I have a line-up of wines for a tasting; in what order should they be served?

Generally, we recommend that the older and the more full-bodied the wine is, the later it should appear in the line-up. For example, a crisp, young white Bordeaux with a high percentage of sauvignon blanc will rarely show as well following an aged white Burgundy, and would probably be best served first. If you're in any doubt, our fine wine advisors are on hand for guidance.