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A VINO LOVER’S GUIDE TO MASTERING THE ART OF WINE-SERVICE

Serving a bottle of wine appears to be a deceptively straightforward process until you try it yourself. The goal becomes much more difficult when you add a party and a few individuals to the mix. Our introduction to the fundamentals of wine service includes everything from choosing the correct wine glasses to gently pouring the wine without splashes or spills. Some of these suggestions will even help your favorite wines taste better. You’re more than welcome!

PERFECT TEMPERATURE

Like many of our other favorite beverages, wine has a natural inclination to taste drastically different when served at various temperatures. And, contrary to common belief, there is no such thing as a universal temperature. We may be accustomed to putting a bottle of wine in the fridge before serving it, regardless of its variety. However, if you want to enjoy your drink the way it was designed to be enjoyed, keep some of these temperature combinations in mind for your favorite wines.

Most red wines are ideally served slightly chilled, between 53 and 69 degrees Fahrenheit. Light red wines, such as Pinot Noir and Zinfandel, taste smoother when cooled somewhat below room temperature, but rich red wines, such as Cabernet Sauvignon and Shiraz, are best served at a higher temperature. If you don’t have a wine cooler, refrigerate lighter red wines for 30 minutes before serving, but heavier reds like Merlot and Rioja should only be chilled for 15-20 minutes.

White wines are best served between 44 and 57 degrees Fahrenheit. Serve light, zesty white wines like Chablis and Grenache Blanc at 50°F or more relaxed, and oak-aged white wines at the higher end of the temperature spectrum. Be careful to cool the wine several hours before serving. Remember to raise the temperature in the fridge by 1 or 2 degrees while chilling wine since ordinary fridge temperatures might cause wines to become overly cold.

While high-end champagnes and sparkling wines can be served at the same temperatures as white wine, their cheaper cousins are best served around 38 to 45 degrees Fahrenheit. Place the bottle in the freezer for one hour before serving to ensure that it reaches the appropriate temperature when it is removed to be popped. Placing inexpensive wines in the freezer also helps to mask their traditionally “off-putting” odors. If you’re serving costly sparkling wines, you may skip the freezer and chill them in the refrigerator for a few hours before serving since they tend to perform better at lower temperatures than cheaper ones.

Furthermore, any wine served above 70°F will begin to smell more alcoholic, owing to increased ethanol evaporation caused by the increased temperature.

THE QUINTESSENTIAL STEMS are a set of five essential stems.

It’s critical to match the form of the grape to the wine if you want to enjoy it the way it was meant to be enjoyed. Therefore, the profile of your stemware should be carefully chosen based on the type of wine you intend to consume. Each wine has a stem size and form that allows the tastes and aromas to bloom in this situation.

In the 1980s, George Riedel, an Austrian glassmaker, introduced the Vinum range of cheap machine-made crystal glasses. He was correct in believing that the glass style made a significant difference in the flavor of the wine is held. Hence the line offered varied glass shapes for different types of wine. Much has been said on the subject since then, and we’ve done our best to provide you with the ideal matches.

Wine glasses with tall, thin bowls, such as flutes, are ideal for light-bodied white wines like Moscato and Soave. On the other hand, full-bodied wines like Viognier are best served in wine glasses with shorter, rounder bowls.

The broader the aperture of the bowls, the better when it comes to red wines. When served in tall, big red wine glasses, full-bodied red wines like Cabernet Sauvignon seem smoother. Shorter glasses with flatter basins are appropriate for low-bodied reds like Pinot Noir and Gamay. Long-stemmed wine glasses with large bowls are ideal for this occasion.

Sparkling and rose wines are best served in glasses with a narrow aperture and a thin bowl. Tulips and Flute glasses are ideal for these wines because their light, tapering bases enable the wine to breathe without becoming flat.

AN OPENING CEREMONY

Even though the unofficial (and somewhat infamous) list of methods to open a wine bottle includes fiddling with a steak knife, key, and slipper, we think the first act ought to be nice! First, here are a few tried and tested ways to make a spectacular opening after you’ve decided to bring out the wine, whether you’re using a cork or a screwcap.

The screwcap is quite simple to remove and only requires a firm, tight grip. When it comes to uncorking a bottle of wine, though, things may get a bit more complicated. Cut the foil below the bottle’s lower lip as the first step. Next, work the corkscrew into the middle of the cork and rotate it for six half revolutions after peeling off the extra foil on top. If done correctly, this will work for most ordinary wine bottles. After that, carefully remove the cork out of the wine, being careful not to use too much pressure since this may cause it to shatter and fall into the wine. Finally, after hearing the traditional ‘pop,’ brush away any tartrate crystals or sediment with a napkin and pour yourself a glass; you’ve earned it after all your hard work!

DECANTING OR NOT DECANTING

Decanting is one of the most underappreciated features of wine serving, although it may significantly improve its flavor. Is decanting, however, the best method for all types of wine? To answer that, you must first dismantle the act’s aim. Decanting is much the same as filtering for wine. Wine tends to acquire sediments over time, which negatively impacts its flavor, fragrance, and texture. The traditional decanting process guarantees that the sediments settle at the bottom of the glass pitcher, leaving the clear wine at the top fresh and aerated.

When decanted, almost any wine, including sparkling wines, develops a vivid fragrance and taste. The subject of how long the wines should be aerated has long been a source of contention among sommeliers and fans alike. Even while the 30-45-minute guideline applies to most types of wine, it’s been suggested that older and more delicate wines should only be decanted for around 15 minutes, if at all. Some believe that adding more air to wine will help it open up and liven it up, especially if it’s underwhelming at first. When it comes to red wines, it’s also a popular exercise. Decanting is also thought to aid in changing the chemical state of less expensive wines, which frequently have an unpleasant initial fragrance and make them more palatable. Others, however, argue that decanting causes wine to fade faster and that as a wine spins in the glass, it is exposed to lots of air, making decanting a very useless and frivolous practice.

Experiment with different bottles of the exact wine and decant one while saving the other to satisfy your curiosity and see whether decanting is right. The answer to whether or not you want to take this course is to figure out which one you prefer.

ALLOW THE GOODNESS TO OVERFLOW

There is usually a method and order to the procedure when it comes to pouring wine. White wines, for example, are served first, followed by red wines, and finally sweet wines. Generally, lighter-bodied varieties of each type are served first, followed by their full-bodied equivalents. After tasting whites like Pinot Grigio and Asti, and then reds like Lambrusco and Barolo, the move to sweet wines like Sauternes and Vintage Ports is customarily made.

Aside from the order, it’s essential to pour every bottle of wine correctly. Turn the bottle horizontally to begin running once you’ve decided to serve the wine. The bottle’s neck and lip should be approximately an inch above the rim of the wine glass into which you’re pouring the wine. Never rest your neck on the glass’s rim. Make sure the side of the wine bottle is parallel to the surface on which the wine glass is placed. Pour quickly and steadily, as any pause might result in wine spilling down the edge of the bottle. Don’t move or tip the bottle when pouring to prevent wine from spilling out of the glass.

A bottle of wine typically holds slightly over 25 ounces, so pouring roughly 5-6 ounces of wine into a glass is standard. Wine glasses should never be filled to the rim. Keep an eye on the level of wine as you pour to determine when to stop. If you’re unsure what 5-6 ounces look like, using a measuring cup and remembering where the wine comes up on each type of wine glass is a fantastic way to learn. This way, you’ll know when to stop pouring for your visitors.

After you’ve poured out the glasses and given them out, sit back and enjoy the wine with good companions and excellent conversation since appreciating the moment is the essential part of the ritual, aside from perfecting wine service.

If you would like to taste wine or learn more about storing wine, visit the Wine Academy