Properly served with wine from the bottle. The first question that arises is: the wine must be poured? That is, to be paid from the bottle into a decanter? A decanter is basically a jar or other container large enough to keep the contents of the bottle? There are two main reasons why you should say yes.

The first reason is the breath of the wine left. Often young, tannic red wine (and some full-bodied dry white) enjoyaeration that decanting provides. The air combines with the wine and the wine bouquet, taste and try to soften the tannins. Generally one hour enough

The second reason is to throw the sediments removed from the port of vintage and older red wines. The bottle must be left standing for a day or two, then gently opened and pour into a continuous movement in the decanter. Watch now and stop pouring when you see the dark wines closer to your neck. Parentred should be consumed soon after treatment because they can begin to fade quickly.

There are special glasses for each type of wine but the wine experts agree that a glass of each, red and sparkling white wines is enough for those of us with insufficient funds and wardrobe. A minimum size of glass is 12 oz (360 ml) for red, 10-12 oz (300-360 ml) for whites, and 8-12 ounces (240-360 ml) for sparkling wines. For serious wine drinking, a glass of red winebe filled to 1 / 3 of capacity, half full glass of white wine and champagne glass ¾ full.

Your experience of wine can be significantly improved service at the right temperature. Each type of wine has a taste and aroma that is taking place at certain temperatures. Sparkling wines are served the coldest of 45  F (7  C). So, white wine, the simpler the wine is served between 50  and55  F (10 and 12.8   C) and thinner white served between 58  and 62  F (14 and 16.5   C). Rose and blush and inexpensive sweet wine can be served as a simple white top and white wines, dessert can be served as the thinnest white. Most red wines are best served between 62 and 65   F (16  and 18  C). Served too cold, and too much acid and tannin. But a red fruit, served at 58 at 60  F (14 to 15.5   C) can be delicious and refreshing on a hot summer day.

For a real wine snob, you must learn the ritual, which goes like this. The person who ordered the wine. The wait staff back in the bottle, and show a positive identification. The person nodded. The wait staff to cut the capsule (or sheet of plastic that seals the bottle) and remove the cap. The wait staff puts cork in front of the person. L ' sniffs the person and usually nod. This part of the ritual allows someone to check with a smell that the wine was bottled in reality and not just recently filled and sealed with a cap again. The wait staff pay a small amount of a person to smell and taste. If approved by the wait staff person will then enter the person's glasses, then glasses of other guests. Although it may seem rude to the host to drink the first part of this ritual ensures that if a cap on arrival> Wine, will host some, not the guests. Experts.