Serving and savouring
For some, how a wine is enjoyed is almost just as important as its quality. This means that special attention must be paid to optimal temperature and proper glassware. The ideal serving temperature varies depending on the type of wine:
- dry, light white wines: 8 to 10 degrees Celsius
- spicy, medium dry white wines and quality white wines: 9 to 12 degrees Celsius
- rosé wines: 9 to 11 degrees Celsius
- light-bodied, fresh red wines: 12 to 15 degrees Celsius
- full-bodied, robust red wines:15 to 17 degrees Celsius
- quality red wines: 16 to 18 degrees Celsius
Most red wines need some time to breathe before they can be enjoyed and are therefore either served in glasses with rounder, wider bowls than white wine glasses or decanted before serving. Decanting involves transferring the wine from its bottle into a wide-bodied carafe, which allows for optimal flavour development. Another tip: white wine is best served with a lightly sparkling mineral water, red wine with still mineral water. Highly carbonated water only goes well with very sweet wines.
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