Serving Wine

Wine Serving Temperature Simplified

It's possible to get a college degree in Wine. Absent from most curricula, though is a good course on serving wine the right way including the correct temperature. So, préparez vos crayons (get out your pencils)...

Red and white wines, not to mention sparkling wines, have different optimal storage methods, serving temperatures and opening and pouring procedures — even different drinking glasses that are considered to be ideal.

Red wines, it's often said, should be served at room temperature, however, often that refers to a room a bit cooler than the average Mediterranean villa in summer. Start at 65F (18C) degrees and adjust according to taste.

Reds should not be kept in a refrigerator. This is not to say that they shouldn't be chilled though. It's just that normal refrigerator settings are too cold and if the bottle is corked food flavors can seep into the bottle. Wherever you choose to store them, be sure to keep the bottle on it's side, in an area with 80 percent humidity if possible.

White wines, as well as some fruitier reds, will normally be served substantially cooler. Cooler, not cold. A range of 52-55F (11-13C) degrees is a good place to start. If you serve them colder you will begin to mask the flavors. The average refrigerator is around 40F (4C) degrees, so remember not to serve immediately after opening, if stored there.

If you need to achieve the proper serving temperature in a hurry, or you don't have a handy wine cooling cabinet, a large serving bucket with both water and ice will suffice. Adding water will help to keep the ice close to the bottle and also to conduct heat away more effectively. 15-30 minutes is usually a sufficient chilling time.

While the wine is cooling to the optimal serving temperature, you can prepare the glasses. The ideal glass for a red wine will have a thin rim, a larger than normal bowl, and a wide base and stem for added stability. Whites are better experienced from a slightly narrower bowled glass. Stay away from heavy cut glasses, so that the clarity and color may be viewed best.

Wine glasses should be clean, of course, but also try to keep your fingerprints away from the rim by holding the glass down on the stem. Try to keep dust away from the interior or any other portion where the lips and tongue will come into contact with it, as much as possible,. Both dust and oils can alter the perceived taste.

While it's not the most important aspect of serving wine, using the proper size and shape glass (one able to hold several ounces), helps to convey the wine to the optimal areas of the tongue and palette for the different types.

Now everything is ready to go.

Start by using a corkscrew that fits into your hand well. Try to insert it into the cork at a slight angle in order to get more pulling leverage. Once you've fully inserted the spiral piece, give the handles of the corkscrew a little jerk — dynamic friction is less than static. Be careful not to break the cork into the bottle.

Decant any heavier reds (port or older wines) that show evidence of sediment, by allowing them to settle, then pouring carefully or using a cheesecloth if needed. Allow them, and other reds generally to breathe (i.e. remain open to air) for 15 minutes or so.

Pour no more than one third to half a glass to leave plenty of room for swirling. Sniff gently.

Lastly, the most important step: taste!

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