Entertaining

If I don't specify a certain wine for the meal, my preferences are a good Puligny Montrachet, Poully Fuisse (or Vouvray or similar) in whites. I don't generally care for most Chardonnays but I do like several German whites like Riesling and Piesporter.

In reds, I prefer rather tannic, full-bodied wines like a Cabernet Sauvignon. I do also like some lighter reds like Beaujolais (including the Nouveau). But my absolute favorite wine of all is Châteauneuf-du-Pape.

I try to make sure the bar is fully stocked ahead of time. Be sure the bar has the following:

• All the standard liquors (Vodka, Gin, Bourbon, Tequila, Rum, etc.)
  
• A good Scotch - Johnny Walker is a favorite among my friends
  
• Orange Juice
• Cranberry Juice
• Tonic Water
• Red Bull
  
• San Pellegrino and Perrier
• Coke, Pepsi, Sprite, 7-Up and Ginger Ale

The supper table should be set with the following items — before my guests arrive, if possible:

Linens

Linens and damask tablecloths are found in the china cabinet.

China

In addition to our daily service we have three sets of fine china. Please use these services on the supper table.

Candles

Generally I prefer tapers in two candlesticks or candelabras, one at each end of the table. Remove any partially burnt tapers and replace them with fresh, unburnt candles. Keep the partially burnt candles for wax play. 

Make sure there is a lighter on the table for lighting the candles.

Flowers

Fresh and unwilted. The centerpiece should be low enough to see over. Nothing is as annoying at the supper table as being unable to see over a flower arrangement. We have a selection of appropriate vases. Most are in the china cabinet.

Wine

Red wines should be placed on the table well before supper time. A vintage red (more than 5 years old or so) should be uncorked about an hour before drinking so it can breathe. Very old reds may need decanting; I will usually give particular instructions for these, but if in doubt please ask.

White wines should be chilled to the appropriate temperature and placed in an ice bucket on the table just before drinking. In most cases it is not necessary to place ice or water in the ice bucket. The bucket alone will hold the cold air that comes off the bottle and keep it quite cool for long enough to get through dinner. Only wines that should be served very cold, such as champagnes, need to be iced on the table.

For all wines other than champagne, be sure to place a corkscrew next to the bottle.

Water

Glasses should be filled with ice water shortly before the meal, and one to three pitchers of additional ice water should be available on the table for refills as required.

Once the meal begins, service should proceed smoothly and with minimal delays. To facilitate this, the coffee maker should be prefilled with water and coffee, and coffee and dessert service should be set out on the sideboard waiting to be used.