1. The ideal temperature

The best temperature at which to serve wines varies greatly. Rosé and white wines benefit from being chilled in the fridge for a few hours prior to serving – about 8-10 Celsius. Be careful not to over-chill white wines as you are in danger of masking its flavours. Below is a list of the optimal temperatures at which to chill white wines, along with the correct duration:

• Full-bodied dry: 1 hour (12-16 Celsius)
• Full-bodied sweet: 1.5 hours (10-12 Celsius)
• Medium-bodied dry: 1.5 hours (10-12 Celsius)
• Aromatic dry: 2 hours (10-12 Celsius)
• Light sweet whites & sparkling: 4 hours (5-10 Celsius)
  

In terms of red wines the tannin content is the biggest factor in deciding how long the wine should be chilled. Fruity reds low in tannin can be chilled just like a full-bodied dry white. As tannin levels increase you should drink it progressively warmer. The danger lies in serving a red too warm as it becomes thick and ‘soupy’ with the only smell and taste being that of alcohol. Below you will find suggestions for red wine serving temperatures:

• Full-bodied reds: 1 hour (15-17 Celsius)
• Medium-bodied reds: 1 hour (14-17 Celsius)
• Lighter reds: 1 hour (12-16 Celsius)

It may be a good idea to invest in a specialist wine chilling cabinet to attain the correct temperature for this very purpose, as the temperature of a wine has an enormous impact on its taste.

2. Opening the bottle

A decent corkscrew with a foil cutter makes opening a bottle of wine hassle free. When dealing with sparkling wines be sure to remove the wire and foil before holding the cork securely and gradually twisting the bottle. Always ensure you are pointing the bottle somewhere safe.

3. Decanting

Decanting is an inexact science and often inappropriately used. The precise effect decanting has on any given bottle of wine is unpredictable.

When decanting check that the bottle is as close to its original position in the rack as possible. This keeps the sediment (or lees) along the lower side. It is advisable to use some form of lighting (such as a table lamp) so you can see the sediment. Make sure you stop pouring once the sediment reaches the neck of the bottle.

As a general rule older wines and vintage ports should be decanted carefully to leave any sediment in the bottle and allow the wine to take in the temperature of the room. Be aware that the sudden intake of oxygen can be too powerful and have a negative impact on the drinkability of the wine.

Some red wines should be decanted before serving – with young reds the oxygen in the bottle has had no time to have an impact. The decanting process allows the wine to mature quickly which greatly improves drinkability. With full-bodied young reds a full 24 hour period can vastly improve the taste, but with some only an hour or so is necessary.

For fine wines up to a decade old permit 2-3 hours before drinking, while for vintage wines only decant for 30-60 minutes – beyond this you risk the wine’s flavour rapidly fading.

White wines experience no benefit in taste due to being chilled and having little to no sediment, although some argue it improves the overall appearance.

4. How long should I leave a wine to breathe?

Despite what many believe opening a bottle and leaving it to stand for about an hour does little to nothing in terms of aerating the wine.

5. Which sort of glass is best?

The type of glass you use can make a big difference on the aroma. Another thing to consider is the ability to swill the wine around in the glass.

Wine tasting experts use ISO wine glasses. The tapered neck makes the aromas dense and heady, whilst the bulbous bottom allows swilling. However, for table wines it is best to use a 41cl ISO sized glass. The girth permits the wine to breathe rapidly which in turn allow all the flavours to surface.

Generally any sort of tulip or inwardly shaped glass will suffice.

6. How much wine should I pour?

A third of a glass lets you liberally swill the wine around like a professional - without spilling any in your enthusiasm!

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