SERVING

Ah, the mystique of serving wine. In many ways, serving wine seems to be theater. Indeed, there is a traditional way to serve wine. It is up to you whether you wish to follow the set-pattern. Some guests may expect it. You may enjoy it since it adds to the concept of wine as special. If you wish, you can create the entire set performance piece in the privacy of your home or at a party. All it requires is a bottle of wine and the cooperation of your guests or host or hostess.

The very basics of wine are this: open, pour, serve. The fine points are really window dressing. There are, however, some definite you need to remember when preparing certain types of wine. Generally, you need to chill white wines. This does not mean freeze or make them extremely cold. You simply chill them. Red wines, however, should be served at room temperature. This does not mean they cannot be chilled. In fact, you may want to chill them for an hour or 2 in the refrigerator then remove them and let them reach room temperature. This is a general rule. It does not apply in all cases. When in doubt, look it up. Read the advice in a book or go online.

After the wine is ready for serving, you can proceed with the following

•  Remove the cork. Use a thick, sturdy wire corkscrew for the job. Avoid the solid bit type as they can break the cork, sending the pieces into the wine. There are also special gadgets for removing the cork. If necessary and you can afford them, purchase it or them.

•  After you remove the cork, you have options. You may pour or decant the wine or leave it in the bottle for a moment to “breathe.”  The purpose of either procedure is to help remove any of the offodors of the gases. Breathing also helps to release the aroma of the wine. 

Pouring the wine into a carafe, decanter or glass can also help the wine breathe. Decanting also removes some of the sediment. Just be sure to decant or uncork the wine in advance. The time may vary from wine-to-wine. Check to see how long is appropriate for your choice.

•  Pour the wine from the bottle or carafe into the glasses of your guests or your own.

•  Enjoy.

There are other ways to make serving wine a special event. Pour the wine into appropriate glasses. There is a whole range of glasses intended for the various types of wine. Champagne is suited to tall, slim flutes. Sherry appears in white wine glasses. Wine, in general, is best served in top glasses with long stems. The prices of glassware can be almost as expensive as wine itself. While the higher-end glasses may make the wine look better, they cannot turn a plonk into a fine wine.

Purists avoid highly decorated glasses. They opt for the simple. The best glassware should be clear in color and lightweight. The rim should be thin. Tulip-shaped with a stem is the best form. A longer stem is best. It allows you to hold the glass without touching the bowl and transferring any heat from your fingers. A larger size prevents wine sloshing out of the glass when or if you swirl it to release the aroma. The glass is not frosted. It is not crystal cut with flourishes. The glasses are plain and simple. The purpose, after all, is to show off the wine.