Serving wine at the table
Among the important factors in the art of "serving the wine," are definitely two principles: the glasses to use and the service temperature
We leave the choice of glasses, which is not trivial and is crucial in exalting the qualities of the bottle you want to serve. The glasses are probably the "tools" of the trade on which you should spend more money as a glass of high quality is essential: docrebbe be first crystal and without special processing, affecting its use as wall liscia.La varies depending on the type of wine tasting:
For a white wine glass large
For red wines a cup "paunchy"
For a sparkling glass elongated flute or
The temperature of service is absolutely essential in serving wine at the table.
The white and rosé wines are generally more acid than red wines, whereas an acid beverage becomes more attractive at low temperatures, they are generally served between 10 ° C and 14 ° C.
Red wines are served at temperatures higher than whites. Young red wines are served little tannins from 14 ° C and 16 ° C, while for full bodied and tannic can be reached at 18 ° C. The wines aged for years in the bottle of body and lots of tannins, can be served at 18 ° C, exceptionally to 20 ° C. Wines "novel" and, thanks to their particular vinification technique are low in tannins, can be served colder than other red wines, they show pleasing.
The sparkling white sweet and aromatic can be served at a temperature of 8 ° C. Red sweet sparkling wines, as Brachetto d'Acqui, can be served at temperatures between 10 ° C and 12 ° C. Dry sparkling wines "Charmat" or "Martinotti method" and the sparkling "classical method", such as Franciacorta and the "Methode Champenoise", such as Champagne, served at temperatures ranging from 8 ° C and 10 ° C .
As for fortified wines, the serving temperature should be determined according to what is meant by value. If you prefer to accentuate the sweet wine and the complexity of aromas, it is best to serve them at a high temperature, between 14 ° C and 18 ° C, remembering that in this case, the alcohol will also to be enhanced. If you intend to promote their freshness, or in the case of sweet wine that you prefer to mitigate this, you will need to serve them at a lower temperature between 10 ° C and 14 ° C.
Regarding the service itself, just some advice:
If possible, do not use the refrigerator to chill wines in need, but used a basket with water and ice
Both red wines than whites to be uncorked the first few minutes, allowing the wine to oxygenate. Particularly for red wines aged even half an hour before.