Serving Wine

We all like having people over and serving them some nice drinks, serving wine especially. With serving wine apart from knowing the basic differences between them, it’s also important to learn how to serve your choice of wine.

The Temperature

Pay attention to the temperature of the place you buy it from and where you will store it when you get it home. What is easy with the temperature is that all wine is stored at the same temperature, regardless of its color. Ideally this temperature is between 10-13°Celcius. Too often people drink white wines too cold and red wines too warm.

Avoid, rooms with heaters, stoves, and anything that emits heat this includes direct sunlight. Anywhere with temperature fluctuations can cause wine to expand and contract, damaging it. Also, very cold temperatures do some damage. And, if you are going to play music do not put your wine next to a speaker because this could spoil it. Yes, the sound vibrations will shake the liquid and will change how it should taste.

The Serving

White wine that is too cold will be flavorless so it should be chilled just before drinking. For the best taste pop your bottles of white wine into the refrigerator half an hour prior to serving or place it in the fridge immediately after buying it. If you are tight with time, place it in the freezer for about 30 minutes.

After opening the bottle and pouring everyone their first glass, do not to place it on ice, but instead let the bottle sweat on the table as the wine’s aromas and character changes slightly as the temperature rises.

However, for fuller-bodied white wines avoid over chilling them because cooling them down too much can mute their already subtle aromas.

Red wine serving really depends on the style it’s made in. Light red wines can really taste nice when served at a cooler temperature than the more heavy reds as a heavy red wine is ideal to serve at room temperature. Mind you, it is also acceptable and ok to serve a heavy red slightly cooled down.

After opening and pouring the first glasses, leave the red wine out on the table.

Rosé wine comes in many styles and the optimal rosé wine temperature can vary from bottle to bottle. If you have a lighter-bodied rosé, it is best enjoyed cold. But for some styles like those that have a little more body and structure, it’s best to serve them on the warmer side.

Sparkling wine should be put in the freezer about an hour before you pop it, but don’t forget about it or the bottle could explode. If you’re short on time, you can also place the bottle in an ice bucket for 30 minutes on the table. The ice-cold temperature will keep the bubbles fine rather than foamy.

After you open the bottle and pour the first glasses, you should place the open bottle on ice until the entire bottle is finished.


A basic rule of thumb is to put your reds in the refrigerator for half an hour and take your whites out of the refrigerator half an hour before you serve. Bear in mind that when drinking a vintage or full bodied wine you should always try to open the bottle at least 20 to 60 minutes before drinking it. The wine will be able to oxygenate, reach the right balance of flavor and you will truly enjoy its richness.

A dry wine is simply a wine that isn’t sweet and it is possible for a wine to not be sweet and also be high in alcohol, a high alcohol wine is not always “dry.” There are actually some very high in alcohol dessert wines that are incredibly sweet.


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