Serving wine

The proper way to serve wine requires a certain type of glass that has to be transparent so as to allow examination of the clarity and the colour of the wine. Moreover the glass should be held by the stem to avoid affecting the wine's temperature while holding the glass.

Fill the glass no more than two-thirds, leaving some space on top, so as to be able to smell the bouquet of the wine.

The next step is the ideal temperature, depending on the type of wine that is served. White dry and Rose wines are best served chilled at 8-12°C. White sweet and sparkling wines should be served at 8-9°C whereas young, fruity, Red ones at 12-16°C and Red aged wines at 17-20°C, at room temperature.

In the event of tasting more than one type of wine during a meal, it is customary to taste White wines first, followed by Roses and then Reds. Dry wines should precede sweet ones and finally tasting should be in order of age, from the youngest to the oldest.