex wines. Complex meals can be enjoyed with simpler wines. It’s all a matter of taste.

When pouring your wine, slightly twist your wrist to the right as you finish pouring wine into the glass, before quickly tilting the bottle upright. This will help eliminate drips from the mouth of the bottle.

When you have washed your wine glasses, rinse them at least twice to get all the detergents out, as detergents can change the way the wine tastes.

Ideal Alcohol Serving Temperatures
Red Wines are best at room temperature, or below, if the weather is hot.
Serve red wines in large, open-bowled glasses, due to the wines tannins. The flavor of the wine improves with oxygen and the open bowl allows enough area for swirling and enjoying the “nose.”  (The “nose is all of the various aromas coming out of the wine.)

White Wines – 6-8 °C/43° F- 46° F

White wines are generally served in smaller-bowled wine glasses to keep the wine cooler.

Rosé Wines – 6-8°C/43° F- 46° F

Rosés are best served in a glass with a smaller bowl, to keep the wine cooler.

Sparkling Wine: 8-10°C / 46° F - 50° F

Use a tall, fluted or tulip shaped glass to contain the bubbles and to retain its effervescence (i.e. Keep it fizzy.)

Decanting Red Wines
Decanting allows wines to breathe. It “mellows” young wines. Allowing a young wine to air can “age” the wine.

Decanting wines also separates the wine from any sediments.

Older wines should be decanted less than 1 hour before a meal.

Young wines should be decanted 2-3 hours before a meal.

Tasting Wines — The Five S’s

See – Look at the wine, checking its clarity, sediment, and the colour of the wine. The colour of wine will tell you the intensity of the wine about to be tasted.

Swirl – Swirl the glass on the table, rotate your glass, this aerates the wine, swirling helps the wine interact with oxygen releasing aromas before smelling the wine. If there is high sugar content, it will leave streaks in the glass. (Called ‘legs’ or ‘tears’).

Smell – Holding the stem, place your nose inside and inhale. Never sniff the cork (there is no need as that is not where the smell is) however looking at it will indicate cracks, mould, and seepage. Sniffing the wine will tell you how intense the wine is, does it remind you of fruit, flowers etc.

Sip – Never drink the wine. Sip the wine and allow the wine to roll around in your mouth 3-5 seconds to coat your mouth so as to detect its overall structure. You will be thinking about its textures, flavours, and weight. By letting in oxygen to mix in with your wine (en mouth) you will get to know the full profile of the wine.

Savour – When you swallow the wine, you will get a different taste to that during the above procedures. By doing this you will be able to see the wine’s balance, and detect any notes of domination or not.

See this article published: https://etiquipedia.blogspot.com/search/label/Australian%20Wine%20Etiquette

#auersmont #wine #wineetiquette #etiquetteschool #finishingschool #wineglass #diningetiquette
<![CDATA[What is Covid Etiquette?]]>Tue, 28 Jul 2020 09:02:26 GMThttp://auersmont.com.au/blog/what-is-covid-etiquette
Covid-19 is a coronavirus that can cause significant respiratory illness especially in the aged and those with chronic disease. As a pandemic, its effects have touched every corner of the globe, and our lives have been changed. We can't work, go to school, play and interact in the same ways as before - we must distance ourselves socially in order to protect ourselves and others. Thus, we've needed to adapt to a new set of social etiquette rules:

The Delayed Greeting:
Recently I surveyed a number of people to ascertain their views on Covid-19. Some weren't so concerned, feeling that it is just one virus amongst many that will eventually go away. Others are, understandably, on high alert, concerned and taking all necessary precautions. However, everyone understood the need for respiratory etiquette and social distancing at this time.  Many are wearing gloves to add an extra layer of protection, as well as a reminder not to touch their faces. 
With this in mind, handshakes are on pause everywhere. When making an introduction, wait for a few seconds and observe the person you are greeting and allow how they want to greet you. You may be the person who will initiate the introduction. If so, use open body language, smile your acknowledgement, wave and promptly make an introduction, perhaps a small nod. The other person may want to just say a verbal greeting or an elbow bump or foot tap. (Tip or side of each elbow/tapping on someone shoe side on).

‘The Elbow Bump or Foot Tap’:
For those who do not mind very minimal contact, then the elbow bump may be in order. When doing so, you can have your face positioned to the side to minimise being in their personal space.

Personal Space:
Most cultures have ideals about personal space. In many western cultures personal space is estimated to be the space approximately 70cm around a person. Governmental authorities are advising today to keep at least 1.5m away. So when a person is talking to you, or positioned close to you, take note and move yourself to ensure a greater personal space.

You may be the one enclosed by a few people and feel uncomfortable. If you do, don't hesitate to politely speak up and remind others gently about the need to be distanced from each other. You may choose to quietly remove yourself from the situation.

Use Good Hygiene:
This will help prevent spread of the virus and other microbes.  Use soap and alcohol gel extensively. If you feel you are about to sneeze and there are no tissues available in that moment, use the inner side of your elbow to “catch” the sneeze. Then go to wash your hands and wipe your face. Most local governments have websites with helpful health procedures that one can follow as directed.

Wearing a Face Mask:
Given that Covid-19 is passed primarily through droplets (when breathing, talking, coughing, sneezing), wearing a face mask has become de rigueur worldwide. It has been enforced by regulations in many enclosed and non-enclosed public spaces, depending on what country or city you are in. Therefore, protect your community and yourself by keeping a few face masks handy at home, in the car, your bag or back pocket. For example, in his latest media release, Daniel Andrews, State Premier for Victoria, Australia, stated that from 22nd July 2020, face masks are mandatory and anyone caught not wearing a face covering will be fined $200.

Simply put, etiquette demonstrates care, concern and kindness for yourself and others. It has never been more important on a personal, and global scale. By using the gestures listed here, you can help stop the spread of Covid-19.

​See this article published: http://etiquipedia.blogspot.com/2020/07/what-is-covid-etiquette.html

#auersmont #etiquetteschool #etiquettetips #finishingschool #melbourne #australia #asia
<![CDATA[Etiquette and Indigenous Australians]]>Tue, 21 Jul 2020 11:38:59 GMThttp://auersmont.com.au/blog/etiquette-and-indigenous-australians
Having been born and lived in Australia most of my life, we were taught that the Australian Aboriginals were the first to occupy and that was it.  Unfortunately, 35 years ago, we were not taught how to interact, understand their language or culture.  Today, going into classrooms now, we are better e quipped and regularly have interactions with elders and now have cultural centres where we can better understand their connections to land and people.

What is Aboriginal and Torres Strait Islander etiquette?  I recently asked a Yorta Yorta brother and a Pitjantjatjara sister both living in Alice Springs, their advice:

These traditional cultures place importance with building and maintaining rapport and trust. When introducing yourself, do it with warmth and sincerity.  Talk about yourself first. Be slow, simple and methodical, as English may not be their first language.  Dialects such as Kriol, Aboriginal English or Torres Strait Creole may be spoken.  There are over 300 Aboriginal languages spoken throughout Australia and Torres Strait Islands.

It's best to avoid eye contact at first and look away while you are talking.  It is a gesture of respect.  Direct eye contact may be viewed as aggression, rudeness and disrespectful.  Always observe the other person's body language, then use it to guide your own facial expressions and body language.  Be mindful of cross-gender eye contact, only do so when there is conversation initiated.

Avoid asking too many questions, if you are not familiar with them, explain why you need to ask questions.  The best way is to speak about who you are, where you are from, where your family is from and where you’re going.  Perhaps, use a story to get the answer to your question.  They will tend to open-up.

A form of direct respect is using the titles of ‘Aunty’ or ‘Uncle’, they may not be your actual family or even older than you.  If you have been living in an area a long time and are familiar with its people, you may be honoured and asked to call someone their ‘sister’ or ‘brother’.

Listening is imperative.  Due to spoken and body language differences, the person may make an explanation of something in a way that you are not used too.  Take time out to actively listen, do not interrupt or talk-over, show kindness.  You may want to paraphrase and repeat back what they said to show you are listening and wanting to understand.

Be aware that due to language differences or due to shyness, that an Aboriginal and Torres Strait Islander may say ‘yes’ to your questions, even if they are not in agreement with you. They may simply wish to end the conversation and by saying ‘yes,’ they feel like they can conclude the exchange, especially if they do not understand what you are saying. It is wise to take time to explain in a parable or story, what you need or require.  You may need to find an interpreter.

Be mindful of personal space.  Standing too close, especially with the opposite gender, could be sending signals that could be interpreted wrongly.  Best to keep the usual amount of distance away.  Always ask permission to touch another person.
Time is counted differently.  Community values and family responsibilities will be prioritised over time.  When making an appointment, be flexible.

Breaches of confidentiality can lead to shame (shame is the feeling of humiliation or distress) based on over-sharing personal and private information with others.  It is advised to have serious discussions, holding it in a place the person is most comfortable, private and away from public spaces.  Talking about ‘men’s’ and ‘women’s’ business needs to be kept private and confidential, you want to engender trust and rapport.  Once that is broken, all association with that person could end permanently.

If you are travelling around Australia and Torres Strait Islands and want to walk on their land, you must ask for the owner or elder permission to approach them, then you are able to ask if you're able to walk on their land.  You must be able to make an acknowledgement of country.  It is a way that we can show respect for Aboriginal and Torres Strait Islander heritage and have an ongoing and open relationship with the traditional owner of the land.

Please be aware, different states, different areas, tribes or associations of Aboriginal and Torres Strait Islanders, culture and language will differ.

See this article published: 

#auersmont #australianetiquette #etiquetteschool #etiquette #finishingschool #etiquetteschoolasia 
<![CDATA[Champagne or Sparkling Wine?]]>Mon, 13 Jul 2020 07:00:02 GMThttp://auersmont.com.au/blog/champagne-or-sparkling-wine
Most of us love champagne. We enjoy hearing the distinctive “pop,” wondering if, and how far, the cork will go flying. We look forward to the effervescence and drinking those sharp bubbles... it really is an amazing beverage. Have you ever wondered what the etiquette for champagne is? Here are a few points on this special commodity:

1. The name champagne is protected by Comité Interprofessionnel du vin de Champagne and can be only used by the growers of that French region. In Australia the wording used is “sparkling wine.”

2. Sparkling wines must be chilled before serving. There are a few ways to chill wine, put the wine in the refrigerator and chill to 8-10°C/46- 50°F  or 3 hours. Putting it in ice and a bucket should take approximately 30 minutes to chill, and water will help bring the temperature down.

3. When uncorking the bottle, hold the cork and twist the bottle not the cork, Hold your glass upright rather than tilting your glass.  When pouring into the glass, fill it only a third of the way up. Never fill it to the top.  

4. When uncorked, sparkling wine does not need to be left to breathe, like a red wine. When pouring, the wine will air and that is all it needs. It will keep for approximately 24 hours in the refrigerator with a wine stopper. You will be surprised how well sparkling wines will keep in this manner. 

See this article published: https://etiquipedia.blogspot.com/search/label/Australian%20Wine%20Etiquette
#auersmont #australianetiquette #etiquetteschool #champagne #finishingschool #etiquetteschoolasia 
<![CDATA[The Passing of June Dally-Watkins]]>Sun, 23 Feb 2020 22:53:22 GMThttp://auersmont.com.au/blog/the-passing-of-june-dally-watkinsThe Australian elocution, etiquette and modelling circles grieve for June Dally-Watkins, whom shall forevermore remain synonymous with elegance, grace, etiquette and poise.  The doyenne of Australian etiquette, the Amy Vanderbilt of her time, she inspired men and women to aspire to good manners, humanity, eloquence and kindness throughout the decades.  In doing so, she created a legacy that etiquette teachers such as myself aspire to furthering.  My thoughts are with her family at this time. (Picture from jdwbrisbane)

See edited article published: https://etiquipedia.blogspot.com/search/label/June%20Dally-Watkins