In wine service, which is best avoided?

• A. Using a decanter
• B. Wearing perfumes
• C. Presenting the wine with the label facing guests
• D. Asking about wine preferences

Answer: (B)

Fragrance management in wine service is crucial because the aroma of a wine is a key part of its character. Wearing perfumes or other strong scents should be avoided, since these fragrances can mask or alter the wine’s bouquet, making it difficult for guests to perceive its true aromas and flavors. A scented environment can also affect other guests and may trigger sensitivities or allergies, so keeping scent neutral helps everyone enjoy the wine as intended. The other practices—using a decanter to aerate and clarify, presenting the bottle to confirm the label, and asking about wine preferences—support a better, more confident service, so they are not things to avoid.