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Wine Please

not so much of an expert, just savvy

Basics of Serving Wine

May 15, 2013

The universal appeal of wine is undeniable.  Regardless of gender, race, or part of the neighborhood you live in, wine is simply an important part of many people’s lives.  The truth is not everyone is expert on wine.  In fact, even enthusiasts sometimes fall short when compared to experienced sommeliers. What is important though is that you enjoy wine and that you know how to serve it properly.

Red and white wine are the two basic categories of wine.  Despite this though, the varieties are extensive which can make choosing the right one a bit troublesome and intimidating.

When it comes to red wine, it is important to serve them at least a few degrees cooler than room temperature.  When serving red wine, it is important to use a wine glass with rounded bottom and a wider opening as this will help the wine to breathe much better.  There are actually a number of red wine glasses to suit the different types of red wine.  The purpose of this is that when the person drinking the wine takes a sip, the lip of the glass will be directed towards a particular spot within the mouth for maximum experience.  For most people, the type of wine glass hardly makes a difference.  However, for those who have sensitive tongues, they are able to appreciate the subtle difference brought about by the type of wine glass used.

White wines, rose wines, and sparkling wines are best served chilled as compared to the nearly room temperature red wines are supposed to be served.  Usually, white, rose, and sparkling wines are served straight from the refrigerator with the bottle being kept on ice to keep the contents cool.

White wine glasses usually have a narrower opening.  This helps to keep the temperature of the wine.  When holding a glass with white wine, it is important that you only hold the stem to keep the warmth of you hand from warming the wine.

When it comes to wine, experts will usually decant them under light for sediments.  This also helps in aerating the wine so that the aroma is let out of it.  Uncorking the bottle and serving it straight through is usually not enough because the wine is not fully aerated and that it may have some sediment on it.  When they decant the wine, they pour the wine directly onto a decanter and allowing the wine to rest within the container for a few minutes prior to serving it.  If you do not have a decanter, you can use a fine tea strainer to strain off the sediments.  Then swirl the wine around the glass to aerate it and release its aroma.

When pouring wine onto glass, it is important that you only fill it halfway and never higher than that.  The purpose of this is to leave enough space so that the person drinking the wine is able to swirl the wine inside the glass – something which is difficult to do if the glass is near full.

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