1. A weekend away isn’t the time to bring birth-year Bordeaux. Old wines often suffer during transport.
2. If there’s a menu, plan pairings but don’t bring a different wine for each course. Do bring extra bottles as backup: You never know what shape a wine will be in. I always pack at least two bottles of each wine.
3. If there’s no menu, bring Champagne, which goes with almost everything. Or bring a food-friendly wine that’s lightly oaked and has good acidity. I like Loire whites and red Burgundies.
4. Keep wine at serving temperature. Put the Champagnes and white wines in the fridge when you arrive. Keep the red wines on the counter, where they’re accessible.
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