​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

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
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#auersmont #australianetiquette #etiquetteschool #champagne #finishingschool #etiquetteschoolasia 

​The 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

Etiquette, the art of being polite, eloquent and kind, has many proponents globally.  If you've ever wondered if there is a repository of articles related to etiquette, or about the extent of the etiquette network and the wide range of fascinating aspects of this art, then let me introduce you to Maura Graber.
 
I first came across http://etiquipedia.blogspot.com/ when seeing a post on Instagram by Maura Graber talking about an silver orange holder I was instantly fascinated.  At her recommendation, I took a further look and was instantly captivated by her website. Everything I could know about etiquette was there: its history and evolution, the forms of etiquette that exist in other countries and so much, much more...

When I asked Maura Graber more about Etiquipedia she stated, "It's fun though. I'm always learning new things. I love the etiquette history. It gives a much clearer picture of where etiquette is today, and legitimises its importance in the world.  In late 2012, I started the Etiquipedia Etiquette Encyclopedia with a trainee of mine, the late Demita Usher, she encouraged me to start the site as a way for me to dispel etiquette myths and etiquette misinformation that runs rampant on social media."  Etiquipedia evolved into a project of the heart that saw Graber posting posting hundreds of articles annually.

"Now, with nearly 1,700 articles posted, there is still much more etiquette information needed," Graber says.  "And I do call out the promotion of bad etiquette, I just do not name anyone specifically. It is not easy to keep up. I devote a lot of time to the site. But it is rewarding work and I want it to remain free of ads as long as possible."

"I encourage select etiquette professionals who I meet online to contribute articles who readily contribute terrific articles. Some come up with an article that I need to expand on. What I look for and explore are relevant etiquette and etiquette history articles. They are generally well worth the read."

I wondered whether her information had a wider readership beyond other etiquette teachers. Graber clarified that, "I have a lot of students email me directly, from all over the world. They want help with school projects or papers they're working on. So I have a lot of people who are doing school work using Etiquipedia as a reference.  One large segment of followers are historical romance writers and those interested in the French royals and Versailles, Roman Empire etiquette, and other diversionary subjects."  Weekly Etiquipedia has hundreds of interested readers from across the globe, from Russia, Kuwait, Australia, UK, Canada, Ukraine and Brazil to India, France, Germany, US, South Korea and Trinidad & Tobago!

One of the items that is currently in Graber's possession is the well preserved original seating chart for the Duke of Gloucester's visit to Australia in 1934.  The Duke of Gloucester was the uncle of Prince Charles and whom Prince William is named after.  Additionally, Graber has a photo of a full place setting in sterling silver, used by Queen Elizabeth II during royal visit to Australia in 1954 including the original menu.  I was so intrigued by this since I teach dining etiquette!
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I encourage those who love etiquette and history to save Graber's blogsite and cherish it! She continues to devote hundreds of hours to building it.  Her dedication and love for etiquette is evident - after all, etiquette really is the art of thinking about others, being considerate and kind.  Thank you, Maura Graber.

www.http://etiquipedia.blogspot.com/

#auersmont #etiquette #australianetiquette #finishingschool #etiquetteschool #etiquetteschoolasia

Headlines and newspapers from all around the world are buzzing with the surprising decision of the Queen's grandson Harry, his wife Meghan and their great-grandchild Archie to move potentially across over the Atlantic, to Canada.  As it has been stated by the Queen herself, they will not be 'working' royals (that is, they will no longer take part in any royal tours or future ceremonial events).  However, they will keep their titles of Duke and Duchess of Sussex.

Despite this, the training that Meghan has had in regards to etiquette will no doubt continue on in their new public lives as ambassadors to their brand www.sussexroyal.com.  Having been trained by the very best etiquette coaches, Meghan will use to her advantage when in the public eye.  Curtsying may well be left for family gatherings back in the United Kingdom, but their knowledge of what and how to speak in social settings with charm and grace, how to network, dine and host events to support the community will keep Meghan and Harry in good stead!

#etiquetteschool #finishingschool #etiquette #etiquetteschoolasia #australia #melbourne #etiquettetips

​Today we see the rise of etiquette schools around the world from Africa to Asia.  Their veritable explosion in China is a testament to that, for etiquette schools offer courses that help one straddle the cultural divide between east and west through acquiring cultural sensitivity and competence.  Programs detail European customs and expectations both within the private and work domains as well as more specific courses such as British dining and how to conduct a royal afternoon tea, which are all hugely popular and constantly sold out.

The western world had etiquette schools in most cities; however, by the 1970's - 80's they had slowly closed their doors, with wider society feeling the schools had little to offer.  What, they wondered, did schools like the longest standing finishing school is IVP, Switzerland, where Madame Neri and family have dedicated their lives to teaching European etiquette to international ladies, royality, wives of diplomats, prime ministers and society notables, have to do with them?  With the advent of the Internet, globalisation and screens, the way in which we communicate has evolved rapidly - and some would argue that it has devolved.  Etiquette schools themselves have adapted to such a change and now offer the ever-popular cross-cultural courses such as Chinese etiquette, how to cope with bullying courses for teenagers, and basic table manners that are open to everybody.

We have seen figures such as Catherine, Duchess of Cambridge, and Meghan, Duchess of Sussex, transformed through their training in royal etiquette that improve their confidence, posture and body language and enable them to feel at ease and conduct themselves appropriately in a wide array of formal and non-formal events.  Today etiquette and finishing schools are flourishing globally: migrants and business people in particular have sensitised themselves to the reality that the respect and understanding of other cultures are the keys to unlocking the capacity to integrate and work successfully with others, for both themselves and their children.  In doing so, they gain knowledge, confidence and the capacity to find that competitive edge within business and social situations.  

Etiquette and finishing schools are the schools of the future.

#auersmont #finishingschool #etiquetteschool #australianetiquette #etiquette #etiquetteschoolasia

 
I recently chatted with Elizabeth Soos, consultant and principal of Auersmont School of Etiquette. Auersmont is a boutique etiquette consultancy firm that provides professional advice and expert knowledge in the world of etiquette, social conventions and good manners.

Prestigious British etiquette educators, Emma Dupont in London and Paris and Shanghai-based etiquette and service consultant, Guillaume Rue de Bernadac at Academie de Bernadac, trained Elizabeth.
Her training, coupled with a European background and extensive knowledge in cross-cultural issues, has enabled her to build Auersmont School of Etiquette to what it is today.

Elizabeth believes that it is crucial to start with etiquette in the formative years of a child’s life, setting them in good stead for the future in their adult years.

The courses that Elizabeth provides at Auersmont School of Etiquette have been tailored to match etiquette to the needs of all ages, from children to teens and adults.

She has even devised specific training for business professionals and those newly entering the workforce. One of her speciality subjects is Interviewing Etiquette.  At any age, applying for work and attending an interview can seem daunting,  so this course that she offers will guide you through the interview process to be prepared and equipped.

Thank you to Matthew Coppola for writing this wonderful article. ​www.clientcentric.com.au

#etiquette #etiquettetraining #etiquettespecialist #melbourne  #perth #victoria #australia #clientcentric

Afternoon tea at the grand Hotel Windsor is certainly a grand experience.  Welcomed past the warm sun-soaked stone façade and the pretty window boxes of red geraniums into the charming reception of this five-star Victorian-era hotel, one of Australia’s finest, we were ushered through to the luminous room hosting the afternoon tea whose large windows offered views over Spring Street to the stately Parliament House.

Seated at one of the finely dressed round tables where we were again welcomed, our afternoon of indulgence commenced.  A 19th century practice imported from England to Australia, afternoon teas are a celebration of high-quality reinterpretations of the basics – tea, finger sandwiches, sweet and savoury tarts, and a selection of deserts.  Windsor Hotel – or The Windsor, as it currently calls itself – has been the place in Melbourne to experience afternoon tea for over 130 years.

Served by the highly attentive staff with a fine attention to detail, our experience unrolled as smoothly as the gentle apple notes of the French sparkling wine gave way to a rounded wood finish and we worked our way through each tier.  We were presented with petite savoury pastries on the upper tier: Cornish pasties and confit onion tart.  The balance of organic vegetables in the Cornish pasties were encased in utterly buttery pastry that reflected the season’s change to autumn.  The slow-cooked caremelised onions were a perfect match with the goat’s milk cheese and orange reduction, served with a half-slice of cherry tomato for an acid bite and visual appeal.

The lower tier presented ribbon sandwiches with a distinct English touch with a nod to Asia: the salmon sandwiches with dill, mayonnaise and gherkin were served in a milk bun reminiscent of Hokkaido.  Roasted walnuts give a delightful textural crunch to the sandwich containing tender roast chicken with celery.  Finally, the traditional egg with mayonnaise ribbon sandwich hit a new high with a daring dash of horseradish.

The middle tier we kept for last to finish on a sweet note.  The three desserts were simply too beautiful to eat, but we did anyway, to our delight.  The shining sphere of almond sponge and basil mousse covered in strawberry lacquer was a triumph.  Caroline and Stéphanie Tatin would have approved of the apple tarte tatin whose walnut sablé crumbled delicately in the mouth, the perfect foil for the apples and classic vanilla cream.  The buckwheat and dark chocolate tart gave us a taste both of Bretagne in the west of France and South-East Asia, the former through the buckwheat sablé and the latter through the tart gelée of the kalamansi citrus fruit, joined by a delectable dollop of 65% dark chocolate cremeux.

Of course, the afternoon tea wouldn’t be an afternoon tea without the tea!  Our server helped us to choose teas that would most suit our preferences, giving information that supplemented the brief descriptions given in the tea menu.  The aromatic tea, after being brewed at the correct temperature, was served into porcelain cups.  For those who had room, the scones – plain or with plump sultanas – were just as they should be: buttery with a giving crumb, light and well-risen.  They were served with the hotel’s eponymous jam and thick clotted cream.

There are many hotels and restaurants around the world who offer afternoon teas.  However, to succeed, the venue needs to strike the right balance between ambiance, food and beverage quality and service standards.  Whether staying in the hotel or not, the staff answered all questions in a friendly manner and served the afternoon tea in an unobtrusive way.  The delicious food showed originality and the teas utmost care in their sourcing and serving.  The Windsor’s building itself has stood the test of time – and whose guests have included several Australian Prime Ministers, Don Bradman, Claudette Colbert, Margaret Thatcher, Gregory Peck and Meryl Streep, among others, and provided an unparalleled cadre in which to enjoy the city’s best afternoon tea.

#auersmont #etiquetteschool #finishingschool #australia #melbourne #etiquetteschoolasia #etiquettetips