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When do you pour wine?
One rule of service says: the guest's (wine)glass should never be empty.
If the wine is served from a bottle or carafe, the glass should be poured about a third full so that the wine has enough oxygen contact and can develop its flavours. The wine is topped up - again to a maximum of this level - when there are still one or two sips left in the glass; this quantity is known as the "neige". You only stop pouring when the guest asks for a refill or when the bottle or carafe is empty and no new one is available or has been ordered.
The level poured is different if you order an open wine in a restaurant that is served directly by the glass. This is then - as with sparkling wine or dessert wine - filled up to the fill or calibration mark, which is required by law; the fill level is then around three quarters or four fifths.
The above-mentioned service rule is a classic doctrine in the catering trade. Its background is that an empty glass could be interpreted as carelessness on the part of the service staff or the host, and is to be understood in the sense of "hostly care". However, there are also other views on this topic, which state that the glass must be empty before a refill is served, as otherwise the refill could be perceived as intrusive.
In any case, the same glass may only be topped up from the same bottle or carafe. If a new bottle or a new carafe is ordered (the contents of which may come from a different bottle in the case of open wines), then at least a fresh tasting glass is provided so that the guest (giver) can taste the new wine before it is served. It is up to the guest(s) to decide whether the already used(avinated) glasses are reused or new glasses are provided. Separate glasses are generally used for different wines.
However, the best way to answer any questions that may arise in this context is to let the guest(s) decide how they would like it. In any case, you should never give a refill without being asked. The question does not have to be asked explicitly verbally, but can be asked gesturally by making eye contact with the guest with the bottle or carafe in hand or by pausing over the glass before pouring until the guest signals their approval (nodding their head, making a statement).
If the guest is given the opportunity to decide for themselves when and into which glass they would like a refill, they are not being patronised (which would be taboo from the host's point of view) but, on the contrary, are being shown special appreciation. This should be a matter of course, and the appropriate time to ask whether wine may be topped up is - see above - when there is still a little left in the glass.