Wine serving

Perhaps the most important aspect of wine service as it can greatly affect the taste and the aroma of the wine.

Chill white or rosé wines in the refrigerator 1-2 hours before serving, to about 12°C. Do not use the refrigerator to store wine. This can encourage the development of bitartrate crystals and make the wine taste simple and flat. The high acidity of white wines will taste less tart when cool. Alcohol evaporates faster at warmer temperatures, and can interfere with the delicate aromas of these lighter-bodied wines.

If a wine needs to be chilled quickly, iced water is a far more effective means than placing it in a container of ice cubes.

Red wines should be chilled about 30-45 minutes in the refrigerator before serving, to about 18-20°C. You have probably heard that red wines should be served at room temperature, and you are right. However, the term "room temperature" refers to rooms in Europe way back when, and they were around 15°C, not the 22-24° we find in modern-day America. The slightly colder temperature slows the evaporation of alcohol, thus improving the aroma and flavor, and making the wine smoother. Don't over chill; this makes the tannins in the wine taste rough and bitter.

If a red wine is very cold try decanting it into a warm jug or pouring it into warm glasses. You can also use a microwave but be careful not to cook the wine - 15-20 seconds will usually suffice. Some light red fruity wines benefit from light chilling to around 10° e.g. Beaujolais, especially for summer drinking.

Remove the metal foil using a sharp knife or special foil cutter ensuring that no jagged bits remain on the pouring surface, as this can cause unsightly dribbling. Most modern corkscrews are effective but invariably an old or weak cork may break or disintegrate. If the cork proves difficult to remove try pushing it into the bottle and decant the wine into a jug using a skewer or kebab stick to hold it down. If there are bits of cork in the wine filter it through a simple kitchen funnel using a coffee filter.

Be especially careful with Champagne and Sparkling Wine as the corks can eject with tremendous force and cause injury. Always open these bottles at an angle away from you. Remove the restraining wire and hold down the cork while twisting the bottle from the base. As the cork ejects, angle it out of the neck to release the gas 'softly' - racing drivers take note. You will enjoy a lot more of your wine.

Many people like to open serious red wines hours in advance to allow the wine to 'breathe'. It can be effective in removing any 'bottle stink' or 'mercaptans' in a wine but the best form of breathing is agitation in the glass.

A much debated subject and generally only necessary for wines which by nature of the way in which they are made, throw a sediment such as Vintage Port. Decanting can help a wine to breathe or aerate. When decanting, the wine should be poured slowly and steadily into a clean glass jug or decanter. Using a candle or bright light will show the sediment as it gathers in the shoulder of the bottle.

Never fill the glass. The half way mark is fine. It may look mean but you can pour as often as people require. It allows the wine to breathe in the glass and for the recipient to swirl the wine and enjoy the aromas. As a general rule serve white before red, young before old and keep the good wine until last. If you hold the bottle by the base and give your wrist a slight twist as you finish pouring you will avoid the dribble factor.