Opening a bottle is easy, but there's a lot happening when you pull out that cork. A wine’s bouquet expresses itself differently depending on serving temperature.
PAY ATTENTION TO THE
If the wine is:
- too cold, the bouquet will be muted,
- too warm, it may become oxidised or detract from the aromas.
It is important to bring it up to serving temperature slowly in order to avoid thermal shock.
A FEW POINTERS
- A young dry white wine, sparkling wine, or Clairet is fine between 45-52°F (7-11°C).
- A richer, more structured dry white wine or sweet white wine will be at its best between 48- 54°F (9-12°C).
- Red wines should be served at a temperature of 55-59°F (13-15°C).
- The optimal temperature range for great red Bordeaux to show its finesse on the nose and palate is 59°-63°F (15-17°C).
HOW TO UNCORK A BOTTLE
1. Cut the capsule underneath the lip of the bottle. Wine should never come into contact with a metal capsule.
2. Any opener will do, but often times a "sommelier’s" cork screw guarantees the best results.
3. Screw the thread into the centre of the cork taking care not to push past the bottom end.
4. Smell the cork to make sure that it doesn’t have an unpleasant odor.