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Serving Wine At The Correct Temperature

Keep in mind that Temperature is a very important factor in serving as well as storing wines. Not all wines should be served at the same temperature. Many red wines recommend that you serve them at room temperature (unfortunately our room temperature is different form where the wine originated). Our room temperature may need a little chilling.

– Do not serve White wines below 4 C (40 F). You will lose the flavor and it will mask the bouquet.

– Do not serve Red wines at a temperature above 20 C (68 F). This will destroy the balance and effect the taste.

– Sparkling Wines, dessert wines and light bodied whites need to be chilled in order to fully savor their freshness and fruitiness.

– Full Bodied Whites such as Chardonnay and white Rhone’s may be served slightly warmer.

– Light Reds such as, Beaujolais, Pinot Noir, Loire reds, Valpolicella, German reds, wines grown in the northern climates, benefit from being served slightly chilled.

– Full Bodied Reds like Bordeaux, Cabernet Sauvignon, Merlot, Shiraz and Barolo should be at room temperature.

Note: These are general guidelines and an individuals’ taste may vary.


There are many types of corkscrews on the market, all designed to perform the task of drawing the cork from the bottle. Each type of corkscrew also has its own degree of difficulty; some are easy to use others hard.


In some cases it will be necessary to decant a wine. It could be to separate the wine from sediment or to give it air so that it can release its full flavors and aromas. Decanters come in different sizes and shapes that appeal to everyone’s tastes. Glass vessels are preferred as you can see the color of the wine .



Most wines are finished with a cork and covered with a plastic or metal capsule. Cut around the capsule below the lip of the bottle and remove the top of the capsule. This is done so the wine does not come in contact with the lead or bits get into the wine when pouring. Wipe the top of the bottle with a cloth if there are any molds that have accumulated. Insert the point of the corkscrew into the center of the cork; making sure the helix enters the cork at 90 degrees. Twist the corkscrew down into the cork without breaking through; this could result in debris on the surface of the wine. Because of the many types of corkscrews when extracting the technique may be different. It could be pulling on the handle, pushing down levers or turning in another direction. In any case the cork should be pulled straight out of the bottle, do not wiggle the cork or it could break.



If there is sediment in a wine you have selected, stand the bottle upright for several hours prior to opening so it may settle at the base. Remove the capsule and cork taking care not to disturb the sediment. At this point a candle or a flashlight will come in handy. With the decanter in one hand pick up the bottle and position it over the light source so you can see through the neck of the bottle. Begin pouring the wine slowly, into a clean dry vessel, in a single steady motion so as not to disturb the sediment. When you start to see the sediment at the neck stop pouring the wine into your personalized wine glass.


***Grabbed from: