The ritual of wine serving in expensive restaurants – the sommelier, the silver chain with the silver tasting spoon, the decanting, the smelling of the cork, etc. - that many of you have come across is just that: a ritual to justify the expense. For drinking at home you could be excused not to copy this elaboration. Yet there are a few things we ought to know.
Text books will tell you that white wines should be served between 6-11degrees Celsius and red wines at 16-19 degrees. So put your refrigerator to good use to get your wine close to this range before serving.
Serving more than one wine:
If you have a few wines to serve the simple rule is always: serve white before red, dry before sweet, young before old, light before heavy. Decanting is optional at home but if you have an elegant decanter I don’t see why not. It would only add pleasure to the enjoyment.
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