Serving Wine

General Temperature Tips
Too cold of a temperature will mask sweetness, mute flavors and emphasize tannins. Too warm of a temperature will make wine lifeless, flabby and the alcohol can cause a burning sensation.

Sparkling wines (Champagne) should be served cold, around 45 degrees. It takes about 1 hour in the freezer to bring a sparkling wine from room temperature to the proper serving temperature. Never leave sparkling wines continually in the frig. as it will burn.

White wines are best when served cold, either at refrigerator temperature or a bit warmer. The cool temperature will bring out the fruitiness and other flavors and leave a refreshing taste on the palate.

Red wines are most commonly served between 62 to 65 degrees Fahrenheit or just below room temperature.

Fine Tuned Temperature Tips
Whites
Rich full bodied white wines such as Chardonnay, White Burgundy and Semillon and most sweet dessert wines show more complexity when served slightly warmer than other whites (58 to 62 degrees- about 40 minutes in the frig.).
Less expensive white wines such as a Chablis or Chenin Blanc are best served chilled (50 to 55 degrees) to bring out their flavors.
Reds
The old adage, "serve it at room temperature" began in the 19th century when people lived in damp English manors. Today, our homes are quite a bit warmer which will effect your red wine. A warm red wine can lose some of it's flavor and the tannins can tend to feel rough.
Popping a bottle of red wine in the frig. for 15 minutes or so can do wonders to revive a heat worn red.

When pouring a red wine such as a Cabernet or a Merlot you will experience the full flavors at room temperature (62 to 65 degrees).
Lighter reds such as a Beaujolais and Pinot Noirs can be good when moderately chilled (58 to 60 degrees).

Blush and Roses' can be served at refrigerator temperature (50 to 55 degrees).
Do not get too hung up on the temperature of the wine you choose to drink. You can test the temperature with gadgets offered at wine stores, or use a thermometer. Ultimately, you just want to judge the wine by the warmth of the bottle- and pour!

Wine Glasses

The most important rule: wine glasses have stems for a reason-the stem is where you should hold the glass. Avoid holding a glass by the bowl because you will warm your wine. There are three main styles of glasses: all-purpose white-wine, large bulbous for red wine and a tall thin shaped flute for sparking wine.
There are more shapes and styles that are specific to each type of wine. Some glass companies have designed their glasses in a way that when you sip the wine specific to that glass, the glass will throw the wine on the perfect position of the tongue which enhances your wine drinking enjoyment (See Does a Wine Glass Make a Difference article for more information).

It's a good idea to start with a basic set of the three basic styles. Keep in mind that wine glasses do break, thus you should buy glasses that are easily replaced and that you can afford to break on occasion.

Pouring Wine
It's really no big whoop! However, there a few rules to keep in mind.
When pouring, it is polite to serve yourself last.
You shouldn't fill a wine glass more than half-full and one-third is optimal. Many avid wine drinkers like to swirl their wine to let the wine breathe. A full glass robs them of this swirling ability.

When pouring sparkling wine it should be poured slowly and against the side of the glass.Don't worry about sediment, it won't kill you. Sediment is heavier than wine and will sink to the bottom. It doesn't mean you have bad wine, however, you may want to leave the last few tablespoons of wine in the bottle when you see heavy sediment as it can adversely effect the flavor.
 
By
Bev Brock-Alexander

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