| Proper wine serving begins at the bottle. The first | | | | Sparkling wines are served the coldest at about |
| question we must ask is: Does the wine need to | | | | 45F (7C). Then come the |
| be decanted? That is, does it need to be poured | | | | white wines, with the simpler, table wines served |
| from the bottle into a decanter? A decanter is | | | | between 50 and 55F |
| basically a carafe or other container large enough | | | | (10 and 12.8C) and finer whites |
| to hold the bottle's contents? There are two | | | | served between 58 and 62F |
| basics reasons why you would answer yes. | | | | (14 and 16.5C). Rosés |
| The first reason is to let the wine breathe. Often | | | | and blushes as well as inexpensive sweet wines |
| young, tannic red wines (and some full bodied dry | | | | can be served like the simpler whites, while better |
| whites) benefit from the aeration that decanting | | | | white dessert wines can be served as are the |
| provides. The air combines with the wine to | | | | finer whites. Most red wines are best served |
| release the wine's flavors and aromas and soften | | | | between 62 and 65F |
| the tannins. Generally speaking, an hour is long | | | | (16 to 18C). Served too cold |
| enough | | | | and they can too acidic and tannic. However, |
| The second reason to decant is to remove | | | | some fruity reds served at 58 to |
| sediment from vintage Ports and older reds. The | | | | 60F (14 to 15.5C) can |
| bottle should be left upright for a day or two, | | | | be delicious and refreshing on a warm summer |
| then opened gently and poured in one continuous | | | | day. |
| motion into the decanter. Watch closely and stop | | | | To become a true wine snob, one must learn The |
| pouring when you see cloudy wine approaching | | | | Ritual, which goes like this. The person orders the |
| the neck. Older reds should be consumed soon | | | | wine. The wait staff returns with the bottle and |
| after decanting since they can begin to fade | | | | shows the label for positive identification. The |
| quickly. | | | | person nods. The wait staff the cuts the capsule |
| There are special glasses for every type of wine, | | | | (the foil or plastic that seals the bottle) and |
| but most wine experts agree that a glass each | | | | removes the cork. The wait staff then places the |
| for white, red, and sparkling wines is enough for | | | | cork in front of the person. The person sniffs it |
| those of us with insufficient funds and cabinet | | | | and usually nods. This part of The Ritual allows the |
| space. A minimum glass size is 12 oz. (360 ml) for | | | | person to verify by smell that the wine was |
| reds; 10-12 oz. (300-360 ml) for whites; and 8-12 | | | | indeed bottled and not just recently filled and |
| oz. (240-360 ml) for sparkling wines. For serious | | | | sealed with a new cork. The wait staff then |
| wine drinking, red wine glasses should be filled to 1 | | | | pours a small amount for the person to smell and |
| 3 capacity; white wine glasses to ½ full; and | | | | taste. If approved by the person, the wait staff |
| sparkling wine glasses to ¾ full. | | | | will then fill the person's glass, then the glasses of |
| Your wine drinking experience can be greatly | | | | other guests. While it may seem rude for the |
| enhanced by serving at the right temperature. | | | | host to drink first, this part of The Ritual assures |
| Each type of wine has characteristic flavors and | | | | that if any cork gets in the wine, the host will get |
| aromas that unfold at certain temperatures. | | | | it, and not the guests. Most polite. |