| Perhaps you have selected an occasion to open | | | | dribble out all over. Remove the cork with the |
| that special bottle of wine that you have been | | | | corkscrew. Should you experience problems with |
| saving, or maybe you are hosting a dinner party. | | | | the cork, such as splitting, you may be left with |
| Knowing how to properly open, serve, and enjoy | | | | no choice other than to push the cork back into |
| your wine will make the experience that much | | | | the bottle. Using a small skewer to hold back the |
| more memorable, as well as allow you to | | | | cork, pour the wine into a decanter, straining it |
| experience the wine that much more fully. Wine | | | | with either small vegetable steamer or coffee |
| service has a few basic elements of importance, | | | | filter. This will ensure that any damaged cork does |
| including temperature of the wine, opening the | | | | not appear in your next glass of wine. |
| bottle, allowing the wine to breathe, choosing | | | | If you are de-corking a sparkling wine or |
| glasses, and pouring. | | | | champagne, use caution. These bottles are |
| The temperature of the wine when it is served is | | | | opened by twisting off a metal guard. Use a |
| imperative. White wines should be served chilled, | | | | spoon to achieve this as it is much easier on your |
| which can be accomplished in your refrigerator. | | | | fingers and nails. Untwist the guard carefully, and |
| Place your whites in the refrigerator one to two | | | | then pop the cork off with the bottle facing away |
| hours before serving, allowing their temperatures | | | | from yourself and other guests. Be sure not to |
| to drop to about fifty-five degrees Fahrenheit. | | | | have shaken up the bottle in the process, or the |
| White wines are served chilled due to their high | | | | instantaneous contact with the open air will cause |
| acidity levels, which are moderated when cooled. | | | | an eruption of your wine. |
| Be sure not to store your wine in the fridge, | | | | You may choose to allow your reds to breathe |
| however, as this can destroy the flavor, making it | | | | directly after opening, especially for that serious |
| dull and flat. If you do not have two hours to | | | | bottle. Pour the wine into a decanter and allow the |
| spare, placing the wine in a bucket of ice water | | | | wine to open up for a couple of hours. |
| will effectively cool the wine. | | | | After pouring, you are ready to choose the |
| Red wines are served differently. They can be | | | | stem-wear for your wines. The most common of |
| chilled via refrigerator for thirty to forty-five | | | | glasses is the tulip shape due to its wide bowl and |
| minutes, until they have reached about sixty-two | | | | narrower top with long stem. This makes an ideal |
| degrees Fahrenheit. This is considered "room | | | | glass for swirling the wine, as it gets a lot of |
| temperature." Reds are served at a slightly cooler | | | | movement with little fear of spillage. The narrow |
| temperature because it slows down the | | | | top also traps the bouquet, making it more able |
| evaporation process, which will improve the | | | | to deliver the fragrance. A long stem is advisable |
| bouquet and flavor of the wine. If you serve red | | | | for holding the glass during enjoyment, as this |
| wine at an overly-chilled temperature it will take | | | | prevents any change in temperature. Using this |
| on a bitter taste. | | | | type of glass is usually acceptable for both reds |
| Should you forget about the red wine in the | | | | and whites, especially if you do not want to have |
| refrigerator and it becomes too cold, there are | | | | to clean more than one round of glasses. |
| various remedies to this situation. Try pouring the | | | | There are a new variety of wine glasses available; |
| bottle into a warm decanter or warm wine | | | | those without stems. They sit up on the bowl of |
| glasses. If you are in a real jam, you can use the | | | | the glass. They allow the wine to breathe |
| microwave, but use caution; cooked wine is not | | | | wonderfully during consumption and display |
| good. Place the bottle in the microwave for only | | | | remarkable aroma. They can cause the drinker to |
| about fifteen to twenty seconds. | | | | leave fingerprints on the glass as well as change |
| After you have prepared your wine to the proper | | | | the temperature by constant handling, but the |
| temperature, it is ready to be opened. Begin by | | | | choice is yours. |
| removing the metal foil that surrounds the cork. | | | | Be sure to fill your glasses about half way, |
| This can be accomplished with either a specialized | | | | especially since most of the glasses we use are |
| foil cutter or a sharp knife. Most all in one | | | | considerably large. This also gives the wine a |
| corkscrews will be equipped with this type of | | | | chance to breathe upon pouring, as well as allow |
| apparatus. Be sure that no jagged pieces remain, | | | | for swirling. Be sure to serve light bodied before |
| as they can be very sharp and cut your fingers | | | | full bodied wines, and young before olds. This |
| when you are pouring, or cause the wine to | | | | keeps the palate fresher longer. |