|Medium/full-bodied, oaked white
|White Burgundy, Fume Blanc
||Lightly chilled 12¢XC
||Muscadet, Pinot Grigio, Sauvignon Blanc, Fino
||Sauternes, Sweet Muscats
|Well chilled 6-8¢XC
|Well chilled 6-8¢XC
Well chilled 5-7¢XC
||Beaujolais, Bardolino, Valpolicella
|Light chilled 12¢XC
||Claret, Red Burgundy, Rioja, Shiraz, Chateauneuf-du-Pape,
Vintage Port, Amarone della Valpolicella, Barolo
|Room temperature 16-18¢XC
Over-chilling can mask
the flavours in white wines.
The average room temperature will vary with
the time of year and/or heating or air conditioning.
If reds are too cold, they will taste thin and
harsh. The most gentle way to warm them is by
holding the bowl of the glass in hands. Do not
warm reds on a radiator, as they will lose their
fruitiness and taste murky, thick and muddy.
Ice buckets or wine coolers are often used to keep wines
cold. An ice bucket should be filled 3/4 full with equal
quantities of ice and water so that the bottle is fully
surrounded by iced water. The water is then able to
transfer the heat from the bottle to melt the ice (air
acts as an insulator and a bottle in ice alone will
chill very slowly until some of the ice has melted).
Red wines are best served in larger-sized glasses.
This will allow air to come into contact with a large
wine surface and develop the aromas and flavours.
White and rose wines require medium-sized glasses
so that the fresh, fruit characteristics are gathered
and directed towards the top of the glass.
Sparkling wines are best served in flute glasses.
This shape enhances the effect of the bubbles (and
thus the wine's aroma), allowing them to travel through
a larger volume of the wine before bursting at the
top of the glass. For this reason the old-style, saucer-shaped
glasses are completely inappropriate, as the bubbles
are very quickly lost.
Fortified wines should be served in small glasses
to emphasise the fruit characteristics rather than
the alcohol. However, the glass should be large enough
to allow swirling and nosing.
Opening a bottle of still wine
¡E Remove the to of the capsule, by cutting
round below the lip of the bottle. This can be done
with a capsule remover or knife.
¡E Wipe the neck of the bottle with a clean cloth.
¡E Draw the cork as gently and cleanly as possible
using your selected corkscrew.
¡E Give the neck of the bottle a final clean inside
Opening a bottle of sparkling wine
Please remember that there is considerable
pressure in the bottle. Chilling to the correct temperature
helps to reduce this. Even when the wine is chilled,
it is possible for the cork to spring violently from
the bottle and injure someone.
¡E Remove the foil and then the wire muzzle.
¡E The cork must be held in place by the hand from
the moment the wire is removed.
¡E Tilt the bottle at an angle of about 30¢XC, gripping
the cork, and use the other hand to grip the base
of the bottle.
¡E Turn the bottle, not the cork.
¡E Hold the cork steady, resisting its tendency to
fly out, and ease it slowly out of the bottle.
¡E The gas pressure should be released with a quiet
¡§phut¡¨, not an explosion and flying cork.
Wines with a deposit need to be decanted.
This is quite natural and is formed during the ageing
process of many good red wines. Some young wines benefit
from the aeration that occurs by being decanted, though
this can be done as easily by swirling the wine in
a glass. Note that ¡§airing¡¨ a wine by opening a bottle
some time before service does Absolutely No Good At
All. Too little of the wine is in contact with the
air for it to have any effect.
¡E First remove the bottle horizontally from its rack
and place in a decanting basket if available. Alternatively,
hold carefully, making sure the deposit is not agitated.
¡E Very gently remove the top of the capsule and clean
the shoulder and neck of the bottle. Very gently remove
¡E Remove the bottle from the basket, being careful
not to disturb the deposit. Holding the bottle in
front of a light, pour the wine carefully into the
decanter until the deposit can be seen near the neck.
At this point stop pouring.