How to serve wine

guido · Site Admin Joined: Oct 18, 2004 Posts: 376 Location: Italy

Having chosen your wine, whether for an important dinner-party, or simply self-indulgence, proper serving conditions greatly enhance its enjoyment.

The serving temperature is the most important aspect of wine service as it can greatly affect the taste and the aroma of the wine.

Chill white or rosé wines in the refrigerator 1-2 hours before serving, to about 55°F. Do not use the refrigerator to store wine. This can encourage the development of bitartrate crystals and make the wine taste simple and flat. The high acidity of white wines will taste less tart when cool. Alcohol evaporates faster at warmer temperatures, and can interfere with the delicate aromas of these lighter-bodied wines.

Hint: If you need to chill a bottle of wine quickly, a bucket of iced water is much better then putting the bottle in a container of ice cubes.

Red wines should be chilled about 30-45 minutes in the refrigerator before serving, to about 62-65°F. You have probably heard that red wines should be served at room temperature, and you are right. However, the term "room temperature" refers to rooms in Europe way back when, and they were around 60°F, not the 72-75° we find in modern-day The slightly colder temperature slows the evaporation of alcohol, thus improving the aroma and flavor, and making the wine smoother. Don't over chill; this makes the tannins in the wine taste rough and bitter.

Many people like to open serious red wines hours in advance to allow the wine to 'breathe'. It can be effective in removing any 'bottle stink' or 'mercaptans' in a wine but the best form of breathing is agitation in the glass.

Decanting is a much debated subject and generally only necessary for wines which by nature of the way in which they are made, throw a sediment such as Vintage Port. Decanting can help a wine to breathe or aerate. When decanting, the wine should be poured slowly and steadily into a clean glass jug or decanter. Using a candle or bright light will show the sediment as it gathers in the shoulder of the bottle.

Someting about wine glasses:
The simpler and plainer the better. Ideally, but not necessarily tulip shaped with a wider bowl and tapering narrow at the top. A long stem allows for ease of swirling and the glass shape will trap and deliver the aromas. Holding the glass by the stem minimises temperature change and avoids unsightly finger marks. Many people like to serve white wine in a larger glass followed by red wine in a smaller version, which can be aesthetically very pleasing but often has little bearing on the style of wine served.
Never fill the glass. The half way mark is fine. It may look mean but you can pour as often as people require. It allows the wine to breathe in the glass and for the recipient to swirl the wine and enjoy the aromas. As a general rule serve white before red, young before old and keep the good wine until last. If you hold the bottle by the base and give your wrist a slight twist as you finish pouring you will avoid the dribble factor. Try it - it works!

Last but not least: Always drink responsibly
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In vino veritas!