The art of serving wine ... is often the art of making life difficult, right? What ... tralala! Me, Roxane, lover of Bergerac wines and of great wines in general, I refuse to stress about wine service! It should be fun, simple and user-friendliness. I'll give you some basic advice for all occasions! Here are my notes. "
Tip No. 1:
Knowing that the wine warms up quickly in a glass, it is better to serve too cool than not cool enough.
Tip No. 2:
For simply stylish service make sure you have: a foil cutter, a good corkscrew and a "stop drop". Voila! Perfect!
Tip No. 3:
Before serving guests, taste the wine yourself to avoid serving a corked bottle.
Memo No. 1: red wines
Tannic wines, more robust wines, need a warmer temperature than your cellar (let them come up to room temperature slowly, ideally about 18 ° C).
Open the bottle 10-15 minutes before serving to allow the wine to oxygenate (except for very old wines).
Memo No. 2: white and rosé wines
Dry White: Serve between 7 and 9 ° C.
sweet white and rosé wines: Serve between 8 and 10 ° C.
Memo No. 3:
For wine glasses, stemware with a bowl offering a wide base and a narrow opening to oxygenate and concentrate the flavours, is ideal. But have fun! Making a beautiful table is allowed: a Bergerac rosé in a tapas glass would be fun!
Always provide a water glass.
Black opaque glasses to beautify the table may not be such a good idea: it will be difficult to differentiate between white wine and red wine and your friends might not come back!
The glasses should only be about a third filled, up to half but you must leave enough room for the aromas to be released.
Memo No. 4:
Wines should be served in the right order order, a wine should not override its successor. In general:
Rosé or white before red
Light bodied wines before full-bodied
Young before old
Sweet wines after dry
Try to serve the wines in ascending order of quality