Temperature.
The temperature of wine when you serve it has quite an impact on the taste of the wine. Young – or inexpensive – wine will not be as good at warmer temperatures, while mature and more expensive wines expand at warmer temperatures.
The proper serving temperature for red or fortified wines is 57 to 68 degrees F – not “room temperature” as you may have heard.
The proper serving temperature for white wine is 48 to 58 degrees. Rose wine: 48 to 54 degrees, Sparkling wine: 42 to 54 degrees.
A bottle of wine will cool 4 degrees for every 10 minutes in the refrigerator. If you need to chill a bottle of wine quickly, put it in the freezer for 30 to 35 minutes.
As the wine sits on the table during a meal, expect it to warm at the rate of 4 degrees every ten minutes. The overall room (or outside) temperature may impact the speed.
Decanting.
Decanting simply means pouring the wine from the bottle into some other container before serving. Decanting can be necessary for older wines that contain sediment. For other wines, decanting can improve aeration. If you prefer a decorative decanter to the wine bottle for aesthetic reasons, decanting will not “damage” the wine.
If you are decanting an older wine that has sediment in the bottle, allow the bottle to stand upright for a moment, which will allow the sediment to sink. Then slowly pour the wine into the decanter, keeping the bottle angled. If desired, you can also strain the wine through cheesecloth. If you are decanting wine for a dinner party, complete the decanting process out of your guests’ sight.
Pouring.
Cut the foil off the bottle, just below the rim. Remove the cork, taking care not to bend it or break it.
Pour about one ounce into your glass. This will give you the chance to inspect the color and taste of the wine.
Sparkling wines should be poured against the side of the wine glass, to preserve the bubbles.
All other wines should be poured toward the center of the glass.
Fill each glass no more than two-thirds full, to allow room for swirling, appreciating the aroma and studying the ‘legs’ of the wine.
To control drips as you pour, twist the bottle slightly as you tilt it upright.
Wine Glasses.
The shape of the glass can affect the taste of the wine – so different wines have different preferred glasses.
White wine. Typically tulip shaped.
Red wine. Typically larger in size than white wine glasses, with a more rounded shape. The larger size allows more wine to come in contact with the air.
Sparkling wine. Tall and thin flutes, to enhance the effervescence.
A good all-purpose wine glass should have a 10-ounce capacity and be transparent.