How to Serve Wine

Wednesday, July 25th, 2007 at 12:00 am

wineWhen it comes to wine, serving it should follow some basic guidelines. You probably know by now the right temperature wine should be served and the right way of pouring the bottle. The next issue would be the right amount to serve.

Opening the wine and serving it in individual glasses need to be precisely right. You don’t want to pour too much wine in a glass because it might spill out and and create such a mess on the table and even on the guests. Red wine in particular can be a very difficult stain to remove.

Generally, one would serve just a little amount of wine and allow the rest in the bottle to breathe. Plus smaller servings of the wine would allow guests to savor its full taste over a long period of time. It will also help make one bottle lasts longer, although this might not be a full guarantee.

Filling the glass halfway would be the best proportion. Guests can swirl the wine inside the glass without spilling the contents. Guests can also enjoy the full aroma of the wine.

When serving wine, sequencing can be a crucial issue. Our sense are affected in different ways. Some wines may be perceived as strong when drank before a full dinner, but will prove to be a little dull or bland when drank after dinner. It all lies on how you plan on serving your wine.

Remember to serve dry wine before sweet wine. Why? Dry wines will taste a little bland and sour when drunk after sweet wines. This is your first priority when planning on wine serving lists.

The next priority would be serving light wines first before full-bodied ones. Full-bodied, full-flavored wines tend to cancel out the flavors of the lighter and more delicate ones. For example, you would enjoy better a Pinot Noir when served before a Cabernet Sauvignon, and vice versa.

The third priority is the white before red rule. This means you serve white wines first before serving reds.

The final one is the old before young category. It is a common mistake in wine serving that you should save the best for last. What you should do, instead, is serve the most complex wine you have first in order for the palates to appreciate the complexity of the aroma and flavors. The younger wines are more fruity, and more intense and will tend to overwhelm the older ones if served first.

Most of these serving guidelines are done in parties and ceremonies where more than one kind of wine is being served. In homes, however, it is quite seldom to have more than one kind of wine on the table. Nevertheless, some of the guidelines can still be useful regardless of where you serve the bottle.


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