Serving wine is another art, which if done properly, greatly enhances the enjoyment of drinking wine. As a rule white wine should be served before red, young wine before old and the best wine should be served last. A number of things should be kept in mind before serving wine; here are some tips that can be useful for you while serving wine.

Serving temperature- It is the most important factor of wine serving because the temperature of the wine affects its taste and aroma. Different wines are served at different temperatures. A very common misconception is that red wine should be served at room temperature which is completely wrong. You can use a wine thermometer for enjoying the wines at the best temperatures.

Wine should be served on the following temperatures for best results:
Sparkling wines, champagne- 43 °F (6° C)
Rosés and dry white wines- 47-50 °F (8-10° C)
Young and fruity red wines- 52-54 °F (11-12° C)
Red wines- 57-64 °F (14-18 °C)

Wine cellars are the best options for storing wines in which you can check on the desired temperatures. If you do not have wine cellars, you can refrigerate the wine. You can use this tip for cooling wine in refrigerators- For every 10 minutes in refrigerator the wine bottle will cool 4 °F (2 °C) and it will warm at same rate if left at room temperature, after removing from the refrigerator.

Opening the bottle-

As everyone knows, Champagnes are to be opened just before serving. White and sparkling wines can be refrigerated until serving while red wines should be uncorked few hours before serving. For opening the bottle first remove the metal foil by using a sharp knife. After removing the foil, the next step is opening cork. There are number of wine openers you can use to open the cork. The traditional Waiter’s corkscrew is the most favorite and popular opener. But be careful while opening a Champagne or sparkling wine cork as they open with a great force and can injure you.

Glasses-

While serving wine make sure you use appropriate glasses. Wine glasses must have stems so that the heat of your body doesn’t come in contact with the wine. Generally, wide glasses are used to serve red wine, tulip shaped glasses for white wine and tall and thin (flute shaped) glasses are used for sparkling wines.

Pouring-

The basic rule of pouring wine is to never fill the glass. Wine should be poured till slightly below the widest part of the glass i.e. less than half the glass. This allows the guest to swirl the wine without spilling it. Pour the wine towards the centre of the glass and hold the base of the bottle to avoid spilling. Generally, Champagne is served in three pourings to allow the foam to settle.