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Wine
Service
Glassware
As
a general rule, glassware should complement the wine.
The flute for Champagne, the balloon glass for reds, the thinner
ones for whites.
Transparent
glasses should be used, as much as possible, avoid coloured glass.
A
maximum of 2/3 is to be filled, never full.
Should
have a stem to ensure that the heat of body/hand is not transferred
to the wine.
Never
drink different wines from the same glass as the aroma and traces
of one may influence the tasting of the next.
Service Temperature
For
each wine there is an ideal temperature at which the wine will
be at its best.
White
and Rose wines
Cold, between 8 to 12 degrees Celsius, never iced.
Sparkling,
Champagne and Sweet White wines
Cold, between 6 to 8 degrees Celsius, never iced.
Light
and fruity Red wines
Cool, between 10 to 12 degrees Celsius.
Medium
and Full bodied Red wines
16 to 18 degrees Celsius.
Generally
speaking, young wines should be served cooler than older wines,
and it is always better to serve a wine too cold then too warm.
Opening the bottle.
For
full -bodied wines, it is recommended to open the bottle 1 to
2 hours before drinking, in order for the wine to breathe.
Decanting
Certain
bottles, particularly those of old vintages should be decanted.
This means that the wine must be carefully transferred from the
bottle to a decanter,
thus leaving at the bottom of the bottle all the sediments.
Service Etiquette
In
a restaurant, the Sommelier, should first present the bottle,
then after opening it, should pour a little into the customer's
glass.
He does not serve the other guests until the customer approves
of the wine.
At home, the host should also taste the wine first to ensure
that it is good before serving it to his guests.
In general, it is a good thing to tell the guests what wine or
wines are being served,
as they will then be able to appreciate them all the more.
That is why it is advisable not to hide the bottle label.
Order of Wine Service
Lighter
wine before heavier wine
White
wine before red wine
Young
wine before old wine
Dry
wine before sweet wine
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