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Would you like to pamper your guests with a fine wine? Then you should know that for connoisseurs, wine pleasure begins even before the grape juice is in the glass. Serving wine skillfully is basically not difficult. However, it is important to follow a few simple rules so that nothing stands in the way of drinking pleasure.
The right drinking temperature
Basically, white and rosé wines should be served chilled and red wines at a warmer temperature. Often there is an indication of the optimal drinking temperature on the label.
The ideal drinking temperature for white wines is 8 to 12 ° C on average. You are welcome to serve fruity-fresh and light white wines at the lower temperature limit, aromatic, fragrant and voluminous ones at the upper temperature limit. The same applies to rosé wine. The ideal temperature here is around 8 to 10 ° C.
For fruity, light red wines, a drinking temperature of around 14 to 16 ° C is recommended. With strong reds, it can be a degree or two more.
Enjoy in style with the matching wine glass
Serve white wine, glasses that are too voluminous are not recommended. Smaller quantities are drunk faster and the wine does not even have the opportunity to warm up.
For very ripe red wines, it is best to use narrow glasses with a cup that is not quite as high so that the aromas do not take off too quickly fly away. Burgundy glasses and Bordeaux tulips are only suitable for particularly intense red wines. They can optimally develop their bouquet in it. In addition, they don't take it easy if their temperature rises slightly from standing for a long time.
Always open the bottle at the table
Let your guests take part in opening the wine bottle. After all, they want to know what you are pouring them. Cut off the capsule under the bottle ring so that the wine does not come into contact with it when pouring.
When opening the cork, be careful not to break the stopper when screwing in the corkscrew. Remove the cork from the neck of the bottle calmly and slowly.
Check the wine for defects by briefly sniffing the cork. If it smells of mold or wet cardboard, there is a cork fault. In this case, the wine can no longer be enjoyed.
The right pouring
Before pouring, clean the mouth of the bottle with a napkin or the damp side of the cork. First pour yourself a small sip to check the wine again. If you think it's good, serve your guests afterwards. You don't fill up your glass until the end.
When it comes to wine, less is more. If the glass is full to the brim, the volatile aromas cannot collect in it. That makes it difficult to judge the wine by its smell. In addition, it is difficult to drink from a wine glass that is too full.
Experienced pourers turn the bottle slightly out of the forearm after pouring so that not a drop misses. If you don't succeed yet, a pouring aid will do a good job.
Decant or carafe?
Decanting is the process of removing unwanted deposits from red wine. We speak of carafes when it comes to supplying the wine with oxygen, letting it breathe, so to speak. Usually both techniques are combined.
Decanting is usually only necessary for red wines that have a sediment, the so-called tartar. This is usually only the case with older wines. Young, closed wines in particular benefit from additional oxygen. With old wines on the verge of oxidation, caraffing can do more harm than good. It is best to put these wines back in the bottle after decanting.
Bring wines that need to be decanted into an upright position two days in advance so that the batch sinks to the floor. If you do not want to carafe with young wines, you should open the bottles one to two hours before drinking.