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Decanting and Serving Wine
Temperature & Aeration
- White wines and champagnes should always be served chilled. Three hours in a refrigerator will chill champagne to 5-6°C
- Red wines (with a few exceptions, such as Beaujolais, which is drunk chilled) should be served at room temperature, and the cork should be eased about an hour prior to drinking, in order to allow sufficient aeration
- Mineral water should be similarly cold but not freezing
Decanting
- Distinguished reds, develop sediment and will need to be decanted, via a wine-strainer, into a glass decanter. Pour wine very gently through the sieve to avoid disturbing the sediment, and to stop the process while there are still a couple of inches of wine remaining in the bottle
Pouring wine
- Pour the wine down the inside of the glass, not directly onto the bottom. To avoid spills, bring the bottle to the glass and twist the bottle over the glass to halt the drops
- Hold the bottle firmly in the right hand with the label facing the guest
- To maintain effervescence, pour champagne soon after the bottle is opened, and in almost a trickle so as not to overly stimulate the bubbles
- Pour a small amount of champagne into a glass, let the froth settle for a moment, then fill the glass approximately three-quarters full
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