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Tips for Serving Wine
These suggestions are reproduced by the courtesy of Knightsbridge Wine Shoppe, Northbrook, IL www.knightsbridgewine.com
Wine Functions:
1. Refreshment: from light & crisp to rich & smooth
2. Palate Cleanser: from light, dry, delicately acidic to robust, tannic
3. Flavor Enhancer: e.g. fruity, spicy, tart, sweet, buttery, viscous
Rules of Thumb:
1. Delicate dishes with delicate wines
2. Spicy dishes with fruity wines
3. Fatty dishes with acidic wines
4. Lean dishes with rich & mellow wines
5. Salty dishes with sweet wines
6. Acidic dishes with rich & mellow wines
7. Gamy dishes with fruity wines
8. Smoky dishes with very fruity wines
9. Hot (spicy) dishes with low alcohol, fruity wines
Serving Suggestions:
1. Chill sparkling and white wines on the bottom shelf of a refrigerator for at least 3 hours. Never in the refrigerator door or freezer.
2. If in a hurry, quick chill wines in ice water for 15 minutes.
3. Serve white wines at 45°-50° F, red wine at 65° F (room temperature in London, England)
4. Decant all red wines in a carafe for 30 minutes + to optimize the aromas and reduce astringency.
5. Look, swirl, sniff before tasting; roll the wine across the palate, swallow, exhale and look for after taste.
Storing Condition:
1. Avoid any type of light, vibration or heat. Dark, cool and humid location (55°-60° F, 60% humidity) is ideal.
2. Keep the bottles on their side to keep the cork wet.
3. Do not keep wine in the refrigerator for more than a couple weeks to avoid dry corks.
Portions:
1. A case of wine contains 12 (750ml) bottles or 24 half bottles or about 60 glasses.
2. A bottle contains 24 oz or 4 large glasses or 5 medium glasses.
3. Fill wine glasses no more than half full to prevent spilling.
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On Wine Time
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