How to serve a wine properly ?
Rules are sometimes made to be broken, of course. But a few decisions in the world of wine truly benefit from guidance. Let’s walk through them.
Serving wine isn’t simply pouring liquid into a glass far from it. Wine service is an art, a gesture that highlights the work of the men and women who craft it. Each wine deserves its own attention, the kind that reveals its aromatic potential and its texture.
The goal here: elevating the act of serving. But let’s keep one thing in mind pleasure always comes before technique.
Which glassshould i use ?
A perfect opening question. And yes, let’s say goodbye to plastic cups, cardboard tumblers, and tiny stemware.
If you already know that glass shape matters, you’d be surprised to learn just how much it influences tasting: aroma perception, mouthfeel, structure, tannins, even the impression of alcohol.
Our recommandations :
- Light-bodied red wines from Bordeaux : a medium-sized glass, wide enough to let the wine breathe.
- Full-bodied red wines from Bordeaux : a bowlier glass, narrowing slightly at the rim to encourage aeration while focusing the aromas.
- Dry white and rosés wines from Bordeaux : a slimmer, gently curved glass to preserve freshness and fruit purity.
- Crémants from Bordeaux : skip the flute if you can. Choose a fine wine glass instead it holds the bubbles while giving the aromas room to develop. Flutes restrict air; coupes let everything escape too quickly.
These are guidelines for optimal tasting. The essential rule remains : choose what brings you pleasure.
What is the ideal serving temperature ?
A wine’s balance can shift dramatically with just a few degrees. Too cold, and it mutes flavours, tightens tannins, and numbs the palate. Too warm, and it feels heavy, loose, almost tired.
Temperature directly influences the behaviour of aromatic molecules the warmer they get, the more they move, and the more they alter your perception of the wine.
Precision isn’t always easy, but understanding these effects helps you appreciate every bottle at its best.
- Light-bodied red wines : 13–15°C
- Structured or age-worthy reds : 16–18°C
- Dry white and rosés : 8–12°C
- Sweet white (moelleux or liquoreux) : 6–8°C
- Crémant : 6–10°C
How do I know whether to aerate a wiNe ?
You have two options : you can decant the wine, anywhere from a few minutes to several hours depending on the cuvée, or simply aerate it in the glass with a gentle swirl that lets oxygen open it up. There’s no real risk with young wines, but for older vintages (around ten years and beyond), rely on the classic first‑nose / second‑nose test to assess how much air they can comfortably handle.
Sommelier’s tip :
Pour a small amount into a glass.
- Smell it immediately, without swirling.
- Then swirl lightly and smell again.
If the second nose is more expressive, the wine will enjoy the carafe.
If it seems muted or fragile, do not decant — simply pour small servings to give it space to breathe in the glass.
Is there a recommended serving order ?
Yes, generally, you move from lighter to more powerful wines.
Consider aromatic intensity, flavour depth, and texture.
As for colour order, feel free to break the pattern: many people take great pleasure in returning to a beautiful white wine with cheese.
A final tip
Always smell your glass beforehand — even spotless glasses can carry dust or cupboard aromas.
If the nose is clean, all that’s left is to enjoy your favourite wines from Bordeaux in the best possible conditions.
