Chill the wine at Perfect Temperature
When it comes to the point of chilling the wine, you need to make sure that the bottle you are going to serve is refrigerated at a proper temperature. Serving at too hot might emphasize the alcohol is leaving it very fleshy and flat. On the other hand, also cold serving makes its tannins a bit of harsh and styptic. It’s not the matter of knowing the rules and smashing it up instead; it mostly depends on the variety of wines and its inherent variation of taste.
Chill red wine to 53-69 °F (12-21 °C)
Always serve red wines somewhere between the chilling temperature and the room temperature. Serving temperature needs to be higher than the room temperature and lesser than the chilling temperature. Here you need to apply some analytical judgment. Try to help the rich red wines such as Cabernet Sauvignon and Shiraz at a warmer temperature than the light red wines such as Pinot Noir and Zinfandel to make it taste smoother.
If you do not have a wine cooler, then –
Try to refrigerate the bottle 20 to 30 minutes in a refrigerator. But do not keep it all the day at freezer as the fridge dries the cork that might get out of the bottle anytime. Read our last article about the difference between cooler and refrigerator.
If it gets too cold, try some warm water to defrost. But, do not use any fire or any flame.
If it is slightly colder than your body temperature to warm it up. Just place your both palm beside the glass in front of you.[/vc_column_text][vc_column_text]
Serve light dry white wines, rosés, sparkling wines at 40° to 50° F
Chilling helps to preserve its freshness and fruitiness. It also keeps the bubbles perfect rather than becoming foamier. On the other hand, white wine often becomes sweetened if it gets warmer. So chilling helps to enjoy the vibrant aromas.
Chill full-bodied white wines at 50° to 60° F
Light, zesty white wines such as Chablis and Grenache Blanc require lower end of the temperature spectrum and oak-aged white wines at the higher end.
If you are using a refrigerator rather than a professional wine chiller, turn the temperature dial up 1 to 2 notches as the refrigerator might make it colder that further causes are spilling the corks automatically.[/vc_column_text][vc_column_text]
Chose the Perfect Wine Glass
As discussed earlier, different wines require different wine glasses. Choosing the right glasses allows the perfect tenant and sparkles. Read our latest article on Choosing the perfect wine glasses.
Small-bowled glasses for white wines
The part of the lens where wine sits – is called bowl. You need to serve light bodied wines such as Moscato & Soave in a bit taller and thin bowled glasses. And, full-bodied wine such as Viognier requires comparably shorter and rounded bowls. Here is some good example of the small-bowled wine glass.
Large-bowled glasses of Red Wine
Large-bowled glasses helps red wines taste better with the virgin sense of the ultimate fruitiness and freshness. You need to serve the full-bodied red wines like Cabernet in comparably taller and more sizeable red wine glasses (large-bowled). But, low-bodied red wines such as Pinot-Noir and Viognier requires shorter glass that is lightly round shaped. Check some excellent example of large-bowled red wine glasses.
Sparkling Wine requires tall and thin glasses
Sparkling wines including Champaign needs tall and thin glasses with a small opening. It helps the sparkles happening in its common nature. Here’s some example.
Placing the Glass
The first adequate you need to learn is – where to place the glass. Usually, the glass is kept just above the knife and do not forget to start placing the glass at clockwise round from the right.
Where to touch?
Only place you are allowed to touch is the lower part of the glass
Presenting the bottle
After placing the glasses, you need to bring the bottle in front of the guest. Present the bottle before opening it up. Place your hand on the lower back of the bottle and present the level in just front of the guest you are serving.
Cut the wine foil smartly
After presenting the bottle, you need to cut the wine foil with a very soft hand. Use your wine key to cut the foil paper. If you do not have a wine key or corkscrew – Read our latest article on selecting the best corkscrew.
Remove the cork and place it on the table showing the brand name on top
After removing the foil paper remove the corkscrew smartly. Just put the point directly at the center of the cork. Start twisting clockwise down until you are left with one loop of the spiral on the screw. Do it carefully otherwise; the cork might break.
Top tip: Use an electric wine opener for the spill-free opening.
Position the upper notch on the top edge of the bottleneck. Hold the bottle and the leaver simultaneously around the neck and pull the lever arm vertically to reveal the cork.
Before serving. Clean the bottle top with your napkin to remove any deposits.
Position the bottle in the palm of your hand, with your thumb inserted in the bottom of the bottle. Lean the bottle away from you towards the glass and pour a small amount of wine for the guest to taste.
Pouring the Wine
Best practice is to pour the wine slowly and twist the bottle sharply above the glass and lift the container. That will minimize the dripping on the tablecloth and perfect the art of serving wine. At first, pour a small amount to one guest and wait for approval. If he states that the wine is ok, pour up to the half of the glass and rotate by clockwise right. Because universal human psychology is to move slightly to the left when something happens or someone comes in.
Also, make sure that you have used a napkin each time after pouring one glass.
To serve Champaign, slowly pour the drink and wait for the bubble to be settled and fill up the glass completely.
Also, make sure that you have left the wine bottle to the right side of your main guest (who is the host on the table). And ask whether you can remove the cork from the table.[/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text]
Decant Red Wines
You need to decant the red wines which are least likely older than five years or more. After becoming too older, red wines bottles produce some sediment on the bottom that creates a bitter taste. Decanting helps separating the red wine from the amount of sediment belongs to them.
To perform this job, you need to pour the wines into the professional wine decanter slowly. Observe and stops draining if the sediment reaches the neck of your wine bottle.
Read our latest buying guide about Wine Decanter.[/vc_column_text][vc_column_text]External References
- Wikihow’s guide to hosting wine
- Tips of perfect wine tips by wine spectator
- 7 Basics of serving by winefolly
- Right temperature of wine by Vinepair